In 1970, renowned food writer Diana Kennedy published the cookbook The Cuisines of Mexico, which distinguished Tex-Mex dishes from authentic Mexican food. The combination of Texan ingredients with traditional Mexican food have evolved into an Americanized cuisine known today as Tex-Mex. In fact, most Mexican dishes that Americans came to love today are not actually the real deal.
The term “Tex-Mex” was coined from combining the food traditions of neighbors Texas and Mexico, which earned a lucrative niche in America’s food bowl. Despite the seemingly obscure links between the two cultures, a few restaurants up North still offer traditional Mexican food for the discerning customer. For instance, a Mexican restaurant in Visalia, CA such as Alejandra’s Restaurant can serve the classic Mexican taco in the absence of American ingredients.