I have never been to the Caribbean. But if I had the chance to sleep in a little hut over the clear blue waters, I imagine the food would taste something like these tacos.
A little bit sweet, a little bit spicy and a little bit smoky. These tacos are easy to make but are big on taste.
Tex-Mex started out as a nickname for the railroad that traveled between the America and Mexico (the train route was shortened on tickets). Now it serves as a nickname for American-Mexican hybrid dishes. More specifically with a Texas influence.
And wow, combining these two cuisines yields amazing results. Sweet hickory barbecue sauce with cumin-tomato Spanish rice. Yellow cheddar cheese with pico de gallo.
So here’s my take on Tex-Mex. A bowl filled with awesome.
Spanish rice, black beans, barbecue sauce-grilled tofu, cheddar cheese, corn and pico de gallo.
