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Transcript of Tex-Mex
Indigenous culture – Mayans, Aztecs
Spanish culture - Conquistadors
Corn is the heart of the meal
Corn (prepared in a variety of ways)
INgredients Tex-Mex originated hundreds of years ago when Spanish/Mexican recipes combined with Anglo fare.
TexMex is a twentieth century phenomenon.
Dictionaries and food history sources confirm the first print evidence of the term "Tex Mex" occured in the 1940s.
TexMex restaurants first surfaced ouside the southwest region in cities with large Mexican populations.
The gourmet Tex Mex "fad" began in the 1970s.
Diana Kennedy, noted Mexican culinary expert, is credited for elevating this common food to trendy fare. These foods appealed to the younger generation. "Tex-Mex food might be described as native foreign food, contradictory through that term may seem, It is native, for it does not exist elsewhere; it was born on this soil. But it is foreign in that its inspiration came from an alien cuisine; that it has never merged into the mainstream of American cooking and remains alive almost solely in the region where it originated..." "Mexican restaurants, whos popularity coincided with the arrival of large numbers of Mexican immigrants after 1950, have for the most part followed the from and style of what is called "Tex-Mex" food, an amalgam of Northern Mexican peasant food with Texas farm and cowboy fare.
Chili, which some condsider Texas's state dish, was unknown in Mexico and derived from the ample use of beef in Texan cooking. "Refried beans" are a mistranslation of the Mexican dish frijoles refritos, which actually means well-fried beans. Kennedy and her friends in the food community began referring to Americanized Mexican food as "Tex-Mex," a term previously used to describe anything that was half-Texan and half-Mexican.
Texas-Mexican restaurant owners considered it an insult.
By a strange twist of fate, the insult launched a success. For the rest of the world, "Tex-Mex" had an exciting ring. It evoked images of cantinas, cowboys and the Wild West. Dozens of Tex-Mex restaurants sprang up in Paris, and the trend spread across Europe and on to Bangkok, Buenos Aires and Abu Dhabi. Tortilla chips, margaritas and chili con carne are now well-known around the world." Tropic of Cancer
Only a 5°C (41°F) difference between winter and summer median temperatures
A reason for the food southern Mexico produces