• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
You are here: Home / Archives for Tex-Mex Food

Tex-Mex Food

Blue Corn

Blue Corn © Denzil Green Blue Corn is a variety of flint corn that is blue. It is also a variety that is harder to grow. It produces a lower yield than other types of corn, and its stalks tend to just fall over in the fields. In compensation, it has more of a “fuller”…

Read More

Chile con Queso

Chile con Queso is a “Mexican” cheese sauce with chiles in it, used as a dip or as a sauce over dishes such as enchiladas and burritos. The sauce is not really Mexican; it is actually more Tex-Mex. Some writers speculate that the inspiration for it may have been asadero cheese, roasted chiles and chorizo…

Read More

Chili Powder

Commercial Chili Powders are made from dried, ground chiles combined with other spices such as cayenne pepper and garlic powder, as well as oregano and a lot of cumin. The powder is an American invention as a shortcut to taste and some heat in making chilis; Mexicans don’t really use it. Despite its name, it…

Read More

Enchiladas

Enchiladas © Benny Gradillas In Mexican cooking, Enchiladas are usually small appetizers (“antojitos”); in Tex-Mex cooking, they are made larger and are part of a main course. They are like baked, stuffed crêpes that are covered in a sauce, though sometimes they are not rolled up, but made layered one on top the other with…

Read More

Monterey Jack Cheese

Monterey Jack Cheese © Denzil Green Monterey Jack Cheese is a semi-soft cheese made from cow’s milk, whole or skimmed. It’s normally aged two weeks to a month. It’s somewhat like a cheddar, though it’s always white. Its main virtue is that it melts well and that its mild, inoffensive flavour won’t clash with whatever…

Read More

Nachos

Nachos are tortilla chips arranged on an oven-proof platter or dish, topped with cheese and chiles and then broiled/grilled. Other toppings usually include tomato. Some more mediocre versions top them with chili con carne, making them heavy and gloopy. See also: Nachos Day. History Notes It’s hard to know whether to class nachos as an…

Read More

Nachos Day

Nachos

It’s a myth that nachos weren’t invented in Mexico. They actually were — just across the border with Texas in a Mexican town called Piedras Negras.

Tex-Mex Food

The name “Tex-Mex” is a combination of “Texas” and “Mexico.” It’s used to describe a cuisine which is an Americanized form of Mexican cooking — or more precisely, Mexican food, largely from northern Mexico as it has come to be made in Texas. Or, as some wags have put it, Mexican food for gringos. The…

Read More

Tortilla Chip Day

Tortilla chips with salsa

The 24th of February is Tortilla Chip Day. You can make your own if you have the time, or buy a bag. Don’t forget the dips!

Primary Sidebar

Search

Home canning resources

Vist our satellite site Healthy Canning for Home Food Preservation Advice

www.hotairfrying.com

Visit our Hot Air Frying Site

Random Quote

‘Nothing rekindles my spirits, gives comfort to my heart and mind, more than a visit to Mississippi… and to be regaled as I often have been, with a platter of fried chicken, field peas, collard greens, fresh corn on the cob, sliced tomatoes with French dressing… and to top it all off with a wedge of freshly baked pecan pie.’ — Craig Claiborne (American food writer. 4 September 1920 – 22 January 2000)

Food Calendar

food-calendar-icon
What happens when in the world of food.

NEWSLETTER

Subscribe for updates on new content added.

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.