Talk:Tex-Mex cuisine

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This is the talk page for discussing improvements to the Tex-Mex cuisine article.
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I removed the references to restaurants because I don't believe that a Wikipedia article should be advertising for chains (there were links to the Chuy's website for crying out loud!). It looks like one of the restaurants had someone write the article if it's included.

Edited the reference to tortilla chips and salsa being an appetizer "Texan diners insist on." as it seems to be an unfounded generalization. While a certain segment of Texans may demand tortilla chips, it's inappropriate to assume that the majority of Texans do. JEJoyce 04:23, 26 March 2006 (UTC)

[edit] References

This article could use some more references. For example "Outside of Texas, Tex-Mex is often used to mean inauthentic and therefore undesirable, or low-class Mexican food. " This has not been true in my experience. I live in Illinois, and the term Tex-Mex has almost always been used as a distinct regional style. If the person who originally posted this finds the statement to be true in other situations, they should be more specific, and preferably back it up with some sort of evidence.74.136.196.20 18:19, 10 October 2006 (UTC)

[edit] ¡ ¡ ¿ Low-Class ? ! !

¿Que? ¡¡¿Inauthentic?!! ¡¡¿Undesirable?!! ¡¡¿Low-Class?!! According to whom? I beg to differ. I live in San Antonio, and our restauraunt business thrives on tourism. Many of these out of state and out of country, visitors think highly enough of Tex-Mex to make special pilgrimages to visit famous eateries such as Mi Tierra, La Margarita, Don Pedro, La Fogata, and Pico de Gallo. All of these restaurants are thriving, established, independently and/or family-owned, I might add, and not the touristy, chain eateries mentioned the article.

The link to A Six Part History of Tex-Mex was added by User:Nv8200p on August 8, 2003. This link has remained unchallenged since then. The linked article states that Tex-Mex is "... a success. For the rest of the world, 'Tex-Mex' had an exciting ring. It evoked images of cantinas, cowboys and the Wild West. Dozens of Tex-Mex restaurants sprang up in Paris, and the trend spread across Europe and on to Bangkok, Buenos Aires and Abu Dhabi. Tortilla chips, margaritas and chili con carne are now well-known around the world." It goes on to "reconsider Tex-Mex in light of its international reputation as America's most popular regional cuisine."

I am removing the second whole paragraph which begins with "Outside of Texas", describes Tex-Mex cuisine as "inauthentic" "undesirable" and "low-class", and ends with "deep roots".

Edits are always welcomed and new users are encouraged to "be bold". Please remember, though, that rudeness is not acceptable. Also, don't forget, as User:74.136.196.20 has already mentioned, to back up edits with references.

A Tex-Mex cuisine afficianado - Chicaneo 07:09, 14 November 2006 (UTC)

[edit] "Americanized Mexican food"

I don't know ...

Are we talking about "Americanized" as in integrated with cuisines of indigenous peoples of North America (which, by the way, includes Canada, the United States, and Mexico)? This region is often referred to as the "New World", "The Americas", or simply "America".

Or are we talking about "Americanized" as in merging with cuisines of the Anglo-American culture?

The article states that Tex-Mex food has Spanish, Native American, Canary Islander, and Northern Mexican influences. So ... I'm not sure why Tex-Mex is the "term used to describe Americanized Mexican food". The only specific example referencing the term Americanized is that the use of yellow cheese was an added element.

Could we start a discussion on this? I hope I'm not nit-picking here. It's just that the term "Americanized" doesn't seem to fit.

Chicaneo 07:58, 14 November 2006 (UTC)