Jan 25, 13
By Jessica Domel
This time of year as the weather turns colder (well, in Texas, just the days it decides to feel like winter), one of my favorite comfort foods is a good, warm soup or stew. Late last week, I was feeling a bit under the weather and decided to make Caldo de Res, or beef soup, that I used to order all the time when I lived in Seguin.
One of the great things about Caldo de Res and Caldo de Pollo (chicken soup) is that it is versatile. Everyone makes it a little bit differently, but here’s how I make mine. I hope you enjoy it.
May 04, 12
By Kelly Bogard
Here in Texas, we take a lot of pride in everything we do. From our families to our homes, the saying “everything is bigger in Texas” truly fits. I sometimes want to change one key word, though. Let’s change the word “bigger” to “better.”
This is definitely what I think when it comes to Mexican food in Texas. As a matter of fact, everyone simply calls our version Tex-Mex. Have you ever heard of any other state with so much pride in its Mexican food? You don’t hear other states talking about their Mexican food and incorporating their state name into it. It would just sound funny.
Aug 30, 11
By Nathan Smith
It was hot, hot, hot at the Austin Chronicle’s 2011 Hot Sauce Festival last weekend with more than 300 contestants vying for the top spot. Salsa verde, queso, habenero, cactus pear, serrano and jalapeno flavored–it was all good. Add good music and you have the makings for a great time in Texas. The best part was all the proceeds went to the Capital Area Food Bank as cash or canned food donations.
If there is one thing Texans know, it’s salsa and, despite reaching more than 110 degrees, thousands turned out for the annual event near the Capitol Building of the Lone Star State.
May 03, 11
By Amanda Hill
What’s the test of a true Texan? Ask them what they call melted, spicy cheese. I cringe at “hot cheese” and “cheese dip”—It’s queso, bless their hearts…
Cinco de Mayo is this week, and like any good Texan, I’ll be celebrating with my favorite Tex-Mex dinner—chicken enchiladas, rice and more chips, salsa and queso than I certainly need. We Texans love our Tex-Mex, especially the really authentic tacos, burritos, homemade tortillas and refried beans that come from restaurants off the beaten path. Or, if you’d rather whip up something yourself, check out Robb Walsh’s The Tex-Mex Cookbook: A history in recipes and photos.
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