Top Results for Tex Mex

Ariocarpus fissuratus is a flat-bodied cactus native to the Chihuahuan Desert. Its distinctive gray-green tubercles create excellent camouflage amongst rocky terrain. This slow-growing species is notable for its unique adaptation to survive in harsh conditions and is particularly relevant to botanis...

Smoked brisket tacos are a Tex-Mex dish combining Texas-style smoked beef brisket with tortillas and accompaniments. The brisket is typically seasoned with a dry rub and smoked for many hours over oak, following Central Texas barbecue tradition. The meat is then sliced or chopped and served in corn...

Epithelantha bokei, commonly known as the Boke’s Cactus, is a diminutive Texan cactus found in the Big Bend area. It's notable for its exceptionally large pink fruits relative to its size and slow growth rate. The species was first described by botanist Norman Boke in 1957. It is of interest to rese...

For Tex-Mex and Mexican cuisine, Mission provides a reliable and widely accepted gluten-free tortilla. They are excellent for tacos, quesadillas, and wraps, offering a pliable texture that holds up well to fillings and folding. Their consistency makes them a staple in many households that cook Latin...

Chili con carne is a savory beef and bean stew characterized by its spiced flavor profile. It traditionally incorporates chili peppers creating a warming heat. This dish holds significant cultural importance within American cuisine particularly in Tex-Mex traditions. It’s commonly enjoyed by individ...

Echinocereus pectinatus, frequently called the rainbow cactus, is a small, globular to cylindrical cactus native to the Chihuahuan Desert in Mexico and the southern United States. It is botanically recognized for its distinctive pectinate, or comb-like, radial spines that lay flat against the plant'...

Epithelantha micromeris, commonly called the button cactus, is a small cactus native to parts of the southwestern United States and northern Mexico. Its rounded or short cylindrical stem is covered by numerous tiny tubercles and dense white radial spines, which can largely conceal the green surface....

Borracho beans are a Tex-Mex dish of pinto beans simmered with beer, bacon or pork, onions, and seasonings such as cumin, garlic, and chili peppers. The name translates to 'drunken beans' in Spanish, referencing the beer used in the cooking liquid. The dish is related to charro beans (frijoles charr...

Thelocactus bicolor, commonly known as the Glory of Texas, is a globular cactus native to the Chihuahuan Desert of northeastern Mexico and southern Texas. The plant is distinguished by its prominent, colorful spines that range from white and yellow to deep red. It produces vibrant, funnel-shaped flo...

“The Border Cookbook” presents a comprehensive collection of recipes reflecting the diverse culinary traditions along the U.S.-Mexico border region, showcasing ingredients and techniques influenced by both cultures from the late 19th century through the mid-20th century.

Echinocactus horizonthalonius, commonly called the eagle's claw cactus or Turk's-head cactus, is a small barrel-shaped cactus native to the Chihuahuan Desert region of Mexico and the southwestern United States. It has a blue-gray to gray-green body divided into prominent ribs and bears stout, curved...

The San Antonio Puffy Taco is a regional Tex-Mex specialty consisting of a masa shell deep-fried until puffed and crisp. Unlike pre-formed hard taco shells, the puffy taco's shell is made from fresh masa pressed thin and fried to order, causing it to puff into a pocket that holds fillings such as se...

Echinocereus dasyacanthus, commonly known as the Texas rainbow cactus, is a species of hedgehog cactus native to the Chihuahuan Desert in the southwestern United States and northern Mexico. It is distinguished by its cylindrical, ribbed stem covered in bands of brightly colored spines that frequentl...

Thelocactus setispinus, commonly known as the Miniature Barrel, is a globular cactus native to the arid regions of northeastern Mexico and southern Texas. The plant typically grows as a solitary, spherical stem covered in distinctive, bristle-like radial spines and a central hooked spine. It is dist...

Muy Bueno, published in 1983 by Diana Kennedy, presents a comprehensive collection of authentic Mexican recipes and techniques drawn from her extensive travels and research across the country’s diverse regions.

Smoked queso is a Tex-Mex dip that combines melted processed and fresh cheeses with chopped chiles, tomatoes, onions, and spices, prepared in a cast-iron skillet on a barbecue smoker. The dish emerged in American backyard cookout culture during the 2010s, combining Mexican-inspired cheese dip with A...

Pace Picante Sauce is a commercially produced tomato-based salsa associated with the Pace brand. David Pace developed the product in San Antonio, Texas, in 1947, using ingredients characteristic of Tex-Mex salsa, including tomatoes, onions, and jalapeno peppers. Sold in multiple heat levels, it is c...

Escobaria sneedii, commonly known as the Sneed pincushion cactus, is a small clustering cactus native to the Chihuahuan Desert in New Mexico and Texas. It is characterized by its dense clusters of tiny, tubercular stems and small pink or magenta flowers. The species is officially recognized as endan...

Coryphantha macromeris is a cactus in the family Cactaceae, native to parts of northern Mexico and the southwestern United States. It typically has a rounded or short cylindrical form, prominent tubercles, and flowers that may range from pink to purple. The species is notable in botanical and ethnob...

Echinocereus pentalophus, commonly called lady-finger cactus, is a low-growing, clumping cactus native to parts of Texas and northeastern Mexico. It forms many slender, usually prostrate or trailing stems and produces large pink to magenta flowers, often with a pale center, in spring. The species is...

Glandulicactus uncinatus, commonly called Turk's Head, is a solitary globular cactus associated with the Chihuahuan Desert region of northern Mexico and adjacent Texas. It develops a rounded green body with prominent ribs and stout spines, including hooked spines that help distinguish the species fr...

Ancistrocactus scheeri is a small cactus species commonly called Scheer's fishhook cactus; the name is also treated in modern taxonomic sources as a synonym of Sclerocactus scheeri. It is native to parts of Texas and northeastern Mexico, including Tamaulipas, and typically has a solitary, globular t...

Neolloydia conoidea is a small cactus native to the Chihuahuan Desert of Mexico. Its body is covered with tubercles, or raised segments, and the tubercles are cone-shaped, giving the plant a distinct geometric surface; pink flowers provide the main visible contrast. The species is relevant to cactus...

Pintos N Cheese is a Taco Bell side dish consisting of refried pinto beans topped with red sauce and cheese. It is served in a small bowl rather than a tortilla, and Taco Bell menu listings identify it as a vegetarian item. The dish is a fast-food preparation of familiar Tex-Mex ingredients, intende...

Old El Paso Taco Sauce is a pre-packaged tomato and chili condiment sold under the Old El Paso brand. The sauce is intended for home preparation of tacos and related Tex-Mex dishes, offering a ready-made alternative to mixing a sauce from separate ingredients. Old El Paso is an American food brand e...

Taco Cabana Street Tacos are miniature, traditional-style tacos served by the Texas-based fast-casual chain Taco Cabana, typically featuring meat on corn tortillas.

The Crispy Beef Taco is a standard menu offering from the San Antonio-based Mexican restaurant chain Taco Cabana, consisting of fried beef inside a corn tortilla.