Tex-Mex is a cuisine that began to take shape in the mid-1900s, when large numbers of Mexican immigrants started arriving in Texas. This amalgam of Northern Mexican peasant food with Texas farm and cowboy fare was incredibly popular, and it still is – these days restaurants serving Tex-Mex-style dishes are everywhere, and it’s hard to find a person who doesn’t love Tex-Mex food.
Frontera is Spanish for “border,” which is of course exactly what Tex-Mex food is all about: a perfect combination of styles from both sides of the border. Beef, tomatoes, beans and corn are the staples of Tex-Mex cooking, but the essential flavours are all in the spices. This blend relies on New Mexico chiles, paprika, cumin, onion and garlic for its flavour base, then takes it up with cilantro, Mexican oregano, jalapeño chiles and lime juice powder. This blend is perfect for general Tex-Mex use on barbequed chicken, in rice, in beef and bean dishes – that kind of thing.