Texan cuisine

Texan cuisine is the food associated with the U.S. state of Texas. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Southern, German, British, African American, Cajun/Creole, Mexican, Native American, Asian, and to a lesser degree, Jewish and Italian.

Tex-Mex refers to a style of cooking that combines traditional Mexican cuisine with American tastes and cooking techniques. Tex-Mex cooking differs from traditional Mexican cooking by using different proportions or types of ingredients, such as meats (like ground beef), melted cheeses, and spices more suited to the American palate. Tex-Mex cuisine has influenced what is often called "Mexican" cuisine in many parts of the U.S. and Europe. Dishes associated with Tex-Mex cooking include guacamole, chile con queso, tortilla soup, nachos, tacos, enchiladas, fajitas, quesadillas, chimichangas, burritos, tamales, and carne guisada. Texas caviar is a salad of black-eyed pea and corn lightly pickled in a vinaigrette-style dressing. Breakfast items include scrambled eggs tacos in flour tortillas, migas (especially in Austin), huevos rancheros, empanadas, along with sides of home fries, and refried beans. Deserts include flan (a custard), tres leches cake, fruit sherbets, and pralines.

Barbecue in Texas has characteristics which distinguish it from barbecue in other parts of America. Unlike forms of barbecue which use pork as the primary meat, Texas barbecue depends heavily on beef. Smoked brisket (slowly cooked in a "pit") is one of the most used cuts of meat, along with smoked sausage and beef ribs. Techniques and flavors associated with Texas barbecue show influences of European immigrants, especially Czech and German, as well as Mexican, Caribbean/African American, and Native American cuisines.

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