Title: Mexican-American cuisine
Content:   Though Americanized Mexican food is still widely popular, more traditional Mexican dishes have also grown in popularity in the United States. With the emergence of more and more Mexican restaurants, taco stands (taquerias), and taco trucks, many Americans are coming to appreciate Mexican cuisine in its original, less-Americanized form. Additionally, Mexican cuisine is starting to appear in fine dining spheres as a growing appreciation of the flavor potential of traditional Mexican dishes continues to emerge. This represents the trends of the younger generations to favor authentic foods over their more Americanized counterparts. Not only are many Americans seeking out family-run Mexican restaurants that serve traditional dishes, but they are also becoming further interested in learning how to make such dishes in their own homes. Many more recent Mexican restaurants in the United States combine elements of both traditional Mexican cuisine and Americanized Tex-Mex cuisine in their menus.
Title: Mexican-American cuisine
Content:  With the advent of industrialism and large corporations, many businesses began mass-producing certain foods, particularly those of the Tex-Mex variety. Not only has this made Americanized Mexican food more widely available to Americans, but also to people around the world. Some examples of mass-produced Tex-Mex cuisine include canned chili, a hybridized version of Mexican "chile con carne", as well as packaged tortillas, boxes of pre-cooked taco shells, frozen burritos, packages of pre-made guacamole, bottled salsa, and bottled nacho cheese. Many Americans confuse these foods with authentic Mexican foods. Commercial Mexican food in the United States represents a $41 billion industry. These businesses have loosely incorporated some aspects of genuine Mexican food, but altered them using traditional American ingredients and styles in order to appeal to a wide American consumer base. Many of these companies began in the 20th century, marking a relatively recent spread of Mexican-style foods into mainstream America.
Title: Mexican-American cuisine
Content:   What many recognize as Mexican cuisine is the product of a storied fusion of cultures and flavors. Its culinary adaptability has impacted its spread and popularity on a global scale and its presence in the United States is no exception. Culinary staples like tortillas, salsa, chips, chili, burritos, and tacos help to formulate many Americans' notions of Mexican food. Due in part to big business, immigration, and widespread likability, Mexican food and dishes have largely become regular constituents in American homes. While some of these popular iterations of Mexican food are far removed from their Mexican origins, they make up a large portion of the diets of many Americans. Additionally, more traditional Mexican cuisine is becoming increasingly common in the United States as it further diffuses to regions far from the U.S.-Mexico border.
Title: Tex-Mex
Content:   Tex-Mex cuisine (from the words Texan and Mexican) is an American and Texan cuisine that derives from the culinary creations of the Tejano people of Texas. It has spread from border states such as Texas and others in the Southwestern United States to the rest of the country. Tex-Mex is most popular in Texas and neighboring areas, especially nearby states in both the US and Mexico. It is a subtype of Southwestern cuisine  found in the American Southwest.
Title: Mexican cuisine
Content:  Mexican food in the United States is based on the food of Native Americans and Hispanos in the Southwestern United States and Northern Mexico. Mexican foods that originate in the United States often come from the Southwestern region, breakfast burritos and red or green chile come from New Mexican cuisine, likewise chili con carne and chimichangas are examples of Tex-Mex. With the growing ethnic Mexican-American population in the United States, more authentic Mexican food is gradually appearing in the United States. Most large American cities host a Mexican diaspora due to proximity and immigration, and Mexican restaurants and food trucks are generally easy to find in the continental states. One reason is that Mexican immigrants use food as a means of combating homesickness, and for their descendants, it is a symbol of ethnicity. Alternatively, with more Americans experiencing Mexican food in Mexico, there is a growing demand for more authentic flavors. Korean tacos are a Korean-Mexican fusion dish popular in a number of urban areas in the United States and Canada. Korean tacos originated in Los Angeles.
Title: Latin American cuisine
Content:  world's "intangible cultural heritage". Mexican-Americans in the United States have developed regional cuisines largely incorporating the ingredients and cooking styles of authentic Mexican cuisines. Tex-Mex is a term describing a regional American cuisine that blends food products available in the United States and the culinary creations of Mexican-Americans influenced by Mexican cuisine. Mexican cuisine varies by region, because of local climate and geography and ethnic differences among the indigenous inhabitants and because these different populations were influenced by the Spaniards in varying degrees. Central Mexico's cuisine is largely made up of influences from the rest of the country, but also has its authentics, 
Title: Mexican-American cuisine
Content:  Many companies have capitalized on the American people's fascination with their version of Mexican cuisine. While businesses that produce authentic Mexican ingredients exist in locations near the border, the Americanized versions are much more common in typical grocery stores all across the nation. Many of these companies take on Spanish words or names for their brands, to increase credibility, while many of them are actually owned by large corporations such as Frito-Lay.
Title: Mexican-American cuisine
Content:  Due to increasing globalization, cultural differences are not as clearly defined by national borders as in centuries before. An example of this can be seen along the Mexican-U.S. border, in states such as California, New Mexico, Arizona, and Texas. These states, especially along their southern borders, share many things in common with Mexican culture. This is known as "cultural hybridity". This hybridity is a direct result of immigration patterns of the 19th century, when many Mexicans began entering the Southwestern States. Since that time, ethnic Mexican food has risen to be the most popular non-native food type in America. Mexican culinary practices that were brought to the Southwest were quickly combined with the local culture to create a new form of Mexican-style food; this culinary style is now recognized as Tex-Mex. This resulted in a new culinary combination that was originally unique to the American Southwest, but with time has spread to other parts of the U.S. and the world.
Title: Texan cuisine
Content:  Tex-Mex refers to a style of cooking that combines traditional Northeastern Mexican cuisine that makes heavy use of beef and extremely hot, tiny chiltepin pepper. Combination plates featuring tacos, enchiladas and tostadas served alongside rice and beans are not found in traditional Mexican cuisine. This custom developed only when Mexican-American cooks adapted offerings for customers who preferred a full plate, rather than the traditional style of eating small, separate dishes. Commercial manufacture of chili powders began in Texas in the 1890s. Today, chili is the official state dish. Texas is known for its own variation of chili con carne. Texas chili is made typically with hot peppers and beef (or sometimes game meats like venison) and sometimes served 
Title: Mexican cuisine
Content:  Kennedy, in her book The Cuisines of Mexico (published in 1972), drew a sharp distinction between Mexican food and Tex-Mex. Tex-Mex food was developed from Mexican and Anglo influences, and was traced to the late 19th century in Texas. It still continues to develop with flour tortillas becoming popular north of the border only in the latter 20th century. From north to south, much of the influence has been related to food industrialization, as well as the greater availability overall of food, especially after the Mexican Revolution. One other very visible sign of influence from the United States is the appearance of fast foods, such as hamburgers, hot 

Question: what is an example of an americanized mexican food created by tex-mex cuisine?
Answer: fajitas.
nachos.
hard tacos.
chili con carne.