Mixed Reaction

So what's the status of Tex-Mex at the very moment? In truth, the reaction is quite mixed.

As mentioned in Mix-Mexed History, many new Tex-Mex restaurants cropped up all over the U.S. following the boom in the mid to late 1900's. ...But...The restaurants were broadcast under the name of "Mexican" instead of Tex-Mex. There were a few reasons for this. The boom pushed the popularity of previously established restaurants, which were all called "Mexican", and the newer ones naturally took on the name as a ride to fame. Additionally, the term "Tex-Mex" was still a relatively new and mostly unfamiliar term to the casual consumers of America, and it would be much easier for restaurants to just display themselves as "Mexican." There was no need or incentive to switch to "Tex-Mex," and it would actually be harder to introduce to the public the whole concept of Mexican-American-cultural-hybrid-cuisine. 

And this is why in the twenty-first century, most Americans are oblivious to the fact that the "Mexican" food that they are eating is not all that Mexican. However, a flux of true, actual, authentic Mexican food has begun to appear in the U.S. with reasons being: growing ethnic Mexican population and immigrants, and more Americans are travelling and experiencing food in Mexico, resulting in a growing demand for more authentic dishes.

Because of the above reasons combined with the popularity growth of U.S. "Mexican" restaurants, the concept of Tex-Mex has been sliding into the eye of the general consumer public. Through the enhanced spread of information on the internet and media, more and more Americans are learning the true nature of the food.

The result of this? Dissatisfaction, calls for "the real stuff," rejection of the restaurant food and Tex-Mex. It's an understandable reaction. Tex-Mex has been put under the image of Mexican food and so people truly believe that's what they are eating. Naturally, as people are finally introduced to the food as Tex-Mex, they do not look at Tex-Mex as a separately defined cuisine, but a copycat. These preconceptions lead to an initial reaction of rejecting Tex-Mex as wannabe Mexican-style fare. 

As this idea has surged through public opinion for the past few years, a couple of new voices have begun to pop up recently to defend Tex-Mex, pushing the point that Tex-Mex is it's own type of cuisine. Voices across the culinary world, fans of Tex-Mex, educated informers on the internet etc. are beginning to push back against the rejection.
E.g.: Tex-Mex cooking: It's not Mexican, and maybe that's the point

Robb Walsh, a Tex-Mex culinary expert and supporter

The problem is that the general consumer public has been introduced to Tex-Mex as an impostor. However, informed consumers and culinary experts are beginning to recognize the significant and intentional differences in Tex-Mex from Mexican cuisine. These are the voices that are pushing through the rejection of Tex-Mex. As more and more of the public are informed and understand that Tex-Mex is a breed of its own, the controversy around it will begin to die down. 

In time, Tex-Mex will not be suppressed, and it will emerge as its own fare. As people recognize Tex-Mex as its own category, they will realize that the existing Tex-Mex food and the demand for incoming Mexican food can actually exist side-by-side. The two are different things and one need not replace the other. In any case, Tex-Mex already has a strong grip on American society and will not significantly reduce even with push-back. It's cheap, affordable, and tastes good. Lots of people like it and it is everywhere already in the U.S.

The support for Tex-Mex is already in existence and wide-spread. A person may refuse Tex-Mex and call for the authentic Mexican dishes, but would they really be happy if one day they woke up and all the Chipotles in America had disappeared? Many wouldn't be. All it will really take is some recognition of Tex-Mex as it's own cuisine and the realization that Tex-Mex and authentic Mexican food can exist together. After all, why not? The more food, the merrier.