April 2011

Features

Tusk!

Mar 31, 2011 By Stephen Harrigan

For as long as I can remember, I've been fascinated by mammoths, those giant, prehistoric creatures that once roamed Texas. So I decided to go looking for them.

Mama Grande’s Rice

Jan 21, 2013 By Sylvia Csares

My grandmother, or Mama Grande, lived in Donna, between Brownsville and McAllen, and we’d often go see her on Sundays. We’d take Highway 281, a two-lane road that runs parallel to the Rio Grande and that Dad called el camino militar. I remember sitting in the backseat of his ’57…

A Big Splash

Jan 21, 2013 By Patricia Sharpe

The biggest blue catfish ever caught in Texas—121.5 pounds—was hauled flipping and flopping out of Lake Texoma on January 16, 2004, by Howe resident Cody Mullennix. Contrary to iron-clad tradition, Mullennix did not eat the critter, stuff it, or hang its head on a rural fence post. He donated it,…

How Not to Cook Like a Texan

Jan 21, 2013 By John Spong

I’m still shocked by the number of people who suggested I didn’t know what I was doing. The first such skeptic just happened to be the Texanist, my housemate that winter of 1995, who was then known to the greater world simply as Dave. When I informed him of my…

Tools of the Trade

Jan 21, 2013 By Texas Monthly

Cooking like a Texan requires its own special gear, whether it’s a woodpile for the smoker, a skillet your granny used, or a well-worn wooden spoon (maybe even the one your momma spanked your hiney with as a kid). Tortilla PressOne simple push = one fresh corn tortilla! Lime…

Migas

Jan 21, 2013 By June Naylor

The Dish Once the migas habit takes hold, once you realize you’re held hostage by thoughts of softly scrambled eggs mingled with crisp tortilla strips and onion, tomato, jalapeño, and cheese, you find that neither the blueberry pancakes nor the eggs Benedict you once loved so dearly can touch…

Fried Chicken

Jan 21, 2013 By June Naylor

The Dish You can identify the smell with your eyes closed: The salty, intoxicating aroma of fried chicken can be mistaken for nothing else. And if you grew up in Texas a generation or more ago, you know the sound, because Sunday dawned with the certainty that around eleven…

Chili

Jan 21, 2013 By Katharyn Rodemann

The Dish To stare into the glossy depths of a Texas bowl of red, with its heady currents of beef and blessed absence of beans, is to understand a truth about chili: It demands passion. In the history of our state, no other native dish has sparked such shameless…

Grilled Ribeye

Jan 21, 2013 By June Naylor

The Dish Cutting into a deftly seared, pepper-crusted ribeye to reveal its ruby interior brings a quiver to your hand, perhaps a catch in your throat: You want the moment to last, but you can’t endure the suspense. There’s nothing like that first bite, that tandem brush of satiny…

Cheese Enchiladas

Jan 21, 2013 By Katharyn Rodemann

The Dish They are, simply put, an addiction. First, there’s the frequency with which we consume them, which, if we’re honest, is at least weekly. Then there’s their powerful nostalgia—of long Saturdays cooking with your welita, of Sunday lunches out with family, of Christmas Eve dinners. And finally there’s…

The Last Blast

Jan 21, 2013 By Al Reinert

Few things are as majestic as the launch of the space shuttle. But after nearly thirty years, NASA is sending up its final orbiters. Here's the view from up close.

The Lost Boys

Jan 21, 2013 By Skip Hollandsworth

It was the most shocking crime of its day, 27 boys from the same part of town kidnapped, tortured, and killed by an affable neighbor named Dean Corll. Forty years later, it remains one of the least understood—or talked about—chapters in Houston's history.

Web

An Excerpt From Trillin on Texas

Mar 31, 2011 By calvintrillin

Introduction Yes, I do have a Texas connection, but, as we’d say in the Midwest, where I grew up, not so’s you’d know it. I come from an immigrant family. Although my father sounded like Harry Truman and freely used phrases like “Haven’t had so much fun since the hogs…

An Excerpt From Devil Red

Mar 31, 2011 By Joe R. Lansdale

Chapter 1 We were parked at the curb in Leonard’s car, sitting near a busted-out streetlight. We were looking at a house about a block up. It was a dark house on a dark street next to another dark house, and beyond that was an abandoned baseball field grown up…

Reporter

How to Square Dance

Mar 31, 2011 By Andrea Valdez

The event The square-dance social may seem like an antiquated notion, but dozens of clubs in Texas still preserve this pastime. “Square dancing persists because people enjoy the fellowship, the wholesome entertainment, and the exercise,” says Wayne Morvent, who’s been a caller for more than fifty years and currently works…

Tracie Ferguson, Booking Agent

Jan 20, 2013 By Texas Monthly

Ferguson, who grew up in San Antonio, has been booking bands for almost thirty years. Since 2000, she has worked exclusively for Gruene Hall, near New Braunfels, the oldest continuously running dance hall in Texas. In college my friend Denice Franke hooked up with three guys and formed the Beacon…

Columns

My E-piphany

Mar 31, 2011 By Kinky Friedman

If Tahitian sailors could find Hawaii using only their testicles, I ought to be able to survive the modern world without a computer. But, hell, it looks like I can't.

Dead Line

Jan 21, 2013 By John Burnett

As the Mexican drug cartels have waged war along the border, they have also developed a disciplined approach to managing the press.

Miscellany

Holy Frijole

Mar 31, 2011 By Jake Silverstein

The first person I think of when it comes to cooking like a Texan is Enrique Madrid. You probably have someone you think of, your father, perhaps, or your grandmother. I think of Enrique, a historian, archaeologist, cook, defender of the borderlands, author, and lecturer whose family has been living…

Roar of the Crowd

Mar 31, 2011 By Texas Monthly

Power of Attorneys Concerning your February cover story [“Power Company,” 2011], in which you discuss Texans for Lawsuit Reform, I have three comments: First, Dick Weekley is the primary founder and moving force of TLR. I am proud to have been at Dick’s side at the beginning and throughout TLR’s…