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The Tex-Mex of Fusion Cuisine



What is Fusion Cuisine and Tex-Mex?

The Tex-Mex of Fusion Cuisine will describe the terms of fusion cuisine and Tex-Mex; and then provide some delightful recipes. Fusion cuisine or as it is playfully termed “confusion cuisine” is just as it sounds; it’s a blend of culinary traditions that come from two or more nations where someone has created an innovative and or interesting combination of dishes. Examples of fusion cuisine would be Asian fusion, Pacific Rim, and Tex-Mex cuisine. This could possibly happen when a cook of different backgrounds comes up with a unique dish that celebrates both heritages. Or maybe it occurs when a mother is looking for a way to create a healthy meal that celebrates the entire family’s palates.


Tex-Mex is very popular throughout Texas and the Mexico borders. This popular cuisine was originated from a mixture of authentic Mexican and Spanish dishes that are prepared Texas style. However, some historians say what I was told when I first moved here, "that it is anything influenced by both Texas and Mexico cuisines." However, many chefs believe that Tex-Mex is neither authentically Mexican nor Texan.

Well, I am neither a historian nor a chef so I cannot intellectually argue either point. I can only say that Tex-Mex is one of my favorite cuisines to eat since arriving in Texas many years ago! While I love Mexican cuisine, many of the dishes are way too spicy for me, and some Texan foods do not seem to have enough spice; however, I like the unique dishes from a Tex-Mex menu! They can be interesting while providing a nice unique blend of spices that are not too hot, unless you choose to have it that way.

The History of Tex-Mex

Sources of food history state that the first evidence of the term, “Tex Mex” occurred around the 1040’s. Around 1945 this term was deemed a combination of the words, “Texan and Mexican” and was referred to as Mexican dishes that have been adapted by Texas cooks. Then Tex Mex restaurants started being established in the southwest region in cities that have large Mexican populations.

Diana Kennedy, a Mexican culinary expert, is credited for the Tex Mex fad that began in the ‘70s which appealed to a younger generation. In 1976, a food critic wrote, “Tex-Mex food might be described as native foreign food…for it does not exist elsewhere; it was born on this soil. But it is foreign in that its inspiration came from an alien cuisine…”

more Tex-Mex History

Beef and Chicken Fajitas

Beef and Chicken Fajitas

Tex-Mex Cookbooks

Beef and Chicken Fajitas

Ingredients for Beef

  • 1 1/2 lbs beef, cut into strips, for stir fry
  • 1 (12 ounce) bottle Lawry's mesquite marinade (for beef)
  • 2 green peppers, julienned
  • 2 onions, julienned
  • 1(20 ounce) package flour tortillas
  • 1-2 tablespoon vegetable oil

Ingredients for Chicken

  • 1 1/2 lbs chicken, cut into strips, for stir fry
  • 1 (12 ounce) bottle Lawry's mesquite marinade (for chicken)
  • 2 red peppers, julienned
  • 2 onions, julienned
  • 1(20 ounce) package flour tortillas
  • 1-2 tablespoon vegetable oil


  • sour cream (optional)
  • shredded cheeses Monterey Jack or Cheddar (optional)
  • diced tomato (optional)
  • shredded lettuce (optional)
  • jalapeno peppers (optional)
  • salsa (optional)
  • guacamole (optional)

Instructions - Rinse off beef strips; marinate in Mesquite Marinade for at least 30 min, however I prefer to marinate overnight. Julienne peppers and onions. Add oil to pan and heat. Add beef strips and brown 3-4 minutes; add peppers and onions; cook until veggies are softened. Remove from heat; serve in warm tortillas with toppings. Note: 8 servings

Alternatives – When cooking this meal there’s always at least one individual that wants beef while others want chicken. So I usually fix it this way and let group just choose what they want. It is easier to use just one recipe for both beef and chicken however, I do not mix the two meats together when marinating nor while cooking. If one chooses to do so, you could use two different types of seasoning.

Another alternative is to marinate meats covered in wine or beer. It helps to tenderize the beef especially. In order to make this meal healthier one can grill meats instead of frying them. That way one can illuminate the vegetable oil. Also one can purchase low-fat tortillas, sour cream, and cheese. And pile on more of the veggies in order to get full faster.

Chicken Salsa with Corn and Black Beans over rice

Chicken Salsa with Corn and Black Beans over rice

Quick and Easy Chicken Salsa with Corn and Black Beans


  • 1-1/4 pounds shredded chicken or chicken tenders
  • 2 T. chili powder, divided
  • 1 medium onion, chopped
  • 1 (16 oz.) jar salsa
  • 1 (12 oz.) package Fresh Corn, (spicy southwestern corn optional)
  • 1 (15 oz.) can ranch style black beans, drained and rinsed
  • 2 or 3 cilantro or parsley leaves, for garnish
  • 2 cups hot cooked rice
  • kosher salt and pepper, season to taste

Scroll to Continue

Instructions - Spray a 12-inch chef's pan or wok with a nonstick vegetable cooking spray and heat over medium heat. Put the chicken pieces and onions into the pan and sprinkle with chili powder. Brown the chicken on the first side and turn to the second side and brown. Add the salsa and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 to 15 minutes or until the chicken is cooked through. Add the prepared corn and the black beans. Return the heat to medium-high and heat through. Serve over a bed of rice and enjoy!

Alternatives – This is a recipe that can be cooked in a crock pot. If using chicken tenders one does not even have to brown unless you choose to do so. You can just throw all the ingredients in a crock pot and let cook on low for about 4 hours to 6 hours. Prepare rice in rice cooker if you prefer to have meal separated. Or you can mix rice in with other ingredients along with about 1 to 1 ½ cups of water and have the entire dish slow cooked for dinner. Cook for 4 hours on high or 6 to 8 hours on low.

Tex-Mex CheeseBurgers

more Tex Mex Recipes

Tex Mex Refried Beans

Healthier Tex-Mex Recipe Options

Chili con Carne with Beans in a Stew Pot

Chili con Carne with Beans in a Stew Pot

Crockpot Slow Cookers

Chili con Carne with Beans in a Crockpot


  • 2 cans (15 ounces each) red kidney beans or small red beans, drained (or dried beans can be used, cooked to amount to equal portions)
  • 1 large onion, quartered, sliced
  • 1 green bell pepper, chopped
  • 1 pound ground round beef (or ground chuck)
  • 1 can (14.5 ounces) tomatoes
  • 1 can mild green chile peppers (or dried chile peppers 2 to 3)
  • 2 teaspoons finely chopped jalapeno chile pepper, optional
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin (optional)
  • 1 1/2 teaspoons salt
  • dash cayenne pepper, or to taste
  • dash ground cloves
  • 1 small bay leaf

Instructions - Prepare beans unless using canned beans. Rinse dry beans, cover with cold water, and let soak overnight. To be placed in crockpot slow cooker the next day.

In a large skillet, brown the onion, pepper, and ground beef. Add the tomatoes, tomato sauce, peppers, and seasonings into crock pot. Drain beans from the night before, cover, and cook on low heat for 7 to 9 hours. Serves 6.

AlternativeOf course this recipe can be cooked on the stove. However if you have been reading my hubs on crockpot cooking in a slow cooker then you know why I’ve included this recipe instead. It’s fast, easy, and convenient.

El Paso Pizza - A Tex - Mex Pizza

more From Money Glitch

Taco and Kidney Bean Salad

Taco and Kidney Bean Salad


In closing, The Tex-Mex of Fusion Cuisine, is not one of my hub on strictly healthy eating and longevity. However, one can see there are numerous healthy benefits by cooking these meals at home and choosing less fattening ingredients or methods of cooking.

I have provided some examples of healthier choices within this hub. For instance the above salad could easily be made from the Chili con Carne with Beans leftovers. I have also included recipes for the regular way of preparing Tex-Mex recipes, as well as links to healthier ways of preparing the same type fusion cuisines. So go and enjoy the Tex-Mex experience!

I would appreciate if you leave a comment, rate it, share it, and/or Digg it. Thanks You!



Jelena from Florida on June 21, 2015:

Your recipes look very tasty.

Money Glitch (author) from Texas on July 23, 2010:

You are welcome Derek D, and thanks for stopping by and commenting.:

Derek D from United States on July 22, 2010:

Fajitas.......Now were talking. I could eat them once a week. There my favorite Mex dish. :)

Thanks for the wonderful recipes

Great Hub !!

Money Glitch (author) from Texas on July 19, 2010:

Thanks for stopping by and commenting. :)

Shawn Scarborough from The Lone Star State on July 19, 2010:

Thanks for posting this, I really enjoyed reading it. I look forward to reading your other hubs as well. As a native Texan, I have always loved Tex-Mex food. You've inspired me to post some of my own Tex-Mex recipes.

Money Glitch (author) from Texas on July 06, 2010:

Hehehe, I know exactly what you mean 2besure, it makes me hungry as well. Certainly hope one can't gain weight by looking at pictures. LOL! Thanks for stopping by and commenting. :)

Pamela Lipscomb from Charlotte, North Carolina on July 05, 2010:

I enjoy food from other regions, TexMex is one of my favorites. Those photos make me want to get in my car and go get some!

Money Glitch (author) from Texas on July 02, 2010:

@Habee - Hhhmmm, the flautas are definitely at the top of my list as well. Thanks for stopping by my favorite Georgian Cooking Queen. Don't forget me when you have your own tv show. Maybe we can make some flautas together. :) :)

@akirchner - O.k. between you and Hollie, I'm gaining weight thinking about the flautas, and the nachos. I'm definitely fixing some Tex-Mex this raining 4th of July weekend. Thanks for stopping by. :)

Money Glitch (author) from Texas on July 02, 2010:

@twogroce - Thanks for stopping by for a read. :)

@Tattoguy - LOL, you are so funny. Yes, TG there is something that I definitely can't write about and that is Tattoos. Could never reveal the beauty of them like you do. Thanks for stopping by moi friend. Have a great weekend. :)

Audrey Kirchner from Washington on July 02, 2010:

Looks delish! Coming from California, Tex-Mex and I are good old friends....although I don't like too much spice but when you make it yourself, that's the beauty of it. Great info MG! I'm with Holle - love the flautas although I also love the nachos!

Holle Abee from Georgia on July 02, 2010:

Hubby and I love Tex-Mex - especially the flautas! Thumbs up!

TattoGuy on July 02, 2010:

I really need to meet a nice Texas girl, those meals look damn good to me, I want to be fed by a texan chick for sure, is there anything you can't write about ; )

twogroce on July 02, 2010:

Fabulous recipes, equal hub. Great job!

Money Glitch (author) from Texas on July 01, 2010:

Hey Winsome, LOL! Just think by licking the screen there's no calories. Hehehe! Isn't it odd how your mouth starts watering just reading about Tex-Mex.

Oh yes, I had forgot about the tamale pie, that is some good eating, and I'm like you never could figure out why they called it tamale pie when there are no tamales. Hhhhmmmm, I'm going to have to look for a recipe. Thanks for stopping by, I hope you got you screen bright and clean. LOL! :)

Winsome from Southern California by way of Texas on July 01, 2010:

Hey MG, I am so hungry right now I want to make every recipe but I know I won't last till it's done so I'm just licking the computer screen for now. =:)

My mother in Texas used to make something she called "tamale pie" and it was heaven every time. It was never the same as she used leftovers that varied with the meals, but it always had Velveeta and I think it always had corn--I do know that it never ever had tamales in it. Go figure. Thanks for a scrumptions hub (he says wiping off the screen with his napkin) =:)

Money Glitch (author) from Texas on July 01, 2010:

@anglwu - Fajitas are my favorites as well. Thanks for the rating and for stopping by and commenting. :)

@Twenty One Days - I have to agree 21, that it is definitely good. Thank you for stopping by for a read. :)

@ethel smith - Hi, Ethel, thanks for stopping by. :)

Ethel Smith from Kingston-Upon-Hull on July 01, 2010:

Great recipes for those into mex

Twenty One Days on July 01, 2010:

MG, nice hub. Doesn't really matter what they call, Mexi-Cali, Texa-Cali or Tex-Mex, it's good eatin`. -James.

anglnwu on July 01, 2010:

I love fajitas and am glad you've provided a recipe for that. Lovely images of food, makes me want to run out to the nearest Tex-Mex restaurant and indulge. Rated awesome!

Money Glitch (author) from Texas on June 30, 2010:

Now chicken salsa on whole grain would definitely be a healthy treat. Thank Ingenira, for stopping by and commenting. :)

Ingenira on June 30, 2010:

Looks so yummy, I like the Chicken Salsa with whole grains !

I enjoy doing fusion cuisine too as I picked up new recipe from different countries.

Money Glitch (author) from Texas on June 30, 2010:

Hi bayoulady! I come from a family of great cooks, I'd like to think that some of those skills have been inherited. However, I prefer to cook quick and easy meals, and for that reason will probably not be near as good a cook as my relatives. LOL! Thanks for stopping by and commenting. :)

bayoulady from Northern Louisiana,USA on June 30, 2010:

Oh...MY....Goodness!!!!! Now I have to remake my grocery list. You have some great recipes! Can you cook as good as you write?


Money Glitch (author) from Texas on June 30, 2010:


m4mohsin on June 29, 2010:

great hub

Money Glitch (author) from Texas on June 29, 2010:

@PDH - Yum yum on the margaritas, however, my limit is 1 on the 2nd one I'm ready to go to sleep. I guess I get too relaxed. Hehehe! You have a deal my friend, you can make the margaritas and I'll bring the fajitas. We'll make it a good ole fashioned Texas party. :)

@rmcrayne - I have to agree, RM! He Ha, for the Tex Mex! My mouth salivates just thinking about it. LOL! :)

Thanks to you both for stopping by and commenting. Go Texas! :)

Money Glitch (author) from Texas on June 29, 2010:

@Pearldiver - Thank you and you are welcome, Pearldiver! Thanks for stopping by for a read and congrats. :)

@Nellieanna - The pleasure is mine, Nellianna! Thanks for stopping back by. :)

rmcrayne from San Antonio Texas on June 29, 2010:

Great selection MG. What's not to like about Tex-Mex?!

prettydarkhorse from US on June 29, 2010:

Congrats my dear, I saw in the forum you won, I love to drink Texas margarita too (they serve that a tex-mex restaurant and make it at home, I like fajita too,

Thumbs up for this hub and cook me some when I see you hehe, Maita

Nellieanna Hay from TEXAS on June 29, 2010:

My pleasure! :-) I love your recipes!

Rob Welsh from Tomorrow - In Words & NZ Time. on June 29, 2010:

Congrats on your win and thanks for your congratulations from yesterday. This is an interesting hub and an excellent subject. Thanks for sharing.

Money Glitch (author) from Texas on June 29, 2010:

@oceansnsunset - Thanks so much for the congrats. I appreciate you stopping by. :)

@PhoenixV - Thanks so much PhoenixV for the congrats. :)

@nifty@50 - LOL, thanks for stopping by for a read Nifty. I have to agree, this hub is making me hungry as well. :)

Money Glitch (author) from Texas on June 29, 2010:

@drbj - Hhhmmm Cuban American sounds interesting and definitely spicy, I'm sure. Thanks drbj for stopping by. :)

@Pamela99- Wow, Pamela, what a coincidence. I have not fixed any for a while so, I think this weekend will be a great time to prepare this feast. Thanks for stopping by. :)

nifty@50 on June 29, 2010:

An excellent job, as usual! This hub has got me hungry for chili!

Money Glitch (author) from Texas on June 29, 2010:

@Nellieanna - Wow, what wonderful stories. At my old job there was a lady that still fixed her tortillas and tamales the old fashion way. You could always tell when she entered the building around noon on payday Fridays! All you'd have to do was follow the crowd with money in their hands running towards the front lobby. :)

Thanks for taking the time to share your unique stories, Nellieanna, they are always so wonderful and add "spice" to my topics. :)

PhoenixV from USA on June 29, 2010:

Congratulations Money Glitch!

Paula from The Midwest, USA on June 29, 2010:

Hi Money Glitch, great looking hub and recipes, and congratulations on your daily drawing win!

Pamela Oglesby from Sunny Florida on June 29, 2010:

Money Glitch, I just had fajitas two days ago. I love Tex-Mex food. This is a very nicely laid out hub with delicious looking pictures. Rated up!

drbj and sherry from south Florida on June 29, 2010:

I enjoy fajitas but in my neck of the woods the ones you eat in restaurants here are Cuban American not Tex Mex. Still, a fajita is a fajita.

Thanks for the attractive photos and the delicious-looking recipes.

Nellieanna Hay from TEXAS on June 29, 2010:

Well, having been born in Del Rio, a Texas/Mexico border town, on the Texas side, I have been exposed to various Mexican and combination cuisine all my life.

At the ranch I ate at the table of Mexicans who worked for Dad who were from Mexico and literally knew nothing of any American-style foods. Dominga made her own tortillas and tamales and all the other yummy foods she made for her family. And she did it the hard way - no modern devices or utilities. She buried the tamales in the ground to ripen and to preserve them!

When my family went across the border to Acuña, we ate at restaurants over there which specialized in the best of the Mexican cuisine, though their names were Mrs. Crosby's and Willy Wong's!! Culture was already expanding.

Del Rio had and still has its own brand of foods and an all-Hispanic town within its border, San Felipe. As a kid, I used to go there with Dad to Figueroa's grocery store to buy the staples for the families at the ranch, in fact. Everything smelled so good! I didn't really know there were different kinds of Mexican food. It was just all good and I loved hot peppers when I was a kid - the hotter, the better. I'd sit in the garden and eat them like candy! I've outgrown that now, however, but not my love of Mexican food, whether it's Tex-Mex or Santa Fe, Phoenix or California style. Just spare me too much MidWestern style Mexican food. Ugh. No further comment. If it's simply presented as what they do, it's ok as their own local dish but it's not really very Mexican. Well, what do you expect from Taco Bell? - in the Midwest, besides! Maybe Chicago or New York has authentic Mexican food, with a bigger authentic Hispanic population, but I haven't had the chance to find out about those cities.

Anyway - I am saving your recipes and information, MG!! There are few dishes with real Mexican flavour I don't like and these you're presenting look totally scrumptuous!!

Money Glitch (author) from Texas on June 29, 2010:

@jasper - You are welcome, Jasper! Thanks for stopping by and commenting. :)

Money Glitch (author) from Texas on June 29, 2010:

@Loren's Gem - You are welcome Loren, I'm glad you like the recipes. Thanks for stopping by for a read. :)

@Lily Rose - Hhhhhm Tex-Mex lasagna, that sounds really yummy. :) I usually make a lot of my Tex-Mex dishes as well, just to cut down on the expense of eating out. Thanks for the read and sharing. :)

jasper420 on June 29, 2010:

yum i love tex mex this looks very good thankyou for yet another great recipe

Lily Rose from A Coast on June 29, 2010:

Yum! I love both Mexican and Tex-Mex food! I have a great Tex-Mex lasagna recipe, which I should make more often since we haven't found any good Tex-Mex OR Mexican in our area...

Great hub, Money!

Loren's Gem from Istanbul, Turkey on June 29, 2010:

Great hub! You're recipes are great as well as your photos - really makes me hungry! Thanks for sharing! :-)

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