What-Mex?

The overwhelming majority of "Mexican" food in the United States is actually Mexican American. The fare largely exists under one label: Tex-Mex.

The word "Tex-Mex," a portmanteau of "Texan" and "Mexican," is an adaptation of traditional Spanish and Mexican dishes in combination with Anglo tastes into a hybrid cuisine. The origin of the cuisine is generally credited to Tejanos, Texans with Criollo Spanish or Mexican heritage. Therefore, it is not surprising that Tex-Mex is most popular in Texas. However, the cuisine has spread prolifically through the rest of the United States and into Canada and other European countries as well.

Pay attention not to confuse Tex-Mex with other regional food sub-cultures in the United States. The most common mistakes are made in comparison to the rustic Southwest cuisine, especially the sub-category of the New Mexican cuisine, which uses spices and meats similar to those used in Tex-Mex. The two, however, are not the same.