Western Burgers
June 22, 2017 | By
January 9, 2017 | By
“Amazing,” writes one contributor to a web site called “Find Me Gluten Free,” which notes staples like chicken fried steak and cream gravy are available without gluten at Ranchman’s Café with advance notice.
July 10, 2014 | By Kiko Guerra
Kiko Guerra has been honing his cabrito-cooking technique for about 20 years. He learned his method as a boy, when he would watch the cowboys who barbecued cabrito on his family’s ranch. Kiko says it takes observation and practice to learn how to cook cabrito correctly and to avoid under- or over-cooking the meat, especially given the inconsistencies of cooking with mesquite coals, the weather, and varying sizes of kid goats. In South Texas, one common place to get kid goats is at flea markets, where farmers will sell them either live or slaughtered.
January 14, 2014 | By
Writer Bob McCullough takes Texas Highways readers on a culinary trek through Castroville (February 2014 issue), where Alsatian influences extend beyond pastries such as stollen and kugelhopf to regional specialties like parisa, a raw meat dish similar to steak tartare.