| |
| | Food: Feature 1 |
 | | In the beginning, there was Tex-Mex. This hearty peasant cuisine was the creation of Texas' first immigrant population, the Spanish and Mexican settlers, who adapted the dishes of their native lands to the agricultural products, game, and domestic livestock that flourished in their new homeland. |
| | Thanks to the pioneering efforts of Ravago and Gilliland, the food from Mexico's interior began to grow in popularity and spread to restaurants across Austin and the state, to the point that today many of the dishes and ingredients of interior cuisine are accepted as widely as their Tex-Mex counterparts. |
| | Flour tortillas: made from masa harina, shortening, water, and salt, and cooked on a hot griddle; more prevalent in northern Mexico and Texas, where wheat becomes a rival crop with corn. |
| www.austinchronicle.com /issues/vol18/issue28/food.mexican.html (4018 words) |
|
