Texan cuisine cheeses, and spices more suited to palates less disposed to piquant flavorings. Tex-Mex cuisine has influenced what is often called "Mexican" cuisine in many parts of the U.S. and Europe. Dishes associated with Tex-Mex cooking include guacamole, chile con queso, tostadas with red salsa, tortilla soup, nachos, tacos, enchiladas, fajitas, quesadillas, chimichangas, burritos, tamales, and carne guisada. Breakfast items include scrambled egg in flour tortilla tacos as migas and huevos con chorizo, huevos rancheros, and empanadas of various meats. Entrees are commonly accompanied by pan fried potato and refried beans. Deserts include flan, tres leches cake, fruit sherbets, and pralines.
Tex-Mex cuisine in Houston city. Cynthia Mayer of the "Philadelphia Inquirer" said that Molina's, "a restaurant that began serving Mexican food long before Corona beer and body shots became the yuppie rage," helped George H. W. Bush adjust to life as a Houstonian. In 1972 Diana Kennedy released the book "The Cuisines of Mexico", which detailed food across Mexico from different socioeconomic and ethnic groups. Beginning in 1973, newer style Tex-Mex restaurants, influenced by Kennedy and other people who advocated for actual Mexican cuisine, opened. The food included tended to have grilled meats, salsas, and seafood. Walsh said that while "[t]heir slogans promised authenticity",