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Fusion Food Origin Stories, Part 1: Tex-Mex

Writer's picture: James MassoudJames Massoud

Spread of Tex-Mex food
Tex-Mex dishes


Tex-Mex cuisine, a vibrant and dynamic fusion of Texan and Mexican culinary traditions, has grown from humble beginnings to become a beloved and recognisable cuisine worldwide. In this first article of our series on fusion food origin stories, we delve into the illustrious history of Tex-Mex, tracing its inception from the borderlands of Texas and Mexico to its widespread influence across the United States and beyond.



 

The Birth of Tex-Mex

Tex-Mex cuisine originated in the late 19th and early 20th centuries in the regions along the Texas-Mexico border, particularly in towns like San Antonio. But before then, in the mid 19th century, immigrants were selling pecan pralines, chilli, tamales and enchiladas out of pushcarts across Texas. The term "Tex-Mex" itself was originally coined as a nickname for the Texas-Mexican Railway in 1875, but it later became synonymous with the unique style of cooking that developed in this culturally diverse area. The cuisine is a blend of traditional Mexican recipes with ingredients and cooking techniques introduced by the settlers and cattle ranchers of Texas.



Mi Tierra interior
Mi Tierra Mariachi Bar


The proximity of Texas to Mexico created a natural culinary exchange. Mexican culinary traditions, including the use of corn, beans, and chilli peppers, began to merge with the influences of Spanish, Native American, and Anglo-American cooking found in Texas. This blend of cultures led to the creation of dishes that were distinctly different from authentic Mexican cuisine but deeply rooted in it.



 

Key Ingredients

The success of Tex-Mex cuisine lies in its combination of ingredients that appeal to a wide range of palates. Corn tortillas, a staple in Mexican cuisine, were often replaced with flour tortillas due to the availability of wheat in Texas. Beans, rice, and cheese became central components, with the latter often used more liberally than in traditional Mexican cooking. The introduction of beef, a key ingredient in Texas ranching culture, transformed many dishes, leading to the creation of now-iconic Tex-Mex staples like chilli con carne and beef fajitas.



Beef fajitas with mixed peppers
Beef fajitas


Chilli peppers, which are fundamental in Mexican cooking, were embraced in Tex-Mex cuisine but often paired with milder spices and seasonings that catered to the American palate. The result is a cuisine that's bold yet balanced, spicy yet approachable – a true reflection of the cultural melting pot from which it emerged.



 

Pioneers

Numerous people and institutions have been instrumental in the evolution and widespread appeal of Tex-Mex cuisine. Among the earliest trailblazers was Otis Farnsworth, who is credited with opening one of the first Tex-Mex restaurants in Fort Worth, Texas, in the early 1900s. His restaurant served a version of enchiladas that incorporated cheddar cheese and beef gravy, a departure from traditional Mexican enchiladas that typically use queso fresco and a variety of salsas.


Other notable contributors to the growth of Tex-Mex were Pete and Cruz Cortez, who established Mi Tierra Café y Panadería in San Antonio in 1941. Originally a modest three-table café catering to early-rising farmers and workers, this establishment continues to be a celebrated emblem of Tex-Mex culture, offering dishes that blend classic Mexican recipes with Texan twists.



Pete and Cruz Cortez
Pete and Cruz Cortez


As Tex-Mex cuisine spread beyond Texas, it continued to evolve. The El Chico chain, founded by Adelaida Cuellar in 1940, helped bring Tex-Mex to a broader audience, especially in the southern United States. The restaurant's popularity demonstrated the widespread appeal of Tex-Mex and solidified dishes like nachos, tacos, and enchiladas as part of the American culinary landscape.



 


Tex-Mex Goes Global

By the late 20th century, Tex-Mex cuisine had not only become a staple in the United States but also started to gain popularity internationally. In the United Kingdom, Tex-Mex began to take off in the 1980s and 1990s, as British diners developed a taste for its bold flavours.



Beef, with rice and tacos
Beef tacos


Restaurants like Chiquito, one of the UK’s most well-known Tex-Mex chains, helped introduce British audiences to dishes like burritos, quesadillas, and chimichangas.



 


Why Tex-Mex Works

The success of Tex-Mex cuisine lies in its adaptability and its ability to evolve while staying true to its roots. The cuisine's popularity can be attributed to its bold, comforting tastes, which appeal to a wide audience. Its dishes are often rich, hearty, and packed with flavour – qualities that resonate with the traditional idea of "comfort food."



Enchiladas on brown plate with guacamole
Enchiladas


Tex-Mex also works because it bridges cultural divides. It brings together the spicy, vibrant flavours of Mexican cooking with the hearty, familiar ingredients of Texan cuisine. This combination creates a unique culinary experience that feels both exotic and familiar, making it accessible to people from various cultural backgrounds.



 

The Legacy

Today, Tex-Mex is more than just a regional cuisine; it’s a cultural phenomenon. It’s a testament to the power of culinary fusion, showing how food can bring together different cultures to create something entirely new and delicious. From its origins in the borderlands of Texas and Mexico to its global reach, Tex-Mex cuisine continues to be a beloved part of the culinary world.



Table laid with Tex-Mex cuisine food
Tex-Mex dishes


As we continue our exploration of fusion food origin stories, we’ll see how other cuisines have followed a similar path – blending cultures, ingredients, and traditions to create new culinary delights. But Tex-Mex will always stand out as one of the earliest and most successful examples of fusion cuisine, a delicious reminder of the rich history and cultural exchange that defines so much of what we eat today.

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