Texas’ size and cultural diversity have blessed it with delicious geo-culinary diversity: chili in the west, barbecue in the middle and east, and Tex-Mex in the south. Yet somehow barbecue gets most of the attention.
At Eater, Meghan McCarron lavishes praise on Tex-Mex, the state’s homegrown style of Mexican food. Derided as cheese-covered food for white people, Tex-Mex gets overlooked or mocked for being more Tex than Mex. McCarron argues that the culinary establishment doesn’t treat Tex-Mex, both beloved and maligned, with the respect it deserves. Tex-Mex isn’t all frozen margaritas and fajitas, estúpido. This is a proper rural tradition, she says, and “the most important, least understood regional cuisine in America.”
Adding insult to injury, while corporate chains like Applebees serve bowls of queso and bland fajitas, the demand for low prices — and the white food media’s barbecue bias — threaten the family restaurants that serve…
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