Gastronomia Texana
Gastronomia Texana est ars coquinaria et convivalis Texiae, olim imperio Hispanico, deinde Mexico, breve temporis spatium libera civitas, hodie Civitatum Foederatarum una. Cibi potusque huius regionis in fontibus a saeculo XIX ineunte descripti sunt.

Bibliographia 

 Fontes antiquiores
 c. 1842 : 

 Recentiora
 Gustavo Arellano, Taco USA: How Mexican Food Conquered America. Novi Eboraci: Scribner, 2012
 John G. Bourke, "The Folk-Foods of the Rio Grande Valley and of Northern Mexico" in Journal of American Folklore vol. 8 (1895) pp. 41-71
 Keith J. Guenther, "The Development of the Mexican-American Cuisine" in Alan Davidson, ed., National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981 (Londinii: Prospect Books, 1981) 
 Link, Roach, and Sewell. Eats: A Folk History of Texas Foods. TCU Press (1992). ISBN 0-87565-035-X
 Gregory McNamee, Tortillas, Tiswin and T-bones: a food history of the southwest (Albuquerque: University of New Mexico Press, 2017) pp. 70-71, 151, 187
 Jeffrey M. Pilcher, Planet Taco: a global history of Mexican food (Novi Eboraci: Oxford University Press, 2012) pp. 66-67
 Jeffrey M. Pilcher, "Tex-Mex, Cal-Mex, New Mex, or Whose Mex? Notes on the Historical Geography of Southwestern Cuisine" in Journal of the Southwest vol. 43 (2001) pp. 659–679
 
 
 Marvin Charles Bendele, Food, Space, and Mobility: The Railroad, Chili Stands, and Chophouses in San Antonio and El Paso, 1870-1905 (dissertatio Universitatis Texanae, 2015)

 Gastronomia Antoniopolitana

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Ars coquinaria regionum Civitatum Foederatarum