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Smith [Mexican American Food] Pre-Hispanic Cooking, Ana M. fritters were known to many cultures and cuisines; each evolving according to local tastes and customs.

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80-1) [1970s] "In the good old days, Texans went to "Mexican restaurants" and ate "Mexican food." Then in 1972, The Cuisines of Mexico, an influential cookbook by food authority Diana Kennedy, drew the line between authentic interior Mexican food and the "mixed plates" we ate at "so-called Mexican restaurants" in the United States.

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.

329-330) About churros "At every Spanish festival or carnival, one is sure to find a huge cauldron of bubbling oil where Churros are quickly fried, shaped into loops, and threaded into reeds that are then knotted for easy carrying.

They are meant to be purchased immediately after frying, usually by the dozens, and are munched on by visitors as they wander about taking tin the sights.

Texas-Mexican restaurant owners considered it an insult.

By a strange twist of fate, the insult launched a success.342) [NOTE: this book has a recipe for churros, we can send you a copy if you like] RECOMMENDED READING: The Foods and Wines of Spain/Penelope Casas ---recipes for several different kinds of bunuelos; pages introducing desserts (p. Now a popular dish in many restaurants and taco stands in California and Texas are northern burritos, which are made by folding a flour tortilla around a mound of re-fried beans, seasoned to taste with chili." ---Oxford English Dictionary, 22nd edition Burros?340-1) sum up the ingredients used and holiday connections. Our regional cookbooks confirm "burros" are indeed a larger version of "burritos" in Arizona and surrounding areas.Burritos, as we Americans know them today, pair ancient culinary traditions with contemporary expectations. Our survey of historic newspapers suggest food trucks played a roll. The "ito" suffix denotes a smaller version of the original item.What makes burritos different from most other Mexican-American foods is the metamorhpasis of this dish. Burritos are efficient, economical, easy & delicious. A tortilla rolled and cooked on a griddle, then filled with a variety of condiments. The word, from Spanish for "little donkey," first saw print in America in 1934. A Mexican dish consisting of a maize-flour tortilla rolled round a savoury filling (of beef, chicken, refried beans, etc.) 1934: E. "..the Sonora and southeastern Arizona, some people make tortillas out of wheat, as well as, corn.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...

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