With so many Mexican and Tex-Mex restaurants in the Tomball-Magnolia area, it might be difficult to identify the difference between authentic Mexican and Texas flavors. Community Impact Newspaper has complied a guide of flavors and cooking styles from south of the border. Al Pastor Pork is marinated in chiles, spices and pineapple and slowly cooked on a vertical rotisserie. The style of cooking was developed in central Mexico and derived from the Lebanese dish, shawarma. Barbacoa Similar to cooking barbecue-style, barbacoa is made by slow-roasting meat—traditionally whole sheep—in an underground pit covered with leaves. The dish is common in many parts of Mexico and the Caribbean. Carnitas A term whose literal translation is “little meats,” carnitas is made by slowly simmering pork in oil or lard until it is tender. The dish originated in western Mexico. Chorizo Pork is ground and mixed with spices before stuffed inside a sausage casing. When prepared, the meat resembles ground beef and is popular as a breakfast meat and taco filling. Many cultures have their own version of chorizo, with different styles of preparation.   Capirotada   The traditional type of bread pudding is made with toasted bread, syrup, cinnamon, nuts and fresh or dried fruits. Capirotada is traditionally eaten on Good Friday. Flan   Made with evaporated milk and sweetened condensed milk, flan is a dense custard topped with caramel sauce. The dessert originated in Rome but has since become a traditional dessert in Mexican and Tex-Mex cuisines. Sopapillas Similar to a doughnut, sopapillas are made from dough cut into triangles and then fried, causing them to puff up and create a hollow center. Sopapillas can then be stuffed with meats or cheese, but in the U.S. they are often topped and served with powdered sugar and honey. Tres Leches Cake Meaning “three milks cake,” tres leches cake is made by soaking a butter or sponge cake in three types of milk—sweetened condensed milk, evaporated milk and heavy cream.