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Smith [Mexican American Food] Pre-Hispanic Cooking, Ana M. fritters were known to many cultures and cuisines; each evolving according to local tastes and customs.
These foods were introduced to Mexico by Spanish settlers.
342) [NOTE: this book has a recipe for churros, we can send you a copy if you like] RECOMMENDED READING: The Foods and Wines of Spain/Penelope Casas ---recipes for several different kinds of bunuelos; pages introducing desserts (p. Now a popular dish in many restaurants and taco stands in California and Texas are northern burritos, which are made by folding a flour tortilla around a mound of re-fried beans, seasoned to taste with chili." ---Oxford English Dictionary, 22nd edition Burros?
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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.
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.
Churros are nothing more than fried batter of flour and water, but they are essential to a Spanish breakfast, dipped either in sugar or in a cup of coffee or thick hot chocolate...
If one is out on an all-night binge--a juerga, as it is called--it is the custom to end the evening by eating Churros and hot chocolate at the churreria, or churro store, which opens by dawn." ---The Foods and Wines of Spain, Penelope Casas [New York: Knopf] 1982 (p. Make a depression in the middle of each and fill with chichiarrones. ed.) iii.81 Burritos in the northern part of Mexico and in the southwestern part of the United States are quite different.
There are several foods closely related to bunuelos and churros: sopaipillas & fry bread.
In other countries, simliar recipes evolved as doughnuts, funnel cake, and waffles.
The combination platter of enchiladas, tacos, and tortillas became the unvarying standards of the Tex-Mex menu, while new dishes like chimichangas (supposedly invented in the the 1950s at El Charro restaurant in Tucson, Arizona) and nachos (supposedly first served at a consession at Dallas's State Fair of Texas in 1964...) were concocted to please the American palate....
One Tex-Mex item that may someday rival the pizza as an extraordinarily successful ethnic dish is the fajita...introduced at Ninfa's in Houston on July 13, 1973, as tacos al carbon.
Dozens of Tex-Mex restaurants sprang up in Paris, and the trend spread across Europe and on to Bangkok, Buenos Aires and Abu Dhabi.Tags: Adult Dating, affair dating, sex dating