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	<title>FOODBYTES &#187; Frito Pie</title>
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	<description>Foodie journalist Jennifer Litz give you the dish on the world of vittles</description>
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		<title>Lone Star Wonders</title>
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		<pubDate>Mon, 18 May 2009 03:23:03 +0000</pubDate>
		<dc:creator></dc:creator>
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		<category><![CDATA[Regional Cuisine]]></category>
		<category><![CDATA[Aldaco's]]></category>
		<category><![CDATA[American regional cuisine]]></category>
		<category><![CDATA[Austin cuisine]]></category>
		<category><![CDATA[barbecue]]></category>
		<category><![CDATA[Beaver's Ice House]]></category>
		<category><![CDATA[Blanca Aldaco]]></category>
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		<category><![CDATA[chicken fried steak]]></category>
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		<category><![CDATA[chili queens]]></category>
		<category><![CDATA[David Cortez]]></category>
		<category><![CDATA[French Mex]]></category>
		<category><![CDATA[Frito Pie]]></category>
		<category><![CDATA[German food]]></category>
		<category><![CDATA[Hills Cafe]]></category>
		<category><![CDATA[History of Tex-Mex]]></category>
		<category><![CDATA[Kevin Williamson]]></category>
		<category><![CDATA[Lamberts Downtown Barbecue]]></category>
		<category><![CDATA[Mi Tierra]]></category>
		<category><![CDATA[Monica Pope]]></category>
		<category><![CDATA[Native American cuisine]]></category>
		<category><![CDATA[Plate magazine]]></category>
		<category><![CDATA[Ranch 616]]></category>
		<category><![CDATA[Robb Walsh]]></category>
		<category><![CDATA[Robert Del Grande]]></category>
		<category><![CDATA[San Antonio]]></category>
		<category><![CDATA[South Texas game]]></category>
		<category><![CDATA[Southwestern cuisine]]></category>
		<category><![CDATA[T'afia]]></category>
		<category><![CDATA[Tex-Mex]]></category>
		<category><![CDATA[Texas food]]></category>
		<category><![CDATA[weiner schnitzel]]></category>

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		<description><![CDATA[
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&#8217;s a history of the cuisine, from Tex-Mex to T&#8217;afia.
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Commissioned by Plate magazine out of Chicago</p>
<p>No place but Texas could have given the culinary world a Shiner and some big fat steaks to cover it. Here&#8217;s a history of the cuisine, from Tex-Mex to T&#8217;afia.</p>
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