Whats the difference from texmex to real mexican food.?!
Answers: I know texmex is perty good but how is it diffrent from mexican food straight from mexico or south america.
Hello!
Great question and i have the answer for you!
Often times the term "tex- mex" and "mexican" get blurred.,
The term "Tex-Mex," which is a fusion of foods from Texas and Mexico, was developed in the early 1970s.
Often times when you eat" Tex-Mex" you are not really eating AUTHENTHIC Mexican food.
The big difference is that "Tex-Mex" foods typically are greasy and fried, while true Mexican foods are made with fresher ingredients.
More fruits and vegetables, such as tomatoes and red and green chiles, are used in authentic Mexican cuisine
For example:
In Mexico, enchiladas have no meat inside. They're sauteed corn tortillas rolled up and eaten.
In Texas and across the United States, Americans added beef, chicken, cheese or spinach for their version of the enchilada.
I HOPE THAT HELPS!
GOOD LUCK!
Authentic mexican food is spicier, and has ingredients that a lot of Americans snub in lieu of healthier options. For example, authentic refried beans should be made with lard, but most people here want them made with vegetable oil. This is of course cancelled out by topping it with a gallon of sour cream, and washing it down with 15 large cokes.
History
"Tex-Mex" first entered the language as a nickname for the Texas-Mexican Railway, which was chartered in 1875.[4]
In train schedules published in the newspapers of the 1800s, the names of railroads were abbreviated. The Missouri Pacific was called the Mo. Pac., and the Texas-Mexican was abbreviated Tex. Mex. In the 1920s, the hyphenated form was used in American newspapers in reference to the railroad and to describe people of Mexican descent who were born in Texas.[5]
In the mission era, Spanish and Mexican Indian foods were combined in Texas as in other parts of the Northern Frontier of New Spain.[6]
This cuisine that would come to be called Tex-Mex actually originated with the Tejanos (Texans of Hispanic descent) as a hybrid of Spanish and native Mexican foods when Texas was part of New Spain and later Mexico.
From the South Texas region between San Antonio to the Rio Grande Valley, this cuisine has had little variation and from earliest times has always been influenced by the cooking in the neighboring northern states of Mexico. The ranching culture of South Texas and Northern Mexico straddles both sides of the border. A taste for cabrito (kid goat), barbacoa (barbecued cow heads), carne seca (dried beef), and other products of cattle culture are common on both sides of the Rio Grande. In the twentieth century, Tex-Mex took on such Americanized elements as yellow cheese, as goods from the United States became cheap and readily available.
Diana Kennedy, an influential food authority, first delineated the differences between Mexican cuisine and Americanized Mexican food in her 1972 book The Cuisines of Mexico. The first use in print of "Tex-Mex" in reference to food occurred in the Mexico City News in 1973.
Award-winning Texas food writer Robb Walsh (of the Houston Press) updated Kennedy and put her comments regarding Tex-Mex cooking into historical and socio-political perspective in The Tex-Mex Cookbook: A History in Recipes and Photos (New York: Broadway Books, 2004).
Some ingredients used are common in Mexican cuisine, but ingredients unknown in Mexico are often added. Tex-Mex cuisine is characterized by its heavy use of melted cheese, meat (particularly beef), beans, and spices, in addition to Mexican-style tortillas (maize or flour), fried or baked (most traditional Mexican cuisine is not so heavily starch-based as Tex-Mex). Texas-style chili con carne, crispy chalupas, chili con queso, chili gravy, and fajitas are all Tex-Mex inventions.[citation needed] A common feature of Tex-Mex is the combination plate, with several of the above on one large platter. Serving tortilla chips and a hot sauce or salsa as an appetizer is also an original Tex-Mex invention.[citation needed] Moreover, Tex-Mex has imported flavors from other spicy cuisines, such as the use of cumin (common in Indian food, but used in only a few authentic Mexican recipes).
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