User:Dohn joe/Mexican-American cuisine

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Mexican-American cuisine is a type of cuisine native to the Southwestern United States. Often referred to in the United States as "Mexican food", it is distinct from the Mexican cuisine of Mexico, despite being strongly influenced by northern Mexican cuisine. Mexican-American cuisine is characterized by the reliance on the flour tortilla as a central ingredient. Typical Mexican-American dishes include the taco, burrito, enchilada, chimichanga, nachos, and fajitas. Mexican-American cuisine can be further divided into the regional cuisines of the four states that border Mexico: Tex-Mex, New Mexican cuisine, Sonoran cuisine (from Arizona), and Cal-Mex cuisine.


Regional varieties[edit]

Representative dishes[edit]


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Andrew F. Smith, ed. "Mexican American Food", from Food and Drink in American History. pp.570-572.

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Williams, Brett. Why Migrant Women Feed Their Husbands Tamales, from Ethnic and Regional Foodways in the United States, Linda Keller Brown and Kay Mussell, eds. 1984.

Jamison, Cheryl Alter and Bill Jamison. The Border Cookbook. 1995.