Cook-and-Lunch session #132 (Tex-Mex)

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Date(s) - 02/02/2023
09:30 - 13:00


The term “Tex-Mex” stands for Texan and Mexican, and it is not simply Americanized Mexican cooking.  Born in Texas, the cuisine is rooted in the state’s Tejano culture (Texans of Spanish or Mexican heritage who lived in Texas before it became a republic) and also Mexican immigrants who hailed largely from Northern Mexico.

Tex-Mex cuisine differs from traditional Mexican food – the main differences between the two are in the ingredients and the ways they are cooked.  In Tex-Mex, food is often “bathed” in yellow cheddar-type cheese, while in Mexican cuisine white cheeses such as queso fresco or cotija are chosen.  Tex-Mex dishes are usually seasoned with cumin, while in Mexico, there is more variation with different types of chilli, pepper, cocoa and herbs such as epazote and coriander.

When:  Thursday, February 2nd 2023, starting at 9.30am till about 1.00pm thereabouts

Where:   Diana’s home in Plankstadt (address will be provided to those attending one week before the event begins)

What:  Kick off lunch with some popular Tex-Mex appetisers such as guacamole, pinto beans and homemade salsa.  For the main course, Diana shares her favorite enchilada recipe (which happens to be vegetarian).   It’s always nice to end a meal on a sweet note – you can look forward to a surprise Mexican dessert.

There is space for 10 participants.  Contact me from January 5th onwards to register.  The list of participants will be finalised January 19th.

Faeimm Tang

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