Sweatiquette; Tex-Mex (1957)

[Wilson Gray]

"Tequila with lime and cointreau" as a recipe for a margarita in 1964? A
nice find, Barry. No more that a month ago, I saw a full-page ad touting
this recipe as though it was something brand-new and calling it a "golden"
margarita. I guess that this means that I can't take advertising at face
value, anymore.

-Wilson

On 8/2/06, Bapopik at aol.com <Bapopik at aol.com> wrote:
>
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> Sender:       American Dialect Society <ADS-L at LISTSERV.UGA.EDU>
> Poster:       Bapopik at AOL.COM
> Subject:      Sweatiquette; Tex-Mex (1957)
>
> -------------------------------------------------------------------------------
>
> SWEATIQUETTE--205 Google hits
> ... =20
> _http://www.nydailynews.com/city_life/story/439832p-370521c.html_=20
> (http://www.nydailynews.com/city_life/story/439832p-370521c.html)=20
>     Sweatiquette=20
> 5 solutions to sticky situations   By JO PIAZZA =20
> As temperatures creep toward 100 and the humidity is  thick as soup,=20
> maintaining your sense of dignity in the swelter is key. It's  time for
> swea=
> tiquette.
> ...
> ...
> ...
> (Oxford English Dictionary)
> <i>Tex-Mex,</i> a. and n.
> Also Texmex. A Texan style of cooking using  Mexican ingredients, and=20
> characterized by the adaptation of Mexican dishes,  frequently with more
> mod=
> erate use=20
> of hot flavourings such as chilli; food cooked  in this style. =20
> 1963  N.Y. Times Mag. 11 Aug. 50/1  Star of the evening was her Texas
> or=20
> Tex-Mex chili. 1966  Great Bend (Kansas) Daily Tribune 19 Oct. 5/4 It's
> too=20=
> bad=20
> that it has  become known as =E2=80=98chilli powder=E2=80=99 because some
> ho=
> memakers may=20
> associate it only  with the preparation of =E2=80=98Tex-Mex=E2=80=99
> dishes.=
> 1988  Independent 4=20
> Aug. 20/5 We..eat  Texmex, half steaks and salad and ice-cream, and
> half..ch=
> eese=20
> and tortillas. 1993  T. WATADA in E. Philips  & G. Ursell Grain Fall
> (1993)=20
> 64 Once the cheque from Alex's office cleared, we ate nothing
> but  Tex-Mex.=20
> 2000  B. GEDDES  World Food: Mexico 26 At one  time, much of present day
> US=20=
> was=20
> part of Mexico. This included the states of  California and Texas which=20
> explains the presence or restaurants on both sides of  the border offering
> c=
> ooking=20
> styles known as Cal-Mex and Tex-Mex.
> ...
> ...
>
> 10 November 1957, Galveston News- Tribune, Cook Book,  pg. 17:
> TEX-MEX ENCHILADAS
> ...
> ...   =20
> 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=20
> Charles St. at a simple neighborhood type family restaurant  called El
> Charr=
> o.=20
> Garcia, behind the bar, or his wife, Maria, will shake you up  the
> craziest=20
> Marguerita in town (tequilla with lime and cointreau) and
> their  enchiladas,=
> =20
> chilequillos, tostados and tacos are of the famous Tex-Mex variety  so
> rever=
> ed by=20
> Southwesterners.
> =20
>    =20
> 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=20
> is most famous as the seasoning for "Tex-Mex" dishes --  chili con
> carne,=20
> enchiladas, tacos, refried beans, et cetera.
> =20
>    =20
> 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=
> =20
> gourmet food of the Southwest which few people from  less sturdy regions
> hav=
> e=20
> ever been able to swallow -- chili con carne, tamales,  tacos,
> enchiladas,=20
> jalapeno cornbread and son-of-a-bitch stew. The Tex-Mex food  is a state
> of=20=
> mind;=20
> you have to be born in the area to understand  it.
>
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