This Is Everything You Need to Know About Tex-Mex Food (2024)

Tex-Mex is an integral part of America's food history, bound together by queso and chili peppers. What is Tex-Mex? And what makes it so unique?

Our editors and experts handpick every product we feature. We may earn a commission from your purchases.Learn more.

Tex-Mex is a cuisine as American as apple pie. It’s long been dismissed as a distorted version of genuine Mexican food. But Tex-Mex was born in Texas, and all corners of the United States now boast incredible Tex-Mex restaurants.

This list of America’s most popular foods includes enchiladas, chili con carne, nachos and other Tex-Mex essentials!

What Is Tex-Mex?

Tex-Mex is “native foreign food,” according to journalist Waverly Root.

“It is native, for it does not exist elsewhere; it was born on this soil. But it is foreign in that its inspiration came from an alien cuisine; that it has never merged into the mainstream of American cooking and remains alive almost solely in the region where it originated,” Root wrote.

Tex-Mex exists in a liminal space of American cooking, where it belongs neither here nor there. To make things even more confusing, there is no simple definition of Tex-Mex. But it’s not simply Americanized Mexican cooking, that’s for sure. The term “Americanization” pays no homage to the people who called Texas home long before Anglo settlement.

The Early History of Tex-Mex

knape/Getty Images

Robb Walsh, the author of The Tex-Mex Cookbook, believes Tex-Mex is “America’s oldest regional cuisine.” The history of Tex-Mex traces back to when the Spanish first colonized Texas in the 1580s. Food served on the Spanish missions represents the first intermingling of Native and European foodstuff on Texas land.

One of the early dishes that emerged was chili con carne. This was Tex-Mex’s first famous export to mainstream America, long before the term “Tex-Mex” was even coined.

The most popular story about chili’s American debut came during the World’s Columbian Exposition of 1983 in Chicago. Texas’ delegation is rumored to have created a scene straight from the streets of San Antonio to delight fairgoers: a chili stand. By then, chili was already developing a national reputation thanks to the chili queens of San Antonio.

Second to chili in early Tex-Mex exports? That would be tamales. At one point during the Gilded Age, tamales were a popular street food, akin to hot dogs. The tamalero, or tamale man, would shout “hot ta-ma-leeeees” to patrons in major metropolitan areas. The famous singsong mannerisms of the tamalero even appeared in film and music of the early 20th century.

Tex-Mex vs. Mexican Food

Ann Summa/Getty Images

The most vocal critic against Tex-Mex may be Diana Kennedy, a British-born food writer who is considered one of the de facto authorities on Mexican cooking.

In The Art of Mexican Cooking, Kennedy writes, “Far too many people outside Mexico still think of [Mexican foods] as an overly large platter of mixed messes, smothered with a shrill tomato sauce, sour cream and grated yellow cheese preceded by a dish of mouth-searing sauce and greasy deep-fried chips.”

Kennedy argues that Tex-Mex is on par with the chop suey and chow mein of Chinese restaurants in the late 1960s.

There is merit to Kennedy’s criticisms—grease and cheese are certainly Tex-Mex staples—but what she describes is not representative of the complexity of Tex-Mex food.

I have been asked on more than one occasion what the difference between Tex-Mex and Mexican food is, and each time I would confidently respond, “cheese.”

This is not to say that Mexican food does not contain any cheese— queso Oaxaca and cotija come to mind— but what matters is the abundance of processed cheese.

Chef Joel Fried, the co-founder of El Dorado Cafe in Austin, helped me connect postwar convenience to American taste buds.

“When I was reading about yellow cheese, I kept coming to Spam and Velveeta in the postwar years,” Fried says. “Tex-Mex really started to grow postwar. There’s a lot of Velveeta around and the restaurant owners started using yellow cheese to try and make [traditional Mexican food] more palatable to the typical American.”

Must-Have Tex-Mex Ingredients

budgetstockphoto/Getty Images

Tex-Mex is made up of unpretentious ingredients, both fresh and processed.

Cumin: Cumin is a key ingredient that dates back to the Spanish mission days, when families from the Canary Islands brought the spice to what is now San Antonio.
Chili peppers: To create Tex-Mex flavors, cooks use many types of chili peppers, such as the poblano.
Beef: A homage to the Texas vaquero days, beef is a common ingredient and the base for influential dishes such as chili. It’s also a favorite filling for enchiladas or tamales. For more old-school variations of Tex-Mex cooking, lard is a key ingredient as well.
Sour cream: Sour cream is another popular ingredient to add richness and texture to any dish. Jose Jaimes is the owner and operator of Mexigo and Don Pepe’s Rancho in North Texas. For over 30 years, the restaurateur has delighted customers with his dishes and credits sour cream as one of his hallmark ingredients.
Cheese: Perhaps the most ubiquitous ingredient on a Tex-Mex menu is melty, yellow cheese. For better or for worse, cheese is the ingredient that fuses two once-opposing cultures to create a brand-new cuisine.

Popular Tex-Mex Dishes

Janna Danilova/Getty Images

Aside from common ingredients, what else makes Tex-Mex, well, Tex-Mex? It has to be from Texas.

Burritos, chimichangas and fish tacos are some examples of dishes that borrow the title “Tex-Mex” but originate from elsewhere in the U.S. As a result, they are omitted from this list of popular Tex-Mex recipes.

Chili con carne: Chili con Carne easily tops the list of Tex-Mex recipes. According to an oral history from Raul Molina Jr. of Molina’s Restaurant in Houston, “Spaghetti and chili was the original Tex-Mex dish.” For those who want to recreate this old-fashioned Southwestern staple, our Southwestern Spaghetti recipe might do the trick.
Tamales: This Tex-Mex street food has remained popular for more than a hundred years. It’s worth learning how to make tamales at home.
Enchiladas: Chef Fried of El Dorado Cafe in Austin makes it clear that cheese enchiladas are his quintessential Tex-Mex dish. To him, enchiladas represent the comfort that comes with eating Tex-Mex. For cooks that can’t make the trip to Austin, this recipe for Easy Beef Enchiladas should satisfy cravings.
Fajitas: Fajitas are an iconic dish but a relatively late newcomer, entering the mainstream Tex-Mex scene in the late 1960s. Gustavo Arellano writes in Taco USA: How Mexican Food Conquered America that fajita, or the outside skirt steak of the cow, was considered a lower-class food for many years. But fajita’s revolutionary turn came in 1969 when a Laredo restaurant called Round-Up served the dish on a sizzling platter.
Tortilla soup: Jose Jaimes, the North Texas restaurateur, picks Chicken Tortilla Soup as his standout Tex-Mex dish. It’s also one of his most popular menu items, and worth checking out if you’re near North Texas.

Recipes with Tex-Mex Flavors

1 / 53

Texas Taco Dip PlatterWhen I'm entertaining, this colorful dish is my top menu choice. My friends can't resist the hearty appetizer topped with cheese, lettuce, tomatoes and olives. —Kathy Young, Weatherford, TexasGo to Recipe

Tex-Mex Potato Salad Recipe photo by Taste of Home

Tex-Mex Potato SaladI created this Tex-Mex potato salad for one of my cooking classes, and it was a hit. It's perfect for a cookout or potluck. The secret ingredient is pickled jalapenos—they add so much interest and flavor! Add a can of black beans for more protein. —Dianna Ackerley, Cibolo, Texas

Go to Recipe

Migas Breakfast Tacos Recipe photo by Taste of Home

Migas Breakfast TacosUnless you grew up in the Southwest or visit there often, you might be hearing of migas for the first time. Think of them as the best scrambled eggs ever. The secret ingredient: corn tortillas. They're what really make my migas tacos special! —Stephen Exel, Des Moines, Iowa

Go to Recipe

Tajin LimeadeTajin is a blend of chili peppers, salt and lime. I sprinkle it on a lot of food, but I found it's really delicious in this Tajin limeade. —Amanda Phillips, Portland, Oregon

Go to Recipe

Chunky Southwest Chili Recipe photo by Taste of Home

Chunky Southwest ChiliWhat started out as a mild, basic chili has evolved over the years into a chili with a punch! —Shawn Barto, Winter Garden, Florida

Go to Recipe

Fiesta CornCorn with tomatoes and jalapenos is one of the first dishes I cooked for my husband. Don’t like heat? Use green bell peppers instead of jalapenos. —Cassandra Ramirez, Bardstown, Kentucky

Go to Recipe

Garlic Beef Enchiladas Recipe photo by Taste of Home

Garlic Beef EnchiladasBeef enchiladas are typically prepared with corn tortillas, but my husband, Jeff, and I prefer flour tortillas. I use them in this saucy casserole that has irresistible home-cooked flavor and a subtle kick. —Jennifer Standridge, Dallas, Georgia

Go to Recipe

Grilled Elote Flatbread Recipe photo by Taste of Home

Grilled Elote FlatbreadHere's a fun twist on a classic Mexican dish! Keep your kitchen cooled down this summer by grilling this summery, fresh flatbread outdoors. —Amanda Phillips, Portland, Oregon

Go to Recipe

The musical "Waitress"

Pork Chops OleThis recipe is a fun and simple way to give pork chops south-of-the-border flair. The flavorful seasoning, rice and melted cheddar cheese makes this dish a crowd pleaser. A dear friend shared this recipe with me several years ago. —Laura Turner, Channelview, Texas

Go to Recipe

Tex-Mex Breakfast HaystacksI love haystacks and wanted to make a fun Tex-Mex version for my family. Adding panko crumbs and cheese to the hash browns before cooking gives them a wonderful golden brown color and crisp texture. —Donna-Marie Ryan, Topsfield, Massachusetts

Go to Recipe

This Is Everything You Need to Know About Tex-Mex Food (2024)

What Is Tex-Mex?

The Early History of Tex-Mex

Tex-Mex vs. Mexican Food

Must-Have Tex-Mex Ingredients

Popular Tex-Mex Dishes

References