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Texan cuisine is the food associated with the Southern U.S. state of Texas, including its native Southwestern cuisine–influenced Tex-Mex foods. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Tejano/Mexican, Native American, Creole/Cajun, African-American, German, Czech, Southern and other European American groups. [2]
"Preparing plates of tortillas and fried beans to sell to pecan shellers, San Antonio, Texas" by Russell Lee, March 1939. Some ingredients in Tex-Mex cuisine are also common in Mexican cuisine, but others, not often used in Mexico, are often added, such as the use of cumin, introduced by Spanish immigrants to Texas from the Canary Islands, [4] but used in only a few central Mexican recipes.
San Antonio on Parade: Six Historic Festivals. Texas A&M University Press. ISBN 978-1-58544-222-5. Bremer, Thomas S. (2004). Blessed with Tourists: The Borderlands of Religion and Tourism in San Antonio. Chapel Hill: University of North Carolina Press. ISBN 978-0-8078-5580-5. Chambers, William T. (1940). "San Antonio, Texas". Economic Geography.
The concept–dare we say dip–originated in the South, specifically Texas, thanks to Helen Corbitt, a popular chef and cookbook author. Her recipe was simple: black-eyed peas, onion, garlic, oil ...
Guasave, Sinaloa, Mexico 1974 52 Based in Mexico, not related to U.S. company El Pollo Loco (United States) Costa Mesa, California: Los Angeles, California 1980 480 Based in the United States, not related to Mexican company El Taco Tote: El Paso, Texas: Ciudad Juárez, Mexico: 1988 23 Don Pedro Mexican Restaurant San Antonio, Texas: San Antonio ...
Nachos originated in the city of Piedras Negras, Coahuila in Mexico, across the border from Eagle Pass, Texas in the United States. [16] [17] Ignacio "Nacho" Anaya created nachos in 1943 at the restaurant the Victory Club when Mamie Finan and a group of U.S. military officers' wives, whose husbands were stationed at the nearby U.S. Army base Fort Duncan, traveled across the border to eat at ...
By the year 1706, the Spanish had converted some Payaya among the Indigenous converts baptized at Mission San Francisco Solano, 5 miles (8.0 km) from the Rio Grande in Coahuila, Mexico. Today's municipality of Guerrero is the approximate location of Mission San Francisco Solano. [5] [6] The Payaya were a small band of sixty families by 1709. [7]
The style was popularized by various businesses, such as Ninfa's in Houston, the Hyatt Regency in Austin, and numerous restaurants in San Antonio. [2] In southern Arizona, the term was unknown except as a cut of meat until the 1990s, when Mexican fast food restaurants started using the word in their marketing. In later years, fajitas became ...
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