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Tex Mex restaurants first surfaced ouside the southwest region in cities with large Mexican populations. Diana Kennedy, noted Mexican culinary expert, is credited for elevating this common food to trendy fare. 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..." ---Eating in America, Waverly Root & Richard de Rochemont [William Morrow: New York] 1976 (p. A combination of the words "Texan" and "Mexican," first printed in 1945, that refers to an adaptation of Mexican dishes by Texas cooks.
It is difficult to be precise as to what distinguishes Tex-Mex from true Mexican food, except to say that the variety of the latter is wider and more regional, whereas throughout the state and, now, throughout the entire United States." ---Encyclopedia of American Food and Drink, John F. 325) [1950s] "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, and amalgam of Northern Mexican peasant food with Texas farm and cowboy fare.
In Uruapan..are broken into small pieces and heated\ quickly in a thick syrup of piloncillo, the raw sugar of Mexico.
What makes burritos different from most other Mexican-American foods is the metamorhpasis of this dish. Burritos are efficient, economical, easy & delicious. A tortilla rolled and cooked on a griddle, then filled with a variety of condiments. The word, from Spanish for "little donkey," first saw print in America in 1934. A Mexican dish consisting of a maize-flour tortilla rolled round a savoury filling (of beef, chicken, refried beans, etc.) 1934: E. "..the Sonora and southeastern Arizona, some people make tortillas out of wheat, as well as, corn.
Coe American Food: The Gastronomic Story, Evan Jones [chapter III "Padres and Conquistadores"] Cuisines of Mexico, Diana Kennedy Encyclopedia of American Food and Drink, John F.
Mariani [separate entries for specific foods--fajita, tamale, chalupa...] Food Culture in Mexico, Long-Solis& Vargas The History of Food, Maguelonne Toussaint-Samat, "The History of Cereals, Maize in the West" (pages 164-176) New Mexico Cooking: Southwestern Flavors of the Past and Present, Clyde Casey Oxford Companion to Food, Alan Davidson [Mexico] Oxford Encyclopedia of Food and Drink in America, Andrew J. Pilcher The Story of Corn, Betty Fussell You Eat What You Are, Thelma-Barer-Stein ("Mexico") The history of bunuelos and churros can be traced to ancient peoples.
Texas-Mexican restaurant owners considered it an insult.
By a strange twist of fate, the insult launched a success.
Dozens of Tex-Mex restaurants sprang up in Paris, and the trend spread across Europe and on to Bangkok, Buenos Aires and Abu Dhabi.