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.
Mexican Spanish The Spanish spoken in the Gulf coastal areas of Veracruz and Tabasco and in the states of Yucatan and Quintana Roo exhibits more Caribbean phonetic traits than that spoken in the rest of Mexico. And the Spanish of the Yucatán Peninsula is distinct from all other forms in its intonation and in the incorporation of Mayan words. The First Mexican Empire comprised what is present-day El Salvador, Nicaragua, Guatemala, Belize, and Honduras, aside from the mentioned present states of United States; thus dialects of Costa Rican, Guatemalan, Honduran, New Mexican, Nicaraguan, and Salvadoran Spanish were originally included in the dialects