Mexican cuisine, just as all others around the world, is a fusion of indigenous cooking with flavours and elements(ingredients) added through history in all the centuries. However, due to their deep respect of origin, roots and traditions, for Mexicans the basic staples remain the native foods such as corn, beans and chili peppers. The Europeans, mainly Spanish introduced a large number of other foods, the most important of which were meat from domesticated animals, dairy products, various herbs and spices.
TexMex cuisine originated hundreds of years ago, however as we know it today, is a 20. century phenomenon that occurred in the 1940s. TexMex restaurants first surfaced outside the southwest of America in cities with large Mexican populations. Tex-Mex food could be described as native or foreign food. It is native, for it does not exist elsewhere, but it is foreign in that its inspiration came from an alien cuisine; and it has never merged into other cuisines and remains alive almost solely in the region where it originated. A combination of the words “Texan” and “Mexican,” first printed in 1945, that refers to an adaptation of Mexican dishes by Texas cooks. It is difficult to be precise as to what distinguishes Tex-Mex from true Mexican food, except to say that the variety of the latter is wider and more regional, whereas throughout the state and, now, throughout the entire United States.” (Encyclopaedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 325)
Mexican food history has enjoyed many different cultural influences, making it varied and rich. This variety of cultural adaptations makes Mexican food a melting pot of culinary experiences. My recipe is a combination of those ingredients – staple, original, modern and typical.
200 g brown flour
100 g fine cornmeal
100 g yoghurt
110 g water
20 g fresh yeast
2 tbsp TexMex spice-mix
2 tbsp mustard
2 tbsp oil
Filling: 100 g sweet corn (optional), very finely chopped red chilli, red pepper and garlic
Mix and knead all ingredients (except filling) and let it rise for an hour. After rising tip dough on oiled surface and punch it down by shaping it into a middle-sized rectangle. Oil the surface lightly and scatter filling on it. Roll it up, transfer to a baking tray and let it rise for another 45 minutes. Bake on 200 degrees C or until sounds hollow when tapped on the bottom. Cool it on a wire rack.