How to cook like a Texan

Food & Drink |
January 21, 2013

Tools of the Trade

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 SqueezerFor

By Texas Monthly

Food & Drink |
January 21, 2013

How Not to Cook Like a Texan

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

By John Spong

Feature |
January 21, 2013

A Big Splash

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,

By Patricia Sharpe

Food & Drink |
January 21, 2013

Mama Grande’s Rice

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

By Sylvia Csares

Food & Drink |
March 31, 2011

Holy Frijole

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

By Jake Silverstein