Tex-Mex, one of America's most beloved cuisines, is at a crossroads: evolve or risk disappearing.
The big picture: Increased migration from Mexico to the U.S., more exposure to a diversity of Mexican cuisine and attacks from food critics have put pressure on Tex-Mex restaurants in the U.S. to add more options to their menus or close, though the food is still popular globally
What's happening: Iconic Tex-Mex spots, like San Antonio's Mexican Manhattan Restaurant and El Mirador, have closed in recent years (unrelated to the pandemic) after more than half a century in operation.
Meanwhile, the popularity of food shows like "Heavenly Bites: Mexico" on Netflix has exposed new regional specialties to the public.
Tex-Mex was developed by poor Mexican Americans amid racial segregation in San Antonio in the 1880s.
What they're saying: "Tex-Mex remains working-class food at its essence," said Gustavo Arellano, a Los Angeles Times columnist and author of the 2012 book, "Taco USA: How Mexican Food Conquered America."
Yes, but: José R. Ralat, the taco editor at Texas Monthly, told Axios he believes Tex-Mex is thriving in spite of all the changes around the food.
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