June 1993 Issue

Features

Feature

Postage Due

Who cares if Elvis was king? It’s time for stamps honoring Lyndon, Janis, and other Texas royalty.

Feature

You Lose!

Scratch the surface of the Texas Lottery and you’ll find political opportunism, a cynical marketing campaign, and endless hype.

Feature

Green Highways

If you want to see the real Texas, take a little extra time, turn off the interstates, and ride these alternate routes.

Feature

One Last Shot

Decades after his family controlled Galveston’s liquor and gambling, 89-year-old Vic Maceo is clinging to his gangster past—and to his pistol.

Feature

The Enemy Within

A blundered raid and a botched finale don’t change an essential fact about the Mount Carmel standoff: David Koresh is to blame.

Web

Recipe

Mango-Jicama Salsa

1/2 cup shredded jicama 1/2 cup chopped mango 2 tablespoons lime juice 2 tablespoons fresh-squeezed orange juice 2 tablespoons chopped cilantro 1 jalapeño, seeded and finely chopped Salt to taste 1 tablespoon vegetable oil Mix ingredients in glass bowl with wooden spoon, adding oil last. Make sure oil coats everything.

Recipe

Adobo Sauce

6 ancho chiles 10 pasilla chiles 2 cups hot water 1 1-inch cinnamon stick 5 whole cloves 6 black peppercorns 1/4 teaspoon thyme 1/4 teaspoon marjoram 1/4 teaspoon cumin 6 cloves garlic, peeled 2 tablespoons mild white vinegar 2 bay leaves 2 tablespoons sugar 3 cups chicken stock Toast chiles

Recipe

Little Boats de la Noche

Little Boats 1 pound skinless snapper filet 2 cups adobo sauce (see recipe, below) 1/2 cup chopped cilantro 1/2 cup chopped onion 12 corn husks (tamale-style) Cut snapper filet into strips approximately 1/4 inch by 2 inches. Marinate strips in adobo sauce for 5 minutes. Remove from marinade and mix

Columns

Literature

Range Writer

For years, no one took cowboy poetry seriously. But Buck Ramsey’s epic verse has taken the genre to new heights.

Miscellany

State Fare

Little Boats de la Noche

For millennia, Mexican people have used corn husks as cooking vessels. Alan Mallett, the executive chef at Houston’s Cafe Noche, has adapted the technique for the restaurant’s signature Little Boats because, he says, the ingredients “steam in their own juices and retain all their flavor and texture.” Three variations on

Reporter

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