It's not fiery, as it was originally created by Anglos, but it does have flavor.And there's no meat in chili gravy—it's just fat, flour, chicken broth and spices.Im Sure that this Cool Customize Facebook Like Box With CSS widget attracts your facebook fans increase the count of Likes. That's right, even though most of the restaurants you see all over Texas say that they're Mexican, they're not. When Diana Kennedy bellyached that the food Texans were cooking was an abomination of her beloved la cocina Mexicana, Texans replied, "You're right. " As much respect I have for Kennedy's work, she was rather draconian in her assessment on what was happening north of the border.The female mind, it's a mystery, impossible to hound.

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Many traditional Mexican ingredients, such as epazote, huitlacoche, prickly pear, jicama and yes, even cilantro were absent on your classic Tex-Mex menu—which was a brown feast of tamales, tacos, enchiladas and queso, sandwiched between mountains of rice and beans. And no, I'm not talking about radish, rajas and queso anejo enchiladas. (And if you don't have Walsh's definitive tome on the subject, , buy it now—it's a must-have for all homesick Texans or fans of Texan cooking.) Chili gravy is a mash-up between flour-based gravy and Mexican chile sauce.

But today, many restaurants are going beyond the basics and including more of these authentic Mexican flavors. I'm talking about a plate of rolled corn tortillas stuffed with orange, oozing cheese, floating in puddles of brown-chili gravy. It’s a smooth and silky substance, redolent with earthy cumin, smoky chiles and pungent garlic.

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