When Mexican cuisine crossed the border into states like Texas, New Mexico, Arizona and California and took up with ranchers and cowboys, it became "cheesier, chili-er and meatier," in the words of New York Times writer Joe Drape. It also acquired a name: Tex-Mex. And a future following: you and your hungry, hungry family.
Tex-Mex may be a hybrid, but that doesn't mean it's without its own distinct flavor and ingredients. How can you serve up a Tex-Mex meal in a hurry that's as true to the Tex-Mex name as it is delicious? Take a bite out of our first tip on the next page.