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Texas

The flags of many nations have flown over the Lone Star State. Texas was even its own republic briefly. So it only makes sense that Texas should have a rich and diverse culinary heritage. This is big beef country. Texas gave us the cattle drive, the chuck wagon dinner (from which we get chicken-fried steak), and the iconic longhorn steer, though today the durable but not particularly tasty longhorn has been replaced by more flavorful breeds like Angus, Hereford, and Brahma. Traditionally, Texas barbecue is a slow-cooked affair using tougher cuts of beef, primarily brisket, over a wood fire. Of course, Texas is also the home of Tex-Mex cuisine. As the Spanish pushed northward from present-day Mexico, they brought with them an evolving cuisine. What had begun as a fusion of Spanish and Meso-American cooking was further influenced at the hands of Tejanos, Anglo ranchers, and others. The resulting hybrid cuisine would eventually become known as Tex-Mex. Culinary creations that Tex-Mex can call its own include beef fajitas, crispy tacos, nachos, chili con carne (hold the beans in Texas!), and the concept of the enormous combination platter.

Featured Cook EM-S Cooking Level: Expert Home Town: Downey, California, USA Living In: Dallas - Ft. Worth, Texas, USA

About me: I read cook books as if they were novels. In fact my love for books heavily effects the way I cook. Surprise! I was actually born in suburban L.A.( yes, people are really born there sometimes) Because of this I was exposed to the wonderful food of other cultures from the beginning. So, I'm among other things, VERY easy to feed. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »