Mia Migneco

Dr. Tolan

MGT- 5130-X1

9 February 2025

Experimental Exercise 1

For this experiment, I went to a locally family-owned and loved Tex-Mex restaurant in Rock

Hill called El Sombrero. They offer a wide selection of authentic Mexican cuisine with a Texan

twist. The restaurant was decorated with sombreros, saddles, and a painted Texas-inspired mural

that included cowboys, cattle, and cactus. I believe their decor is not only for their theme but also

aids in immersifying their customers into their culture bringing the full experience to life when

tasting their cuisine

Right away upon arrival we were greeted with a smile by the hostess and asked how many

were in our party, and sat relatively quickly granted we went before the dinner rush. The

ambiance of the restaurant was fitting with the Tex-Mex theme and atmosphere. I appreciated

how the restaurant was decorated in a tasteful manner that respected and reflected the Mexican

and Texan cultures quite well in my opinion. It reflects a more modern style while still

representing Tex-Mex in a fun and unique way. Some of the staff is a part of the owner's family

which is lovely to see, but everyone I interacted with was very friendly and polite. They have a

wide selection of menu options but the Cowboy Nachos, Fish Tacos, and signature Margaritas
came highly recommended. All of these were excellent and overall I could see why it is a

popular spot in my area.

I noticed that mainly family or gatherings of friends were the typical diners expected and it’s

a very relaxed and casual atmosphere. The dining etiquette is always something that is make or

break for me when dining out, but the server looked to engage in conversation with myself and

my friend, offered us suggestions, and checked in on us without it feeling overbearing. It felt like

the employees there were trained to make genuine connections with people within the

community. They also mentioned when they would have live music and events next at the

restaurant which was intriguing.

Tex-Mex is considered a comfort food by many from chimichangas to quesadillas; the fun

twist on the traditional Mexican cuisine offers something for everyone to enjoy. In her article,

“Tracing the History of Tex-Mex” author Sarah Pruitt dives deep into the history behind this

beloved cuisine and the cultural impact and influence behind it. The term TexMex originated as

an abbreviation for the Texas and Mexican Railroad chartered in 1875, however by the 1920s

many locals were using this term to describe Texans of Mexican descent or roots. Through

Pruitt's research, she found that Tex-Mex cuisine was adapted from Tejano home cooking and

became popularized in San Antonio in the 1880s through a group of women known as the “Chili

Queens”(Pruitt 2015). A very popular Tex-Mex staple, Nachos was developed in 1943 “As the

story goes, in 1943 a group of military wives from Eagle Pass in Texas made a short trip over the

Rio Grande into Piedras Negras, located in the Mexican state of Coahuila when they stopped for

a cocktail-hour snack at the Victory Club restaurant (or the old El Moderno, depending on your

source), they were greeted by a maître d’ named Ignacio Anaya, known to his friends as Nacho

[…]As no one was in the kitchen yet, Anaya concocted an impromptu plate of sliced fried corn
tortillas topped with melted cheese and jalapeño strips on top (Pruitt 2015). Though the spike in

popularity in Tex-Mex food didn’t rise until 1972 Pruitt credits this to the publishing of a popular

recipe book and states that “ the English-born author made a clear distinction between

“authentic” Mexican food served in Mexico and the stuff served north of the border. Having

spent decades studying and transcribing the recipes and cooking techniques of her beloved

Mexico, Kennedy had no use for the “mixed plates” served in Mexican restaurants north of the

border” (Pruitt 2015). Connecting what author Sarah Pruitt researched about Tex-Mex and the

history of its cuisine it’s interesting to reflect on my experience at El Sombrero. While some

restaurants market themselves as a Mexican restaurant while also offering Tex-Mex cuisine El

Sombrero advertises themselves proudly as a Tex-Mex restaurant. By using the term Tex-Mex it

embraces the roots of the cuisine's history.

Through analyzing the behavior of employees through the lens of Hofstede’s cultural

dimensions, two specific elements stood out Power Distance and Individualism vs. Collectivism.

Power Distance refers to the extent to which members of a society expect power to be distributed

unequally and accept that it is. In a high Power Distance culture, employees are more likely to

accept hierarchical order and defer to authority without question. This was observed in the

behaviors of the employees as there was a clear hierarchy in place at the restaurant. There was a

manager giving directions and guidance to both the hostess and the servers which showed a clear

distinction between their roles.

In contrast, in a low Power Distance culture, employees might feel more comfortable

expressing their opinions, questioning authority, and participating in decision-making processes.

For example, an organization with low Power Distance might have open-door policies where

employees freely communicate with senior management, and there is a more egalitarian
approach to leadership. Now I didn’t get to overhear any conversation between the manager and

their employees but the conversations seemed pleasant and open based on their body language.

Overall I believe that El Sombrero although operating under a clear hierarchy is likely leaning

more towards a low Power Distance culture.

Individualism vs. Collectivism measures the degree to which people in a society are

integrated into groups. In individualistic cultures, employees tend to prioritize personal goals

over group goals, value independence and are motivated by personal achievement and

recognition. This can be seen in behaviors such as employees taking initiative, seeking personal

development opportunities, and being motivated by individual rewards and recognition. On the

other hand, in collectivist cultures, employees prioritize group harmony, loyalty, and collective

well-being. This is reflected in behaviors such as strong team orientation, emphasis on group

achievements, and a preference for working collaboratively rather than competitively. Through

my observation and conversation with our server, it was clear that the servers, although weren’t

pooling their tips together, were still aiding each other with their tables, bussing, or drink running

whenever someone needed a hand. It was clear their work environment fosters a culture that

highlights the importance of teamwork and support. Through this observation, it was clear that El

Sombrero fosters more of a collectivist culture.

Based on the behaviors of the employees from El Sombrero one could conclude the type of

context that this culture is from the perspective of Edward Hall's high-context and low-context

communication theory. In high-context cultures, communication relies heavily on implicit

messages, non-verbal cues, and the context surrounding the communication. Relationships and

trust are paramount, and much of the information is understood without being explicitly stated.

In his article “Unlocking Hall’s Cultural Dimensions: The Secret to Opportunity Abroad” author
Andreas Kyprianou dives into the depths of Hall’s cultural dimension. Kyprianou analyzes

high-context cultures and states that “In these societies, body language and metaphor matter a

lot, reading between the lines is expected, and responsibility is placed on the receiver to correctly

interpret what is being said. To add to the difficulty of participating in these conversations for

outsiders, people from high-context cultures tend to keep their true feelings to themselves”

(Kyprianou 2024).

Conversely, in low-context cultures, communication is more explicit, and direct, and relies on

clear, unambiguous language. Rules and expectations are clearly defined, and there is less

reliance on non-verbal communication. If employees demonstrate behaviors such as preferring

written instructions, valuing transparency, and expecting straightforward communication, it

suggests that they are part of a low-context culture. Kyprianou explains low-context cultures as

“people from these societies try to avoid uncertainty when communicating–what is being said or

requested is expressed clearly and directly. Moreover, misunderstandings are usually attributed to

a failure on the part of the speaker. Finally, low-context communicators rely on honest reactions

and straightforward responses as part of the communication process” (Kyprianou 2024). Overall

after experience and observing the behaviors of the employees at the restaurants, I believe that

the employees operate with mainly a low-context culture. This was observed through the server

going over our order with us multiple times to ensure accuracy, the server also took notes of our

order to have as well. It is clear they operate with clear expectations and follow procedures to

ensure accuracy and a standardized experience for guests.

Geringer, Michael. “Module 3.” International Business, McGraw-Hill Higher Education, New

York, NY, 2020, pp. 64–81.

Kyprianou, Andreas. “Unlocking Hall’s Cultural Dimensions: The Secret to Opportunity Abroad

- Preply Business.” Language Learning with Preply Blog, 6 Nov. 2024,

preply.com/en/blog/b2b-hall-cultural-dimensions/.

Pruitt, Sarah. “Tracing the History of Tex-Mex.” History.Com, A&E Television Networks, 2015,

www.history.com/news/tracing-the-history-of-tex-mex.