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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." ---Encyclopedia of American Food and Drink, John F. 325) [1950s] "Mexican restaurants, whos popularity coincided with the arrival of large numbers of Mexican immigrants after 1950, have for the most part followed the from and style of what is called "Tex-Mex" food, and amalgam of Northern Mexican peasant food with Texas farm and cowboy fare.
Coe American Food: The Gastronomic Story, Evan Jones [chapter III "Padres and Conquistadores"] Cuisines of Mexico, Diana Kennedy Encyclopedia of American Food and Drink, John F.
340-1) sum up the ingredients used and holiday connections. Our regional cookbooks confirm "burros" are indeed a larger version of "burritos" in Arizona and surrounding areas.
Burritos, as we Americans know them today, pair ancient culinary traditions with contemporary expectations. Our survey of historic newspapers suggest food trucks played a roll. The "ito" suffix denotes a smaller version of the original item.
They are meant to be purchased immediately after frying, usually by the dozens, and are munched on by visitors as they wander about taking tin the sights.
Churros are nothing more than fried batter of flour and water, but they are essential to a Spanish breakfast, dipped either in sugar or in a cup of coffee or thick hot chocolate...