A common sight at cash registers in many Tex-Mex restaurants throughout Texas, the Mexican praline is a staple confection dating back to the San Antonio Chili Queen era in San Antonio, Texas in the late 1800's. I have fond memories encountering these for the first time at bygone local San Antonio Westside favorite, Karam's Mexican Restaurant at 121 N. Zarzamora. If your a fan, or simply curious about food history, Tex-Mex in particular, you may enjoy this: The Texas Historical Commission (THC) did a livestream presentation on the origins and paths of Texas pralines and the connections to their culinary cousins in Louisiana and Mexico-the following is the introduction.
Pecan pralines are a beloved element of the Creole cuisine of New Orleans, and their culinary ancestors traveled a long journey from medieval Persia through Europe to French Louisiana in the New World.
Equally beloved—but less well-known outside of Texas—are the pecan pralines found in Texas-Mexican cooking traditions. Originally sold by 19th-century Tejano street vendors, they later became the standard dessert in 20th-century Tex-Mex restaurants across the state.
What food-culture migrations brought these caramelized sugar and nut confections to Texas, and do they share common roots with the pralines of Louisiana? Why are these Texas candies called by the French term “pralines?”
Join author and food historian MM Pack to learn more. (I found this video on a Nepali language facebook page, but rest assured the entire documentary is in English).
Note: The documentary proper ends at 16 minutes 10 seconds, when the Q&A period starts, entire video is 36m 11s.