Commissioned by Plate magazine out of Chicago
No place but Texas could have given the culinary world a Shiner and some big fat steaks to cover it. Here’s a history of the cuisine, from Tex-Mex to T’afia.
Lone Star Wonders
May 17th 2009
No Comments
respond
trackback
No Comments
respond
trackback
Tags
Aldaco's, American regional cuisine, Austin cuisine, barbecue, Beaver's Ice House, Blanca Aldaco, Cafe Annie, Canary Islanders, chicken fried steak, chile relleno, chili, chili queens, David Cortez, French Mex, Frito Pie, German food, Hills Cafe, History of Tex-Mex, Kevin Williamson, Lamberts Downtown Barbecue, Mi Tierra, Monica Pope, Native American cuisine, Plate magazine, Ranch 616, Robb Walsh, Robert Del Grande, San Antonio, South Texas game, Southwestern cuisine, T'afia, Tex-Mex, Texas food, weiner schnitzel
Aldaco's, American regional cuisine, Austin cuisine, barbecue, Beaver's Ice House, Blanca Aldaco, Cafe Annie, Canary Islanders, chicken fried steak, chile relleno, chili, chili queens, David Cortez, French Mex, Frito Pie, German food, Hills Cafe, History of Tex-Mex, Kevin Williamson, Lamberts Downtown Barbecue, Mi Tierra, Monica Pope, Native American cuisine, Plate magazine, Ranch 616, Robb Walsh, Robert Del Grande, San Antonio, South Texas game, Southwestern cuisine, T'afia, Tex-Mex, Texas food, weiner schnitzel
Recent Posts
FOODBYTES - Content (RSS) - Comments (RSS) - Powered by Blogs for Businesses
Recent Comments