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Tex Mex

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John Goudge

on 21 April 2010

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Transcript of Tex Mex

The Diffusion of TEX-MEX Food From Southern Mexico Foods of Northern Mexico Arid Chihuahuan Desert
Sonoran Desert
Sandy Soil
Little rainfall
Semi-Arid grasslands

Sierra Madre Occidental
Vegetation & Cultivated Crop Agave
Saguaro Cactus
Tall grass
Wheat Animal Species Cattle (good pastureland)
Wild Turkey
Deer Common Dishes Burritos
Wheat/Flour Tortillas
Carne Asada
Cabrito al Pastor
A large influence from:
Indigenous culture – Mayans, Aztecs
Spanish culture - Conquistadors

Native Foods
Corn is the heart of the meal Southern Ingredients Corn (prepared in a variety of ways)
Black beans
Shell fish
Sweet potatoes
Chocolate Southern Food continued Tropic of Cancer
24th parallel

Only a 5°C (41°F) difference between
winter and summer median temperatures

A reason for the food southern Mexico produces
Tex-Mex Kinds of Tex-Mex Ingredients Samples Famous Tex-Mex Resturants Alot of Melted Cheese
Beans, Rice, Meat
Used in alot of Indian food not true mexican
Corn or Flour Chips and Salsa
Texas-style chili con carne
Chili con queso
Chili gravy
Fajitas Antonio's Mexican Restaurant - Austin
La Hacienda Ranch - Fort Worth
Blue Mesa Grill - Dallas
Chuy's - Houston

San Antonio Area
Rosario's Mexican Cafe Y Cantina
Paloma Blanca Mexican Cuisine
Las Palapas
Taco Taco
Best Tacos in America acording to the travel channel
•Originated during the mission era. Spanish and Mexican-Indian foods were combined with Anglo food in Texas.
•Tex-Mex as we know it is a twentieth century phenomenon.
•The term "Tex- Mex" first appeared in print in the 1940s.
•Tex-Mex restaurants first surfaced outside of cities with large Mexican populations.
•With the large influx of Mexican immigrants in Texas in the 1950s, came an increase in Mexican restaurants and their popularity.
•The gourmet Tex Mex "fad" began in the 1970s.
The Origin of Tex-Mex What is Tex-Mex? •Tex-Mex can be described as native foreign food.
•Combination of Mexican peasant food and Texas farm and cowboy cuisine (gravy and chili).
•Misconceptions (Tex-Mex is different from Mexican food)
•Originally, TexMex started with a taste for cabrito (kid goat), barbacoa (barbecued cow heads), carne seca (dried beef), and other products of cattle culture that were common on both sides of the Rio Grande during that period.

Diffusion of Tex-Mex •At first, Tex- Mex was more heavily influenced by Spanish and native Mexican foods.
•The popularity of Tex Mex food has spread throughout the United States and the world since the cuisine's inception in the mid-1800s.
•The food community began referring to Americanized Mexican food as "TexMex," a term previously used to describe anything that was half-Texan and half-Mexican.
•It's rising popularity during the mid-20th century elevated the status of Tex-Mex food and gave rise to hundreds of new restaurants.
•Today, these establishments dot the U.S. in the form of chain restaurants and independent businesses.
•People throughout the world can now enjoy a taste of the many different recipes blending Mexican flavor and Southwestern style.
Mobility Through the concept of diffusion
Movement of people, ideas, or things from one location outward toward other locations where these items are not initially found
Relocation and Hierarchical
Major border towns – Laredo, Brownsville, Houston, El Paso
Full transcript