tour of tex-mex

Tex-Mex Food Tex-Mex Restaurant

If you are like many people, especially from the southern United States, you have eaten your share of Mexican food or "Tex-Mex" as we like to call it here in Texas. However, if you had to take a test, you might actually have a hard time coming up with exact descriptions of some of the most common Mexican dishes. Sure, you know what you like to order. But how is it different from everything else on the menu? 



In case you ever wanted to know, we have the answers right here. Just click on the first photo to bring up a full-screen slide show that will give you the descriptions. And don't be concerned if the full-screen photos make you hungry. The photos you are looking at are ALL DOS CHILES' versions of each dish...and were taken right inside our restaurants!



"Savor" the education.

BURRITO
BURRITO

A burrito consists of a wheat flour tortilla wrapped or folded into a roughly cylindrical shape to completely enclose a filling. In Mexico, refried beans or meat are sometimes the only fillings. In the United States, however, fillings generally include a combination of ingredients such as Mexican-style rice or plain rice, refried beans or beans, lettuce, salsa, meat, avocado, cheese, and sour cream and the size varies, with some burritos considerably larger than their Mexican counterparts.

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ENCHILADA
ENCHILADA

An enchilada is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or combinations.

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FAJITA
FAJITA

A fajita is a term commonly referring to any grilled meat served as a taco on a flour or corn tortilla. The term originally referred to the cut of beef used in the dish which is known as skirt steak.[2] Popular meats today also include chicken, pork, shrimp, and all cuts of beef. In restaurants, the meat is often cooked with onions and bell peppers. Popular condiments are shredded lettuce, sour cream, guacamole, salsa, pico de gallo, cheese, and tomato.

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FLAN
FLAN

Flan is a term with two meanings. The second, more widespread meaning is the one which is used in Spain and Portugal, where flan is a standard dessert, and in many countries, e.g. Mexico, where either language is used. This meaning corresponds to the etymology of the term. In both savoury and, especially in sweet flans, in the first sense, the filling tends to incorporate custard. However, there are some types of flans not based on custard, such as the bakewell tart.

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QUESADILLA
QUESADILLA

A quesadilla is a flour or corn tortilla filled with a savoury mixture containing cheese and other ingredients, then folded in half to form a half-moon shape. This dish originated in Mexico, and the name is derived from the Spanish word queso (cheese).

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SOPAPILLA
SOPAPILLA

A sopapilla is traditionally made from leavened wheat dough to which some shortening or butter is added. After being allowed to rise, the dough is rolled into a sheet that is then cut into circular, square or triangular shapes. The shapes are then deep-fried in oil, sometimes after allowing them to risefurther before frying: the frying causes the hapes to puff up, ideally forming a hollow pocket in the center.

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TACO
TACO

A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, avocado or guacamole, cilantro, tomatoes, minced meat, onions and lettuce.

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TAMALE
TAMALE

A tamale is a traditional Mesoamerican dish made of masa (a starchy dough, usually corn-based), which is steamed or boiled in a leaf wrapper. The wrapping is discarded before eating. Tamales can be filled with meats, cheeses, fruits, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. Tamales have been traced back to the Ancient Mayans, who prepared them for feasts as early as the Preclassic period (1200-250 BC).

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