Chili con carne the word "chile" from the Nahuatl "chīlli" refers to a "chili pepper", and "carne" is Spanish for "meat". A recipe dating back to the 1850s describes dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail. Chili originated from what is now northern Mexico and southern Texas. Unlike some other Texas foods, such as barbecued brisket, which is associated with white men, chili largely originated with working-class Tejana and Mexican women. The chili queens of San Antonio, Texas were particularly famous
Tripe chorba garlic in vinegar and hot red pepper. There is a variant of the soup with intestines instead of tripe. The soup was very popular with the working classes until the late 1980s, and there were many restaurants serving only shkembe chorba ("шкембеджийница", "shkembe-restaurant"). Later they were replaced by fast food restaurants but the soup is still highly regarded, and is part of the menu in any cheap to moderately-priced restaurant. Office workers avoid eating shkembe chorba at lunch, or eat it without adding garlic. The Romanian name for the sour tripe soup is "ciorbă de burtă" (from "ciorbă" 'sour soup'