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Tex-Mex Cooking – Glossary of Dishes From the Oldest Regional Cuisine Style in the Country

By Billy Bristol

This is a glossary of terms and definitions for Tex-Mex cooking dishes. Most of these dishes can be found at Texas-Mexican restaurants and from Texas cooks. Others are fairly recent additions to this style of food, and came from other places around the country and world.

Fajitas- The word literally means “little belts”. It is actually a grilled skirt steak, but over the years the Tex-Mex version has come to be referred as any kind of meat that is grilled and served on tortillas, with fixings like onions, guacamole, sour cream, cheese, and other condiments.

Nachos- Nachos are corn tortilla chips topped with cheese and jalapeno slices, which are then broiled until the cheese melts. Sometimes sour cream, guacamole, and other ingredients are added.

Panchos- Basically, these are nachos with refried beans spread on the tortilla chips before anything else is added on top. This Tex-Mex dish has its roots in the Rio Grande Valley in South Texas.

Tacos- In Mexican cooking, these are just a filling wrapped up in a tortilla. Generally in Tex-Mex cooking, tacos come in two styles. One is corn tortillas fried into a U-shaped shell, where they are filled with meat, cheese, and vegetables. The other is just flour tortillas filled with similar ingredients to hard tacos.

Quesadillas- These are flour tortillas that are folded over cheese and other fillings, then lightly grilled or fried until the cheese melts.

Burritos- Often categorized as a Tex-Mex dish, burritos have long been popular in Arizona and California. and were no burritos found in Texas until recently. Burritos are made by wrapping a large flour tortilla around a filling.

Tostadas- Meaning “toasted” in English, this Tex-mex dish consists of whole corn tortillas, fried flat, and topped with similar ingredients to tacos.

Chalupas- Real Mexican chalupas are made by pressing tortilla dough into long boat-like shapes before cooking. Tex-Mex chalupas (interchangeable with tostadas) are usually made by frying a corn tortilla into a flat shape, then frying it like a taco. It is typically topped with meatless toppings like beans, cheese, lettuce and tomatoes.

Tamales- Mexican tamales are made with masa, or tortilla dough, while the Tex-Mex version can be made Mexican style, or Southern-style, where a cornmeal paste or mush is used. This is then topped with a filling, rolled up in corn husks or banana leafs, and steamed.

Chilaquiles- Chilaquiles are tortilla pieces cooked in a sauce, usually with meat and cheese. They are similar to migas (below).

Enchiladas Tortillas enchiladas are corn tortillas that are softened in hot oil, then dipped in a chile sauce. Enchiladas were originally served with no fillings, and were topped with some white cheese (queso blanco). Tex-Mex enchiladas are usually rolled with a filling of either meat or cheese, or both, then topped with more sauce and cheese.

Stacked enchiladas- Common in El Paso and West Texas kitchens, these are chilled tortillas served just like a stack of pancakes, with cheese and onion in between the tortillas, and then topped with more sauce and cheese.

Gorditas- These are made with tortilla dough (masa), which is patted down into a circle and dropped into hot oil, where it puffs up. It then is split open into a pocket, where fillings of beans, shredded meats, or cheese are placed inside.

Enchuritos- The name of this modern Tex-Mex cooking invention suggests a half burrito and half enchilada dish, but usually it is a burrito topped with enchilada sauce and cheese.

Refried Beans- These are cooked beans mashed in hot oil. They are the most common of all the prepared Tex-Mex foods. The bean used is almost always the pinto, but refried black beans are beginning to show up on many menus.

Migas- In Tex-Mex cooking, migas are a popular breakfast dish, usually made with scrambled eggs and crushed corn tortilla chips. Other ingredients often added are onions, cheese, and serrano peppers.

Chimichangas- The name means whatchamacallits. Chimichangas are similar to a burrito that has been fried. Rumor has it the that first chimichanga came about by someone dropping a burrito into a deep-fryer by accident.

Envueltos- These are tortillas wrapped around a filling and then fried or cooked in a sauce.

Botanas- Throughout Mexico and a large part of Texas, botanas means appetizers. A botana plate is a sampler plate. But in the Rio Grande Valley of Texas (the southernmost part of Texas), a botanas platter is a large plate of nachos and tostadas, topped with guacamole, and fajita meat. It is served with tortillas and salsa on the side.

Picante Sauce- In Tex-Mex cooking, this is the a sauce made of finely chopped tomatoes, onions, and hot peppers. This is what you see served in dipping bowls for chips in Tex-Mex restaurants. You can also pour as much of this as you want on any of the above dishes.

There are undoubtedly many more Tex-Mex cooking dishes, and similar versions of these keep popping up all the time. But what is known is that Tex-Mex is a unique regional cuisine all its own, and Tex-Mex cooking is here to stay and to grow in popularity for many years to come.

Billy Bristol is the writer and editor for Food in Texas, a website devoted to the celebration of tradition homemade Texas Food. With simple recipes and cooking ideas that bring out the best in classic Texas cuisine, Food in Texas is creating its own culinary legacy.

Food In Texas

Article Source: http://EzineArticles.com/?expert=Billy_Bristol
http://EzineArticles.com/?Tex-Mex-Cooking—Glossary-of-Dishes-From-the-Oldest-Regional-Cuisine-Style-in-the-Country&id=2542631

By Sally Plunkett

f you are an adventurous eater who can handle a bit of spice, there is plenty to reward your palette in Mexico. Otherwise there are a few regular dishes that are always of a high standard, tasty and not too spicy. Most menus usually specify if meals are spicy but if not the best thing to do is ask if a dish is spicy – “es picante?” Beware of small bottles or jars looking suspiciously like ketchup which more often than not contain very hot salsa such as “Salsa Habanera”, always try a small bit on the side before covering your whole meal!

A good idea is to see where there are lots of locals eating as they are bound to know the tastiest place to eat!! Make sure that food is piping hot and fresh if buying from street stalls and remember if it’s crowded it’s likely to be good!

Take it easy at first on your Mexico, Guatemala and Belize itinerary so you can then try some unique regional specialities which you wouldn’t find on a Mexican menu anywhere outside of Mexico.

STAPLE FOODS, SIDES & SNACKS

Chilies

General rule is the bigger the chili, the milder the flavour. Take care!

The habañero is small and ferociously hot.

Large Poblano chillies which are mild like peppers/capsicums are stuffed and served as a main course.

Guacamole

Avocado mashed with finely chopped onions, chillies, tomato and coriander.

Served as a dip with nachos or a side dish.

Empanadas

Delicious pies, usually filled with meat.

Similar to our pasties but smaller.

Frijoles (beans)-

Mexican staple.

Can either be main ingredient in a meal or served as a side dish.

Different varieties of beans are most commonly boiled then refried.

Most people get put off by the appearance of refried beans but they are delicious!

Nachos

Tostadas served loaded with salsa or sour cream as a snack or appetiser.

Served with refried beans, cheese, chillies, shredded chicken etc as a main meal.

Queso Fundido

Literally melted cheese, simple and tasty.

Served like a cheese fondue with mushrooms or peppers.

Pico de Gallo

Abasic salsa that is used as an all-purpose condiment on every table in Mexico.

Chopped Tomatoes, Jalapeno chilies, onion, garlic, coriander, lime juice.

Salsa Verde or Salsa Roja

Green or red sauce mixed with tomatoes, onions, red or green chilli and coriander.

Served as a dip or relish.

In Belize look out for Marie Sharp’s hot sauce, available in Hot, Very Hot and Beware!!

Tortillas

Staple diet of all Mexicans.

Can be made from maize/corn which is common in the south or flour which is more common in the north.

Usually served with a meal like we have bread but also form part of many typical dishes.

Can be rolled and baked for enchiladas.

Can be fried for tacos.

Can be grilled for quesadillas.

Tortas

A Mexican style sandwich.

Tostadas

Thin and crisp fried tortillas.

Served with nachos or dips as an appetiser.

It is always sensible on a Mayan Route Tour to be careful when trying food you are not accustomed to, especially for the first few days as your stomach will not be used to the new flavours and hot spices. Sometimes people get excited and rush straight in wishing to try the hottest thing on the menu! It’s true though, that most stomach trouble experienced by travellers on a Mexico self drive tour is Mexico is due to un-purified ice or from salad washed in un-purified water.

Explore Jungle Temples And Waterfalls. Mayans, Markets And Mountain Villages. See Pelicans Along The Rio Dulce And Relax On Belize Barefoot Island. We’ll Help You Build Your Own Mexico, Guatemala And Belize Adventure.

Mexico Travel Plan

Article Source: http://EzineArticles.com/?expert=Sally_Plunkett
http://EzineArticles.com/?A-Guide-to-the-Food-of-Mexico&id=4938369

Steak Fajitas

The Classic Grilled Tex-Mex Dish With Guacamole and a Hot Margarita Salsa Kick

By Billy Bristol

Clearly, one of the most popular Tex-Mex dishes is fajitas. These thinly sliced skirt steaks are pounded and seasoned with lime, garlic, and spices, then quickly grilled over hot flames. They are then wrapped in flour tortillas.

Fajitas were actually invented by the Mexican workers at the citrus orchards in the Rio Grande Valley in the southern part of Texas along the Mexican border. Skirt steak was used because it was a cheap, less-tender cut of beef with very little value to others in the area. It was grilled over mesquite wood, which is very plentiful in South Texas.

Fajitas are normally served with pico de gallo, a hot salsa with tomatoes, peppers, onions, cilantro, and lime juice. But in this fajitas recipe, a homemade Jalapeno Margarita Salsa will be used. The salsa adds a nice spicy tequila flavor to the dish, and actually calms down the heat of the jalapenos.

Guacamole is also served with fajitas. A great guacamole recipe is also located below.

Jalapeno Margarita Salsa

Make this salsa well in advance of when you grill and serve the fajitas, and keep refrigerated.

1/2 cup 1/2-inch cubed tomato

1/2 cup chopped red onion

4 jalapeno peppers, seed and with ribs removed, and finely minced

1/2 teaspoon salt

1/2 cup tequila

Combine all ingredients and refrigerate.

Fresh Guacamole

2 ripe Haas avocados

1/4 cup chopped tomato

Juice of 1/2 lime

1/4 cup onion, chopped finely

1 clove garlic, minced

1 fresh jalapeno pepper, finely minced

1/2 teaspoon salt

Halve and pit the avocados. Scoop the flesh into a bowl and using a knife, cut the avocado flesh into 1/2-inch cubes. Then add the tomato, lime juice, onion, garlic, jalapeno, and salt. Gently mix it all together. Taste and add salt, if needed. Cover and refrigerate until time to serve.

Furious Fajitas

If you can’t find skirt steak where you live, bottom round steak works well. Trim off all excess fat and strip off any thin membranes from the beef.

2 pounds lean skirt steak

1 lime

4 large cloves garlic, crushed

1 to 2 teaspoons good chili powder, or ancho powder (hotter)

8 12-inch flour tortillas, wrapped together in foil

Fresh Guacamole

Jalapeno Margarita Salsa

1/4 cup chopped onion

1 tomato, chopped

1/3 cup fresh cilantro

2 cups sour cream

Cut the beef steak into 4 equal rectangles, and pound each piece as thin as possible, Cut lime in half, and squeeze the juice all over both sides of each piece of beef. Evenly sprinkle the garlic and chili powder over the pieces, pressing and working into the meat.

Place the steaks on a plate and let rest for about 30 minutes. In the meantime, prepare a charcoal or mesquite wood fire (mesquite charcoal can also be used) in your grill.

When coals are hot and ashy, warm tortillas on the grill as far away from the heat as possible. Place the steaks on rack closest to the heat, and quickly grill, turning to sear both sides. When steaks are cooked through, place each steak piece on a warm tortilla, then let guests add their own guacamole, salsa, onion, tomato, cilantro and sour cream. Makes 8 loaded fajita tacos.

Billy Bristol is the writer and editor for Food in Texas, a website devoted to the celebration of traditional homemade Texas Food. With simple recipes and cooking ideas that bring out the best in classic Texas cuisine, Food in Texas is creating its own culinary legacy.

Food In Texas

Billy Bristol is also the writer and editor for Spicy Cooking, a website devoted to hot spices, spicy foods, blazing cooking, the hottest cuisines around the world, and “knock-your-socks-off fiery hot recipes that all chile-heads and chili-head wannabes will love. Spicy Cooking will fire up taste buds and scorch your plate…Guaranteed.

Spicy Cooking

Article Source: http://EzineArticles.com/?expert=Billy_Bristol
http://EzineArticles.com/?Furious-Fajitas—The-Classic-Grilled-Tex-Mex-Dish-With-Guacamole-and-a-Hot-Margarita-Salsa-Kick&id=2950627

chili peppers

By KC Kudra

Authentic Mexican recipes are well worth making. Not only are the flavors wonderful but Mexican food recipes are a blend of all different flavors from a variety of countries. Spain, India, China, Portugal, and other countries have influenced traditional Mexican recipes and these flavors and styles, along with native Mexican flavors, are what is responsible for the amazing Mexican recipes that are around today.

Before the Spanish arrived in Mexico, meat was relatively scarce, which is why beans and corn were the main nutritional staples. Strong tasting spices and chilies were used to add flavor. Seafood has always been popular along the Mexican coastline. The Spanish also introduced cheese, chicken, onions, garlic and wheat, which the native Mexicans enjoyed adding to their own dishes.

You might think that cheese is a Mexican staple, since it features in so many Tex Mex dishes, but cheese has not been used in Mexican cuisine for that long. Queso Fresco, queso blanco, Panela, and similar Mexican cheeses are nice with quesadillas and enchiladas though and Jack cheese (which is North American rather than Mexican) is really good with a lot of Mexican dishes.

Basic Mexican Staples

There are many types of chilies grown and used in Mexico, including the potent Serrano, the tasty ancho, and the fiery jalapeno. Chiles are used to flavor mole sauces, salsas, stews and more and they can be used whole, dried, fresh, smoked, or powdered. Mexicans prefer cooking with lard to cooking with oil or butter. Lard gives a great flavor to Mexican dishes.

Pinto beans, black beans, and other beans are well loved in Mexico and you can make traditional Mexican foods like bean salads, soups, refried bean recipes, and a lot more with them. Vegetables such as fresh tomatoes, corn, and avocadoes are popular too.

Corn can be ground up and used to make corn tortillas, masa, tortilla chips and more. Avocadoes are used in salad recipes and to make guacamole and fresh tomatoes can be made into salsa or used to flavor soups, rice dishes, or stews. Red Mexican sauces are usually made with chilies, not tomatoes, and tomato-based sauces are rare in Mexican cuisine.

Recipe for Spicy Corn

This recipe makes a wonderful side dish. Corn and chilies are two of the best-known Mexican staples and this recipe also features cumin. Serve this delicious side dish alongside meat and potatoes and everyone will love its exciting flavor. This recipe serves six people as a side dish.

You will need:

• 1 lb frozen corn
• 1 teaspoon chili powder
• 1 tablespoon oil
• 1 teaspoon finely diced Serrano chili
• 1 small can finely diced roasted red chilies
• 1/4 teaspoon cumin
• Salt, as needed

How to make it:

Heat the oil in a pan over a medium heat, and then add the corn. Heat it up for five minutes, then add the other ingredients and cook for a further five minutes. Add salt to taste and serve hot.

Forget Tex Mex cuisine and pre-packaged Mexican food because nothing beats real authentic Mexican recipes. If you want to cook the tastiest Mexican food with the freshest ingredients, visit At our site you will find a huge collection of traditional Mexican food recipes. All our recipes are easy to make and reflect the true flavor of Mexico.

MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food

Article Source: http://EzineArticles.com/?expert=KC_Kudra
http://EzineArticles.com/?Key-Ingredients-For-Authentic-Mexican-Recipes&id=3644659

In a last minute / night before frenzy I decided to use a leftover pork tenderloin as the meat of choice. It worked great… but feel free to substitute something a bit less expensive (like pork shoulder). The lean tenderloin did however make for a low fat and overall healthy and hearty bowl of comfort. Third place was still a favorite.

3RD PLACE BARBECUED CHILI

BBQ Chili With Tenderloin

1.5 lbs Pork Tenderloin (substitute leftover pork shoulder or pulled pork)

2 packages Chili seasoning mix

1 whole large white onion (diced)

5 green onions (chopped)

1 tsp prepared garlic

1/2 red bell pepper (sliced in slivers for texture and appearance)

1 – 15 oz can of black beans

2 – 15 oz. cans of kidney beans

8 fresh Tabasco peppers (substitute: 3 jalapenos) finely minced

2 – 15 oz. cans of diced tomatoes

4 fresh ripe red tomatoes - diced

1 – 15oz. can Tomato sauce

Brown cooked pork in oiled skillet. Add onions and garlic and cook until transparent.

Transfer to deep pot or crock pot, add the rest of the ingredients and simmer. Add up to a cup of water for preferred consistency. Serves 10 to 20.

½ cup onion, chopped
½ cup green pepper, chopped
½ cup tomato, chopped
½ cup potato, finely diced
4 slices bacon
4 eggs, beaten with a little milk and a dash of hot sauce
1 tsp prepared garlic
Salt & pepper to taste
¾ cup shredded cheddar cheese

Cook the bacon in a skillet and remove from pan but do not drain the oil. Finely chop bacon once drained and cooled. Add potatoes to the pan and cook until they begin to turn brown. Remove from pan and set aside. Add green (or other – see below) peppers and onion to the pan and cook until just tender, adding butter if needed. Stir in tomatoes, bacon and potatoes, then pour in eggs. Add garlic and sprinkle with salt and pepper. Lift veggies to allow eggs underneath. Once eggs begin to solidify, remove from heat, top with cheese and place the skillet in the oven under the broiler but on the middle rack. Broil 2-3 minutes until cheese melts. Serve immediately.

Note: This recipe can be modified to include broccoli, squash, zucchini, etc. For the authentic tex-mex flavor add Poblano (mild) or Jalapeno peppers in to match your heat tolerance.

Yum!

Refreshing, yes, but did you know where Sangria originated? Fundido.com dug around to find out. We also came up with our best sangria recipe.  Introduced in America at the 1964 World’s Fair in New York, Sangria was originally developed and served in Southern Spain and neighboring Portugal as early as the 1700s. It was actually created by wine enthusiasts experimenting with fruit to make the wine more widely palatable.  At the time, water was very often unsafe, and people used wine and other beverages containing alcohol to wash clothes and bathe! Even young children drank wine.

As such, the popular drink was born and referred to as Claret Cup Punch. Recipes differ greatly between regions, using varied ingredients including chopped or sliced fruit such as orange, lime, lemon, apple, peach, nectarine, various berries, pineapple, melon, grapes, or mango. Many recipes include brandy, a few contain spices (often ginger and cinnamon), and for those with an affinity to white wine, there is also a popular version of “White Sangria”. It’s all a matter of taste!

Fundido.coms Best Mexican Sangria

3 oranges, 2 squeezed & 1 sliced

3 limes, 2 squeezed & 1 sliced

1 bottle red wine

1/3 cup sugar

ice

optional: grapefruit & apple slices

In a large glass or plastic pitcher, squeeze the juice from 2 oranges and 2 limes. Add the wine and sugar. Stir until all ingredients are mixed and sugar is dissolved. Cover and chill 3 hours minimum, or overnight. Serve over ice with orange and lime slices. Enjoy!

Some things are just too easy. The secret to the worlds greatest guacamole isn’t in the recipe… it’s in one simple ingredient. The avocado. Sounds simple but if you start with a perfectly ripe avocado it’s almost impossible to make it bad!

One tip to finding the best tasting avocado is to give the avocado a poke. Use your thumb and give it a squeeze. If it’s hard as a rock or a raw potato put t back in the rack. If you can make a dent (as if there’s silly putty under the skin) then it’s just right. I’ve noticed there are days when you simply can not find one that’s ripe enough if you need guac that night. Check the organic produce section too. Make your choice on ripeness (otherwise skip the organic and save a dime or two). Cold hard truth: if you can’t find a ripe enough avocado just skip it for another night.

After you can find three ripe avocados the rest is easy. Slice the avocado n two and remove the pit. Score the flesh with a knife then scoop out of the shell with a large spoon into a bowl. Repeat with all 6 halves. Add a half teaspoon of kosher salt, pepper, onions, tomato, cilantro, garlic and lime (this helps slow the dip from browning too fast) to taste. Cover the bowl with plastic wrap and press the wrap flush against the surface of the dip (also to keep from browning).

Refrigerate for an hour before serving with home made tortilla chips.

EASY GUACAMOLE
3 Ripe Avocados
.5 tsp. kosher salt
.5 tsp. Fresh ground black pepper
1 small diced tomato
2 table spoons fresh chopped cilatro
1 teaspoon lime juice
1 minced jalaino pepper (remove seeds and core to temper heat)
1 clove fresh mincd garlic