Tex-Mex Food

Tex-Mex cookery is a specialized branch of Mexican American cookery that developed in what is now northern Mexico and Texas. Distinct from Mexican cookery, its present form is largely a twentieth-century phenomenon driven by the Anglicization of the cuisine. Dishes that have come to define Tex-Mex cookery, such as chili con carne, tamales, and enchiladas, may bear the same name as the Mexican foods that inspired them, but are different.