Although delicious, its origin goes back to the mid 30s in Texas.
Margaritas were first mentioned in My New Cocktail Book (1930) by G. F. Steele.
This deep-fried dish has roots in two places: Tucson and Phoenix, Arizona. Either way, neither one of them is Mexico.
In 1934, Aurora Guerrero served these fried tacos at her restaurant Cielito Lindo in Los Angeles.
6. Hard Shell Tacos
The recipe for hard shell tacos first appeared in the 1914 English language cookbook California Mexican-Spanish Cookbook.
Spontaneously made by Ignacio “Nacho” Anaya in the bordertown of Piedras Negras in Mexico, they were first served to the wives of U.S. Army officers during World War II.
This authentically Texan dip was inspired from melted cheese dips in Chihuahua, Mexico.
9. Rosca de Reyes
This pastry commonly used to celebrate Los Tres Reyes Magos (Three Wise Men) on January 6. Although popular throughout Mexico and in hispanic communities in the U.S., this pastry is actually from Spain.
Churros actually go all the way back to Ancient China with a salty dish called youtiao. The Portuguese took this dish and introduced it to Europe, replacing the salt with sugar. Eventually, the Spaniards introduced the churro to Mexico during the Conquistador era.
11. Tapatio Salsa Picante
The beloved Tapatio Salsa Picante with the iconic charro on the bottle is actually from Maywood, CA.
These mandatory party pleasers were actually made by Frito-Lay in 1978.
Correction: Links in the captions for #1 and #2 have been changed to more accurately credit sources.
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