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Tortilla chips, margaritas and chili con carne are now well-known around the world." --- Houston Post, 6 part series, all online: Los Angeles Times Cookbook: Old Time California, Mexican and Spanish Recipes  History & evolution: Recommended books: America's First Cuisines, Sophie D.
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.
Kennedy and her friends in the food community began referring to Americanized Mexican food as "Tex-Mex," a term previously used to describe anything that was half-Texan and half-Mexican.
Texas-Mexican restaurant owners considered it an insult.
These of Veracruz are very much like the churros of Spain, but flavored with aniseeds, and served with a syrup." ---The Cuisines of Mexico, Diana Kennedy [Harper Row: New York] 1972 (p.
329-330) About churros "At every Spanish festival or carnival, one is sure to find a huge cauldron of bubbling oil where Churros are quickly fried, shaped into loops, and threaded into reeds that are then knotted for easy carrying.
Tex Mex, as we Americans know it today, is a twentieth century phenomenon.
Dictionaries and food history sources confirm the first print evidence of the term "Tex Mex" occured in the 1940s.
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One Tex-Mex item that may someday rival the pizza as an extraordinarily successful ethnic dish is the fajita...introduced at Ninfa's in Houston on July 13, 1973, as tacos al carbon.
No one knows when or where it acquired the name fajita, which means girdle' or'strip' in Spanish and refers to the skirt steak originally used in the preparation...
In many parts of Mexico bunuelos are made of a stiffer dough, which is rolled out thin anywhere up to 12 inches in diameter and then fried crisp and staked up ready for use.
In Uruapan..are broken into small pieces and heated\ quickly in a thick syrup of piloncillo, the raw sugar of Mexico.
These foods were introduced to Mexico by Spanish settlers.