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By a strange twist of fate, the insult launched a success.

For the rest of the world, "Tex-Mex" had an exciting ring.

Tortilla chips, margaritas and chili con carne are now well-known around the world." --- Houston Post, 6 part series, all online: Los Angeles Times Cookbook: Old Time California, Mexican and Spanish Recipes [1905] History & evolution: Recommended books: America's First Cuisines, Sophie D.

Coe American Food: The Gastronomic Story, Evan Jones [chapter III "Padres and Conquistadores"] Cuisines of Mexico, Diana Kennedy Encyclopedia of American Food and Drink, John F.

Only in the last decade has refined, regional Mexican food taken a foot-hold in American cities, reflecting not only the tenets of Tex-Mex cookery by the cuisines of Mexico City, the Yucatan, and other regions with long-standing culinary traditions." ---America Eats Out, John Mariani [William Morrow: New York] 1991 (p.

80-1) [1970s] "In the good old days, Texans went to "Mexican restaurants" and ate "Mexican food." Then in 1972, The Cuisines of Mexico, an influential cookbook by food authority Diana Kennedy, drew the line between authentic interior Mexican food and the "mixed plates" we ate at "so-called Mexican restaurants" in the United States.

In Uruapan..are broken into small pieces and heated\ quickly in a thick syrup of piloncillo, the raw sugar of Mexico.Tex Mex, as we Americans know it today, is a twentieth century phenomenon.Dictionaries and food history sources confirm the first print evidence of the term "Tex Mex" occured in the 1940s.Kennedy and her friends in the food community began referring to Americanized Mexican food as "Tex-Mex," a term previously used to describe anything that was half-Texan and half-Mexican.Texas-Mexican restaurant owners considered it an insult.

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