I love the smokiness of Texan style food, and since I first started cooking for myself it has been a regular occurance on the family menu. Its spicy but not the "nose-running, tear inducing, I cant feel my tongue" of Asian food, or the searing belly hotness of true mexican cuisine. There is a spice mix I use for fajitas, enchiladas, and rubs for meat. It has 1 teaspoon each of Cayenne pepper, crushed garlic, crushed onion, smoked paprika, cajun style mustard and tomato paste. A good glug of olive oil and stir it all together.
Rub this on meat before grilling or frying, add to a tin of chopped tomatoes for enchiladas or stir on to the fajits mix while cooking.
Another thing I do with it is stir it through rice, chicken and veg for what we refer to as "Texan Rice"...
Y'all try it now, y'hear!