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.
History of Mexican Americans in Dallas–Fort Worth a Mexican American. It was established on September 15, 1918. Christina Rosales of "The Dallas Morning News" wrote that it "has been credited with starting the Tex-Mex craze in the U.S." Pizza Patrón, headquartered in Dallas, markets itself to Mexican American families. It was established by Antonio Swad, a person not of Mexican origins. History of Mexican Americans in Dallas–Fort Worth There is a rapidly growing Mexican-American population in the Dallas-Fort Worth area. Sol Villasana, the author of "Dallas's Little Mexico", wrote that "Mexicans have been part of Dallas since its beginning." In the 1870s the first significant groups of