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For the rest of the world, "Tex-Mex" had an exciting ring.It evoked images of cantinas, cowboys and the Wild West.80-1) [1970s] "In the good old days, Texans went to "Mexican restaurants" and ate "Mexican food." Then in 1972, The Cuisines of Mexico, an influential cookbook by food authority Diana Kennedy, drew the line between authentic interior Mexican food and the "mixed plates" we ate at "so-called Mexican restaurants" in the United States.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.
"Refried beans" are a mistranslation of the Mexican dish frijoles refritos, which actually means well-fried beans... Food historians tell us Tex Mex cuisine originated hundreds of years ago when Spanish/Mexican recipes combined with Anglo fare.Tex Mex, as we Americans know it today, is a twentieth century phenomenon.Burritos, as we Americans know them today, pair ancient culinary traditions with contemporary expectations. Our survey of historic newspapers suggest food trucks played a roll. The "ito" suffix denotes a smaller version of the original item.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.
Dozens of Tex-Mex restaurants sprang up in Paris, and the trend spread across Europe and on to Bangkok, Buenos Aires and Abu Dhabi.