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.
William Nericcio the Center for Latin American Studies. His scholarship focuses on Chicano literature and film, Mexican-American cultural studies, continental philosophy, psychoanalysis, and global popular culture. Two of his books--"The Hurt Business: Oliver Mayer's Early Works Plus", and "Homer From Salinas: John Steinbeck's Enduring Voice for the Californias"—were both published by SDSU Press's Hyperbole Books imprint. His most well-known book "Tex[t]-Mex: Seductive Hallucinations of the "Mexican" in America" (University of Texas 2006), deals with popular representation of Mexican and Mexican-American identity. It was named ‘Outstanding Academic Title’ 2007 by the American Library Association in the category of Film Studies. American Library Association