Mex-Mex and New Mex-Mex

Fri Sep 15 16:45:55 UTC 2006

Weird. I live in New Mexico, and I've never ever heard New
Mex Mex or Mex Mex.

On Thu, 14 Sep 2006 22:49:35 EDT
  Bapopik at AOL.COM wrote:
> ---------------------- Information from the mail header
>-----------------------
> Sender:       American Dialect Society
><ADS-L at LISTSERV.UGA.EDU>
> Poster:       Bapopik at AOL.COM
> Subject:      Mex-Mex and New Mex-Mex
> -------------------------------------------------------------------------------
>
> I just returned from Texas, where I will relocate. BTW,
>if anyone wants an =20
> apartment at East 57th Street and Third Avenue in NYC,
>let me know.
> ...
> Maybe someone can check Nexis and Factiva for these
>Tex-Mex spinoff terms, =20
> both of which seem to come from Texas restaurants.
> ...
> ...
> _http://www.barrypopik.com/index.php/texas/entry/mex_mex_and_new_mex_mex/_=20
> (http://www.barrypopik.com/index.php/texas/entry/mex_mex_and_new_mex_mex/)=20
> ...
> =20
> Mex-Mex and New Mex-Mex
> =20
> "Mex-Mex=E2=80=9D is simply Mexican food, a term
>that=E2=80=99s a spin-off o=
> f =E2=80=9CTex-Mex.=E2=80=9D =E2=80=9C
> New  Mex-Mex=E2=80=9D is New Mexican-Mexican food.=20
>
> The term =E2=80=9CMex-Mex=E2=80=9D may have been  coined
>at Pico=E2=80=99s i=
> n Houston, and the term =E2=80=9C
> New Mex-Mex=E2=80=9D may have been coined at
> Chuy=E2=80=99s in Austin.=20
>
>
> _Pico=E2=80=99s_ (http://www.picos.net/)  =20
> TRADITIONAL AND CONTEMPORARY=20
> MEXICAN CUISINE=20
> Pico=E2=80=99s  Mex-Mex Restaurant, with its innovative
>regional Mexican men=
> u, is=20
> ideal for  satisfying those Mexican food cravings. Enjoy
>fresh seafood or sp=
> inach=20
> enchiladas, pollo pibil (marinated chicken snuggled in
>banana leaves and=20
> baked  to tender perfection) or camarones adobados
>(jumbo Gulf shrimp,=20
> bacon-wrapped  and basted with adobo sauce). Relax on
>the palapa-covered pat=
> io to the=20
> music of  strolling musicians and enjoy a Margarita from
>one of the best=20
> selections in the  city. Discover Pico=E2=80=99s Mex-Mex
>=E2=80=A6.discover=20=
> the cuisine of Mexico. =20
>
> _Chuy=E2=80=99s_ (http://chuys.com/phood.html) =20
> There are hundreds of details  that go into running a
>restaurant. But food=20
> gets our top priority. It always  has. Before
>Elvis=E2=80=99 image was ever=20=
> spotted on a=20
> Chuy=E2=80=99s tortilla, before we  created a swirl
>margarita, we talked abo=
> ut the=20
> food we=E2=80=99d serve. =20
> We wanted to preserve the homey feeling of the way
>restaurants were in the =20=
> 50
> =E2=80=99s. That meant creating a menu that reminded us
>of home. Which is ex=
> actly =20
> where we looked to find our tasty recipes. They came
>from friends and family=
> who=20
> created them from scratch, or had them handed down from
>family before them.=
> =20
> Some  recipes originated in the Rio Grande Valley and
>the Davis Mountains.=20
> Still  others came from New Mexico. A few recipes we
>tweaked. Others we left=
> =20
> alone. But  every ingredient had to be fresh. The
>results have been tasty ev=
> er=20
> since. Do it  for yourself. Do it for your stomach. =20
>
> 14 September 2006, Austin  American-Statesman, XLENT
>(entertainment=20
> magazine), pg. 7: =20
> Chuy=E2=80=99s: Can you resist a room covered in hubcaps
>in a restaurant  te=
> eming=20
> with energy (from the dozens of University of Texas
>students willing to  wai=
> t=20
> more than an hour for a table on an average evening)? If
>not, this spot  wil=
> l=20
> perk up your spirit and fill you with New Mex-Mex, a
>style of Mexican food =20=
> that=20
> features stacked enchiladas and green chiles=E2=80=94a
>sharp contrast to the=
> =20
> traditional Tex-Mex menu found most places in town. 1728
>Barton Springs Road=
> , =20
> 474-4452.=20
>
> _Google  Groups: rec.food.restaurants_=20
> (http://groups.google.com/group/rec.food.restaurants/browse_thread/thread/15=
> 159943dea520ad/2db45c01454fbd4b?lnk=3Dst&q=3D
> "new+mex+mex"&rnum=3D22#2db45c01454fbd4b) =20
>From:  William Watson=20
> Date:   Thurs, Aug 30 1990 9:51 am=20
>
> Some of my favorite =E2=80=9Cmexican=E2=80=9D
>restaurants in  Austin serve N=
> ew Mex-Mex food.=20
> All of the locations of Chuy=E2=80=99s have blue  corn
>tortillas, and I bel=
> ieve that=20
> they serve sopapillas as well. Manuel=E2=80=99s in
> downtown Austin also ser=
> ves New=20
> Mex-Mex cuisine. I suspect that New Mex-Mex is  also
>served elsewhere in the=
> =20
> country.=20
>
> _Google  Groups: rec.travel_=20
> (http://groups.google.com/group/rec.travel/browse_thread/thread/a1566b65cac3=
> 7994/68db91c8a9151824?lnk=3Dst&q=3D"mex+mex"&rnum=3D387&h
> l=3Den#68db91c8a9151824) =20
>From:  William Harriman=20
> Date:  Sun, Jun  19 1994 10:16 pm=20
>
> While in Houston put these two restaurants on you list,
> both are resonably=20
> prioops that was =E2=80=9Cpriced=E2=80=9D , offer good
>value and are among =20=
> the best in they=E2=80=99
> re class.  Pico=E2=80=99s (2 locations) offers fantastic
>Mexican  food, not=20=
> the usual=20
> Tex Mex but food with wonderful sauces that they prefer
>to  call Mex Mex.  F=
> or=20
> barbeque in Houston the standard is Good=E2=80=99s
>Barbeque - it  is excelle=
> nt and=20
> probably without doubt the best in town. =20
>
> _Google  Groups: houston.eats_=20
> (http://groups.google.com/group/houston.eats/browse_thread/thread/bc6627763c=
> 83f8ea/9183c9207383383d?lnk=3Dst&q=3D"mex+mex"&rnum=3D3
> 46&hl=3Den#9183c9207383383d) =20
>From:  TruskiDo=20
> Date:  Tues, Jun 4  1996 12:00 am=20
>
> In article <31B49ECD.5... at nettap.com>, Sudeep
> Dhillon=20
> writes:=20
>>Have you tried ZuZu at Champions  and FM 1960.  Great
>>casual food.  I was=20
>>amazed at the quality  of the food you get for $5-6.  Not
>>a casual sit=20
>>down resturant but  more like Jason=E2=80=99s deli where
>>you go up and orde=
> r the=20
>>food.  Does it  qualify for NuMex =20
> This debate really puzzles me.  I consider =E2=80=9CNew
>Mexican=E2=80=9D to=20=
> be stuff  like=20
> green chiles, pozole, and blue corn tortillas, etc.
>which is available at  M=
> esa=20
> (for the most part). TexMex is enchiladas, tacos, etc.
>ZuZu=E2=80=99s is=20=
> =E2=80=9CNew  TexMex
> =E2=80=9D for lack of a better name=E2=80=94fresher,
>more authentic Tex-Mex=20=
> sans Velveeta =20
> sauce. And then there=E2=80=99s
>=E2=80=9CMex-mex=E2=80=9D (coined by Pico=
> =E2=80=99s) which is more authentic =20
> mexican (also available at Merida).  But I gues the
>phrase =E2=80=9CNuMex=
> =E2=80=9D is =20
> puzzling because I don=E2=80=99t know if it means New
>Mexican or New =E2=80=
> =9CTex-Mex.=E2=80=9D =20
>
> (Trademark)=20
> Word Mark FRONTERA MEX-MEX GRILL=20
> Translations The  English translation of
>=E2=80=9CFRONTERA=E2=80=9D is =E2=
> =80=9Cborder=E2=80=9D.=20
> Goods and Services IC 042. US  100 101. G & S:
>restaurant services, namely=20
> restaurants specializing in  Mexican cuisine. FIRST USE:
>19960101. FIRST USE=
> IN=20
> COMMERCE: 19960101=20
> Mark  Drawing Code (1) TYPED DRAWING=20
> Design Search Code=20
> Serial Number 74693342 =20
>Filing Date June 26, 1995=20
> Current Filing Basis 1A=20
> Original Filing  Basis 1B=20
> Published for Opposition March 12, 1996=20
> Owner (APPLICANT)  Sanchez, Norberto INDIVIDUAL MEXICO
>5060 North Royal=20
> Atlanta Road, #30 Tucker  GEORGIA 30084=20
> Attorney of Record James B. Middleton=20
> Disclaimer NO CLAIM  IS MADE TO THE EXCLUSIVE RIGHT TO
>USE =E2=80=9CMEX-MEX=20=
> GRILL=E2=80=9D=20
> APART FROM THE MARK AS  SHOWN=20
> Type of Mark SERVICE MARK=20
> Register PRINCIPAL=20
> Live/Dead  Indicator LIVE=20
>
> (Trademark)=20
> Word Mark MEX MEX=20
> Goods and Services  IC 029. US 046. G & S: Canned goods,
>namely, vegetables,=
> =20
> mushrooms. FIRST  USE: 20041212. FIRST USE IN COMMERCE:
>20041212=20
> IC 030. US 046. G & S:  Canned Mexican-style food,
>namely, salsa casera,=20
> namely, chopped chile and  tomato sauce, green chile
>sauce passed through a=20=
> mill,=20
> mole in adobo, namely,  mole in seasoning, diced
>nopalitos, namely, cactus=20
> leaves in oil and in natural  form, liquid red chile
>sauce, liquid green chi=
> le=20
> sauce, mole paste, green mole.  FIRST USE: 20041212.
>FIRST USE IN COMMERCE:=20
> 20041212=20
> Mark Drawing Code (1)  TYPED DRAWING=20
> Design Search Code=20
> Serial Number 76315689=20
>Filing Date  September 21, 2001=20
> Current Filing Basis 1A=20
> Original Filing Basis 1B =20
> Published for Opposition October 8, 2002=20
> Registration Number 3087895 =20
> Registration Date May 2, 2006=20
> Owner (REGISTRANT) Herdez S.A. de C.V.  CORPORATION
>MEXICO Corporativo Cinco=
> =20
> S.A. de C.V. Monte Pelvoux No. 215, Col.  Lomas de
>Chapultepec Delegacion=20
> Miguel Hidalgo C.P. 11000 MEXICO=20
> Attorney of  Record Kristina M. Foudray=20
> Type of Mark TRADEMARK=20
> Register PRINCIPAL =20
> Live/Dead Indicator LIVE=20
>
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