Tex Mex Quotes

Chili is one of those marvelous-simple, elemental, all-important, and fundamental concepts that has been elaborated out of all recognition: rather like justice, or objective reality, or ‘being’ (ens) in Aquinas. Lean closer and I will whisper to you a horrific, soul-shattering secret: there are actually people so lost to any sense of decency that they put beans in chili. (I hope you sent the children of tender years out of the room before we discussed that horror, lest they be warped for life).

Did you just put a sex hex on me? With chili powder and paprika?

I like that TexMex border music. I guess because it comes out of two completely different places. One thing it don't come out of is the fear Mexicans and Texans feel towards each other. I've been an immigrant. I know about that.

Así que, si de verdad quieres hacerme daño, habla mal de mi idioma. La identidad étnica es como una segunda piel de la identidad lingüística -yo soy mi lengua-. Hasta que pueda enorgullecerme de mi idioma, no puedo enorgullecerme de mí misma. Hasta que pueda aceptar como legítimos el español chicano de Texas, el tex-mex y todas las otras lenguas que hablo, no puedo aceptar mi propia legitimidad. (...) Nunca más me van a hacer sentir vergüenza por existir. Tendré mi propia voz: india, española, blanca. Tendré mi lengua de serpiente -mi voz de mujer, mi voz sexual, mi voz de poeta-. Venceré la tradición del silencio.

I'm not sure why, but my instinct today is to go with the taste of home. Some chicken thighs, some poblano peppers, a bag of rice, Mexican crema (I'm surprised to find the real stuff, not that whipped-cream-looking shit they serve in Tex-Mex restaurants). Tortillas and Oaxaca cheese. I lose myself in the aisles, fingers trailing over heirloom tomatoes, herbs and produce and packets of exotic spices I can never find at home.

I find myself actually dressing up in order to move David's eyes from the computer for a few moments. I am competing with Lord Blah Blah Blah. And losing. And I think I wanted Tex-Mex after all.

She’s as hot as a Tex-Mex picnic on Mercury,

I gave Kangaroo Joe his nickname because all I could find when I looked him up was that he'd won a kangaroo cooking challenge at one of those bars that specializes in cooking exotic meats," Nia chirped. "Kangaroos are the deer of Australia," said Kangaroo Joe. "Okay." I glanced over at Potbelly and Loafers. "And Vanilla Joe? "His signature recipe on his food truck involves a vanilla sauce on a hot dog," Nia said. "It's an artisan sausage, not a hot dog," said Vanilla Joe. "And the sauce is technically an aioli." "Okay, Vanilla Joe," Kel said. Their lips twitched, and I suspected the reasoning behind his nickname had nothing to do with the vanilla sauce on his food truck. "It's the season of the Joes," Nia said. "Oh! I think I just heard the door open." Over the next couple of hours, I ate my weight in cheese and met four of the other five contestants. There was Ernesto, a serious-looking guy in his thirties who cooked Tex-Mex, heavy on the Mex. Oliver, who cooked California cuisine. Mercedes, who cooked modern Filipino food. Megan, a solidly built woman with a buzz cut who cooked what she called "eclectic food" with a Chinese twist.

The first single was tracked at Media Arts Studio in Hermosa Beach, south of L.A.; the label copy helpfully dates the session—October 9, 1980. The producer is identified as “Screwy Louie.” The A side is a cover of “Under the Boardwalk,” the Drifters’ 1964 R&B ballad. David Hidalgo takes the soaring lead (his first solo vocal on record), effortlessly duplicating the tug of Johnny Moore’s original performance. But the number receives a twist in the band’s hands: in place of the lush string instrumental break on the Bert Berns–produced original, one hears a Tex–Mex button accordion solo. The flip was a rendering of “Volver, Volver,” a bolero penned by Fernando Z. Maldonado that had been an enormous hit for the Mexican ranchera superstar Vicente Fernández in 1976. Returning to his original role as the group’s ballad specialist, Cesar Rosas takes the lead vocal. Here the band offers an old-school East Side spin on the swaying, lushly romantic number, bringing some unidentified friends into the studio to scream and howl in the background, in the manner of the “live” supporting casts on Cannibal and the Headhunters’ “Land of 1000 Dances” or the Premiers’ “Farmer John.

Just the right amount of cumin and oregano, I can tell," he adds, "and with that zing you got the chile peppers right on the button- three-alarm, I'd say." "Plus paprika and Tabasco and guess what? Beer," I inform him. "But wanna know my real secret? A little bit of bitter chocolate." "Chocolate!" he exclaims. "Yep, chocolate." "How much?" he asks real excited. "That's my little secret, Mr. Dewitt," I tease him as I chuckle. "Well, I'll be damned." "I'm so glad it's not too soupy," Mrs. Dewitt says next. "Just thick enough." "Masa harina?" he asks. "My, my, Mr. Dewitt," I try to compliment him, "I can tell you do know your bowl o' red." He finishes up the bowl and lets out this crude laugh. "Don't fix any myself, but I warned you, sister, you're dealing with real chiliheads around this house." "So you've decided you like it without the beans?" I ask. He wipes his mouth on the linen napkin like he's just eaten Russian caviar instead of plain old Texas chili. "Now, I ain't saying that by a long shot, Loretta, 'cause for me chili's not chili without beans. But I got an open mind, and besides, you say you also fix a big pot of pintos on the side?" "Yeah, I do, spiced up with jalapeños." "What else you serve with your chili?" "Anything you want," I tell him in a real confident tone. "Guacamole, coleslaw, rice, tacos, sour cream, red pepper vinegar, and maybe some corn tortillas my Mexican helper makes- just tell me whatcha like.

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