Time For Some Tex-Mex

Mittens and I love exploring all parts of the world, but this time we felt like staying in our own playground and heading to Texas for some delicious Tex-Mex. The easiest way to describe Tex-Mex cuisine is that it’s a little Mexican and a little American. It takes two wonderful culinary backgrounds and makes them into one very delectable¬†lovechild. This food variety doesn’t only exist¬†in Texas… It’s popular in several southwestern states, and has certainly spread to the north as well. BUT, why not go to the home base of where it all began? Who doesn’t love a trip to Texas?

Tex-Mex is not for the faint of heart when it comes to cheese. So, if you’re lactose intolerant, well… Sorry. It’s also chock-full of meats, so… Vegetarians… get some tofu and do what you can. Beef and pork are the meaty front runners of Tex-Mex, although I personally love anything with chicken. And beef. And pork. I love meat. And food. I’m hungry. Where was I? AH! Yes. Tex-Mex recipes are full of spices and flavor. Cumin is one of the more popular and commonly used spices, as it should be because it’s awesome.

I had one of my favorite dishes in Austin, Texas. ENCHILADAS. I don’t know the secret recipe that yielded such delicious things, but I found a recipe that looks very good for you guys to try yourselves at home. I love Texas. Mittens says bye!