Tex-Mex cuisine is a regional American cuisine that originates from the culinary creations of Tejano people. It has spread from border states such as Texas and others in the Southwestern United States to the rest of the country. It is a subtype of Southwestern cuisine found in the American Southwest.
Examples of modern Tex-Mex dishes and ingredients: corn, tortilla chips, cheese, tacos, salsa, chilies, and beef dishes
"Preparing plates of tortillas and fried beans to sell to pecan shellers, San Antonio, Texas" by Russell Lee, March 1939
Chili with garnishes and tortilla chips
Original Ninfa's tacos al carbón/fajitas
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. Principal influences on American cuisine are European, Native American, soul food, regional heritages including Cajun, Louisiana Creole, Pennsylvania Dutch, Mormon foodways, Texan, Tex-Mex, New Mexican, and Tlingit, and the cuisines of immigrant groups such as Chinese American, Italian American, Jewish American, Greek American and Mexican American. The large size of America and its long history of immigration have created an especially diverse cuisine that varies by region.
Diorama of Iroquois planting the "Three Sister" crops; squash, maize and climbing beans
Blue crab was used on the eastern and southern coast of what is now the U.S. mainland.
Roast turkey with gravy, cranberry sauce, mashed potatoes, green beans, sweet and sour cod, steamed rice, achara (pickled green papaya relish), leche flan, pig in a blanket and apple crisp.
A New England clam bake consists of various steamed shellfish.
