Tex-Mex & Mexican Cuisine
Tex-Mex is the fusion cuisine of the Texan-Mexican borderlands — and one of America's most beloved food genres. It is not the same as authentic Mexican cuisine (which is also excellent in the USA), but a distinct tradition:
- Tacos — In the USA, there are two worlds: Tex-Mex Tacos (hard shell, ground beef, cheddar, sour cream) and Street Tacos (soft corn tortillas, carne asada or al pastor, cilantro, onions, salsa). Street Tacos are closer to the Mexican original and often better. The best can be found at taco trucks in Los Angeles, Houston, and San Antonio ($2–4 per taco).
- Burritos — Especially the Mission-Style Burrito from San Francisco (huge, filled with rice, beans, meat, guacamole, salsa, and sour cream, wrapped in foil). La Taqueria in San Francisco is regularly voted the best burrito in America.
- Nachos — A Texan invention from 1943 (by Ignacio "Nacho" Anaya in Piedras Negras). Tortilla chips with melted cheese, jalapeños, guacamole, sour cream, and salsa.
- Enchiladas, Quesadillas, Fajitas, Tamales — All staples of Tex-Mex cuisine, available at any Mexican restaurant in the Southwest.
- Guacamole — Avocado, lime, cilantro, jalapeño, onion, tomato. In good restaurants, it is freshly prepared at the table.
