Title: Mexican-American cuisine - Wikipedia
Headings: Mexican-American cuisine
Mexican-American cuisine
Contents
History
Pre-Columbian Mexican cuisine
Influence of Spanish conquistadors
After Mexican independence
Diffusion to the United States
Tex-Mex cuisine
Mass production
American businesses
Americanized Mexican food chains
Rising popularity of original Mexican dishes in the United States
See also
References

Content: Especially in Texas, dishes such as chile con carne and tamales gained favor with the locals. The latter would be marketed by the shortened title of "chili" when canned and dispensed to the larger American public. Some of Mexican cuisine 's entrance into the United States can in part be attributed to the United States' expansion into what was then Northern Mexico as a result of the Mexican-American War and its termination with the signing of the Treaty of Guadalupe Hidalgo in 1848. As the U.S. border crossed many Mexican citizens located in what is now the American Southwest, they maintained their culinary traditions. Additionally, much of the influx of Mexican cuisine in the United States can be attributed to Mexican migration. Dating back to the 19th century railroad and agricultural industries, Mexican migration has been a key factor in the American Southwest and subsequent labor demands caused those migrant workers to move even farther north to states in the Midwest. Later government programs such as the Bracero Program (1942-1964) led to the temporary employment of millions of Mexican migrant workers, particularly in labor-intensive industries in Southwestern states. With such an influx of migrant workers came an increase in Mexican food in regions that previously experienced little ethnic influence from Mexico. Tex-Mex cuisine
Main article: Tex-Mex
Due to increasing globalization, cultural differences are not as clearly defined by national borders as in centuries before.