The first time Tex-Mex was brought into Texas was around the 1800s, originating in South Texas. Since then many entrepreneurs and chefs have studied and learned about the hybrid cuisine.
“So Tex-Mex is not Mexican cuisine but it has evolved predominantly from the northern part of Mexico,” Chef Miguel Olmedo said. “So Mexican cuisine is you have a lot of bold flavors, spices, and everything is regionally cooked right here in Texas. It's a blend of all together.”
Chefs categorize Mexico into different regions to help understand the different flavors and ways to cook different dishes.
“I like to divide Mexico in three [parts],” Chef Richard Sandoval said. “The northern part is very heavy on beef… Then you move down to central Mexico, what I like to call the melting pot… Then you move to southern Mexico, which has a heavy Caribbean influence.”
Wherever the influence comes from, Tex-Mex also became popular in Texas because America has a huge Mexican cultural influence. According to the Pew Research Center, around 37 million people in the U.S. trace their ancestry to Mexico. California and Texas have the most Mexican restaurants.
“It's like it's like a stir fry,” Chef Lydia Gonzalez said. “And seeing those different cooking techniques used in other cuisines and vice versa is so fascinating to me. And I think you're going to see a lot more of that, in the near future with new restaurant concepts in the area.”
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