appendix c appendix cYou’ll find Tex-Mex food everywhere you go in Central and South Texas. It’s a staple with all true Texans, who enjoy stuffing themselves at least once a week with baskets of tostadas, the Mexican plate (an enchilada, taco, and rice and beans), and cold cerveza. Unlike true Mexican food, which is not unusually spicy and often features seafood, Tex-Mex is heavy, ranges from hot to muy caliente, and can’t be beat.
cabrito—young, tender goat, usually cooked over an open flame on a spit. In border towns, you’ll see it hanging in many market windows.
cerveza—beer.
chalupa—a fried, flat corn tortilla spread with refried beans and topped with meat, lettuce, tomatoes, and cheese.
chile relleno—a stuffed poblano pepper, dipped in batter and deep-fried.
enchilada—a corn or flour tortilla wrapped around a filling and covered with a hot or mild sauce. The most common types are beef, chicken, and cheese, and sometimes even sour cream and shrimp.
fajitas—grilled skirt steak strips, usually served still sizzling on a metal platter, with condiments (pico de gallo, sour cream, cheese) and flour tortillas.
flauta—a corn tortilla wrapped around shredded beef, chicken, or pork and fried until crispy; may be an appetizer or an entree.
frijoles refrito—refried beans.
guacamole—avocado dip spiced with chopped onions, peppers, and herbs.
margarita—popular tequila drink, served in a salted glass; may be served over ice or frozen.
menudo—a soup made from tripe, most popular as a hangover remedy.
mole (“MOLE-ay”)—an unusual sauce made of nuts, spices, and chocolate that’s served over chicken enchiladas.
picante sauce—a Mexican staple found on most tables, this red sauce is made from peppers and onions and can be eaten as a dip for tortilla chips; ranges from mild to very hot.
pico de gallo—hot sauce made of chopped onions, peppers, and cilantro; used to spice up tacos, chalupas, and fajitas.
quesadilla—a tortilla covered with cheese and baked; served as a main dish.
sopapilla—a fried pastry dessert served with honey.
tamale—corn dough filled with chopped pork, rolled in a corn shuck, steamed, and then served with or without chile sauce; a very popular Christmas dish.
tortilla—a flat, cooked round of flour or cornmeal used to make many main dishes, and also eaten like bread along with the meal, with or without butter.
verde—green sauce used as a dip or on enchiladas.