Legendary pitmaster C.B. Stubblefield, who owned restaurants in Lubbock and Austin, receives his due
The tacos you’ll find on Southmost come in three varieties: breakfast tacos, fried tacos, and beef tacos. Trying them all is essential. Breakfast tacos go by the name tortillas de harina because of the 10-inch flour tortillas they’re served in. They’re typically filled with ingredients as familiar as chorizo and eggs, or as regionally specific as weenies (sliced Vienna sausages or hot dogs) and eggs. Fried tacos, like tacos dorados (deep-fried folded corn tortillas) and flautas (rolled and fried), are also popular—some are drowned in salsa, earning the moniker ahogados. Most prevalent are the beef preparations like barbacoa, bistek (thinly sliced), fajita, and mollejas (sweetbreads). They’re generally smaller in size and served in orders of three to six—closer to what most Americans would recognize as “street tacos.”
Makes 12 to 16 cookies.
Cream butter and sugar with a wooden spoon, then stir in vanilla and egg until just incorporated. Stir flours, baking soda, and salt in a separate bowl and then combine with wet ingredients. Add in rolled oats and mix-ins. Scoop small balls of dough onto a baking sheet. Bake at 350 F for 10 to 15 minutes, or until lightly browned.
Though mesquite beans haven’t become a staple of modern American diets, they were a major food source for indigenous communities in the Southwest and Mexico for thousands of years. The beans are harvested summer through early fall.
Location is important for practically any dining establishment. For Midpoint Café in Adrian, location is everything. The restaurant would likely not exist if
it wasn’t precisely 1,139 miles from Chicago and 1,139 miles from Los Angeles—the halfway point on storied Route 66.
Step beneath the top hat logo gracing the dormer over the front porch of Pendery’s World of Chiles and Spices in Fort Worth, close your eyes, and breathe deep: Intermingled fragrances from exotic lands flood your olfactories—perfumed Sri Lankan cinnamon; pungent Iranian cumin; sultry Jamaican allspice; smoky Spanish paprika; and chiles, lots and lots of chiles.
Food is an essential part of any festival, but these Texas towns take their focus on cuisine to the next level. Tantalize your taste buds at these food-themed events featuring sizzling cookoffs, sweet samples, and a gathering of like-minded foodies from across the state.
Diana Kennedy, widely considered to be the foremost authority on Mexican cooking, drove the 892 miles from her home in Michoacán, Mexico, to San Antonio in February (as chronicled by The New York Times) to drop off her collection of 19th-century Mexican cookbooks.
We asked Dr. Jim Kamas, co-author of Texas Peach Handbook and Texas A&M associate professor, for his take on the perfect Texas peach.
Breaking news from Texas Peach Country: This year’s harvest is poised to be plentiful.
“Oh yeah, there are lots of peaches out there—a lot more than I thought there would be,” says Gary Hutton of Hutton Farms west of Weatherford, referring to the hard freeze that occurred in early March of this year. “They pulled through.” he says. “I’ve got some as big as my thumb.”
Sam Greenberg, the third-generation owner of Greenberg Smoked Turkeys, can pinpoint the day his bird became the word: Nov. 11, 2003. Oprah Winfrey’s people had called. The famed talk show host wanted to feature Greenberg turkeys on her annual—and very influential—gift-giving episode, “Oprah’s Favorite Things.”