TexMex

Tex-Mex is a regional American cuisine that combines elements of Mexican and Texan culinary traditions. It originated in Texas, developed among Tejano communities in the late 19th and early 20th centuries, and was influenced by cattle ranching, available ingredients, and American dining practices. The term gained widespread use in the mid-20th century as the style spread beyond household kitchens to restaurants and commercial catalogs.

Core ingredients include beef, beans, cheese (commonly yellow cheddar), chilies, onions, tomatoes, and flour tortillas. Common dishes include fajitas, chili con carne, enchiladas with cheese sauce, burritos, hard-shell and soft-shell tacos, nachos, and quesadillas. Tex-Mex is noted for its use of melted cheese and seasoned meat, and for preferring flour tortillas in many preparations.

Tex-Mex has become a widely recognized regional cuisine in the United States, particularly in Texas and the Southwest, and has influenced Mexican food abroad while also being influenced by it. The style varies by restaurant and household, with some versions featuring milder spice levels and more cheese, and others aiming for closer ties to traditional Mexican flavors. Debates about authenticity persist, with some critics distinguishing Tex-Mex from traditional Mexican regional cuisines.

Today, Tex-Mex remains a staple of American dining, appearing in fast-casual chains, family eateries, and home cooking, and continuing to evolve through fusion influences and global availability.