- Dec 15, 2002
- 71,800
- 28,940
- 113
Howdy, Ags. It's your ol' buddy HA again with another hairbrained off-season project idea for a message board that is always terrible at making lists. You may remember me from such famous AY food threads such as On The Topic of Cheese Enchiladas or On the Topic of BBQ and Such.
However, I think I have an idea that can't possibly fail.
I had a convo recemtky with a friend about San Antonio Tex-Mex is not as good as Houston Tex-Mex, but that it was still far superior to north east Texas Tex-Mex and def better than Panhandle Tex-Mex, all of which have extremely different characteristics and distinct qualities that differentiate each region from the next.
Since AY has members from all over the state, I thought we may start compiling a guide from around the state as a definitive guide to the very specific style of Tex-Mex where you grew up, where you live, or maybe that you've tried and liked or disliked.
For instance...I'm from Collin County, north and east of Dallas. Our Tex-Mex is mostly defined by crunchy corn shell tacos and loads of shitty queso smothering just about every dish. Our salsa was really chunky chopped vege and not at all spicy, served cold. Also, the old timers called it "red salad".
In Wichita Falls, there's a place called Casa Mañana that's known for their red tacos, which are a lot like corn sopes shells. They also have this sweet red sauce they serve cold (they call it "wine sauce"). Way different than any other Tex-Mex style. But, Tex-Mex is a native foreign cuisine and every little town in the state has a very distinctive style that the locals all love.
How should we do this? Start with identifying the area and describing the style of salsa you grew up with, signature dishes, seasonings, flavors, or levels of spice?
Maybe we could make a map that outlines all these regional differences for fun.
However, I think I have an idea that can't possibly fail.
I had a convo recemtky with a friend about San Antonio Tex-Mex is not as good as Houston Tex-Mex, but that it was still far superior to north east Texas Tex-Mex and def better than Panhandle Tex-Mex, all of which have extremely different characteristics and distinct qualities that differentiate each region from the next.
Since AY has members from all over the state, I thought we may start compiling a guide from around the state as a definitive guide to the very specific style of Tex-Mex where you grew up, where you live, or maybe that you've tried and liked or disliked.
For instance...I'm from Collin County, north and east of Dallas. Our Tex-Mex is mostly defined by crunchy corn shell tacos and loads of shitty queso smothering just about every dish. Our salsa was really chunky chopped vege and not at all spicy, served cold. Also, the old timers called it "red salad".
In Wichita Falls, there's a place called Casa Mañana that's known for their red tacos, which are a lot like corn sopes shells. They also have this sweet red sauce they serve cold (they call it "wine sauce"). Way different than any other Tex-Mex style. But, Tex-Mex is a native foreign cuisine and every little town in the state has a very distinctive style that the locals all love.
How should we do this? Start with identifying the area and describing the style of salsa you grew up with, signature dishes, seasonings, flavors, or levels of spice?
Maybe we could make a map that outlines all these regional differences for fun.
