The Cuisine of Texas Indians: Precursor to TexMex
Because the Texas Indians (before 1500) had
1. developed cooking techniques like baking, roasting, steaming, boiling, drying, smoking, stewing and so forth, and
2. used local products of the land like chiles, corn, beans, tomatoes, cactus, prickly pair, shrimp, quail and so forth, and
3. developed cooking utensils like mortar and pestle, pots, grills, grinding implements, ovens and so forth, and
4. developed the art of hunting, gathering, farming and husbandry, therefore
The current so-called TexMex cuisine has its roots in Texas Indian history and land.
This is an outline that we could reflect on to get a more complete history of the food that we are eating today. Why? so that we can invite a greater and greater circle to sit at our table.