TAILIEUCHUNG - Lecture American regional cuisine – Chapter 7: Texas and tex-mex cuisine
Big as Texas. A state that is as large as all of New England, New York, Pennsylvania, Ohio, and Illinois combined,Texas has served under six flags and reflects a culture that includes cowboys, rodeos, and ten-gallon hats. It is a region that bred a cuisine described as the only food that is truly native to the United States. A cooking style that merges the Texas and Mexican cultures, Tex-Mex cooking was originally regarded as a poor man’s Mexican food based on corn, pinto beans, tomatoes, and chiles. | Chapter 7 Texas and Tex-Mex Cuisine American Regional Cuisine Texas is a region that bred a cuisine described as the only food that is truly native to the United States. It has a cooking style that merges the Texas and Mexican cultures. Today it has become sophisticated while still adhering to many south-of-the-border traditions. Additionally, Longhorn cattle, cowboys, chuckwagon cooking, and Lone Star chili still come to mind. The beef and chilis we associate with the cuisine of Texas are remnants of the state’s Spanish and Mexican heritages. From the famous “bowl of red”—Texas chili—to tacos, fajitas, and salsa, these flavorful introductions influence the eating habits of not only Texans but also of all other Americans. Texas Cuisine The “Lone Star State” The nickname comes from the symbolism of the star on the 1836 flag, which signified that Texas was an independent republic, and was a reminder of the state’s struggle for independence from Mexico. The state tree is the pecan, and the state fruit is the Texas red grapefruit. The state vegetable is the Texas 1015 sweet onion. The state native pepper is the chiltepin, and the state pepper is the jalapeño chile. Chili was proclaimed the state dish by the Texas Legislature in 1977. Deep East Texas Two distinct economic classes settled in the piney woods of what is known as Deep East Texas. People from Alabama, Georgia, Mississippi, and Louisiana included plantation owners, who brought the tradition of fine foods and Southern hospitality to their Texas plantations. They also brought Cajun and Creole cookery from nearby Louisiana. Shrimp, oysters, crabs, and fish from the Gulf of Mexico were widely available and used in spicy seafood Creoles, gumbos, and jambalayas. Rice crops were grown in the low marshy coastal plains near the Gulf of Mexico. Central Texas A steady stream of immigrants left northwestern Germany and established what is known as the “German Belt.” Large numbers of Czechs and Poles joined this .
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