Mexican Salad with Crispy Tortilla Strips

History & Origin

The Tex-Mex salad with crispy tortilla strips is a dish that perfectly embodies the philosophy of border cuisine: taking the best elements from two traditions and fusing them into something new and delicious. Its history begins in Tex-Mex restaurants in Texas during the 1950s and 1960s, when cooks started serving salads inside a whole fried tortilla bowl - the so-called "taco salad" - which became an icon of south-western American gastronomy. The modern version without the tortilla bowl, but with crispy strips of fried corn tortilla, is lighter and more balanced. Romaine lettuce provides freshness and texture, while the classic Tex-Mex ingredients - black beans, sweetcorn, avocado, Cheddar cheese - add substance and colour. The chicken is seasoned in the Texan style with cumin, garlic, oregano and chilli powder, then griddled to achieve that characteristic smoky flavour. The dressing of lime vinaigrette with coriander and a hint of cumin brings all the elements together with a vibrant acidity. This salad became enormously popular in the 1980s and 1990s as a healthier alternative to burritos and fried tacos, and today appears on menus from Houston to London. It is a dish that proves Tex-Mex food, far from being mere fast food, can be fresh, nutritious and sophisticated when made with quality ingredients.