It is difficult to be precise as to what distinguishes Tex-Mex from true Mexican food, except to say that the variety of the latter is wider and more regional, whereas throughout the state and, now, throughout the entire United States." ---Encyclopedia of American Food and Drink, John F. 325) [1950s] "Mexican restaurants, whos popularity coincided with the arrival of large numbers of Mexican immigrants after 1950, have for the most part followed the from and style of what is called "Tex-Mex" food, and amalgam of Northern Mexican peasant food with Texas farm and cowboy fare.
Chili, which some condsider Texas's state dish, was unknown in Mexico and derived from the ample use of beef in Texan cooking.
One Tex-Mex item that may someday rival the pizza as an extraordinarily successful ethnic dish is the fajita...introduced at Ninfa's in Houston on July 13, 1973, as tacos al carbon.
If one is out on an all-night binge--a juerga, as it is called--it is the custom to end the evening by eating Churros and hot chocolate at the churreria, or churro store, which opens by dawn." ---The Foods and Wines of Spain, Penelope Casas [New York: Knopf] 1982 (p. Make a depression in the middle of each and fill with chichiarrones. ed.) iii.81 Burritos in the northern part of Mexico and in the southwestern part of the United States are quite different.
342) [NOTE: this book has a recipe for churros, we can send you a copy if you like] RECOMMENDED READING: The Foods and Wines of Spain/Penelope Casas ---recipes for several different kinds of bunuelos; pages introducing desserts (p. Now a popular dish in many restaurants and taco stands in California and Texas are northern burritos, which are made by folding a flour tortilla around a mound of re-fried beans, seasoned to taste with chili." ---Oxford English Dictionary, 22nd edition Burros?
340-1) sum up the ingredients used and holiday connections. Our regional cookbooks confirm "burros" are indeed a larger version of "burritos" in Arizona and surrounding areas.
Burritos, as we Americans know them today, pair ancient culinary traditions with contemporary expectations. Our survey of historic newspapers suggest food trucks played a roll. The "ito" suffix denotes a smaller version of the original item.
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  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.
These of Veracruz are very much like the churros of Spain, but flavored with aniseeds, and served with a syrup." ---The Cuisines of Mexico, Diana Kennedy [Harper Row: New York] 1972 (p.
329-330) About churros "At every Spanish festival or carnival, one is sure to find a huge cauldron of bubbling oil where Churros are quickly fried, shaped into loops, and threaded into reeds that are then knotted for easy carrying.
These foods were introduced to Mexico by Spanish settlers.
There are several foods closely related to bunuelos and churros: sopaipillas & fry bread.
"Refried beans" are a mistranslation of the Mexican dish frijoles refritos, which actually means well-fried beans...