Spicy Trivia

What's in that chili?

For most Malaysians, when the term ‘chili' is mentioned, images of red cut chili doused in soy sauce, green chili or cili padi or even pickled chili with your wan tan (or how Americans say it "won ton") come to mind. In the west however, chili here strikes up a different palate of taste; and spice level.

"Chili con carne" or "chili" - in its simpler slang, literally means chili with meat. Typically made from chili peppers, ground beef (or meat of choice), onions, garlic, and cumin, this delectable stew is the official dish of the U.S. state of Texas.

Chili, as we know it in the U.S., cannot be found in Mexico today except in a few spots which cater to tourists. If chili had come from Mexico, it would still be there.

- Charles Ramsdell, Historian, San Antonio, Texas.

As the only authentic Tex-Mex restaurant in KL, Frontera serves up home-made chilli con carne that's prepared daily. Larry only uses fresh, air-flown Anchos, New Mexico and Pasilla chilies direct from Mexico and the United States in every batch of his proprietary recipe, amongst other blends of flavorful ingredients using confidential methods of roasting and grinding.

For a taste of authentic Tex-Mex, come by and try a cup or bowl of which The Star reviewed it as simply "amazing". We think you will agree.

 

What is Tex-mex?

Tex-Mex cuisine is exactly as it implies - dishes that are found in the state of Texas married with authentic Mexican cuisine. However, Tex-Mex is neither authentically Mexican nor Texan. Confused?

You may find recognizable Mexican dishes like burritos, chimichangas, enchiladas, and tacos, however Tex-Mex cuisine differs from actual Mexican dishes by way of preparation and the use of spices and sauces. These tiny embellishments and the use of more meat and fewer beans are unique to authentic Tex-Mex gastronomy.

Plus, it's not uncommon to also find different items on the menu such as fish tacos and shrimp enchiladas.

In 1972, food aficionado and writer Diana Kennedy published a book titled "The Cuisines of Mexico". Here she differentiates between true authentic Mexican dishes and the kind of fare served in the northern side of the border of America. This cuisine included Mexican versions of traditional Texas fare like chili con carne, steak strips, fajitas, nachos and chimichangas. She referred to the Americanized dishes as Tex-Mex.

 


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