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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.
"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.
The Tejanos are a multiethnic people of Spanish and Native American heritage, and their food influenced Texas cuisine. [104] A common dish in Texas is chili con carne made with cumin, black pepper, garlic, onion, and beef are all foreign imported foods, and the chiles come from Mexico. Tamale is a dish native to Central America and Mexico. The ...
Barbacoa was later adopted into the cuisine of the southwestern United States by way of Texas. The word transformed in time to "barbecue". [42] In the Philippines, the Visayan dish balbacua (also spelled balbakwa) is named after barbacoa, probably for the similar length of cooking time and tenderness of the meat. It is a completely different dish.
“The biggest difference (between a casserole and a hotdish) is that it has to be a complete meal. It has a vegetable, and meat, and a starch and some kind of creamy substance to pull it all ...
American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, Indigenous Americans, Africans, Latin Americans, Asians, Pacific Islanders, and many other cultures and traditions.
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