Tex-Mex food started on the hot stoves of the people who lived in the new region of Texas. But San Antonio, known as the capital of Tex-Mex food, has helped in many ways to achieve the success of what today we associate with Tex-Mex food. When back in 1880 a group of women known as the “chili queens” started to sell bowls of chilli con carne in a pop-up shop on the main square of San Antonio, the women’s reputation started to spread all over the country. Not far from Sant Antonio lived a German man called Willie Gebhardt, whose favourite dish was chili con carne, but as chilli peppers were a seasonal product he had to come up with an alternative. That’s when he came up with what we know as “Eagle Chili Powder”, a dry chili mix to make chilli con carne at any time of the year, a product that he started to commercialize and ended up having a lot of success. Further, one of the Tex-Mex signature dishes was born in a restaurant in San Antonio, the “Combo Plate” by Otis Farnsworth, who came up with the idea of adding rice and beans to the starters along with sour cream and guacamole dips calling it “The Regular”.