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Chili con carne, fajitas, tacos and nachos are the iconic dishes for Tex-Mex cuisine.
These are familiar dishes that many consider to be comfort food.
Like other cuisines adopted into American culture, Tex-Mex, short form for Texan-Mexican, is actually an exciting mix of flavors and spices from Mexican, Spanish, Native American, and Berber influences passed down through tradition over several centuries. It is a dynamic cuisine that is still evolving and incorporating new flavors; graciously adjusting to the tastes and needs of the times
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The traditions of Tejanos, mostly descendants of Spanish settlers in what is now modern Texas, might be the earliest origins of Tex-Mex cuisine.
Brought in by the Spaniards around the 1700s were people from the Canary Islands, who influenced Tejano cooking with Berber spices of cumin, chili, and garlic.
With the arrival of Mexican immigrants in the 1950s, Northern Mexican fare began to gain popularity, inevitably blending with Texan flavors. Although the word "Tex-Mex" is said to have been used to refer to Mexican dishes prepared by Texan cooks as early as the 1940s, Americans still thought of it simply as Mexican food.
It was in 1972 that Diana Kennedy, author of Cuisines of Mexico, began to make a distinction between authentic Mexican and American-Mexican dishes, referring to the latter as Tex-Mex. Nowadays, Mexican-influenced dishes in Arizona, New Mexico, and parts or California are also considered by some as part of Tex-Mex cuisine.
