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.
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.
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.
Native Texans are a proud lot, but they would be the first to admit that the state has long been shaped by newcomers. In fact, the story of Texas is the story of migration. The Plains Indians poured in to follow the buffalo. Cabeza de Vaca, who washed ashore on Galveston Island in 1528, was in pursuit of land. The Spanish later rode north from what is now Mexico, and the Anglos headed west from the United States. Sam Houston showed up after he beat a congressman in Washington, D.C., with a cane; George H. W.
Is Tex-Mex a fading cuisine? It sure seems that way in Houston, where it’s getting harder and harder to find the authentic stuff with each passing year. Indeed, judging by the most recent lists of Houston’s top Tex-Mex restaurants, I would say that people have even forgotten what true Tex-Mex is.
Patricia Sharpe elucidated the Platonic Tex-Mex Restaurant Ideal at length here, but in the interest of brevity, I will quote a few participants in a recent online symposium I hosted (read: a Facebook chat) on the subject along with some of my own thoughts and favorite definitions.
Dave Hickey, the Macarthur “genius grant” art critic and Fort Worth native, expressed it about as succinctly as it can be done when he called it “the absence of f—ing vegetables.”
In the hierarchy of cocktails, the humble highball does not rank highly. Such minimalist constructions don’t even warrant menu space at many modern bars, having lost real estate to their more complex mixological counterparts. But though they may not be glamorous, these spirited concoctions are the first that bartenders learn how to make and usually the first to pass the lips of novice drinkers.
Get there early,” warned my friend Pam. “We had to wait for an hour!” So three companions and I arrived promptly at six o’clock on a Saturday. “The wait could be an hour,” said the host, looking harried as more and more people jammed themselves into the small waiting area. The weather in Austin was cold and wet, and the crowd was in no mood to linger outside, even in the pools of warmth provided by heat lamps.
Bacteria found on a single production line in Blue Bell’s Brenham creamery has been linked to five illnesses, resulting in three deaths, that have occurred over the past year in a Kansas hospital. As a result, Blue Bell issued the first recall in the company’s 108-year history on Saturday.
The bacteria that was found on the production line in Brenham is called Listeria monocytogene, which is usually transmitted through contaminated food, especially dairy products. The illness it causes is called listeriosis, which developed in the five patients. The Blue Bell outbreak is the first one of 2015.
The five reported cases of listeriosis all occurred in a single hospital, Via Christi, in Wichita, Kansas, and all of the infected patients were older adults, a group at higher risk of severe listeriosis complications. Each of the affected patients was already in the hospital for unrelated issues, and symptoms of the bacterial infection started developing between January 2014 and January 2015, according to a report by the Centers for Disease Control.
Last October, as Leila Melendez navigated her way through El Paso International Airport, she stopped and noted how heavy her suitcase was and began to laugh. She laughed because inside her luggage, alongside toiletries and changes of clothes, were items that would have baffled anyone who wasn’t from El Paso: twenty pounds of chorizo, asadero cheese, and tortillas from Barron’s Superette, in El Paso’s Mission Valley neighborhood.