Journalist and News Anchor
A platter of barbecue beef ribs and sausage, sweet baked beans, cheese grits, a small bowl of beanless two-alarm chili, jalapeño cornbread, huge buttermilk biscuits, a small cup of chile con queso, and scads of original Fritos. No dessert or coffee.
Jazz Pianist and Composer
One cup of my sister-in-law’s seafood gumbo, three fried chicken wings made by my mother, two slices of brisket cooked by my mother’s mother, two large ribs cooked by my father (with his barbecue sauce), some of my grandfather’s dirty rice, a side of mac and cheese (a vegetable for us Texans), and two Shipley glazed doughnuts.
My mom’s fried chicken. It always reminds me of home.
My wife’s fried chicken with mashed potatoes, black-eyed peas, and a green salad with tomatoes, lettuce, onion, and Miracle Whip. Bing cherry congealed salad with cream-cheese-and-pecan topping for dessert.
A chicken-fried steak from the Broken Spoke, in Austin.
Chairman and CEO of H. E. Butt Grocery Company
Pinto beans, rice, corn tortillas, pico de gallo, and H-E-B Creamy Creations vanilla ice cream. All purchased at H-E-B, of course.
Former U.S. Ambassador and Global Vice Chair of Burson-Marsteller
My own Austin enchilada combo: one cheese enchilada with mole sauce from Las Palomas, one cheese enchilada with green sauce from Matt’s El Rancho, and one cheese enchilada with spicy ranchero from Maudie’s, plus charro beans and lots of chips and salsa. Don’t tell my doctor.