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We tracked down the earliest print references for "burritos" cited by food history in American/English reference books. If fried, the burrito becomes a chimichanga." ---Encyclopedia of American Food and Drink, John F. Not just tortillas, but huge regional tortillas, often well over twenty inches in diameter.They are nothing like the burritos we are served today. Wrapped around some sort of filling, they are called burros or burritos, depending upon the size. If you deep-fry a burro it becomes a chimichanga--a truly local dish from Another Arizona or northern Sonora." ---Tucson's Mexican Restaurants, Suzanne Myal [Fiesta Publishing: Tucson AZ] 1997 (p.No one knows when or where it acquired the name fajita, which means girdle' or'strip' in Spanish and refers to the skirt steak originally used in the preparation...Only in the last decade has refined, regional Mexican food taken a foot-hold in American cities, reflecting not only the tenets of Tex-Mex cookery by the cuisines of Mexico City, the Yucatan, and other regions with long-standing culinary traditions." ---America Eats Out, John Mariani [William Morrow: New York] 1991 (p.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." --- Houston Post, 6 part series, all online: Los Angeles Times Cookbook: Old Time California, Mexican and Spanish Recipes [1905] History & evolution: Recommended books: America's First Cuisines, Sophie D.

Kennedy and her friends in the food community began referring to Americanized Mexican food as "Tex-Mex," a term previously used to describe anything that was half-Texan and half-Mexican.Coe American Food: The Gastronomic Story, Evan Jones [chapter III "Padres and Conquistadores"] Cuisines of Mexico, Diana Kennedy Encyclopedia of American Food and Drink, John F.Mariani [separate entries for specific foods--fajita, tamale, chalupa...] Food Culture in Mexico, Long-Solis& Vargas The History of Food, Maguelonne Toussaint-Samat, "The History of Cereals, Maize in the West" (pages 164-176) New Mexico Cooking: Southwestern Flavors of the Past and Present, Clyde Casey Oxford Companion to Food, Alan Davidson [Mexico] Oxford Encyclopedia of Food and Drink in America, Andrew J. Pilcher The Story of Corn, Betty Fussell You Eat What You Are, Thelma-Barer-Stein ("Mexico") The history of bunuelos and churros can be traced to ancient peoples.Churros are nothing more than fried batter of flour and water, but they are essential to a Spanish breakfast, dipped either in sugar or in a cup of coffee or thick hot chocolate...If one is out on an all-night binge--a juerga, as it is called--it is the custom to end the evening by eating Churros and hot chocolate at the churreria, or churro store, which opens by dawn." ---The Foods and Wines of Spain, Penelope Casas [New York: Knopf] 1982 (p. Make a depression in the middle of each and fill with chichiarrones. ed.) iii.81 Burritos in the northern part of Mexico and in the southwestern part of the United States are quite different.About bunuelos "Most countries have their version of bunuelos, or fritters, either sweet or savory, and they are certainly great favorites throughout Spain and Latin America.In many parts of Mexico bunuelos are made of a stiffer dough, which is rolled out thin anywhere up to 12 inches in diameter and then fried crisp and staked up ready for use.Dictionaries and food history sources confirm the first print evidence of the term "Tex Mex" occured in the 1940s.Linguists remind us words are often used for several years before they appear in print. "Tex-Mex food might be described as native foreign food, contradictory through that term may seem, It is native, for it does not exist elsewhere; it was born on this soil.Chili, which some condsider Texas's state dish, was unknown in Mexico and derived from the ample use of beef in Texan cooking."Refried beans" are a mistranslation of the Mexican dish frijoles refritos, which actually means well-fried beans...

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