Tex-Mex is one of Texas’ real gems: a culinary blend of culture, communities and cuisines that have resulted in some truly delicious dishes.! 

Here’s how Tex-Mex came about and what makes it different from traditional Mexican food!

What makes Tex-Mex, Tex-Mex?

Origins of the cuisine

Tex-Mex cuisine is all in the name: a blend of Mexican and Texas foods that, over time, have become regional staples. 

But even that definition is full of complexity, given the fact that both Mexican and Texan foods have deep cultural influences from all over the world! 

Mexican cuisine has roots in ancient Mesoamerican cuisines such as the Olmecs, Maya, Toltec and many more — many of which fused together when the Aztec Empire formed in the 15th century. The arrival of Spanish explorers and colonists also meant the arrival of new foods like rice, sugar, dairy products and various fruits and vegetables. The African slave trade also brought new spices, vegetables and methods of cooking to Central America, though Spanish cuisine has remained the second-largest basis of Mexican cuisine after its Mesoamerican roots. 

Texas, too, has a complex culinary history that’s been heavily influenced by the myriad of cultures and communities that has called the land home. Indigenous peoples formed the basis of the region’s cuisine, which was then followed by Creole, Spanish, German, African-American, Czech, British and French influences, to name just a few! 

Tex-Mex, then, is so much more than just just “Mexico + Texas = Tex-Mex” — it’s a blend of centuries (or millennia) of complex historical events that contributed to today’s modern cuisine!

If we’re strictly talking about the term “Tex-Mex,” however, we can measure history a little more accurately. The first mention of Tex-Mex actually referred to the new Texas and Mexican Railroad that started construction in 1875, but later the term also began to refer to Texans of Mexican descent (properly known as Tejanos). 

It wasn’t until the 1960s that the term “Tex-Mex” was officially applied to food, where it was referenced in newspaper articles while describing dishes like enchiladas and chili con carne. A cookbook by Diana Kennedy that, for the first time, explained the differences between traditional Mexican and Americanized Mexican food officially stamped Tex-Mex as its own unique cuisine. 

How is Tex-Mex different from Mexican cuisine?

Tex-Mex’s close ties to Mexican food means that there is a lot of overlap when it comes to ingredients and techniques, but like most modern hybrid cuisines, there are some key differences.

A good place to start is the tortilla. Tex-Mex cuisine uses flour and corn (both soft and hard shell) tortillas in its myriad of dishes, while authentic Mexican cuisine is much more likely to feature soft corn tortillas. 

Cheese is another featured ingredient in both cuisines. However, while queso is the king of dairy in Mexican cooking, you’re more likely to see processed yellow cheeses on Tex-Mex menus. Sour cream is another Tex-Mex addition, as it doesn’t feature in most traditional Mexican dishes. 

The use of ground beef is prominent in Tex-Mex dishes, while Mexican dishes might feature a variety of regional proteins and seasonal produce depending on where the dish originates. Also, you’re more likely to see chili powder used in Tex-Mex cuisine, while Mexican foods tend to use whole chilies instead of the chili seasoning blend. 

There’s so much complexity to both cuisines, but Tex-Mex has certainly become a cuisine of its own. Here are some of the dishes that you can thank Tex-Mex cooks for creating! 

Iconic Tex-Mex dishes

Chili con carne

Chili con carne is a Tex-Mex staple, dating back to 1880s San Antonio where “chili queens” would sell cheap bowls of the stuff in the city plazas.

This hearty and flavorful stew typically features ground meat, often beef, simmered in a rich tomato-based sauce seasoned with chili peppers, onions, garlic and a blend of spices like cumin, oregano and paprika. Beans, such as kidney or pinto, are commonly added, but it’s normal to find dishes without them. 

Chili con carne is often served hot, topped with various garnishes like shredded cheese, chopped onions, sour cream or avocado — all of which are very much Tex-Mex-style toppings. 

The combo plate

The combo plate is another San Antonio creation. At the turn of the 20th century, a Chicagoan began serving a dish called “the Regular” consisting of an entrée served with rice and beans. This trend continues today, and many Tex-Mex menus will feature the classic combo topped with sour cream, spring onions, avocado or melted cheese. 

Nachos

Legend has it that nachos were stumbled upon by a group of women from Eagle Pass who went to visit Piedras Negras in Mexico back in the 1940s. They stopped for food at the Victory Club restaurant where they were welcomed by a man named Ignacio Anaya who, to his friends, was also known as Nacho. As the restaurant kitchen wasn’t open for business yet, Nacho improvised a dish featuring sliced tortillas (corn, of course) smothered with cheese and jalapeños. The ladies loved it and, when they went home, spread the word about the delicious dish they came to call “Nacho’s Especial.” 

Enchiladas

Enchiladas have a long, rich history dating back to early Mexican cuisine, but Tex-Mex enchiladas vary significantly to their more ancient counterparts. 

Tex-Mex enchiladas are usually served with flour tortillas and plenty of cheese, while Mexican enchiladas are a little lighter on the diary and are made with corn tortillas. 

Fajitas

Interestingly enough, the wildly popular fajita is a relatively new dish on the Tex-Mex scene, having only been introduced in the late 1960s.

The star of the dish is, of course, thickly-sliced skirt steak that’s been flash-cooked over high heat. As early as the 1930s, skirt steak was being prepared by cowboys and vaqueros working the ranches in South Texas, who would find uses for all the trimmings left behind after a cow was butchered. This, by the way, was also how barbacoa (cow’s head barbeque) came about, so we have plenty to thank these vaqueros for!

Anyway, fajitas were made from the long strip of meat below the heart and lungs of the cow — hence, “skirt” steak. The Spanish word faja means belt, girdle or skirt, while suffix ita refers to its diminutive form. Thus, fajitas referred to the “little belt” of meat that acted as a girdle around the cow’s diaphragm. Cool, huh?

Though fajitas started as a simple meal cooked outdoors on the vast ranches, they became a popular Tex-Mex restaurant dish after a taco stand in Austin debuted them in 1969. The rest, as they say, is history!

Chimichangas

It’s not super clear how chimichangas came to be, but the story goes that they were created when a burrito was accidentally dropped in a deep fryer. 

However they were invented, we’re certainly happy with the result!

Whatever your favorite Tex-Mex dish may be, now you know where it originated and the many, many cultures that played a part in the plate of tasty goodness in front of you. If you live near any of our Austin apartments, then you’re extra lucky to be in the center of Tex-Mex’s beating heart!!

Enjoy!

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Featured photo by Chetanya Sharma on Unsplash