Resumo

CALLEJA PINEDO, María Margarita. 19th century’s culinary barriers in the formation of Tex-Mex cuisine. Región y sociedad [online]. 2019, vol.31, e1043. ISSN 2448-4849.  https://doi.org/10.22198/rys2019/31/1043.

The aim of this article is to address the historical roots of Tex-Mex cuisine in a sociocultural context of racial segregation, which gave rise to culinary barriers between Anglos and Mexicans in Texas. In order to explain these barriers, as well as the circumstances that influenced its transformation, the analytical framework of food semiotics was used. A limitation of the study is that it focuses on San Antonio, although theoretical and methodological suggestions are open to the analysis of other globalized regions or situations involving interrelations of ethnic groups and social relations of domination. The main contribution is that the issue is diachronically discussed, which allows to see how environmental, culinary and sociocultural variables are interwoven in San Antonio, Texas.

Palavras-chave : mexican gastronomy; Tex-Mex gastronomy; food habits; culinary barriers; San Antonio, Texas.

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