Craving the delicious, savory taste of a chicken fajita? Maybe you’re in the mood for some spicy tacos? This recipe from famous restaurateur and James Beard-nominee David Bancroft marries two of the best Mexican dishes in a Tex-Mex style that’s absolutely mouthwatering. And if Bancroft’s multiple restaurants, awards and nominations, and years of experience aren’t enough, he’s also a San Antonio native, making him a bonafide expert on the blending of Texan and Mexican cuisines.
Before you whip up a batch of Bancroft’s delicious chicken fajita tacos recipe (with an amazing street corn slaw on the side), read on and learn a few fun facts about Tex-Mex cuisine; where it comes from, what it really is, and how long it’s been around!
Fun Facts about Tex-Mex
- Did you know that the term “Tex-Mex” has been around since 1875 when the Texas Mexican Railway was abbreviated to TexMex?
- Tex-Mex food came from the Rio Grande Valley. However, San Antonio is where it really grew and began to shin. San Antonio’s “chili queens” gained national and international recognition for their delicious creations that were a never-before-seen blend of Texan and Mexican cultures and tastes.
- Diana Kennedy wrote a book called Cuisines of Mexico that created a rift between “real” (authentic) Mexican food and Mexican food that was made North of the border. That’s when the term really took off throughout the food scene in the United States.
- Tex-Mex is ever-evolving. Think about it! Taco Bell is Tex-Mex – likely, most of the “Mexican” restaurants you frequent are a blend of Texan and Mexican. And that’s always changing. Fried chicken, burgers, and even pasta have made their way into a “Mexican” food pairing to create something that embraces both Mexican and North-of-the-border culture.
Embrace the multicultural cuisine and cook up an unbelievable batch of Bancroft’s delicious Tex-Mex chicken fajita tacos recipe.