Mention the Texas Cuisine or the food of Texas and what comes to mind is chicken fried steak, barbeque brisket, enchiladas, chili, biscuits with red-eye gravy, kolaches, fried chicken, pinto beans and the pecan pie. In order to be able to understand the food of Texas, one needs to know its history which includes the land and the people. Texas is home to about 27 ethnic or cultural groups and each group have their own ingredients that have inspired Texas recipes. One group that deserves credit for the legacy of southern cooking is African Americans. For many years, these people served as cooks when they were domestic servants or slaves. After emancipation, many of them did not afford choice meat cuts and instead used inexpensive ones which they supplemented with game and fish (Smith, 1995). Thus, they mastered the art of turning beans and greens into culinary masterpieces by adding salt pork, hog jowl, peppers and spices.
A huge influence on the food of Texas comes from Mexico. This is where food was improvised by locals using simple cooking facilities and the available ingredients. According to Smith (1995), in the 15th and 16th centuries, Spaniards arrived in the colonies that would later become Texas and Mexico. With them they brought European culinary traditions as well as Central American chiles. As Stuart (2000) remarks, this was the beginning of a long and delicious relationship that spanned over 300 years and left its mark firmly on the cuisine. Flavors, ingredients and techniques from Mexico remain evident in Texas today. According to Stuart (2000), though Texas broke from Mexico in the year 1836, the Texicans did not forsake the culinary staples of tortillas, refried beans and enchiladas. In the early 19th century, a number of settlers came from the Deep South introducing culinary traditions to Texas from states such as Arkansas and Louisiana. There was also a strong French heritage with the Cajun and creole dishes arriving from the Texas-Louisiana border and the upper Gulf Coast.
In the 1800s, German immigrants disembarked along the Gulf Coast. Their influence of concocting pungent sausages and smoking meat is evident in the classic Texas barbeque. Stuart (2000) observes that a chicken-fried steak which is common in Texas greatly resembles a Wiener Schnitzel. Chili con carne is regarded as the official state dish of Texas. Beef, goat, pork, venison, eggs, chicken, cheese, beans and milk combined with chocolate, corn masa, onions, pepper, garlic and spices became the food that is today known as Tex Mex. Strudel and Sopapillas are the official state pastries of Texas with sopapilla being linked to the Native Indians while strudel was brought by European immigrants.
Samantha (2009) observes that the best way for visitors to experience Texas is through the food. This is because the kinds of food and the traditions of their consumption constitute what being Southern is all about. It is for this reason that the food of Texas has had a huge influence both within and without Texas. Visitors from all over the world go to Texas to try out the Texas cuisine which is multi ethnic, multicultural and vibrant. Locally, there are a number of restaurants that are inspired by the Texas cuisine and they include El Gallo, Dulces, Flores, Santa Rita, Iron Cactus, Garrido’s Austin among many other restaurants. Therefore, as one enjoys a meal in Texas, he or she reaps benefits of a culture that is rich in diversity and history.
References
Samantha, D. (2009) Texan Food Culture: Influences and Diversity. Digesting Austin, 2009. Retrieved on 28 Oct. 2013 from http://digestingaustin.wordpress.com/2009/03/28/texan- -culture-influences-and-diversity/
Smith, J. (1995) Cuisine, Texas: A Multicultural Feast. Texas: University of Texas Press.
Stuart, C. (2000) The Food of Texas. Boston, MA: Periplus Editions (HK) Ltd.
