I am an unabashed consumer of “Tex-Mex” cuisine who became aware of its nuances when I moved to California, walked into a “Mexican” restaurant, and was presented with a platter that featured pickles instead of the jalapenos I expected. (It went downhill from there as I discovered my favorite dishes contained shredded instead of ground beef – and don’t even get me started on the chili!)
So I thought it only appropriate that I look ar the most controversial “Tex-Mex” (largely Anglo) dish of them all: King Ranch Casserole.
I was raised in Kingsville – the home of the legendary King Ranch – and was often served this dish as I grew up. I came to expect it at South Texas church potlucks – but had to move halfway across the state to find out it was as steeped in controversy as it was smothered in melted cheese.
(Update: Several of my friends who also grew up around the King Ranch reminded me that the dish is also often locally called “King Ranch Chicken” – even when it is cooked with other proteins like turkey).