Acronyms that contain the term tex-mex food 

Tex-Mex food

"Tex-Mex" is a term describing a regional American cuisine that blends food products available in the United States and the culinary creations of Mexican-Americans influenced by Mexican cuisine. The cuisine has spread from border states such as Texas and those in the Southwestern United States to the rest of the country. Tex-Mex is most popular in the state of Texas. Tex-Mex is very different from the Southwest cuisine found in Arizona, New Mexico, Colorado, and Utah. In these areas, the preferred southwest cuisine is New Mexican cuisine. The southwestern state of Nevada and West Coast state of California tend to lie in the middle as far the preferred style of Mexican-American food. In some places, particularly outside of Texas, "Tex-Mex" is used to describe a localized version of Mexican cuisine. It is common for all of these foods to be referred to as "Mexican food" in Texas, other parts of the United States, and some other countries. In other ways, it is Southern cooking using the commodities from Mexican culture. In many parts of the U.S. outside of Texas the term is synonymous with Southwestern cuisine. Some ingredients are common in Mexican cuisine, but other ingredients not typically used in Mexico are often added. Tex-Mex cuisine is characterized by its heavy use of shredded cheese, meat, beans, and spices, in addition to Mexican-style tortillas. Dishes such as Texas-style chili con carne, chimichangas and fajitas are all Tex-Mex inventions. Moreover, Tex-Mex has imported flavors from other spicy cuisines, such as the use of cumin.

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