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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...About bunuelos "Most countries have their version of bunuelos, or fritters, either sweet or savory, and they are certainly great favorites throughout Spain and Latin America.In many parts of Mexico bunuelos are made of a stiffer dough, which is rolled out thin anywhere up to 12 inches in diameter and then fried crisp and staked up ready for use.
They are nothing like the burritos we are served today. Wrapped around some sort of filling, they are called burros or burritos, depending upon the size. If you deep-fry a burro it becomes a chimichanga--a truly local dish from Another Arizona or northern Sonora." ---Tucson's Mexican Restaurants, Suzanne Myal [Fiesta Publishing: Tucson AZ] 1997 (p.
Coe American Food: The Gastronomic Story, Evan Jones [chapter III "Padres and Conquistadores"] Cuisines of Mexico, Diana Kennedy Encyclopedia of American Food and Drink, John F.
Mariani [separate entries for specific foods--fajita, tamale, chalupa...] Food Culture in Mexico, Long-Solis& Vargas The History of Food, Maguelonne Toussaint-Samat, "The History of Cereals, Maize in the West" (pages 164-176) New Mexico Cooking: Southwestern Flavors of the Past and Present, Clyde Casey Oxford Companion to Food, Alan Davidson [Mexico] Oxford Encyclopedia of Food and Drink in America, Andrew J. Pilcher The Story of Corn, Betty Fussell You Eat What You Are, Thelma-Barer-Stein ("Mexico") The history of bunuelos and churros can be traced to ancient peoples.
For the rest of the world, "Tex-Mex" had an exciting ring.
It evoked images of cantinas, cowboys and the Wild West.