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Dictionaries and food history sources confirm the first print evidence of the term "Tex Mex" occured in the 1940s.Linguists remind us words are often used for several years before they appear in print. "Tex-Mex food might be described as native foreign food, contradictory through that term may seem, It is native, for it does not exist elsewhere; it was born on this soil.Finding a familiar soul seems like a task of heroic proportions. Stern agreed, adding: 'A lot of guys who went through Vietnam came out unscathed, a lot of guys who've gone through the eighties having sex with different women came out with AIDS and all kinds of things.' When asked if that was a difficult thing to ask potential partners, Trump replied: 'The whole romantic process is terrible.He even held a fundraiser for them instead of attending a debate in the run-up to the caucuses.The pricey prep school where Trump's parents sent their wild-child teen for five years to shape up, he claimed, provided him with 'more training militarily than a lot of the guys that go into the military,' he told his former biographer.The revelation that The Donald considers himself in the same class as armed forces veterans comes in a New York Times preview of a Trump biography that the Republican presidential candidate won't welcome on bookshelves.He initially granted Pulitzer-winning journalist Michael D'Antonio six hours of interviews for his 'Never Enough: Donald Trump and the Pursuit of Success,' but later cut him off for the grave sin of speaking with his enemies.

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Tex Mex restaurants first surfaced ouside the southwest region in cities with large Mexican populations. Diana Kennedy, noted Mexican culinary expert, is credited for elevating this common food to trendy fare. But it is foreign in that its inspiration came from an alien cuisine; that it has never merged into the mainstream of American cooking and remains alive almost solely in the region where it originated..." ---Eating in America, Waverly Root & Richard de Rochemont [William Morrow: New York] 1976 (p. A combination of the words "Texan" and "Mexican," first printed in 1945, that refers to an adaptation of Mexican dishes by Texas cooks.

It is difficult to be precise as to what distinguishes Tex-Mex from true Mexican food, except to say that the variety of the latter is wider and more regional, whereas throughout the state and, now, throughout the entire United States." ---Encyclopedia of American Food and Drink, John F. 325) [1950s] "Mexican restaurants, whos popularity coincided with the arrival of large numbers of Mexican immigrants after 1950, have for the most part followed the from and style of what is called "Tex-Mex" food, and amalgam of Northern Mexican peasant food with Texas farm and cowboy fare.


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