interior Mexican
adjUK /ɪnˌtɪəɹɪə ˈmɛksɪk(ə)n/ · US /ɪnˌtɪɹiəɹ ˈmɛksək(ə)n/
1
Texas, US Especially of cuisine: of or pertaining to the country Mexico itself, in contrast to Tex-Mex (“a mix of Texan and Mexican”).
- Tony likes eating at interior Mexican restaurants because they put white cheese on their tacos, and not yellow cheese.
- New Mexican merchants, along with interior Mexican merchants, combined to achieve economic dominance of the trade by the early 1840s, and the New Mexican sphere of trading expanded to tributaries throughout the Great American Desert.2000, David A. Sandoval, “Gnats, Goods, and Greasers: Mexican Merchants on the Santa Fe Trail”, in Manuel G. Gonzales, Cynthia M. Gonzales, editors, En Aquel Entonces [In Years Gone By]: Readings in Mexican-American History, Bloomington; Indianapolis, Ind.: Indiana University Press, →ISBN, part I (Genesis of a People: 1598–1846), page 23:
4 more examples
- It [a particular restaurant] received a glowing review in this paper four years ago, but sadly, it's been all but forgotten. With a menu that features true interior Mexican cuisine, as soon as I saw that sopas are a main course rather than an afterthought, I knew the writing was on the wall.2008 October 8, “Pozole party”, in San Antonio Current, San Antonio, Tex.: San Antonio Current Ltd. Partnership; Euclid Media Group, →OCLC, archived from the original on 26 May 2022:
- You can walk into most "authentic" or "interior" Mexican restaurants in Texas today and order conchita pibil—steamed pork (which, in southern Mexico, is cooked underground in banana leaves) with spiced sauce in a tortilla.2009, Marvin C. Bendele, “Barbacoa? The Curious Case of a Word”, in Elizabeth S. D. Engelhardt et al., Republic of Barbecue: Stories beyond the Brisket, Austin, Tex.: University of Texas Press, →ISBN, page 89, column 1:
- El Alma has definitely earned a regular spot in my Interior Mexican restaurant rotation; I suggest you add it to yours.2011 November 4, Virginia B. Wood, “Restaurant Review: El Chile collaborates with a well-seasoned chef”, in The Austin Chronicle, Austin, Tex.: Austin Chronicle Corp., →ISSN, →OCLC, archived from the original on 05 Feb 2023:
- It wasn't until the 1980s, however, that an earnest movement to serve what some called "interior Mexican" food emerged—in other words, Mexican food that hadn't yet penetrated the American market.2012, Gustavo Arellano, “When Did Mexicans Start Making Food for Mexicans?”, in Taco USA: How Mexican Food Conquered America, New York, N.Y.; London: Scribner, →ISBN, page 163: