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    Tex Mex restaurants first surfaced ouside the southwest region in cities with large Mexican populations. Diana Kennedy, noted Mexican culinary expert, is credited for elevating this common food to trendy fare. But it is foreign in that its inspiration came from an alien cuisine; that it has never merged into the mainstream of American cooking and remains alive almost solely in the region where it originated..." ---Eating in America, Waverly Root & Richard de Rochemont [William Morrow: New York] 1976 (p. A combination of the words "Texan" and "Mexican," first printed in 1945, that refers to an adaptation of Mexican dishes by Texas cooks.