Adam DonaldAs a countdown to the Dallas Observer's "Best of Dallas" 2010, City of Ate is serving up 100 of the favorite dishes we crave, savor and hope to scarf down again soon. These dishes are in no particular order. Some are little known, others celebrated. Some are pricey, others can be eaten ... More >>
On The Range is a weekly exploration of the history and lore of Texas menu items.Many of us got our first taste of sopapillas by raising the flag.
Doesn't make sense? Well, back when dining out options were fewer and farther
between, Panchos Mexican Buffet was one of the few places where you co ... More >>
PedroserafinA Spanish version of migas.On The Range is a weekly exploration of the history and lore of Texas menu items.Eggs, tortilla strips, onions, chiles, and cheese. Or bread, oil & vinegar,
spinach, alfalfa, and....licorice flavoring?? Believe it or not, these are some of the raw ingre ... More >>
On The Range is a weekly exploration of the history and lore of Texas menu items.Be careful how you use the term "gordita". It can
get you into trouble real fast.
Like many food-related expressions in Mexican culture, gordita has more than
one meaning. You can use it colloquially as a term of e ... More >>
On The Range is a weekly exploration of the history and lore of Texas menu items.Say cheese.Quesadilla translates as "little cheesy thing"--so no true
recipe can exist without it. Even vegan variations tend to use
soy cheese prominently.
Writing in his book Mexico: One Plate at a Time, Rick Bayles ... More >>
From street vendor snack to the frozen food aisle.On The Range is a weekly exploration of the history and lore of Texas menu items.Sometime toward 3 a.m., when the drinking is (usually) winding down and serious munchies coming on, almost anything will make for a snack, providing it releases th ... More >>
On The Range is a weekly exploration of the history and lore of Texas menu items. Jon Sullivan"Was there ever a fruit as sensual as the avocado? So rough-hewn, dare-to-touch-me masculine on the outside, so yielding, inviting, soft spring green and feminine inside?...It's no wonder that this perf ... More >>
On The Range is a weekly exploration of the history and lore of Texas menu items.Drywontonmee"When you have four hundred pounds of beans in the house, you need have no fear of starvation. Other things, delicacies such as sugar, tomatoes, peppers, coffee, fish or meat, may come sometimes miraculo ... More >>
Goats helped settle America.
Not kidding: According to Robb Walsh, author of The Tex-Mex Cookbook, goats were the preferred diet of common folk in Europe, so when Columbus sailed to the New World on his second voyage in 1493 he brought goats for meat, cheese, and milk--along with Spanish sheph ... More >>
Chiles rellenos, Emeril-stylePoblano peppers or Anaheim?
When making chiles rellenos, the chef must first consider which pepper might better serve his or her vision of the completed dish. Indeed, they are similar and both are widely used, but tasting reveals subtle but noticeable differences. ... More >>
Let's face it: A true Tex-Mex establishment succeeds or fails on the strength of its enchiladas.
I realize I'm speaking only for myself, at least as far as popular dishes go. Many patrons of an El-or-La-something-or-other (as Rosemary Kent dubbed Tex-Mex restaurants in her Genuine Texas Hand ... More >>
Most of us--well, most non-Hispanics, anyway--have been eating nachos for many years without a clue as to where the term originated.
You see, in Tejano culture, "Nacho" is merely the nickname for Ignacio, a rather common name in Spanish-speaking households. And according to Robb Walsh and his ... More >>