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Food historians tell us Tex Mex cuisine originated hundreds of years ago when Spanish/Mexican recipes combined with Anglo fare.
Tex Mex, as we Americans know it today, is a twentieth century phenomenon.
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The original calendar consisted of 10 months beginning in spring with March; winter was left as an unassigned span of days.
It is difficult to be precise as to what distinguishes Tex-Mex from true Mexican food, except to say that the variety of the latter is wider and more regional, whereas throughout the state and, now, throughout the entire United States." ---Encyclopedia of American Food and Drink, John F. 325) [1950s] "Mexican restaurants, whos popularity coincided with the arrival of large numbers of Mexican immigrants after 1950, have for the most part followed the from and style of what is called "Tex-Mex" food, and amalgam of Northern Mexican peasant food with Texas farm and cowboy fare.Chili, which some condsider Texas's state dish, was unknown in Mexico and derived from the ample use of beef in Texan cooking."Refried beans" are a mistranslation of the Mexican dish frijoles refritos, which actually means well-fried beans...appeal to ridicule) or that an assertion is false because of its absurdity.Not to be confused with a reductio ad absurdum, which is usually a valid logical argument.