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Texas Mexican is the cuisine that has evolved over centuries in the region immediately north and South of the lower Rio Grande River The cuisine is deeply rooted in the indigenous cultures of what are now northeastern Mexico and the United States central and southern Texas Its history begins in approximately 900 AD the period when anthropologists can identify distinct native communities and cultures By 1500 there were hundreds of thousands of inhabitants in Texas living in communities with various languages and customs Their cuisine predates both Texas and Mexico and is characterized by the types of Native American ingredients it shares with sister regions like Baja California Oaxaca Yucatn Jalisco and others Some of these ingredients are chiles maize quelitre beans tomato potato squash cactus and magueyThe cuisine is nonetheless also distinct from its sister regions because it developed in a geographic region with specific climatic and soil conditions Having specific river fish seafood flora and fauna the culinary ingredients are therefore distinct turtle quail sotol pecans and othersFrom 1821 to 1848 this region was the state of Coahuila y Texas Mexico and so it is understandable that the indigenous Texas natives along with their food came to be known as Mexican But it is erroneous to locate this food history as south of the border for it existed north of the river long before it was a border The history of our cuisine is grounded radically in the land that is on both sides of the lower Rio Grande river Texas Mexican cuisine is therefore at home in its roots in centralsouth Texas Texas Native Americans underwent colossal changes when the Europeans entered their homelands Facing terrifying diseases wars and social upheaval they were subjects and creators of their destinies as they found ways of adapting to new dangerous circumstances In the process they created strategies not only for survival but also for
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