"Ah, Tex-Mex, one of the world's great cuisines. It's hard to call it a fusion, though, because it's mostly just Mexican food that has been adapted over the years in the U.S. rather than a mash-up between the two cuisines. In fact, it can be tricky to figure out what makes Tex-Mex different from Mexican food. For the most part, the former developed on both sides of the U.S./Mexico border, and the main differences involve specific ingredients rather than specific dishes."
"It can be a comfort food; it can be a health food. Whatever recipe you're using, chili con carne has a few required elements, including meat (the carne of the title), some type of chili pepper, and cumin. The precise origins of this flavorful stew are murky and contested. Some claim it was an off-shoot of an Aztec dish, while others claim it cropped up in San Antonio in the 18th century via a group of Canary Islanders moved to the area."
Tex-Mex developed on both sides of the U.S./Mexico border and differs from Mexican cuisine primarily through ingredient choices rather than distinct dishes. Mexican cuisine rarely uses yellow cheddar, while multiple Tex-Mex dishes revolve around that cheese. Mexico contains diverse regional cuisines and many Mexican dishes are not common in Tex-Mex restaurants in places like Tucson and Laredo. Certain Tex-Mex dishes have unique origins separate from traditional Mexican recipes. Chili con carne is a Tex-Mex original characterized by meat, chili peppers, and cumin. The origins of chili con carne are murky, with strong ties to San Antonio and post–Civil War chili stands.
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