The Stand Up Desk
December 20, 2022
Once Upon a Time, “Southwestern Cuisine” Was a Movement
A writer remembers how a chance conversation at a food festival led to her classic 2014 oral history on Southwestern cuisine.
Southwestern Cuisine
Eat My Words
August 15, 2014
You Can Take the Chef Out of Texas . . .
Amy Ferguson, who has lived in Hawaii for decades now but was instrumental in the development of the Southwestern cuisine culinary movement, talks about reading "Larousse Gastronomique" as a kid, encountering celebrity at a young age, and that time Julia Child kindly told her "you don't know anything."
Food & Drink
July 24, 2014
A Menu By Three Great Southwestern Cuisine Chefs
Including Robert Del Grande, Stephan Pyles, and Jeff Blank.
Food & Drink
July 15, 2014
And They Said, “Let There Be Cilantro”
Thirty years ago, Texans who equated fine dining with chicken cordon bleu and trout meunière suddenly found themselves eating barbecued Gulf shrimp and goat cheese quesadillas. An oral history of the Southwestern cuisine revolution.
Recipes
January 20, 2013
Dean Fearing, Mansion on Turtle Creek, Dallas
“People are fascinated with intricate, exotic preparations, but they love comfort food. What we’re doing is giving homey, Texas food a kick and serving it in our Mansion style.”
Food & Drink
January 20, 2013
On the Rise
Up-and-coming Southwestern chefs.
Dining Guide
January 20, 2013
Southwestern Ho!
A guide to hot spots in Texas and around the country.
Recipes
January 20, 2013
Robert Del Grande, Cafe Annie, Houston
“In the past few years I have tried to simplify what we do and not trump it up too much. I’ve never strained the sauces—I leave bits of chile in there to give a more rustic look.”
Recipes
January 20, 2013
Stephan Pyles, Star Canyon, Dallas
“When people ask what we served in my family’s cafe, I say ‘tacos, enchiladas, and tamales.’ When they ask what I serve today, I say ‘tacos, enchiladas, and tamales.’ ”
Food & Drink
February 1, 1996
Texas Food Conquers the World!
How to cook up a culinary craze: Mix talented chefs, native ingredients, classical techniques, and good publicity. Name result “Southwestern.” Let spread across globe.
Food & Drink
June 30, 1993
Chuck Wagon Redux
The latest culinary crazy, Cowboy Cuisine has put a new spin on traditional Texas cooking.
Food & Drink
August 31, 1985
What’s the Big Deal About Grills?
Hot, hot, hot! Here’s why grills have become the trendiest of the trendy restaurants in Texas.