Exploring the mystique
- Tex-Mex for personal touch. Chater, Amanda // FoodService Director;09/15/2000, Vol. 13 Issue 9, p90
Offers a look at the Tex-Mex food service operation at some United States universities. Alfred State College in New York; Vanderbilt University in Nashville, Tennessee; Middlebury College in Vermont; Shippensburg University in Pennsylvania.
- Food for a 'fiest-ive' mood. Weisberg, Karen // FoodService Director;09/15/2000, Vol. 13 Issue 9, p96
Offers a look at the Tex-Mex food service operation at two United States hospitals and one health care system. Audrain Medical Center in Mexico, Missouri; Providence Health System in Portland, Oregon; Santa Rosa Medical Center in San Antonio, Texas.
- TEX-MEX: WHAT'S NEXT? // FoodService Director;09/15/2000, Vol. 13 Issue 9, p89
Deals with the popularity of Tex-Mex food among non-commercial food service operators in the United States. Comparison with other emerging ethnic foods; Concept of cooking; Schools and universities that offer such foods.
- Tex-Mex in Paris. Kliman, Todd // National Geographic Traveler;Mar2006, Vol. 23 Issue 2, p108
The article focuses on the Mexican American food service offered by Mexi & Co., a restaurant near Notre Dame in Paris, France. It describes the food offered at the restaurant , including chips, salsa tangy and enchiladas.
- Lone star pioneer. Estrada, Mary Batts // Hispanic;May1995, Vol. 8 Issue 4, p34
Profiles chef David Garrido of Jeffrey's restaurant in Austin, Texas. How Garrido draws on his Mexican roots to create unique dishes; Biographical information; Career history, including stints at the Routh Street Cafe and Baby Routh in Dallas, Texas; How he has created and marketed his own line...
- Frontera Foods Inc. Pehanich, Mike // Prepared Foods;Oct2003, Vol. 172 Issue 10, p33
Features Rick Bayless, owner of Frontera Foods Inc. that offers culinary-based homemade Mexican meal products in the U.S. Details of his product lines which consist of sauces and salsas intended to add flavor and complexity to recipes derived from Mexico; Other food service of the company being...
- Index. // Mexican American: American Regional Cooking Library;2004, p68
This section presents an index of subjects related to Mexican American cookery.
- Tex-Mex. Bellamy, Gail // Restaurant Hospitality;Jan97, Vol. 81 Issue 1, p94
Presents information on Tex-Mex Restaurant specialties. Distinction of flavors; Connections between Texas style and Mexican; Implementation of more than style; Detailed information provided. INSET: Big on beef..
- Tex-Mex Cooking: A Fusion of Cultures. Jones, Wilbert // Prepared Foods;Sep2002, Vol. 171 Issue 9, p37
Discusses the fusion of Texan and Mexican cuisine. Features of Tex-Mex cooking; Varieties of Tex-Mex chiles; Ingredients of Tex-Mex cooking.