Tex-Mex cuisine is characterized by its widespread use of melted cheese, meat (particularly beef), peppers, beans, and spices, in addition to corn or flour tortillas. Chili con carne, burritos, carne asada, chalupa, chili con queso, enchiladas, and fajitas are all Tex-Mex specialties. A common feature of Tex-Mex is the combination plate, with several of the above on one large platter. Serving tortilla chips and a hot sauce or salsa as an appetizer is also a Tex-Mex development. "Cabrito", "barbacoa", "carne seca", and other products of cattle culture have been common in the ranching cultures of South Texas and northern Mexico. In the 20th century, Tex-Mex took on Americanized elements such as yellow cheese, as goods from the United States became cheap and readily available. Tex-Mex has imported flavors from other spicy cuisines, such as the use of cumin. Cumin is often referred to by its Spanish name, "comino."