The culinary history of the Southwest

She lives in Dallas, Houston, San Antonio in Texas or elsewhere, and you love cooking in the south-west. This makes you a bona fide head of Chile. "Southwestern food is the specialty here in these parts and a long story!
The term "Southwestern" first in the common lexicon as a nickname for the Texas-Mexican Railway, established in 1875. Schedules published in newspapers, only the names of the railroads. For example, the Missouri Pacific was named Pac Sun. andTexas and Mexico has been shortened in Texas Mex. It was in 1920 that uses the hyphenated form in relation to the railroad and to describe people of Mexican origin who were born in Texas.

Food historians claim that the proofs before "Southwestern" in relation to food in 1945 has happened. From there, slowly emerged from the restaurants outside the south-west-southwest of the United States, in cities with a Hispanic population. Then he went Southwestern gourmet. In 1970, Mexican cooking expert DianaKennedy is credited for the generation of these common food intake and cooking trends and a "must-new kitchen for a young man.

World Cuisine

What exactly is the cuisine of the southwest?

The culinary history of the Southwest

Several hundred years ago, during the era of mission, Spanish and Anglo-Indian cuisine Mexican cuisine set in Texas, as in other parts of the so-called Northern Frontier of New Spain. It 'was this kitchen, Southwestern would then be called. The kitchen is actually born withTexas Tejanos or Hispanic descent, as a hybrid of Spanish and Mexican Indian foods when Texas still part of New Spain and then Mexico.

Served on the boards of the South Texas region between San Antonio to Brownsville, home cooking has changed little from those of his early and was heavily influenced by Mexican cuisine in the north of the neighboring states. Originally started with a fondness for Southwestern Cabrito (goat), barbacoa (barbecued cowHeads), meat seca (dried beef) and other products of cattle culture, often on both sides of the Rio Grande at this time.

Southwestern Mexican food contains ingredients together, though some unknown in Mexico are often added. This kitchen is also characterized by heavy use of cooked meat (especially meat), beans and spices, in addition to the type Mexican tortillas (corn or flour), or fried. Nachos, crispy tacos, crispy chalupas, chili con queso, Chili con carne, chili sauce and fajitas are all inventions of the southwest.

Serve tortilla chips and hot sauce or salsa as an appetizer is a dish originating in the southwest. In addition, south-west) flavorings imported from other spicy foods, such as the use of cumin (common in Indian cooking, but only a few authentic Mexican recipes. In the 20th century has taken on elements such as yellow cheese from the south- west of the United States as a cheap and easily available.

L 'Created price> kitchen developed in 1950 in Mexican restaurants, whose popularity has coincided with the arrival of large numbers of immigrants and Mexican-style food in the south-west, the mixture of food of the peasants of the north Mexican farm Texas and cowboys. Chili was unknown in Mexico resulting from the use of beef in Texas cuisine. refried beans were a mis-translation of the Mexican dish, frijoles refritos, which means really good beans.

This was followed by a combinationPlate full of enchiladas, tacos and tortillas, which have become the standard menu of Tex-Mex. new dishes such as chimichangas and nachos were created to satisfy the American palate. One of the most successful ethnic dishes of the south-west to date is the Fajita

Yo Quero Taco Bell!

The food community began to Americanized Mexican food as "southwest", a term previously used for everything that was half Texan and half Mexican describe. Texas and Mexico hoteliersconsidered an insult. But the insult launched to great success. For the rest of the world, Southwestern had reflected the wild, untamed parts of Texas. Conjures up images of soup kitchens, cowboys and the Wild West. Dozens of Tex-Mex restaurants sprang up in Paris and throughout Europe, in Bangkok, Buenos Aires and Abu Dhabi.

Chips, margaritas and chili con carne are now well-known Southwestern Tortilla parentheses around the world. The kitchen is a chain, and in many independentRestaurants in the state of Texas and the rest of the country. Southwestern restaurant chains including Chili's, Ninfa, House Ola ©, Chuy, El Fenix, El Chico and Taco Cabana. While Chili serves some of the terms of the south-west, is more than the kitchen southwest. And of course there are the ubiquitous Taco Bell, a mixture of fast-food versions of Mexican cuisine and south-west, owned by Yum! Brands Inc. in Louisville, KY-based.

If you like spicyDishes, you'll love the variety of cuisine in the southwest starters. But as good as Southwestern - everything should be in moderation. Because, as you identify what influence the health of your body now on the road. And your health, good or bad, will eventually affect your bank account. So if you are a young adult who watches what you consume, and tries to maintain a state of good health, you should look at the revolutionary, comprehensive and extremely convenient,individual health insurance solutions created by Precedent specifically for you. For more information, please visit our website [http://www.precedent.com]. There is a unique and innovative suite of individual health insurance solutions, including highly competitive HSA plans with qualified experience and an unparalleled application and acceptance œreal time.

The culinary history of the Southwest

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