As anyone who lives in Dallas or Fort Worth knows, these two cities have distinctly different personalities. But they’re always lumped together, whether it be people referring to the area as DFW or—to the chagrin of some—calling the whole sprawl the Metroplex.
Searching for the best food the state has to offer, plus authentic Texas recipes and restaurant reviews for Houston, Dallas, Austin, Fort Worth, San Antonio, El Paso, and everywhere in between.
Texas-based Pinot Noir and Chardonnay fans looking for a safe-bet in their pursuit of quality wines from California should consider an upcoming Houston wine tasting event on Monday, March 30 from non-profit organization In Pursuit of Balance (IPOB).
Chefs from Austin and Houston are among six finalists for a regional chef award from the Jame
This week the total list of medal winners from the TEXSOM International Wine Awards (TIWA) was released, and 23 Texas wines took home gold prizes. This is a notable accomplishment as the TIWA (formerly The Dallas Morning News and TEXSOM Wine Competition), now in its thirty-first year, is one of the largest, most-respected wine competitions in the world.
Beer: Time was, when a Texan had a hankering for a cold beer, he would pop a top on a frosty Lone Star, Pearl, or Shiner. Nowadays, thanks to a thriving craft-brew industry, the possibilities are limitless. May the Texanist suggest a refreshing Hans’ Pils by Real Ale Brewing Company, out of Blanco?
It’s not entirely clear where grapefruit originated, but one thing is certain: Ruby Reds are native Texans. Back before the Roosevelt administration (the first one), all grapefruit was of a paler persuasion. But because these golden spheres of goodness don’t cross-pollinate, mutant offspring eventually appeared and really hit the sweet spot. The red variety—born of a mutation found on a pink-grapefruit tree in McAllen in 1929—has a skin like an Amarillo sunset.
No doubt you have cattle where you come from, but the Lone Star State has many, many more. “In this great staple article of food supply,” wrote newspaperman George H. Sweet in 1871, “Texas has a mine of wealth far more extensive than the gold diggings of California.” Eleven million cows make a lot of steaks, and the ribeye is king, a gorgeous hunk of crimson-colored meat shot through with pearly fat.
a. Classic Mexican: Close to what you would find in Mexico, these tacos—sometimes called street tacos—are usually made with one or two thin corn tortillas. Traditional fillings include pollo (chicken), barbacoa (beef cheek), lengua (beef tongue), and al pastor (pork and pineapple).
b. Modern American: Offered on either corn or flour tortillas, new-style tacos might include roasted corn, Monterey Jack cheese, fried plantains, New Mexico green chiles, or sour cream.