Collections Search Results
Your search found 8 records from all Smithsonian Institution collections.
Page 1 of 1
-
- Location
- Currently not on view
- maker
- Schneider and Trenkamp Company
- ID Number
- 1992.0159.03
- catalog number
- 1992.0159.03
- accession number
- 1992.0159
-
- Description
- In the 1980s Tex-Mex themed restaurants expanded in the U.S. To cater to customers, restaurateurs created themed menus and drinks. Promotional materials helped popularize the frozen margarita, making it even more common in the U.S. than traditional cocktails like the martini.
- After migrating with her family from Mexico to Texas in the 1890s, Adelaida Cuellar began selling her handmade tamales at her county fair. In 1928, she opened a neighborhood restaurant, which her family expanded in the 1950s into the El Chico Tex-Mex restaurant chain. From the 1960s to the ‘80s, El Chico was also one of many companies marketing its own brands of canned and frozen foods to be distributed through grocery stores. By the 1990s, the Cuellars owned more than 100 El Chico restaurants.
- The Cuellars were among the early entrepreneurs who helped transform Tex-Mex food into the most popular and widespread form of Mexican American cuisine. Hundreds of Tex-Mex-style restaurants opened across the United States, competing with other regional variations such as Cal-Mex, Sonoran Mex, and New Mex–Mex. Tex-Mex imitators thrived in small restaurants and fast-food chain outlets such as Taco Bell. Central American restaurants also added familiar Tex-Mex dishes and drinks to their menus.
- ID Number
- 2011.0157.04
- catalog number
- 2011.0157.04
- accession number
- 2011.0157
-
- Location
- Currently not on view
- Date made
- 1930
- publisher
- Commercial Milling Company
- maker
- Commercial Milling Company
- ID Number
- 1992.0159.04
- catalog number
- 1992.0159.04
- accession number
- 1992.0159
-
- Description
- In the 1980s Tex-Mex themed restaurants expanded in the U.S. To cater to customers, restaurateurs created themed menus and drinks. Promotional materials helped popularize the frozen margarita, making it even more common in the U.S. than traditional cocktails like the martini.
- After migrating with her family from Mexico to Texas in the 1890s, Adelaida Cuellar began selling her handmade tamales at her county fair. In 1928, she opened a neighborhood restaurant, which her family expanded in the 1950s into the El Chico Tex-Mex restaurant chain. From the 1960s to the ‘80s, El Chico was also one of many companies marketing its own brands of canned and frozen foods to be distributed through grocery stores. By the 1990s, the Cuellars owned more than 100 El Chico restaurants.
- The Cuellars were among the early entrepreneurs who helped transform Tex-Mex food into the most popular and widespread form of Mexican American cuisine. Hundreds of Tex-Mex-style restaurants opened across the United States, competing with other regional variations such as Cal-Mex, Sonoran Mex, and New Mex–Mex. Tex-Mex imitators thrived in small restaurants and fast-food chain outlets such as Taco Bell. Central American restaurants also added familiar Tex-Mex dishes and drinks to their menus.
- ID Number
- 2011.0157.03
- catalog number
- 2011.0157.03
- accession number
- 2011.0157
-
- Location
- Currently not on view
- Date made
- 1916
- publisher
- B. Heller and Co.
- maker
- Heller and Company, B.
- B. Heller and Co.
- ID Number
- 1992.0159.02
- catalog number
- 1992.0159.02
- accession number
- 1992.0159
-
- Location
- Currently not on view
- Date made
- 1932
- publisher
- Airy Fairy Foods, Inc.
- ID Number
- 1992.0159.01
- accession number
- 1992.0159
- catalog number
- 1992.0159.01
-
- Description
- Since the 1950s, demand has soared in the United States for cookbooks featuring diverse ethnic cuisines. Reflecting a heightened interest in foods and flavors from various cultures, the explosion of ethnic cookbooks—and ethnic restaurants and markets—serves to educate the general public while often bolstering cultural pride among members of ethnic communities. Cookbooks not only provide instructions on how to prepare regional specialties, they often contain historical and cultural information about peoples and places.
- During the 1960s, El Chico restaurants were developing into one of the largest Mexican dinner house chains in the United States. Following the lead of many chain restaurants of the time, El Chico was among the first Tex- Mex places to offer franchises. The chain also created and marketed its own line of packaged foods and cookbooks.
- Location
- Currently not on view
- date made
- 1977
- ID Number
- 2011.0158.04
- catalog number
- 2011.0158.04
- accession number
- 2011.0158
-
- ID Number
- 2011.0388
