[BunnySlippers]

I agree it’s a big difference.

But you probably not find as many Mexican restaurants as in LA. We have Mexican restaurants that do Oaxaca style, Poblano style, coastal style with fish tacos, Mexico City style, Barbacoa style and just the generic Mexican with tacos, tamales, soups, meats, etcetera. Those are NOT Tex-Mex. And they are wildly popular.

Texas may have them, I don’t know to what extent they depart from Tex Mex ... we do. And masa is Mexican by nature for tacos, tamales hopes, et al.

[Liz]

Here's how the Brits make Mexican...and its delicious.Can use gluten free soft corn tortillas.
Toasted thin crisps, gooey middle--done in an instant. Vary fillings as you wish.

QUESADILLA / NIGELLA EXPRESS COOKBOOK
METHOD Layer on soft corn tortilla covering allover w/ thin-slice cured ham. On 1/2, sprinkle pickled
jalapeno slices, grated cheddar, fine-chp scallion. Scatter w/ coriander leaves. Carefully fold plain half
over cheese. Lift carefully; brush each side with ol/oil; grill on hot ridged griddle min per side. Liftoff
w/ wide spatula, plate; cut 3 triangles. SERVE w/ salsa.