The article concerns the hybrid phenomenon of Tex-Mex cuisine which evolved in the U.S.-Mexico borderland. The history of the U.S.-Mexican border area makes it one of the world’s great culinary regions where different migrations have created an area of rich cultural exchange between Native Americans and Spanish, and then Mexicans and Anglos. The term ‘Tex-Mex’ was previously used to describe anything that was half-Texan and half-Mexican and implied a long-term family presence within the current boundaries of Texas. Nowadays, the term designates the Texan variety of something Mexican; it can apply to music, fashion, language or cuisine. Tex-Mex foods are Americanised versions of Mexican cuisine describing a spicy combination of Spanish, Mexican and Native American cuisines that are mixed together and adapted to American tastes. Tex-Mex cuisine is an example of Mexicanidad that has entered American culture and is continually evolving.
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