Cal-Mex Vs Tex-Mex: What's The Difference Between The Cuisine?

In Southwest America, Mexican influences remain strong in the kitchen. While most Mexican-American food is Tex-Mex, there’s another variety called Cal-Mex.

Cal-Mex comes from California, an area once colonized by the Spanish and then governed by Mexico. Meaty, spiced dishes, beans, and rice were popular local cuisine in the 1800s.

Using fresh (often fruity) produce, lighter proteins, local dairy, and flour tortillas have become common threads weaving together many Cal-Mex dishes across the state.

Similarly, Tex-Mex combines the multicultural foodways of Texas, including Native American, Spanish, and Tejano influences. Popular dishes include nachos, fajitas, and enchiladas.

Tex-Mex carries associations of casual and affordable dining. Rice, beans, and flour tortillas are stalwarts of the genre, and shredded cheese commonly tops various foods.

The two states often center different ingredients in the cuisines. Most prominently, Tex-Mex uses lots of cumin, chili powder, cheddar, pork, beef, corn, beans, and peppers.

On the other hand, Cal-Mex favors fresh vegetables and dairy ingredients like cojita, crema, and queso fresco. Seafood and lean meat also play a large role in the culinary style.