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?
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Green Tomato SalsaI came up with this green tomato salsa recipe so I could use up all the fresh tomatoes from my garden. —Vanessa Moon, Tucson, Arizona
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Mexican Steak FajitasIn my Mexican steak fajitas recipe, tender strips of sirloin pick up plenty of spicy flavor from a marinade seasoned with cayenne pepper and cumin. This colorful dish is speedy and satisfying. —Shirley Hilger, Lincoln, Nebraska
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Texas Red River Margaritas Recipe photo by Taste of Home
Texas Red River MargaritasWhen I lived in Texas, I decided to create a co*cktail that represented my new home. I've found that blood orange juice works just as well as the grapefruit juice in this spicy margarita recipe. —Danny Schneider, Omaha, NE
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Easy Pork PosoleLooking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage, hominy and more. It all goes into the slow cooker, so you can come home at night to a table-ready dinner. —Greg Fontenot, The Woodlands, Texas
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Southwest Smothered ChickenThere's a party in every bite of this fiesta chicken dish. Let it spice up dinner tonight! If you're worried about the heat, simply reduce the amount of jalapenos. —Debbie Schaefer, Durand, Michigan
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Blue-Ribbon Beef NachosMy beef nachos recipe is quite the tasty topper for tortilla chips. Chili powder and sassy salsa season a zesty mixture of ground beef and refried beans that's sprinkled with green onions, tomatoes and ripe olives. —Diane Hixon, Niceville, Florida
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South-of-the-Border Chicken Salad with Tequila Lime Dressing Recipe photo by Taste of Home
South-of-the-Border Chicken Salad with Tequila Lime DressingAdd a burst of color to your table with this fresh main-dish that's topped with homemade tequila lime salad dressing. For a simple garnish sprinkle salad with lightly crushed tortilla chips.—Annette Hottenstein, co*ckeysville, Maryland
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Tex-Mex Popcorn Recipe photo by Taste of Home
Tex-Mex PopcornSpicy Southwest seasoning makes this snackin'-good popcorn ideal for any fiesta. —Katie Rose, Pewaukee, Wisconsin
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Slow-Cooked Beef EnchiladasEnchiladas get a beefy boost of goodness from slow-cooked roast. When the meat is done, assemble with tortillas and bake. Top with lettuce and tomatoes if desired. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Fiesta Chorizo-Chicken SoupJust place some crusty rolls on the table when you serve this soup and you'll have a hearty, comforting meal that will chase away winter's chill. The slightly spicy soup is chock-full of veggies.—Kathy Rodenbeck, Fort Wayne, Indiana
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Southwest Frito PieI got a real culture shock when we moved to New Mexico several years ago, but we grew to love the food. Now, back in South Carolina, we still crave New Mexican dishes, and this is one of my go-to favorites.—Janet Scoggins, North Augusta, South Carolina
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Flavorful Chicken Fajitas Recipe photo by Taste of Home
Flavorful Chicken FajitasThis chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky
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Tex-Mex Pork ChopsThese easy Tex-Mex pork chops won a contest for me. Salsa, cumin and green chiles give them the kick they need to earn their name. —Jo Ann Dalrymple, Claremore, Oklahoma
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Southwestern Turkey BakeI make this turkey bake as a way to get my husband and nieces to eat their vegetables. It's also perfect if you're wondering what to do with leftover turkey. This creamy entree will fill you up fast. —Crystal Kolady, Henrietta, New York
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Spicy Cowboy Beans Recipe photo by Taste of Home
Spicy Cowboy BeansThese spicy cowboy beans are a perfect contribution to a potluck buffet any time of year. Instead of hours on the stove, they cook quickly in the pressure cooker and there's no need to pre-soak the beans. —Joan Hallford, North Richland Hills, Texas
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Grilled Pork with Avocado SalsaI love the zesty taste of this moist grilled tenderloin. The cumin, avocado and jalapeno give it southwestern flair. It's an easy, elegant way to prepare pork. —Josephine Devereaux Piro, Easton, Pennsylvania
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Simple Taco Soup Recipe photo by Taste of Home
Simple Taco SoupWe first sampled this chili-like taco soup recipe at a church dinner. What a warming dish for a cold day. And because it uses packaged seasonings with several cans of vegetables, it's a snap to prepare. —Glenda Taylor, Sand Springs, Oklahoma
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Fiesta Scrambled EggsI love to fix this spicy scrambled egg dish for friends and family. It’s almost a meal in itself, but I serve it with muffins or biscuits, fresh fruit juice and coffee. —Kay Kropff, Canyon, Texas
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Tex-Mex ChiliNeed to satisfy big, hearty appetites? Look no further than a chili brimming with beef stew meat, plenty of beans and tasty spices. —Eric Hayes, Antioch, California
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Hearty Chicken EnchiladasThis slow-cooker shredded chicken enchiladas recipe is my husband and I's favorite dish. You can modify it to suit your taste, adding corn, rice or refried beans. —Jenny Miller, Raleigh, North Carolina
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Cowboy Beef DipA group of us in a foods class developed this recipe for the North Dakota's annual Beef Bash. We won the contest, and now my family requests this dip for all our special gatherings! —Jessica Klym, Killdeer, North Dakota
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Southwestern Pork SaladAs pork producers, we're proud to cook and serve the delicious product we raise. This tempting salad is refreshing and colorful. It's a succulent showcase for pork. I know your family will enjoy it as much as we do.-Sue Cunningham, Prospect, Ohio
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While growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans for this chorizo breakfast bowl. You can even add a spoonful of pico de gallo. —Jenn Tidwell, Fair Oaks, California
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Southwestern Pasta Salad Recipe photo by Taste of Home
Southwestern Pasta SaladI created this southwestern pasta salad for a friend who owns a catering business. I was told it was a hit at her events and it's now among the most-requested dishes. —Valonda Seward, Coarsegold, California
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Over-the-Border Shrimp Enchiladas Recipe photo by Taste of Home
Over-the-Border Shrimp EnchiladasThese enchiladas have a bit of a kick, thanks to chili powder and green chiles, but the deliciously creamy sauce balances it all. —Beverly O'Ferrall, Linkwood, Maryland
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Tex-Mex Chicken StripsI was looking for a way to amp up the flavor of regular chicken strips so I crushed up some leftover corn chips to create a crispy, flavorful coating. —Cynthia Gerken, Naples, Florida
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Tex-Mex Summer Squash CasseroleMild-flavored yellow squash gets a big boost from flavor-packed chiles, jalapenos and red onion. This side dish also works with zucchini. —Tommy Lombardo, Euclid, Ohio
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Southwest Chicken Barley ChowderMashed squash helps make this chowder creamy but not heavy, and it's a favorite way to get barley on the table. My kids even ask for leftovers for lunch. —Pamela Cleghorn, Campbellsburg, Indiana
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The musical "Waitress"
Tex-Mex Grain BowlThis Tex-Mex grain bowl is special because it is not only healthy but also delicious. Oatmeal is one of those dishes often eaten sweetened. People rarely think about using it in a savory dish—and they really should! —Athena Russell, Greenville, South Carolina
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Southwestern Beef and Rice SkilletI like to serve this kicked-up skillet dish with warm flour tortillas and a side of guacamole. If you like things a little spicier, add more jalapeno and enjoy the heat! —Pat Hockett, Ocala, Florida
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Chicken Chili with Black BeansBecause it looks different than traditional chili, my family was a little hesitant to try this dish at first. Thanks to the full, hearty flavor, it's become a real favorite around our house. I like to serve it with warm cornbread. —Jeanette Urbom, Louisburg, Kansas
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Slow-Cooked Stuffed PeppersMy favorite kitchen appliance is the slow cooker, and I use mine more than anyone else I know. It does a great job with this good-for-you dish. —Michelle Gurnsey, Lincoln, Nebraska
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Zippy Chicken EnchiladasLeftover chicken gets an awesome makeover in this rich and creamy casserole. This colorful dish is loaded with flavor. It's a nice change of pace from beef enchiladas. —Julie Moutray, Wichita, Kansas
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Southwest Tortilla-Turkey SkilletI wanted to cut back on red meat, but my husband thinks ground turkey can be dry. I think the taco seasoning and jalapeno juice in this recipe give the turkey added flavor and moistness…and he agrees! —Lindsay Ludden, Omaha, Nebraska
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Tex-Mex Bean Bake with Cornbread ToppingI frequently cooked this dish when I was on the cross-country team in college. We loved this veggie-packed bake so much I would have to make two! For a meaty version, substitute shredded chicken for half of the potato. —Samantha Westveer, Kentwood, Michigan
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South-of-the-Border Citrus Salad Recipe photo by Taste of Home
South-of-the-Border Citrus SaladOrange, grapefruit and jicama add color and texture to this out-of-the-ordinary fruit salad. Sometimes I'll toss in slices of mango and cucumber for extra fun. —Mary Fuller, SeaTac, Washington
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Tex-Mex Cheese Strata Recipe photo by Taste of Home
Tex-Mex Cheese StrataTortilla chips add a little fun to this south-of-the-border brunch. For a spicier taste, substitute pepper Jack for the Monterey Jack cheese. —Vickie Lowrey, Fallon, Nevada
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Chicken Sweet Potato SkilletOne of the first things my husband made for me was a variation of this chicken sweet potato skillet. Over the years, it has become a family favorite. Top with cheese, sour cream, avocado, lettuce or anything else your family likes. —MacKenzie Wright, San Antonio, Texas
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Texas StewI love to experiment with many different types of recipes. But as a mother of young children, I rely on family-friendly ones more and more. Everyone enjoys this stew. —Kim Balstad, Lewisville, Texas
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Southwestern CasseroleI've been making this mild family-pleasing southwest casserole recipe for years. It tastes wonderful, fits nicely into our budget and, best of all, makes a second one to freeze and enjoy later. —Joan Hallford, North Richland Hills, Texas
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Chicken Burrito Skillet Recipe photo by Taste of Home
Chicken Burrito SkilletWe love Mexican night at our house, and I love to re-create dishes from our favorite restaurants. This burrito-inspired dish is ready for the table in almost no time! —Krista Marshall, Fort Wayne, Indiana
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The combination of spices is key to this slow-cooked pork—it's my family's favorite burrito filling. The aroma that fills the air as the pork slowly simmers is like a Mexican restaurant. A perfect recipe for tailgate parties. —Valonda Seward, Coarsegold, California
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Learn about the types of burritos across the U.S. and Mexico.
Slow-Cooked Tex-Mex Flank SteakThis flavorful, tender beef dish has been a go-to recipe for many years; it's a meal lifesaver on days when I'm going to be late getting home.—Anne Merrill, Croghan, New York
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