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Tex Mex restaurants first surfaced ouside the southwest region in cities with large Mexican populations. Diana Kennedy, noted Mexican culinary expert, is credited for elevating this common food to trendy fare. But it is foreign in that its inspiration came from an alien cuisine; that it has never merged into the mainstream of American cooking and remains alive almost solely in the region where it originated..." ---Eating in America, Waverly Root & Richard de Rochemont [William Morrow: New York] 1976 (p. A combination of the words "Texan" and "Mexican," first printed in 1945, that refers to an adaptation of Mexican dishes by Texas cooks.

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The second and larger branch is formed by the genus Cacatua, comprising 11 species of white-plumaged cockatoos and four monotypic genera that branched off earlier; namely the pink and white Major Mitchell's cockatoo, the pink and grey galah, the mainly grey gang-gang cockatoo and the large black-plumaged palm cockatoo.

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...

Food historians tell us Tex Mex cuisine originated hundreds of years ago when Spanish/Mexican recipes combined with Anglo fare.

Tex Mex, as we Americans know it today, is a twentieth century phenomenon.