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Few foods bring upon a tinge of nostalgia like a hot dog on a summer’s day. While it may be the star of a backyard barbecue, the fully dressed frank’s popularity as a year-round meal has diminished over the past several decades. For long-standing Houston restaurant James Coney Island, this is evidenced by the company’s …
As far back as I can remember, Pecos cantaloupe was a family affair.Growing up, my siblings and I spent part of the summer with our grandparents in El Paso. The halcyon desert days would end when we piled in the car for the ten-hour drive home to Fort Worth. As we made our way eastward, …
Trundling down Farm-to-Market Road 32 between San Marcos and Wimberley, a sign shaped like an inverted triangle may grab your attention. In the center, a stylized blue eye surrounds an orb ringed by a disco ball–like band. The image falls somewhere between space age and Masonic. The name on top, “Senza Maeso,” also offers little …
As Texans, we can claim a lot of our foods as the best in the country. After all, you wouldn’t rush off to Idaho to indulge in tacos, and you wouldn’t buy a plane ticket to Florida to try some brisket. Pizza—another of America’s favorite foods—has never had strong associations with the Lone Star State, …
In my opinion, salsas are defined by the chile that lends them heat. Jalapeños are nice and mild; serranos give the perfect amount of kick; and dried chiles or chipotle en adobo bring a roasty earthiness.So what about habaneros? They—rightfully—have a reputation for sky-high heat. But if you only consider their Scoville units, you’re missing what …
When British singer Charli XCX released her sixth album, the hyperpop Brat, fans declared it to be a “brat summer,” indulging in lime green (the eye-catching color of the album art) and dancing through emotional crises to catchy club music.But the term reached a new stratosphere when Charli XCX posted “kamala IS brat” on social …
My hands trembled a little as I locked my car in the parking lot of a small, blue, windowless building off Burnet Road with an image of John Wayne spray-painted on a boarded-up side door. There was nothing to be anxious about, I tried to remind myself. Still, my voice came out a pitch higher …
The Tex-Mexplainer series explores the ingredients, techniques, history, and culture of Mexican food in Texas. Leo Davila, the chef-owner of Stixs & Stone taqueria, in San Antonio, had never heard of taco rice until his Korean girlfriend, Kendra Billinghurst, who was raised on the southern Japanese island of Okinawa, mentioned the dish topped with ground beef, lettuce, …
The Italian digestifs known as amari date back to the thirteenth century, when monks began making them for medicinal purposes. These bracing after-dinner liqueurs—“amaro,” the singular of “amari,” means “bitter”—are at once ubiquitous and highly localized in Italy, with towns creating proprietary mixes of macerated herbs that are then fermented in neutral liquor. Consumption of …
As the evening’s first customers stroll into Wink Wine Bar on a Saturday, my friend and I notice that they head straight for the leather-backed seats at the bar. The bartender warmly greets one with a “Well, there you are!” as if she’s been waiting for him all night. It’s not even five o’clock.Every Tuesday …
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