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Tex-Mex (from Texan and Mexican) is a term describing a fusion of United States cuisine and Mexican cuisine, deriving from the culinary creations of Tejanos. It has spread from border states such as Texas and others in the Southwestern United States to the rest of the country as well as Canada. Tex-Mex is most popular in the state of Texas. Some ingredients are common in Mexican cuisine, but other ingredients not typically used in Mexico are often added. Tex-Mex cuisine is characterized by its heavy use of shredded cheese, meat (particularly beef and pork), beans, and spices, in addition to Mexican-style tortillas. Dishes such as Texas-style chili con carne, nachos, and fajitas are all Tex-Mex inventions. Moreover, Tex-Mex has imported flavors from other spicy cuisines, such as the use of cumin, introduced by Spanish immigrants to Texas from the Canary Islands and used in Berber cuisine, but used in only a few central Mexican recipes.



Serves 4


4 bone-in, end cut pork chops
Juice of 2 limes
2 cloves of garlic, crushed
2 tablespoons peanut oil
3 to 4 drops Tabasco
1 teaspoon tomato paste
1 teaspoon fennel seeds (optional)
1 teaspoon ground cumin
1 teaspoon sugar
Salt and freshly ground black pepper


Place all the ingredients except the pork chops in a bowl and mix well
Add the pork chops and toss to ensure well coated (I like to place all in a zip lock bag and massage the marinade into the meat)
Place in the refrigerator and leave to marinade for 2 to 6 hours, turning a few times
Prepare your BBQ
Cook the chops for about 8 minutes (depends on thickness), turning them once halfway
Season with salt and pepper
Serve with grilled veggies