Thirty years ago, Texans who equated fine dining with chicken cordon bleu and trout meunière suddenly found themselves eating barbecued Gulf shrimp and goat cheese quesadillas. An oral history of the Southwestern cuisine revolution.
Food & Drink |
July 15, 2014
May 8, 2014
And shares his recipe for Barbecued Bacon-Wrapped Quail with Jalapeño Ranch Dressing.