What is the difference between Tex-Mex and Mexican food?

Tex-Mex grew up among Tejano families in Texas. It uses more beef, cumin, yellow cheese and flour tortillas than most regional Mexican cooking, and dishes like fajitas, chili con carne and nachos are Texas creations.

What cut of beef is best for fajitas?

Skirt steak is traditional; flank steak is a good, leaner substitute. Slice either across the grain.

Corn or flour tortillas?

Both are used in Tex-Mex. Flour tortillas are standard for fajitas and breakfast tacos; corn tortillas for enchiladas and most tacos.

Tex-Mex Recipes

Sizzling skillet of sliced steak fajitas with peppers and onions, tortillas, guacamole and pico de gallo

Tex-Mex is the border cooking of Texas, and it is built for steak and seafood lovers: sizzling skirt steak fajitas, citrus-marinated carne asada, bowls of Texas chili with no beans, and shrimp tacos with lime and cilantro.

Fill out the table with enchiladas smothered in chili gravy, a pot of charro beans, red Mexican rice, guacamole, pico de gallo and a bubbling bowl of queso, and finish with a slice of tres leches cake.

19 Tex-Mex recipes

Beef

Steak Fajitas2 hr 40 min total | 4 to 6 servings
Skirt steak marinated in lime, garlic, cumin and chili powder, seared hot, sliced thin and served sizzling with charred peppers and onions and warm flour tortillas. Serves 4 to 6.
Carne Asada4 hr 35 min total | 6 servings
Flank or skirt steak marinated in orange and lime juice with garlic, jalapeño, cilantro and cumin, grilled over high heat and sliced for tacos or plates. Serves 6.
Texas Chili (Chili con Carne)3 hr 30 min total | 8 servings
True Texas red: cubes of beef chuck simmered for hours in a sauce of toasted dried chiles, garlic, cumin and oregano, thickened with masa. No beans. Serves 8.
Beef Enchiladas with Chili Gravy1 hr 10 min total | 6 servings (12 enchiladas)
Classic Tex-Mex enchiladas: corn tortillas rolled around seasoned ground beef and Cheddar, smothered in a cumin-spiced chili gravy and baked until bubbling. Serves 6.
Texas Hash1 hr 30 min total | 4 to 6 servings
Ground beef, onions, green pepper, tomatoes, rice and chili powder baked together in one casserole dish. A hearty one-dish dinner that serves 4 to 6.

Chicken and seafood

Chicken Enchiladas Verdes1 hr 5 min total | 6 servings (12 enchiladas)
Corn tortillas filled with shredded chicken and Monterey Jack, covered in a tangy tomatillo salsa verde, baked bubbly and topped with sour cream and cilantro. Serves 6.
Shrimp Tacos with Lime Crema25 min total | 4 servings (12 tacos)
Chili-lime shrimp seared in minutes and tucked into warm corn tortillas with crunchy cabbage, avocado, pickled onion and a cool lime crema. Serves 4.
Shrimp Fajitas30 min total | 4 servings
Spiced shrimp seared on a sizzling skillet with charred bell peppers and onions, squeezed with lime and wrapped in warm tortillas. Dinner in 30 minutes; serves 4.
Fish Tacos with Lime Cabbage Slaw30 min total | 8 tacos, 4 servings
Chili-and-cumin seasoned cod seared in a hot skillet, flaked into warm corn tortillas and topped with a crunchy lime cabbage slaw and creamy chipotle sauce. Serves 4.
Chiles Rellenos1 hr 5 min total | 4 servings
Roasted poblano peppers stuffed with melting Monterey Jack, dipped in a fluffy egg batter, fried golden and served with a warm ranchero tomato sauce. Serves 4.

Dips and sides

Texas Queso Dip20 min total | About 3 cups
Smooth, velvety Tex-Mex cheese dip made from scratch with Cheddar and Monterey Jack melted into evaporated milk with green chiles, tomatoes and jalapeño. Serves 8.
Guacamole10 min total | About 2 1/2 cups
Chunky, fresh guacamole of ripe avocados mashed with lime juice, onion, jalapeño, cilantro and salt, with a little tomato. Ready in 10 minutes; serves 6.
Pico de Gallo30 min total | About 3 cups
Fresh, chunky salsa of chopped tomatoes, white onion, jalapeño and cilantro with lime and salt. The bright topping for tacos, fajitas and carne asada. Makes about 3 cups.
Mexican Rice (Arroz Rojo)50 min total | 6 servings
Fluffy red rice toasted in oil until golden, then simmered with a blended tomato, onion and garlic broth. The classic side for enchiladas and fajitas. Serves 6.
Charro Beans (Frijoles Charros)10 hr 15 min total | 8 servings
Hearty Texas pinto beans simmered with bacon, onion, tomato, jalapeño and cilantro into a smoky, brothy side for fajitas and carne asada. Serves 8.
Grilled Corn on the Cob with Chili Lime Butter22 min total | 6 ears
Husked ears of corn grilled until charred in spots and brushed with a butter of lime zest, chili powder and smoked paprika. Ready in about 20 minutes; serves 6.

Extras

Loaded Beef Nachos35 min total | 6 servings
Sheet-pan nachos layered with tortilla chips, seasoned ground beef, black beans and two cheeses, baked bubbly and loaded with pico de gallo, jalapeños, guacamole and sour cream. Serves 6.
Texas Breakfast Tacos40 min total | 8 tacos
Warm flour tortillas filled with crispy diced potatoes, soft scrambled eggs, bacon or chorizo and melted cheese, topped with salsa. An Austin and San Antonio morning staple. Makes 8.
Tres Leches Cake4 hr 55 min total | 1 (9 x 13-inch) cake, 12 servings
A light sponge cake soaked in three milks, evaporated, sweetened condensed and cream, chilled until moist and topped with whipped cream and cinnamon. Serves 12.

Common questions

What is the difference between Tex-Mex and Mexican food?: Tex-Mex grew up among Tejano families in Texas. It uses more beef, cumin, yellow cheese and flour tortillas than most regional Mexican cooking, and dishes like fajitas, chili con carne and nachos are Texas creations.
What cut of beef is best for fajitas?: Skirt steak is traditional; flank steak is a good, leaner substitute. Slice either across the grain.
Corn or flour tortillas?: Both are used in Tex-Mex. Flour tortillas are standard for fajitas and breakfast tacos; corn tortillas for enchiladas and most tacos.