Tex-Mex Cuisine

Tex-Mex cooking began in the southwestern corner of Texas near San Antonio and has been described as the only food that is truly native to this country. The cuisine merges the Texas and Mexican cultures and although Tex-Mex cooking was originally regarded as a poor-man’s Mexican cuisine, today it has become very sophisticated while still adhering to many “south-of- the-border” traditions. It is the cooking of Mexican style food with the ingredients indigenous to the Texas region, such as corn, pinto beans, tomatoes, and chili peppers. Additionally when we think of Texas, longhorn cattle, cowboys, chuck wagon cooking, and Lone Star Chili frequently come to mind. The beef and chilies we associate with the cuisine of Texas are remnants of the state’s Spanish and Mexican heritage. Over the centuries, these flavorful introductions have influenced the eating habits of not only Texans, but also all Americans.
Until the early sixteenth century, the Spanish conquistadors ruled the Texas region. The Spanish came to Texas in search of a shorter route to the Orient, and with hopes of finding treasure while they “civilized” and Christianized the natives. Once the Spaniards started building missions in Texas, they began to import European foods. The Spaniards had local access to wild cattle, hogs, and sheep and they imported corn and other small grains. This was the regional cuisine for close to three hundred years. The territory was ceded to Mexico in 1821.
In 1821, the Mexican government took control of the region and adopted a policy encouraging Americans to settle in the region. When Anglo-Americans started settling in Texas in the early 1800’s, they brought their favorite species of cattle, hogs, sheep, and poultry with them. There was also wild cattle left by the Spaniards from the missions, along with buffalo, turkey, and deer, so meat was always plentiful. The American settlers had to grow most of the other foods that they consumed. Almost every family had a garden that provided corn, white potatoes, and an abundance of sweet potatoes. Oats were the only small grain that grew well in the Texas climate except for rye, which was grown, but not in large quantities. The early Texans consumed large quantities of corn—fresh corn when in season and dried corn in the winter. Cornmeal was available year round once the milling process was utilized. The production of wheat did not become popular until the late 1800’s.
Texas earned its independence from Mexico in 1836 and was an independent republic for ten years before joining the United States in 1846. At that time, the state possessed two distinct regions—the highly settled east with its seaports and plantations, and the wild western frontier. In the east, the leading port of Galveston reflected European and southern influences in its culture and cuisine. However, foods such as salt, coffee, sugar, and wheat flour still had to be imported. Many of these staples were brought from New Orleans to Galveston. In contrast, log cabins were the common dwellings on the western frontier and foods such as stewed game were mainstays of the local diet.
Texas is as large as all of New England, New York, Pennsylvania, Ohio, and Illinois combined. With more than 267,000 square miles, Texas occupies about seven percent of the total area of the United States. In addition to its beef, Texas produces a variety of fresh produce and seafood. Texas is also well known for its ruby red grapefruit, melons, pecans and figs.
Five distinct regions of Texas exist today; all settled by pioneers from different parts of the Americas and Europe, with different food heritages.
Northeastern Texas: The early Americans, Europeans, and Mexicans in this region adopted many cooking techniques from each other and learned from the Native Americans how to plant corn and cook with wild plants. The settlers also supplemented indigenous foods with produce grown from seeds brought with them when they settled in the region. Wheat, for example, is grown in northern Texas, particularly in the panhandle, which is the southern extension of the Great Plains. When wheat flour became inexpensive, corn bread in Texas gave way to biscuits. Farming became a major activity of the region and remains so today. Pork, chicken, and local vegetables continue to be traditional food favorites.
Deep East Texas: Many residents from the southern area of the United States—those from Alabama, Georgia, Mississippi, and Louisiana, settled in Deep East Texas. Some were the “poor whites,” who existed on wild berries, fruits, edible weeds, and game. Others were plantation owners, who brought the tradition of fine foods and southern hospitality to their Texas plantations. Cajun and Creole cookery naturally became part of Deep East Texas cuisine. Shrimp from the Gulf of Mexico, for example, was used in jambalayas. Rice crops and milling over the years has become an important agricultural product in Deep East Texas where rice grows in the low, marshy coastal plains near the Gulf of Mexico. Texmati rice, introduced in 1970, is a crossbreed of white, long-grain and Native American aromatic rice.
Central Texas: Stephen Austin and three hundred of his followers whom he brought to his colony originally settled Central Texas. In Central Texas, the local fare was that of the original Anglo settlers and the Germans who immigrated to the region. Toward the latter part of the 1800’s, more Germans, Czechs, and Poles began immigrating to Central Texas, greatly influencing the foods and cuisine of the region. This new culture in the region brought sausage making, meat smoking, and a German dish called “wiener schnitzel.” Wiener schnitzel is considered by many to be the predecessor to the Texas favorite Chicken-Fried Steak, featured on page xx. Texas barbeque on page xx also has its origin in Central Texas.
South Texas: Today, this region is influenced primarily by the cuisine of Mexico and Spain. Starting in the mid-1850’s the cooking style of the Mexicans became quite popular in East Texas. Tacos, guacamole, enchiladas, and tortillas, found on page xx, became the daily foods of many settlers. They used Mexican chilies and Spanish spices, such as cumin, for flavoring. In 1912, a pharmacist named Scoville came up with a heat index for measuring the heat in a food product. The heat index is measured in Scoville units that range from 1-300,000. However, many times a simpler scale, called the Scoville scale, is utilized, which ranges from 1 to 10, with 1 being the mildest and 10 being the hottest. Tex-Mex cooking is attributed primarily to this region. On the gulf coast, seafood is as much a part of traditional Texas cuisine as chili and chicken fried steak. More than 100 million pounds of shrimp, oysters, crabs, and finfish are harvested annually from the Gulf of Mexico. Catfish and trout are caught in the rivers and cultivated in ponds. Another Texas favorite from this region is the ruby red grapefruit. This natural mutation, which was discovered in 1929, is said to have occurred due to the intense radiation from the strong Texas sun. The land where ruby red grapefruits are grown is called the ‘Magic Valley’ because the environment provides the perfect growing conditions for these special grapefruits.
West Texas: Texas ranches were established to raise beef cattle on land granted to Mexican families by the king of Spain. The well-known Texas Longhorns were descendants of the wild cattle left by the Spaniards in the sixteenth century and were popular because they could exist in the extreme weather in the deserts of West Texas. Until the discovery of oil in West Texas, cattle production for beef was the biggest industry in the state. Although the Longhorns were well suited to the region, they did not produce the best tasting meats. Today, beef is still the primary meat of the region; however, the ranchers mainly raise Hereford, Brahma, and Angus cattle. Other meats are now being raised in West Texas, including bison, ostrich, and emu. West Texas adopted one of their most essential foods—beans—from the Mexicans. Thus, beef, beans, cornbread and tortillas are staple foods of West Texas.
One of the unique contributions to American cooking from the Tex-Mex region is “chuck wagon” cooking. The chuck wagon is one of the symbols of the American cowboy. After the Civil War, our country’s appetite for beef fueled the long cattle drives from the ranges of the Southwest to the Midwest, where cattle were shipped to the eastern markets and abroad. The chuck wagon first came into use in the 1860’s when the long cattle drives began from Texas to the railheads in Kansas. A Texas cattleman named Charles Goodnight is given credit for the efficient design of the chuck wagon. Originally designed as a military supply wagon the chuck wagon was a kitchen on wheels with compartments designed like a cupboard and a tailgate that served as a workstation. “Chuck” was a cowboy word for food. During the long trip three meals a day had to be provided for the dozen or so cowboys and the trail boss. The chuck wagon cook was called a “cookie” or “coosie” from the Spanish word “cocinero,” meaning male cook. The coosie or cocinero was usually an aging cowboy hired for his ability to drive a wagon rather than his culinary skills. He was the complete boss of the wagon and everything that pertained to it, as well as acting as the doctor, barber, and undertaker. He was usually paid more than the other hands because the success of the camp and the drive depended greatly on him. A cowhand earned about a dollar a day; the cook made twice that. The abilities of the coosies varied greatly and it was common for the cowboys to retaliate against cooks with little talent. Cooking was usually done over an open fire, and tough cuts of beef were often slowly smoked in pits or cooked in Dutch ovens, a stewpot with a tight fitting lid made from cast iron. Favorites included grilled steaks, smoked brisket, and biscuits. Later on, during cattle drives, Mexican vaqueros (the Mexican term for cowboy) introduced their favorite foods—chili, beans, and tortillas—to chuck wagon cooking. Famous recipes such as Texas barbeque, cowboy steaks, chicken fried steak, and chili, found on page xx, originated on the cattle drives. However today, the only chuck wagons found are those on cattle drive theme vacations and ones used as props for catered events.
The evolution of food and cooking in Texas continues today. As more and more immigrants from other areas of the world settle in the state, different flavors and new cooking techniques continue to influence the cuisine of the various regions in Texas. Tex-Mex cuisine is truly an American original.

Tex-Mex Ingredients Indigenous

Ancho Chili: A dried poblano chili.  It measures 3-4 inches long and has a dark, reddish brown color. It is the sweetest of all the dried chilies and has a slightly fruity flavor.  Ancho chilies are frequently ground and used as the basis for a variety of commercial chili powders.  The heat of ancho chilies is rated at 1000-1500 Scoville units and placed at about 1 on a scale of 1-10.  The typical substitute for ancho chilies would be pasilla peppers.
Anticuchos: A Tex-Mex “shish-ka-bob” generally made with sirloin chunks marinated in jalapeño and tomato.  They are typically skewered and grilled over a mesquite wood fire.
Arroz: The literal translation of rice in the Spanish language.  In cooking, it usually refers to long-grain, white rice.  Arroz is a staple of Tex-Mex regional cooking.
Barbacoa: The Spanish word meaning food cooked over or adjacent to an open fire.  Barbacoa is a Mexican style shredded beef made from the cow’s head.  Barbacoa is typically served with pico de gallo and freshly made corn or flour tortillas.
Barbeque: A term derived from the Spanish word ‘Barbacoa’ meaning food cooked over or adjacent to an open fire.  True Texas barbeque refers to a method of cooking meat in a closed container or in the ground using a low-temperature fire that emits a sweet smoke.  A tradition in Texas for over one hundred years, barbeque is usually made from tougher cuts of beef such as the brisket and is served with a ketchup-based sauce, seasoned with vinegar and spices.
Bolillo: A Mexican roll used for sandwiches.  Bolillos are usually about 6 inches in length.
Boracho: In reference to cooking, it is a term referring to the addition of beer in a recipe.  One such dish would be “frijoles borachos,” meaning beans cooked with beer in Spanish.
Buñuelos: A pastry, similar to a tortilla, that is fried and usually served with a scoop of ice cream and sprinkled with cinnamon sugar.  Buñuelos are a holiday season tradition.
Burrito: A large flour tortilla filled with any number of ingredients.  Burritos are made by tucking the ends inside as it is rolled to seal it.  Burritos are usually eaten with condiments such as salsa, lettuce, tomato, cheese, and/or guacamole.  When deep-fried, burritos are referred to as chimichangas.
Carne Guisada: Stewed beef made with onions, bell peppers, garlic, and comino.  It is usually served over white or Spanish rice and refried beans.  Sometimes carne guisada is served on a flour tortilla and eaten like a taco.
Cascabel Chilies: A dried chili that is approximately 1½ inch in diameter and acorn shaped.  Cascabel chilies have a unique flavor and are dark orange to red in color with medium heat.  The seeds of the cascabel chili rattle in the pod—an explanation for its Spanish translation, “jingle bell.”
Chili: A Tex-Mex adaptation of an American Southwest dish of meat (usually beef or pork), that is slowly simmered in a sauce made from dried chilies and spices.  In Tex-Mex cooking, beans should never be added as Texans feel it dilutes the flavor of the meat and chilies.  Chili is the official state dish of Texas.
Chili Rellenos: Relleno is the Spanish word for “stuffed”.  Authentic Tex-Mex chili rellenos are fresh, large poblano chilies, which are stuffed with cheese and dipped in egg batter.  Chili rellenos are pan-fried in oil and usually served with refritos and arroz.  Today, a variety of other Tex-Mex recipes frequently use the name chili rellenos for stuffed foods including jalapeño poppers, the popular ball park snack, however, the similarity is in name only.
Chorizo: A spicy Mexican sausage made with pork and seasonings. Traditionally, chorizo of Mexican origin is made with fresh pork while the Spanish tradition calls for smoked pork.  The casing is usually removed before cooking.
Chimichanga: A deep-fried burrito. (see burrito)
Churros: A light, crispy pastry dough made from cornmeal and sugar.  The dough is piped out of a pastry bag into strips and is deep-fried until golden brown.  Churros are served sprinkled with cinnamon sugar.
Chicken Fried Steak: An original Texas recipe made with tenderized round steak or “cubed” steak coated with egg and flour and pan-fried.  Local Texans usually refer to chicken-fried steak by the abbreviation CFS.  Chicken fried steak is traditionally served with “the works”—white cream gravy, mashed potatoes, fresh corn kernels or green beans, and biscuits.
Cilantro: A highly aromatic herb related to parsley, which is used extensively in Tex-Mex cooking. It is also referred to Chinese parsley.  The leaves of the herb are usually chopped fine and used as a condiment or as an ingredient in Tex-Mex recipes.  The stems can be chopped and used in soups, beans, or anything that is simmered.  The seeds it produces are known as coriander and when dried are referred to as cumin or comino.
Comal: A round, flat griddle that is used to make tortillas.  It is usually made of either cast iron or unglazed earthenware.
Comino: Another name for cumin. (see carne guisada, cilantro, coriander)
Coriander: The undried seeds of the cilantro plant, which are produced when the plant is at, full maturity. The dried seeds are called cumin or comino.
Cumin: Ground, flat, dried seeds of the cilantro plant.  When the dried seeds are ground to a fine, powdery consistency the spice is referred to as cumin or comino. (see carne guisada, cilantro, coriander)
Enchilada: A corn tortilla rolled with a filling made from cheese, beans, chicken, pork, or beef.  Enchiladas are typically smothered with a thin red chili sauce, referred to as enchilada sauce, topped with cheddar cheese, and baked in an oven until the cheese has completely melted.
Escabeche: A method of pickling that is frequently used to prepare fish or vegetables.  Escabeche is typically served as an appetizer, light entrée, or side dish.  It is best served at room temperature after resting under refrigeration overnight.   The resting process allows the full extraction of flavors from the vegetables.
Fajita: An original Tex-Mex recipe made by grilling marinated skirt steak that is then sliced and served with rajas and tortillas.  Fajitas originated along the Rio Grande River on the Texas/Mexico border and were typically eaten by cattle wranglers.  The skirt steak (the diaphragm muscle of the steer) is the traditional cut of meat utilized for fajitas.  Skirt steaks were originally the discards given to the cowboys after cattle were slaughtered.  The presentation of fajitas with sizzling bell peppers and onions on a smoking hot cast iron plate is utilized mainly by theme restaurants, and in no way is a part of true Tex-Mex fajitas.  Although not authentic, such a serving method can be dramatic.  Other people associate fajitas with a taco or the strips of meat that go into the taco. However, this too, is not authentic. (see rajas)
Flan: A Tex-Mex dessert very similar to French crème caramel.  Flan is either made as a pie where slices are cut and served or made in individual cups.
Flauta: A white or yellow corn tortilla stuffed with beef, chicken, or pork.  Flautas are rolled and pan or deep-fried until crispy.  They are usually about 3/4 inch in diameter with two or three served to a plate.  Flautas are typically topped with cheese, sour cream, and guacamole.
Frijoles: The Spanish word for beans.  Typically, frijoles are made from pinto beans grown in the southwestern states.  In restaurants, unless they are referred to as boracho or ranchero frijoles you will typically be served refritos or refried beans. (see refried beans)
Gebhardt’s Chili Powder: A brand name chili powder hailing from San Antonio, Texas.  Gebhardt’s chili powder features ground, dried chilies enhanced with herbs and spices.  An extensive variety of chili powders are available in the region and vary widely in heat and flavor.  Tex-Mex cooking professionals generally choose to blend their own chili powder by grinding a special mix of dried chilies in a coffee grinder.  This technique is used to bring an exact flavor to a given recipe by carefully balancing the different flavors that chilies have with one another.
Green Chilies: This is the California Green Chili, also referred to as the Anaheim Chili, which is planted and grown in the state of Texas.  Although it is the same plant as that grown in California, the Texas variety is generally much hotter, similar to the “Big Jim’s” grown in Colorado.  They are bright green, 4-8 inches long, and 1-1½ inches in width.  The heat of Texas green chilies is rated with 1000-1500 Scoville units and placed usually 1-2 on a scale of 1-10.
Guacamole: An avocado mixture that is made from the fruit’s flesh.  Guacamole is usually blended with lemon or lime juice, diced onion, tomato, and chopped cilantro.  Guacamole is used as a condiment in numerous Tex-Mex dishes.
Gulf Shrimp: A Texas shellfish which spawns in the Gulf of Mexico.  Several types are caught along its 375-mile coastline and are named after their color.  Two of the most popular are the Gulf White Shrimp and the Gulf Brown Shrimp.  The species of shrimp have different colors due to their respective diets; however, all shrimp shells turn pink once they are cooked.
Jalapeño: A fairly spicy, small chili that turns from green to red as it matures. Jalapeños average about 2 inches in length.  The shot comes mainly from the seeds.  The heat of jalapeño peppers is rated with 2500-5000 Scoville units and placed at about 2 on a scale of 1-10.  The typical substitute for jalapeño peppers would be serrano chilies.  The jalapeño is the most frequently used pepper in Tex-Mex cooking.
Jicama: A very crisp and crunchy root vegetable with a thick brown skin that must be removed prior to using.  The flavor of jicama is similar to a mild apple crossed with a potato, which makes it excellent for use in salads and salsas.  Unlike apples, the flesh of jicama will not turn brown after it is peeled.  Jicama is generally available from November to June.
Margarita: An alcoholic beverage that is claimed to have originated in San Antonio, Texas.  Most all margarita recipes are made with lemon or lime juice, tequila, and a fruit liqueur such as triple sec or Cointreau.
Masa: The Spanish word for dough.  In the Tex-Mex region, masa is plain corn flour dough made from dried corn, which is cooked in lime water, then cooled.  Masa is most commonly used to make tamales and tortillas.
Masa Harina: This is a commercial dried masa that has been processed into a fine powder.  To make the dough for tamales, reconstitute the powder by adding water to the masa and blending. (see masa)
Migas: The literal Spanish translation is crumbs.  With reference to Tex-Mex cooking, it is a recipe where scrambled eggs are mixed with your choice of chorizo, chicken, or barbacoa and corn tortillas.  If the corn tortillas are fresh, they are added at the beginning of the dish.  When fried, they are cut into either ¼ inch strips or triangles (¹/₆’s) and added at the very end to stay crisp.
Mole: Derived from the Aztec word “molli” meaning a concoction, stew, or sauce.  Mole is more than just a Mexican chocolate sauce; it is a special, complex dish woven together with dried chilies, nuts, seeds, vegetables, spices, and chocolate.  There are as many styles of mole as the imagination can conjure up.  Each local area has its own version of mole, from Texas to Arizona to Mexico.  The more common varieties are green mole made with tomatillos and red mole made with pumpkinseeds.  Mole is frequently made as a sauce and used to braise meat and poultry items.
Nopales: The whole paddles or pads of the prickly pear cactus.  ‘Nopalitos’ is the name used for cactus pads that are already peeled and cut into julienne and are generally available in cans and jars.  Some say the cactus pads have a flavor similar to green bell peppers, while other say nopales taste like green beans.  They are commonly used in the region as an ingredient in salads.  When using nopalitos, they should be rinsed several times under cold water before using.
Pan Dulce: Dome-shaped Mexican sweet rolls.  Pan dulce are distinctive due to their shell design on the top of the roll.  They typically have a chocolate, lemon, or vanilla topping.
Pinto Bean: The most commonly used bean in the cooking of the Tex-Mex region.  The pinto bean, a variation of the kidney bean, is a pinkish-beige color that is slightly streaked.  Once they are cooked, the variegations of color disappear.  Pinto beans are the main ingredient in refritos or refried beans, a starch commonly served with Tex-Mex and Southwestern cuisine.
Pico de Gallo: The literal translation is “beak of the rooster.”  Pico de gallo is an uncooked salsa made from tomatoes, onions, serrano chilies, and cilantro, which are cut into a very small dice. Pico de gallo is typically used as a condiment or topping for a variety of Tex-Mex recipes, such as tacos and tostadas.  Frequently, pico de gallo is served with tortilla chips as an appetizer.
Poblano Chili: A large, dark green chili many times confused with the pasilla chili, which is in fact a dried chilaca chili.  When poblano chilies are dried, they are referred to as ancho chilies.  Poblano chilies are mild to moderately hot and have a full flavor.  Poblanos are usually 3-6 inches long and 3-4 inches in width.  The heat of poblano chilies is rated at 1000-1500 Scoville units and placed at about 1 on a scale of 1-10.  They are commonly the chili of choice when making chili rellenos.
Pollo: The Spanish word for chicken.
Puerco: The Spanish translation for pork.  Pork is often used in Tex-Mex cooking.  The most famous use of pork is in traditional tamales.
Queso: Spanish for cheese.  In Tex-Mex cooking, the most frequently used cheese is any variety of cheddar.  One of the most distinct differences between Tex-Mex and American Southwest foods is the selection of cheese.  In American Southwest cuisine, fresh goat’s cheese or “queso fresco” is used for traditional dishes.  In Tex-Mex cooking, cheddar and Monterey jack are the cheeses of choice.
Queso Blanco: The literal translation in Spanish is “white cheese.”  Queso blanco is the Mexican cheese Monterey Jack was named after. It was popular as an economical product that could be made with little equipment and even when only a small amount of milk could be obtained.
Rajas: Smoked strips of roasted, peeled green chili peppers, commonly served with fajitas.  They are called rajas (rags in Spanish) due to their resemblance to rags.
Ranchero: A Tex-Mex cooking term referring to the addition of tomatoes, bell peppers, and garlic in a recipe. Ranchero is usually used to describe a cooked salsa or a cooking technique, as in “frijoles rancheros.”  Ranchero is sometimes confused with boracho. However, ranchero does not have beer as an ingredient.
Refried Beans: A well-known recipe frequently served in the Tex-Mex region.  Refried beans are commonly referred to as “refritos” and are usually made from pinto beans.  The Spanish word refritos means “well fried,” and is frequently misinterpreted as “re-fried” or twice fried.  Typically, pinto beans are cooked and drained, then mashed with hot lard or bacon fat, seasonings, and (sometimes) chilies.  Despite their name, refried beans are only fried once.  A cast iron frying pan should be used for the best results. However, a non-stick pan will also work.
Salsa: The Spanish word for sauce.  In Tex-Mex cooking, however, it generally refers to a tomato-based condiment.  If the salsa is uncooked, such as pico de gallo, it is classified a salsa cruda or salsa fresca.  If the salsa is blended finely in a food processor, it is usually called a chili or a picante sauce.
Serrano Chili: A small, fresh, hot chili measuring about 1½ inches long.  As it matures, it will turn from dark green to red, then to yellow.  Usually the smaller a serrano chili is in size, the hotter it is.  The serrano chili is usually used when making pico de gallo.  Similar to jalapeño chilies, they are a great source of vitamin C.  Serrano chilies are the most frequently used pepper in Tex-Mex cooking after jalapeños.
Star Ruby Grapefruit: Invented by Dr. Robert Hensz of Texas A&M University in 1966.  This bright ruby red fleshed grapefruit was the result of a mutation induced by radiation, making it the first commercial grapefruit produced by artificial means.
Taco: A folded over, grilled or deep-fried corn tortilla typically filled with meat such as pork, beef, or chicken.  Tacos are usually topped with lettuce, tomatoes, and cheese and served with pico de gallo.
Tamale: A traditional Tex-Mex recipe derived from the ancient Aztec word “tamalli.”  Tamales are a dough made from masa that is typically filled with shredded pork or beef.  They are usually 5-6 inches long and about 1 inch thick.  The tamale is wrapped in a soaked cornhusk, steamed, and topped with red chili.  Tamales are a Hispanic holiday tradition throughout the Texas and are always served at Christmas and New Years.
Tequila: An alcoholic beverage distilled from the sap of the blue agave plant that grows in the red, volcanic soil of the Mexican State of Jalisco, near the town of Tequila.  Tequila is the primary ingredient in the popular  Margarita drink.   Tequila comes in four categories: Blanco (white or silver, bottled immediately after it is distilled), Joven Abocado (gold, enhanced by coloring and flavoring), Reposado (rested two months to one year in oak barrels), and Anejo (aged at east one year in oak barrels).
Texmati Rice: A crossbreed of white, long-grain rice with Native American aromatic rice that is indigenous to the Deep East Texas area. Texmati rice was introduced in 1970.
Tomatillo: A small green, Mexican fruit that is in the tomato family. Tomatillos are rough to the touch and are covered with a brown husk.  They are mainly used in making fresh salsa or cooked salsa by simmering the tomatillos and then blending them in a food processor with spices. This type of sauce is used when the word verde, or green, is used to describe the sauce on a dish like enchiladas.
Torta: A Mexican type of submarine sandwich that is made on a white or wheat flour bolillo.
Tortilla: The Spanish word for “little cakes,” which the conquistadors thought the Native American recipe resembled.  Before the European colonists introduced wheat flour to the region, tortillas were made exclusively from the corn grown by the Native Americans and were the staple food for the entire population.  In Tex-Mex cooking, tortillas are a round thin bread made of either corn flour or wheat flour.  Once the dough, called masa, is made, the tortillas are formed in a tortilla press or are hand-shaped by patting the dough into thin round shapes.  Tortillas are then cooked quickly on a hot skillet or griddle, called a comal.  They are eaten by themselves or with other Tex-Mex dishes.  Corn tortillas are usually about 6 inches in diameter, much smaller than their flour counterpart, which can be as large as 24 inches around.  They are also used to wrap around a variety of Tex-Mex foods such as beans, meats, and vegetables and eaten like a taco. (see masa)
Tostada: Means toasted chip. Tostadas are served as an appetizer or snack usually with a fresh salsa.  According to those in San Antonio, the self-proclaimed Tex-Mex capital of the world, with the addition of toppings such as beans, meats, and/or cheese, tostadas should be referred to as nachos.

Menus from Tex-Mex Cuisine

Menu One

Tortilla Soup

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Starburst Spinach Salad with Poppy Seed Vinaigrette

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Lone Star Chicken Fried Steak with Cream Gravy

Tex-Mex Collard Greens with Serrano Chilies

Mashed Potatoes

Buttered Corn Kernels

Menu Two

Frijoles a Charra

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Quesadillas with Jicama Salsa

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Mole de Pollo

Arroz a la Mexicana

Grilled Nopales

Menu Three

Caldo de Res

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Homemade Tamales with Red Pepper Coulis

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Chicken Flautas

Chili Rellenos with Tomatillo Salsa

Refried Beans

Colache