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"Preparing plates of tortillas and fried beans to sell to pecan shellers, San Antonio, Texas" by Russell Lee, March 1939. Some ingredients in Tex-Mex cuisine are also common in Mexican cuisine, but others, not often used in Mexico, are often added, such as the use of cumin, introduced by Spanish immigrants to Texas from the Canary Islands, [4] but used in only a few central Mexican recipes.
Texan cuisine is the food associated with the Southern U.S. state of Texas, including its native Southwestern cuisine–influenced Tex-Mex foods. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Tejano/Mexican, Native American, Creole/Cajun, African-American, German, Czech, Southern and other European American groups. [2]
Fast food combination meals typically include a main item (called entrée in American English, but not usually in French) such as a hamburger, a side dish such as fries, and a beverage such as a soft drink. [2] Other types of restaurants, such as fast-casual restaurants also offer combination meals. [3]
Packet containing a dishwasher tablet. A packet or sachet is a small bag or pouch, made from paper, foil, plastic film or another type of packing material, often used to contain single-use quantities of foods or consumer goods such as ketchup or shampoo.
This category covers Tex-Mex, which itself is a term used primarily in Texas and the Southwestern United States to describe a regional American cuisine that blends food products available in the United States and the culinary creations of Mexican-Americans influenced by the cuisines of Mexico. A given Tex-Mex food may or may not be similar to ...
Originated in Texas and is the official dish of the U.S. state of Texas, as designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977. [296] Clam chowder (Manhattan style) Northeast New York Clams cooked in a red broth with tomatoes for flavor and color. [297] Clam chowder (New ...
Most machaca dishes now are made from beef that has been well-cooked, shredded, and then cooked in its juices until the desired consistency is achieved, which can be soupy, dry, or medio. In Tucson, Arizona and southward, the preparation is almost always dry, and approximates more closely the taste and texture of the original dish prepared from ...
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