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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]
Barbecue in the border area between the South Texas Plains and Northern Mexico is mostly influenced by Mexican cuisine. Historically, this area was the birthplace of the Texas ranching tradition. Often, Mexican farmhands were partially paid for their work with less-desirable cuts of meat, such as the diaphragm and the cow's head.
The Texas Triangle, formed by Houston, Dallas-Fort Worth, and San Antonio, is an interstate corridor between the three major Texan cities closest to the geographic center, each representing distinct cultural areas. Texas is bordered by the western prairies, the Deep South, and Mexico, incorporating Hispanic, African, and Anglo traditions.
Despite these origins, the Kansas City style is characterized by a wide variety in meat, including beef, pork, and lamb; a strong emphasis on the sauce; and by including french fries as a side dish. Kansas City barbecue is rubbed with spices, slow-smoked over a variety of woods and served with a thick tomato-based barbecue sauce, [ 24 ] which ...
"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.
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A diner is a type of restaurant found across the United States and Canada, as well as parts of Western Europe and Australia.Diners offer a wide range of cuisine, mostly American cuisine, a casual atmosphere, and, characteristically, a combination of booths served by a waitstaff and a long sit-down counter with direct service, in the smallest simply by a cook.
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