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 development of the cuisine in the city. Tex-Mex cuisine in Houston began in the late 1800s, when street vendors appeared. Most were Hispanic, black and Native American. In 1901 Tex-Mex good vendors began moving to indoor venues after the city government prohibited open-air food vending at Market Square. In 1907 a food safety campaign began, and the resulting laws lead to many street vendors going out of business. By 1910, while some food vendors remained in business, restaurants began to replace the food vendors. The first Tex Mex restaurant in Houston was Original Mexican Restaurant; George Caldwell, a non-Hispanic White