The History of Tex-Mex Cuisine

Tex-Mex cuisine is a beloved food category that has become a staple in North American dining. At BarBurrito, we're proud to be part of this rich culinary tradition. But where did Tex-Mex come from, and how has it evolved over time? Join us as we explore the fascinating history of this flavorful fusion cuisine.

The Origins: A Cultural Melting Pot

The term "Tex-Mex" wasn't widely used until the 1970s, but the cuisine itself has much deeper roots. It began to take shape in the late 19th century in Texas, particularly in San Antonio, where Mexican and American cultures intersected.

Tex-Mex evolved from the cooking traditions of Tejanos—people of Mexican descent living in Texas—who adapted their traditional recipes to incorporate locally available ingredients. This adaptation accelerated after Texas became part of the United States in 1845, creating a unique culinary blend that was neither purely Mexican nor American.

The Birth of Tex-Mex as We Know It: 1900-1940

The early 20th century saw the first restaurants explicitly serving what we now recognize as Tex-Mex cuisine. In San Antonio, "chili queens" sold chili con carne from stands in the city's plazas, introducing many Americans to this spicy dish.

During this period, several Tex-Mex staples began to take form:

• Chili Con Carne: Perhaps the first Tex-Mex dish to gain widespread popularity, it differs from Mexican stews by focusing on meat and chili peppers with few other ingredients.
• Combo Plates: The now-ubiquitous combination plate with rice, beans, and a main dish emerged from San Antonio restaurants in the 1920s.
• Hard-Shell Tacos: While soft corn tortillas are traditional in Mexico, the crispy hard-shell taco is a Tex-Mex innovation that became immensely popular.

Mid-Century Expansion: 1940-1970

The post-World War II era saw Tex-Mex cuisine spread beyond Texas. Entrepreneurs like Glen Bell (who would later found Taco Bell) began popularizing Mexican-inspired fast food across the United States.

This period also saw the rise of commercial Mexican food products and the standardization of many Tex-Mex dishes. Yellow cheese, wheat flour tortillas, and canned ingredients became common in Tex-Mex cooking, further distinguishing it from traditional Mexican cuisine.

Key developments during this period included:

• Nachos: Invented in 1943 by Ignacio "Nacho" Anaya in Piedras Negras, Mexico, when he quickly assembled a snack for American military wives visiting from nearby Eagle Pass, Texas.
• Fajitas: Originally a way for Texas ranch hands to use less desirable cuts of beef, fajitas began appearing on restaurant menus in the 1960s.
• Chili Powder: Commercially produced chili powder blends became widely available, making Tex-Mex flavors accessible to home cooks across North America.

Recognition and Refinement: 1970s-1990s

It wasn't until the 1970s that food writers began using the term "Tex-Mex" to describe this distinct culinary tradition. Diana Kennedy, an influential cookbook author specializing in Mexican cuisine, is often credited with helping to define Tex-Mex as separate from authentic Mexican food in her 1972 book "The Cuisines of Mexico."

The 1980s and 1990s saw a boom in Tex-Mex restaurants across North America, with chains like Chi-Chi's and El Torito bringing the cuisine to suburban America. During this period:

• Fajitas became a sizzling sensation on restaurant menus nationwide
• Chimichangas (deep-fried burritos) gained popularity
• Queso dip became a standard appetizer
• Sour cream and guacamole became standard accompaniments

Modern Tex-Mex: 2000s to Present

The 21st century has seen Tex-Mex cuisine continue to evolve in exciting ways. The rise of fast-casual dining concepts like Chipotle and BarBurrito has introduced a new generation to customizable Tex-Mex options with an emphasis on freshness and quality ingredients.

Contemporary Tex-Mex has been influenced by several trends:

• Health-conscious adaptations: Burrito bowls, lettuce wraps, and cauliflower rice options cater to various dietary preferences
• Regional variations: Recognition of different styles of Tex-Mex from San Antonio, Austin, and other regions
• Fusion innovations: Incorporating influences from other cuisines, such as Korean-Mexican fusion
• Return to authenticity: Increased interest in traditional preparation methods and ingredients alongside modern innovations

Tex-Mex Goes Global

What began as a regional cuisine in Texas has now spread worldwide. Tex-Mex restaurants can be found from Toronto to Tokyo, each adding their own local adaptations while maintaining the core elements that make this cuisine so beloved.

In Canada, BarBurrito has been proud to contribute to the evolution of Tex-Mex since our founding in 2005. We blend traditional Tex-Mex flavors with modern culinary trends and Canadian tastes, continuing the long tradition of adaptation and innovation that has defined Tex-Mex from the beginning.

What Makes Tex-Mex Unique?

While Tex-Mex has evolved over time, several key characteristics distinguish it from traditional Mexican cuisine:

• Liberal use of cumin: This spice is much more prominent in Tex-Mex than in most Mexican cooking
• Cheese quantity: Tex-Mex typically uses more cheese, particularly yellow cheeses like cheddar
• Beef focus: While Mexican cuisine uses a wide variety of proteins, Tex-Mex traditionally emphasizes beef
• Wheat flour tortillas: More common in Tex-Mex, while corn tortillas dominate in much of Mexico
• Combination plates: The rice-beans-entrée combo plate is a Tex-Mex restaurant staple

Tex-Mex at BarBurrito

At BarBurrito, we honor the rich history of Tex-Mex cuisine while embracing modern innovations. Our menu features traditional Tex-Mex elements like burritos, tacos, and quesadillas, prepared with fresh ingredients and customizable options to suit contemporary tastes.

We believe the evolution of Tex-Mex is ongoing, and we're excited to be part of its story as we continue to bring these beloved flavors to communities across Canada.