Hey y’all, it’s Mullethead here with a blog post about the best food in the world, Tex-Mex. I’m joined today by my best buddy Hambone, and we’re going to tackle a controversial question: Is it culinary snobbery to say that Tex-Mex is not “real Mexican food”?
First:
- Tex-Mex is a fusion cuisine combining Mexican and American elements. It has a unique history and identity, and is enjoyed by people worldwide.
- Some people argue that Tex-Mex is not “real Mexican food” because it is not authentic. However, authenticity is a complex concept, and there is no single definition of what constitutes “real” Mexican food.
- Ultimately, whether or not Tex-Mex is “real” Mexican food is a matter of opinion. There is no right or wrong answer, and it is important to respect people’s opinions, even if we don’t agree with them.
Hambone: Howdy, folks, glad to be here with my amigo Mullethead. We’re from South Texas and are coming to you from our favorite Tex-Mex joint, Blanco Cafe, we’re about to dig into some delicious enchiladas, refried beans, Spanish rice, tacos, nachos, and of course, queso.
Mullethead: Mmm, queso, the nectar of the gods. You know, some people say that Tex-Mex-style queso is not authentic Mexican food. They say it’s too cheesy, too creamy and greasy, too Americanized.
Hambone: Well, queso (cheese, courtesy of Spain) is as Mexican as salsa or guacamole. Mexico has several queso dishes, only they’re made with white cheeses rather than yellow and can be very greasy (queso flameado). What most people call queso originated in Texas, where the Tejanos (Texans of Mexican descent) mixed yellow cheese with chili peppers and spices to create a smooth and spicy dip.
Mullethead: That’s right. And Tex-Mex is not just Americanized Mexican cooking. It’s a cuisine that has its own history and identity, born from the fusion of Native American, Mexican, and Spanish foods when Texas was part of New Spain and later Mexico.
Hambone: That’s correct Mullethead, and Mexican cuisine is a complex and ancient cuisine, with techniques and skills developed over thousands of years. It is created mostly with ingredients native to Mexico, as well as those brought over by the Spanish conquistadors, with some new influences since then.
Its earliest roots lie in Mesoamerican cuisine. Mexican ingredients and methods begin with the first agricultural communities such as the Olmec and Maya who domesticated maize (corn), created the standard process of nixtamalization, and established their foodways. Successive waves of other Mesoamerican groups brought with them their cooking methods. These included: the Teotihuacán’s, Toltec, Huastec, Zapotec, Mixtec, Otomi, Purépecha, Totonac, Mazatec, Mazahua, and Nahua. With the Mexica formation of the multi-ethnic Triple Alliance (Aztec Empire), culinary foodways became infused (Aztec cuisine).
Mullethead: Of course, Mexican food is a fusion cuisine just like Tex-Mex.
Hambone: Yes, only much older. Tex-Mex is America’s oldest regional cuisine, according to some experts. It’s been around since the 1580s when the Spanish colonized Texas and brought their food traditions with them.
Mullethead: Tex-Mex has also been influenced by other regions, such as the widespread use of cumin from North Africa via the Canary Islands, introduced by Spanish immigrants to Texas. Who cares if it’s different from Mexican food? It’s not trying to be Mexican food. It’s trying to be Tex-Mex food, and it succeeds brilliantly.
Hambone: You tell ’em, Mullethead, you tell ’em. So you see, Tex-Mex is not a distorted version of genuine Mexican food. It’s a unique and delicious style of cooking that reflects the diversity and creativity of the people who live in Texas.
Mullethead: Amen to that, brother. And we love Tex-Mex y’all, because it’s cheesy, sometimes greasy, and spicy, it is delicious! And anyone who says otherwise can go suck a jalapeño. Now let’s eat some Tex-Mex and enjoy the flavors of our home.
Hambone: Cheers to that, amigo.
Mullethead: And cheers to you, dear readers. Thanks for joining us for this conversation about Tex-Mex vs Mexican cuisine and why it’s not culinary snobbery to say that Tex-Mex is not “real Mexican food”? I hope you enjoyed it as much as we enjoyed our lunch at Blanco Cafe, an authentic Tex-Mex restaurant in San Antonio, Texas. Stay tuned for more witty, and sometimes funny dialogue from your favorite Texans, Mullethead and Hambone. Until next time, adios amigos.
Hambone: Until next time, y’all. Stay hungry and stay spicy.
Ode to Tex-Mex:
Tex-Mex is its own cuisine,
It’s not fake or inferior,
It’s a cuisine of history,
Of culture and flavor,
It’s a cuisine of Texas,
Of pride and honor,
It’s the cuisine of home,
For Mullethead and Hambone.
