Welcome to Houston, home of one of the most diverse cuisine experiences in the world, where the food from all over the world comes together to share rich histories and their deep cultural roots. With food being an integral part of what the culture of Houston is, mixtures between the different cuisines have arisen, leading to confusion of what is authentic, and which is not. The biggest confusion, in my opinion, exists between Mexican cuisine and Texas born Tex-Mex. Despite Tex-Mex having its origin from Mexican cuisine, they are distinct culinary traditions that developed in different regions and under different influences. Tex-Mex refers to a hybrid cuisine born out of the blending of Mexican and American (particularly Texan) food traditions, whereas Mexican food is an ancient cuisine with roots in the indigenous peoples of Mexico and the further Spaniard conquest. Understanding their differences requires looking at their origins, ingredients, preparation methods, and regional influences.
Origins and History
Mexican cuisine has ancient origins that date back to the Aztec, Maya, and other indigenous civilizations. It was later influenced by Spanish colonization, which brought new ingredients like pork, beef, cheese, and spices such as cinnamon and cloves. However, the foundations of Mexican cuisine remain rooted in corn, beans, chilies, tomatoes, and a variety of native herbs.
Tex-Mex, on the other hand, emerged in the 19th century when Mexican settlers and Anglo-American Texans began blending their culinary traditions in what is now Texas. Over time, this fusion created a distinct style of cooking that incorporated Mexican techniques and flavors but adapted to American tastes and ingredients. As Tex-Mex grew in popularity in the U.S., it became more standardized, with some foods becoming more symbolic of Tex-Mex than of traditional Mexican cooking.
Ingredients
A key difference between Mexican and Tex-Mex food lies in the ingredients used. Mexican food relies heavily on native ingredients like corn, beans, chilies, tomatoes, avocados, and a wide variety of fresh herbs and spices. Corn tortillas are often the primary starch, and beans—especially black and pinto—are cooked without heavy additives. Mexican cuisine emphasizes freshness and simplicity, with ingredients often prepared by hand, including homemade salsas and moles (complex sauces made from ingredients like chilies, seeds, and chocolate).
In contrast, Tex-Mex makes frequent use of ingredients that are more American or European in origin. Flour tortillas are more common in Tex-Mex than corn tortillas, and the use of beef (instead of pork, chicken, or fish) is much more pronounced, reflecting Texas’s ranching culture. Tex-Mex dishes often include heavy amounts of melted cheese, sour cream, and ground beef, none of which are traditionally Mexican staples. Additionally, cumin—a spice commonly used in Tex-Mex—is used barely in authentic Mexican cuisine but is a defining flavor in many Tex-Mex dishes.
Examples of differences in dishes
To further illustrate the differences, consider tacos. In Mexico, tacos are usually made with small corn tortillas and filled with simple, fresh ingredients like grilled meat, cilantro, onions, and salsa. In Tex-Mex, tacos often feature larger flour tortillas or crunchy taco shells, ground beef, lettuce, cheddar cheese, ingredients that are rarely found in traditional Mexican tacos.
Another example is enchiladas. In Mexico, enchiladas are generally filled with chicken or cheese and served with a light salsa or mole. Tex-Mex enchiladas, by contrast, are usually filled with ground beef or cheese, covered in a thick red chili sauce, and generously topped with cheddar or jack cheese. They are often baked and served with rice and refried beans.
Quesadillas also differ in both cuisines. While in Mexico quesadilla is typically made with a small corn tortilla filled with Oaxaca cheese (a mild, stringy cheese) and sometimes mushrooms, huitlacoche (corn fungus), or flor de calabaza (squash blossoms). It’s lightly toasted or grilled until the cheese melts. Tex-Mex quesadillas are usually made with large flour tortillas, stuffed with a combination of cheeses like cheddar or Monterey jack, and often include other ingredients like grilled chicken, beef, or shrimp. They are typically served with sour cream, guacamole, and salsa on the side.
One of the most popular dishes in Tex-Mex is fajitas. Fajitas are a Tex-Mex creation, involving grilled strips of beef, chicken, or shrimp cooked with bell peppers and onions. They are served sizzling on a hot plate, accompanied by flour tortillas, sour cream, guacamole, and shredded cheese. While in Mexico, the concept of fajitas, as they are known in Tex-Mex cuisine, does not exist in traditional Mexican cuisine. Mexican dishes that involve grilled meats are often served as carne asada or alambres (grilled skewers), but they do not come with the same sides or preparation style.
The final example (even though there are many more) is the chalupa. In Mexico, chalupas are small corn tortillas fried and topped with simple ingredients like chicken, boiled potatoes, lettuce, salsa, radish and crema. Meanwhile in Tex-Mex, chalupas are often much larger and made with crispy, flat tortillas. They are loaded with refried beans, ground beef, shredded lettuce, tomatoes, and cheddar cheese, resembling more of a tostada.
Worldwide influence
Both Mexican and Tex-Mex cuisines have had a significant impact on the global culinary scene, but Tex-Mex has been more widely exported and commercialized, especially in the United States. Chains like Taco Bell, Chipotle, and Chili's have popularized a version of Tex-Mex food that has been adapted even further from its roots, while in contrast, there isn’t a chain of authentic Mexican cuisine restaurants. Therefore, this commercialized Tex-Mex can often lead to misconceptions about what Mexican food truly is. Mexican cuisine, on the other hand, is celebrated for its authenticity and regional diversity. In recent years, authentic Mexican food has been gaining recognition and appreciation, with many chefs seeking to preserve and elevate traditional Mexican culinary practices.
In conclusion we can say that while Tex-Mex and Mexican food share common elements, they remain distinctly different in terms of ingredients, flavors, and cultural significance. Mexican food is deeply tied to the country’s indigenous heritage, using local ingredients and time-honored techniques. Tex-Mex, a fusion cuisine, represents the blending of Mexican traditions with American influences, resulting in bold, hearty dishes that cater to different tastes. Both cuisines are celebrated for their unique contributions to the food world, offering rich and varied dining experiences. Understanding their differences not only highlights their distinct flavors but also pays homage to the cultural histories they represent.
About the author:
Manuel Carmona Pichardo is from Pachuca Hidalgo, Mexico and is a current Ph.D. student in Chemistry. He got his B.S. in Chemistry at Universidad Autónoma del Estado de Hidalgo in 2016 and his MSc in Chemistry from Cologne University in Cologne Germany. Read more.
Further Reading:
Exploring Houston One Cup At A Time
A One-Woman Adventure: I Scream, You Scream, We All Scream for Ice Cream