I left Texas after the brutal summer of 2011, only to return in time for the hottest September on record.
For years, the great folklorist convinced many scholars and activists that the vaunted “Texas Man of Letters” was an anti-Mexican racist. Maybe it’s time to reconsider that judgment—as Paredes himself eventually did.
A newcomer to the state is looking for a cinematic introduction to his adopted home.
Is it Mammaw and Pappaw? Oma and Opa? Abuelo and abuela? Or something else entirely?
You can spend your whole life trying, but this will do in a pinch.
Our national shoe always looks good, rugged or gussied up.
At the Fort Griffin Fandangle, Texas’s oldest outdoor musical, an all-amateur local cast reenacts its own bloody history.
In search of the authentic spirit of Fort Worth.
G.B. Trudeau worked the Alamo, SXSW, Bush, Perry, and an Aggie joke into six Doonesbury strips about Texas secession, but unlike his sonogram law series, hardly anybody noticed.
World's biggest Frito pie? Check. Most consecutive back handsprings? Got it. Largest pecan pie? Indeed. But when it comes to some truly important Guinness records, Texas is playing second enchilada.
Bacon and five-time Big Tex Choice Award winner Abel Gonzalez Jr. are winning ingredients.
Whataburger sticks it to the man, filing a lawsuit against debt collector NCO for repeatedly calling the company's corporate headquarters in search of one employee.
Like what the key ingredient is in their sodas, why it's difficult to cook with most soft drinks, and how you can still drink Dublin Dr Pepper.
A letter written by Davy Crockett six months before his death at the Alamo is up for auction and bids have climbed to $27,121.
Smithsonian magazine names the West Texas cultural oasis one of the "20 Best Small Towns in America."
A crowd gathered on 4/20 on Willie Nelson Boulevard, in Austin, to watch the unveiling of an eight-foot, one-ton bronze rendering of the Red Headed Stranger.
Four highlights from "Texas Preserved," Foodways Texas' second annual symposium.
The small soda bottling company can no longer carry the cane sugar version of Big Red, another much-loved Texas soda.
In anticipation of a Frito Pie-filled Super Bowl Sunday, a Smithsonian blogger traces the history of our finest salty snack.
The end of Dublin Dr Pepper has Texas social media consumed with grief, outrage, and talk of boycotts.
Starting the day at San Antonio's annual Cowboy Breakfast.
Read a Q&A with Patricia Sharpe.
Factoids about Texas foodstuffs.
No other dish provokes such depth of feeling.
A look at how some of our forebears cooked.
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…
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…
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…
We asked a few famous Texans what their last Texas meal would be.
On Texas cuisine.
How a mild-mannered database analyst from Dallas became the undisputed king of extreme competitive deep-frying in Texas—which is to say, the world.
From horseback riding to grilling my own ribeye, three days in Bandera brought out my inner Dale Evans.
The Six Flags Fiesta Texas thrill ride, which at one time was the tallest, steepest, fastest wooden rollercoaster in the country, shut down operations Sunday.
A new rule from the General Land Office is set to allow caterers to serve alcohol at events held in Alamo Hall, a building that is not within the 1836 bounds of the fort.
The two brothers, legendary conjunto players with completely different styles who had not shared a stage since 1982, played at San Antonio's Tejanjo Conjunto Festival over the weekend.
Foodways Texas, which was founded in July 2010 “to preserve, promote, and celebrate the diverse food cultures of Texas," held its second annual symposium in Austin this past weekend. A couple of hundred participants listened to talks on the theme of “Texas Preserved”—a deliberately wide-ranging topic that covered cocktails, the drought, cattle, sugar plantations, heritage pigs, beer, shrimp boats, oysters, “trash fish,” and even mayhaw jelly. Attendees also ate, very, very well, from a brisket dinner catered by Austin ‘cue maestro John Mueller (with sides by Hoover’s Cooking) to the recreation of a Texas farm dinner circa 1840 at Boggy Creek Farm. The main course at the latter feast consisted of succulent grilled Red Wattle pigs (a heritage breed) provided by Revival Market in Houston; the chef for the occasion was Sonya Cote of Austin’s East Side Showroom and the brand new Hillside Farmacy. Here are four choice moments from the nearly two-dozen presentations at the symposium: "Two generations ago Texas housewives could buy sugar grown, refined, and packaged in Texas. The brand was Imperial, and it was downright disloyal to buy anything else. But gradually the thriving Texas sugar cane industry collapsed. The cause of its slow death was a perfect storm of cane disease, bad weather, and cheap sugar from other countries, to name just three reasons. But today, sugar cane may be making a comeback in the Rio Grande Valley. Could Texas once again become a sugar belt—or sugar bowl?" - MM Pack, food writer and culinary historian, Austin, speaking on “A Short but Not Always Sweet History of Sugar in Texas.”
Can you take barbecue out of Texas and still call it Texas barbecue?
The historic bottler's settlement with Dr Pepper kills off a beloved Texas icon.
Our top-notch team of anonymous reviewers have some strong words on what to call those delicious tortillas filled with things like eggs, beans, or chorizo. Regardless of semantics, though, they all like to eat them.
“He’s probably stronger now than when we were younger, but I’ve changed that same way. And we’ve probably gotten more conservative as we’ve gotten older.”