A Glossary of America’s Regional Mexican Dishes and Where to Find Them | Eater
"A Fort Worth restaurant that put a distinct Tex‑Mex spin on arroz con pollo—grilled chicken breast and rice smothered in a cheese sauce—placing the dish on its menu as early as the 1930s; the preparation faded during the fajitas wave but later spread across the South and Midwest, largely via restaurants run by immigrants from San José de la Paz, Jalisco, who now operate hundreds of outlets in the region." - Gustavo Arellano
