Sweatiquette; Tex-Mex (1957)

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SWEATIQUETTE--205 Google hits
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_http://www.nydailynews.com/city_life/story/439832p-370521c.html_ 
(http://www.nydailynews.com/city_life/story/439832p-370521c.html) 
    Sweatiquette 
5 solutions to sticky situations   By JO PIAZZA  
As temperatures creep toward 100 and the humidity is  thick as soup, 
maintaining your sense of dignity in the swelter is key. It's  time for sweatiquette.
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(Oxford English Dictionary)
<i>Tex-Mex,</i> a. and n.
Also Texmex. A Texan style of cooking using  Mexican ingredients, and 
characterized by the adaptation of Mexican dishes,  frequently with more moderate use 
of hot flavourings such as chilli; food cooked  in this style.  
1963  N.Y. Times Mag. 11 Aug. 50/1  Star of the evening was her Texas or 
Tex-Mex chili. 1966  Great Bend (Kansas) Daily Tribune 19 Oct. 5/4 It's too bad 
that it has  become known as ‘chilli powder’ because some homemakers may 
associate it only  with the preparation of ‘Tex-Mex’ dishes. 1988  Independent 4 
Aug. 20/5 We..eat  Texmex, half steaks and salad and ice-cream, and half..cheese 
and tortillas. 1993  T. WATADA in E. Philips  & G. Ursell Grain Fall (1993) 
64 Once the cheque from Alex's office cleared, we ate nothing but  Tex-Mex. 
2000  B. GEDDES  World Food: Mexico 26 At one  time, much of present day US was 
part of Mexico. This included the states of  California and Texas which 
explains the presence or restaurants on both sides of  the border offering cooking 
styles known as Cal-Mex and Tex-Mex.
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10 November 1957, Galveston News- Tribune, Cook Book,  pg. 17:
TEX-MEX ENCHILADAS
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3 November 1964, Oneonta (NY) <i>Star</i>,  pg. 11:
Some of the best Mexican food in New York is served in  Greenich Village on 
Charles St. at a simple neighborhood type family restaurant  called El Charro. 
Garcia, behind the bar, or his wife, Maria, will shake you up  the craziest 
Marguerita in town (tequilla with lime and cointreau) and their  enchiladas, 
chilequillos, tostados and tacos are of the famous Tex-Mex variety  so revered by 
Southwesterners.
  
    
7 October 1965, Elyria (Ohio)  <i>Chronicle-Telegram</i>, pg. 17:
You can do all kinds of delicious things with chili  powder, even though it 
is most famous as the seasoning for "Tex-Mex" dishes --  chili con carne, 
enchiladas, tacos, refried beans, et cetera.
  
    
21 July 1966, <i>New Mexican</i> (Santa  Fe, NM), pg. 15:
"A Bowl of Red" by Frank X. Tolbert (Doubleday) is  about the tonsil-searing 
gourmet food of the Southwest which few people from  less sturdy regions have 
ever been able to swallow -- chili con carne, tamales,  tacos, enchiladas, 
jalapeno cornbread and son-of-a-bitch stew. The Tex-Mex food  is a state of mind; 
you have to be born in the area to understand  it.

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