Contact Information:
e-mail Jerry Baird (325) 573-8389
e-mail Bill Walsh (956) 495-8348
e-mail Michael Shaw (972) 966-8886
FI Enterprises LLC
2363 Uvalde
Snyder, Tx 79549

TEX-MEX

Tex-Mex is a term for a type of American food which is used primarily in Texas and the Southwestern United States to describe a regional cuisine which blends food products available in the United States and the culinary creations of Mexican-Americans that are influenced by the cuisines of Mexico. A given Tex-Mex food may or may not be similar to Mexican cuisine, although it is common for all of these foods to be referred to as "Mexican food" in Texas, the United States and in some other countries. In many parts of the country outside of Texas this term is synonymous with Southwestern cuisine.

From the South Texas region between San Antonio to the Rio Grande Valley, this cuisine has had little variation and from earliest times has always been influenced by the cooking in the neighboring northern states of Mexico. The ranching culture of South Texas and Northern Mexico straddles both sides of the border. A taste for cabrito (kid goat), barbacoa (barbecued cow heads), carne seca (dried beef), and other products of cattle culture are common on both sides of the Rio Grande. In the twentieth century, Tex-Mex took on such Americanized elements as yellow cheese, as goods from the United States became cheap and readily available.

The ingredients used are common in Mexican cuisine, although ingredients unknown in Mexico are often added. Tex-Mex cuisine is characterized by its heavy use of meat (particularly beef), beans, and spices in addition to Mexican-style tortillas (maize or flour), fried or baked (most traditional Mexican cuisine is not so heavily starch-based as Tex-Mex). Texas-style chili con carne, crispy chalupas, chili con queso, chili gravy, and fajitas are all Tex-Mex inventions.  Serving tortilla chips and a hot sauce or salsa as an appetizer is also an original Tex-Mex combination.  Moreover, Tex-Mex has imported flavors from other spicy cuisines, such as the use of cumin (common in Indian food), but used in only a few authentic Mexican recipes.

As Jerry Baird says, with his Champion All Purpose Seasoning, “you can put it on anything that ain’t movin’!”   And that especially goes with Tex-Mex cuisine.  This seasoning can be added to the different meats or vegetables to provide a flavor that none other can provide. 

In addition, our Fajita Seasoning, Butter Flavored Lemon Pepper with Chipotle, Chuckwagon Chili Mix, Jalapeno Sizzling Salt, and even our Rib & Brisket Rub make the cooking of Tex-Mex food so much easier.

We like to say that Jerry’s seasonings are authentic, and they are.  They have been developed over a thirty year period in which Jerry has been serving foods from his chuck wagon all over West Texas.  During this time, Jerry continued to improve his seasonings from first hand experience, and not from a laboratory.  Jerry knows what his seasonings will do to make food real tasty, and is now sharing that experience with all of us, as we use these seasonings.  And, one of the real beneficiaries of these seasonings is Tex-Mex.

 

 

HERBS / SPICES
Basil
Bay leaf
Caraway
Cayenne Pepper
Chervil
Coriander
Chili
Cilantro
Cumin
Dill
Fennel
Garlic
Ginger
Horseradish
Lavender
Lemon Grass
Licorice
Mint
Mustard
Onion
Parsley
Paprika
Pepper
Rosemary
Saffron
Sage
Savory
Sesame
Tarragon
Thyme