As two of the most popular foodways in the Southwestern United States, New Mexican and Tex-Mex cuisines share many common ingredients. But their fundamental differences in flavor, preparation, and cultural significance are worth exploring. Tex-Mex offers a meat heavy take on Mexican fare, while New Mexican food emphasizes local ingredients and traditional cooking methods.
History Plays A Part
Mexican settlers in what is Texas after the Texas Revolution in the 1830s brought their recipes with them. They then combined their flavors with American influences to create Tex-Mex, an adaptation of traditional Mexican dishes that incorporates elements of barbecue and Southern cooking.
A much older cuisine, New Mexican recipes meld Native American, Spanish, and Mexican influences in the region hundreds of years before the arrival of American settlers. New Mexican food relies heavily on local ingredients native to the area, the liberal use of green and red chiles, Native American and Spanish cooking practices, and the preservation of traditional recipes.
Key Ingredients
One significant difference between Tex-Mex and New Mexican food? Ingredients. Tex-Mex cuisine relies heavily on flour tortillas, melted cheese and meat (mostly beef). Thick, cheesy enchiladas, beef nachos topped with jalapeños, Texas-style chili con carne, and ground beef tacos are examples.
Green and red chiles are most identifiable in New Mexican cuisine, with an emphasis on flavor as well as spice levels. Enchiladas smothered with red chile sauce, green chile cheeseburgers and carne adovada all showcase the fresh, vibrant flavor of the peppers. New Mexican cooks also favor corn tortillas, often using local, indigenous-influenced ingredients like piñon nuts and blue corn.
Flavor Differences
With common recipes like chili con carne, Tex-Mex cuisine tends to be milder and heartier, especially with the liberal use of cheese in burritos, enchiladas, and quesadillas.
Vibrant, complex flavors that highlight the natural taste of ingredients mark New Mexican cuisine as it relies on the liberal use of various types of chiles. This also adds heat, but most dishes incorporate other spices, too. Pork posole, green chile stew, and blue corn enchiladas demonstrate this variety of flavors and textures. Fresher and simpler salsas and sauces also allow quality ingredients to shine.
Technique
Quick and convenient preparation marks Tex-Mex cooking, and many dishes are assembled quickly for a fast meal. Meals are often prepared in bulk, making them perfect for gatherings.
While many New Mexican dishes are also easy to prepare for many mouths (stews, enchiladas, carne adovada, tamales, etc.), slow and traditional methods of cooking are used. For example, horno baking (a clay oven) or cooking beans in a traditional pot for several hours, bring out the full depth of flavor and show dedication to traditional cooking practices.
Knowing the difference between the two foodways gives food lovers a way to appreciate and enjoy the unique beauty of each. Why not try one of the more than 1,200 recipes found in Enchantment: A New Mexican Cookbook to experience the difference between Tex-Mex and New Mexican cuisine?
