What two place names are combined in the term “Tex-Mex” cuisine?

The term “Tex-Mex” combines the names Texas and Mexico.

It describes a regional cuisine that developed from Mexican food traditions in Texas and the broader borderlands. Tejano cooks, Mexican immigrants, ranching communities, and later restaurants all contributed to the food style over time.

Tex-Mex is not simply another name for every kind of Mexican food. It has recognizable traits of its own, including frequent use of flour tortillas, beef, yellow cheese, cumin-seasoned dishes, chili con carne, nachos, and combination plates. Exact recipes differ among regions and restaurants.

The name also reflects cultural exchange rather than a single invention date. Mexican culinary traditions existed in Texas long before the modern label became common, while restaurant versions later adapted those traditions for local ingredients and American dining habits. The hyphenated term signals this Texas-Mexico connection.