tex-mex

I will die on the hill that Tex-Mex is a valid and beautiful fusion cuisine, organic in the sense that it grew up around a blended community and locally available and preferred ingredients. The identifiable roots go back easily 160 years or more to the Chili Queens of San Antonio, and even the Enchilada platter with yellow cheese is going on a 100 by now. It’s heavy and not particularly healthy, and should be eaten in moderation (please ignore my waistline), but Christ-on-a-cracker, some tamales smothered in chili con carne with a side of refried pinto beans, accompanied by fresh tortilla chips and a decently spicy salsa roja (complimentary of course!)… I am HERE FOR IT.