Tex-Mex, one of America's most beloved cuisines, is at a crossroads: evolve or risk disappearing.
Other Tex-Mex eateries have closed or been replaced by taquerias serving regional cuisine from Northern Mexico, although many still offer some Tex-Mex options.Birria, a traditional dish from the Mexican state of Jalisco, has displaced carne asada in tacos across the Southwest.
The lack of food supply chains from Mexico and increased patrols along the U.S.-Mexico border forced Mexican Americans to develop their own style using whatever ingredientsYellow cheese, not typically used in most Mexican cuisine at the time, was cheap and made it into dishes like enchiladas."Tex-Mex remains working-class food at its essence," said Gustavo Arellano, a Los Angeles Times columnist and author of the 2012 book, "Taco USA: How Mexican Food Conquered America.
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