if it has yellow shredded cheddar cheese, its texmex Lol if you are served flour tortillas, its texmex. If you are eating a taco with a crunchy tortilla, its texmex
TexMex is what most people imagine as "Mexican food". Like Taco Bell or On the Border. Burritos come from San Francisco. Soft tacos generally use flour tortillas, which is not a big thing in Mexico, and the corn tortillas are deep fried instead of grilled to soften. TexMex is really more spicy white people food using some ingredients the local women and vaqueros introduced them to. Kinda like Chinese food here is more American food alluding to Chinese food but not that similar in practice.
TexMex is what most people imagine as "Mexican food". Like Taco Bell or On the Border. Burritos come from San Francisco. Soft tacos generally use flour tortillas, which is not a big thing in Mexico, and the corn tortillas are deep fried instead of grilled to soften. TexMex is really more spicy white people food using some ingredients the local women and vaqueros introduced them to. Kinda like Chinese food here is more American food alluding to Chinese food but not that similar in practice.
Real Mexican food involves a lot more fresher foods, fish for coastal regions, roasted vegetables and meat (including tacos made with meat cooked in layers and carved onto a corn tortilla), masa instead of corn meal, cooking in banana leaves, a lot of soups or include sauces that can be hard to make, and are very regional, like Sinaloan, Baja or Acapulcan. Slow cooking is a big thing in many of the more rural regions.
There's no unified "Mexican" cuisine simply because it's a very diverse place and a lot of it developed somewhat independent of the others.
However, Texas-style "TexMex" tends to use more seasoning than what I've had in California. New Mexico has some good Mexican-style food with the Hatch chilis that is very similar to TexMex (but also influenced more by Mexican food cultures). Only been to Scottsdale once and didn't get Mexican food there. I think Texas just has better TexMex than a lot of places because the spices are easy to get here. Seattle, not so much.
On the Border:
Maximo's in Houston:
When in So Cal they have some good Mexican food as well. As far as Arizona, if you have a chance to swing into Sedona, I would highly recommend Mole Mexican Kitchen. It was great. They also have one in Palm Desert that we went to while attending King of the Hammer's.TexMex is what most people imagine as "Mexican food". Like Taco Bell or On the Border. Burritos come from San Francisco. Soft tacos generally use flour tortillas, which is not a big thing in Mexico, and the corn tortillas are deep fried instead of grilled to soften. TexMex is really more spicy white people food using some ingredients the local women and vaqueros introduced them to. Kinda like Chinese food here is more American food alluding to Chinese food but not that similar in practice.
Real Mexican food involves a lot more fresher foods, fish for coastal regions, roasted vegetables and meat (including tacos made with meat cooked in layers and carved onto a corn tortilla), masa instead of corn meal, cooking in banana leaves, a lot of soups or include sauces that can be hard to make, and are very regional, like Sinaloan, Baja or Acapulcan. Slow cooking is a big thing in many of the more rural regions.
There's no unified "Mexican" cuisine simply because it's a very diverse place and a lot of it developed somewhat independent of the others.
However, Texas-style "TexMex" tends to use more seasoning than what I've had in California. New Mexico has some good Mexican-style food with the Hatch chilis that is very similar to TexMex (but also influenced more by Mexican food cultures). Only been to Scottsdale once and didn't get Mexican food there. I think Texas just has better TexMex than a lot of places because the spices are easy to get here. Seattle, not so much.
On the Border:
Maximo's in Houston:
1st of all we live by the mantra: God, sweet tea, and SEC... But I digress. The yellow cheese is pretty much a no go for me, although you'll find it on regular tacos unless you order street tacos. I will also sub charro beans instead of refried. Texas is pretty diverse given its size. There's some good, some okay, and some bad.
Don't forget green chile (New Mexico), vs. green chili (Colorado).
A pretty thorough and accurate explanation! Now I’m hungry.TexMex is what most people imagine as "Mexican food". Like Taco Bell or On the Border. Burritos come from San Francisco. Soft tacos generally use flour tortillas, which is not a big thing in Mexico, and the corn tortillas are deep fried instead of grilled to soften. TexMex is really more spicy white people food using some ingredients the local women and vaqueros introduced them to. Kinda like Chinese food here is more American food alluding to Chinese food but not that similar in practice.
Real Mexican food involves a lot more fresher foods, fish for coastal regions, roasted vegetables and meat (including tacos made with meat cooked in layers and carved onto a corn tortilla), masa instead of corn meal, cooking in banana leaves, a lot of soups or include sauces that can be hard to make, and are very regional, like Sinaloan, Baja or Acapulcan. Slow cooking is a big thing in many of the more rural regions.
There's no unified "Mexican" cuisine simply because it's a very diverse place and a lot of it developed somewhat independent of the others.
However, Texas-style "TexMex" tends to use more seasoning than what I've had in California. New Mexico has some good Mexican-style food with the Hatch chilis that is very similar to TexMex (but also influenced more by Mexican food cultures). Only been to Scottsdale once and didn't get Mexican food there. I think Texas just has better TexMex than a lot of places because the spices are easy to get here. Seattle, not so much.
On the Border:
Maximo's in Houston:
Now that’s different, where the video would be on the Bronco itself (like a DVR) and I agree, would be awesome for a unique “go pro” dash cam like experience. Now if only Ford had the software chops to pull it off.
OK, you got me really salivating!TexMex is what most people imagine as "Mexican food". Like Taco Bell or On the Border. Burritos come from San Francisco. Soft tacos generally use flour tortillas, which is not a big thing in Mexico, and the corn tortillas are deep fried instead of grilled to soften. TexMex is really more spicy white people food using some ingredients the local women and vaqueros introduced them to. Kinda like Chinese food here is more American food alluding to Chinese food but not that similar in practice.
Real Mexican food involves a lot more fresher foods, fish for coastal regions, roasted vegetables and meat (including tacos made with meat cooked in layers and carved onto a corn tortilla), masa instead of corn meal, cooking in banana leaves, a lot of soups or include sauces that can be hard to make, and are very regional, like Sinaloan, Baja or Acapulcan. Slow cooking is a big thing in many of the more rural regions.
There's no unified "Mexican" cuisine simply because it's a very diverse place and a lot of it developed somewhat independent of the others.
However, Texas-style "TexMex" tends to use more seasoning than what I've had in California. New Mexico has some good Mexican-style food with the Hatch chilis that is very similar to TexMex (but also influenced more by Mexican food cultures). Only been to Scottsdale once and didn't get Mexican food there. I think Texas just has better TexMex than a lot of places because the spices are easy to get here. Seattle, not so much.
On the Border:
Maximo's in Houston:
