Tex-Mex Cuisine and Recipes

Tex-Mex (from Texan and Mexican) is a term describing a fusion of American cuisine and Mexican cuisine, deriving from the culinary creations of Tejanos. It has spread from border states such as Texas and those in the Southwestern United States to the rest of the country as well as Canada. Tex-Mex is most popular in the state of Texas.

Arizona Cheese Crisp

An Arizona cheese crisp (simply “cheese crisp” in the region) is an open-faced, flour tortilla covered in shredded cheese, baked until crisp on top. It is similar to a quesadilla, but distinct in that a cheese crisp is not folded over, and that it is also baked until the tortilla becomes crisp.

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Chalupas Mexicanas

In central Mexico and in states such as Hidalgo and Estado de Mexico, chalupas are small tortillas fried in oil or lard which are topped with mashed potatoes, sliced lettuce, pulled chicken and radish topped with green salsa, other varieties may have pulled beef.

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Chile con queso – Chilli and Cheese Dip

Chile con queso can be eaten with tortillas, tortilla chips, or special queso chips which are thicker than regular tortilla chips. It can also be used as a condiment on fajitas, tacos, enchiladas, migas, quesadillas or any other Tex-Mex dish.

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Frijoles Refritos – Refried Beans

Refried beans is a dish of cooked and mashed beans and is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a different approach when making the dish.

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Pico de Gallo – Salsa Fresca

In Mexican cuisine, pico de gallo (literally rooster’s beak), also called salsa fresca, is a fresh, uncooked salad made from chopped tomato, white onion, and chillies (generally jalapeños, serranos or habaneros).

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