Texas Food? What's All the Buzz About?
Snapping shots of Texan food. Photo credit: Amy C. Evans
When you think of Mexico and Texas at once, you might start craving nachos and queso (not an unusual Friday afternoon), but there are myriad cuisines beyond typical fare in Texas. Think: tamales, chili, and the huge kaleidoscope of Mexican cuisine.
The hashtag #TXfood15 was trending yesterday afternoon thanks to an organization called Foodways Texas, whose annual symposium geared up Thursday in San Antonio and will wind to a close Saturday. Its theme? “The Texas Mexican Table.” Attendees at the sold-out event can, the website promises, “expect to learn a bit about the foods of pre-contact Native Americans, tacos, Cabeza de Vaca, Chili, Tex-Mex food and Conjunto, tamales, and the influx of various regional Mexican cuisines into Texas over the last several decades.” Sounds pretty tasty to us.
Speakers include José Ralat of The Taco Trail blog, Adán Medrano of the book Truly Texas Mexican: A Native Culinary Heritage in Recipes, and professors of anthropology and bicultural studies from A&M University and the University of Texas, San Antonio.
We’re always happy to see regions of America celebrating local foodways, and to learn more about the merging of cultures that produced queso and puffy tacos. Oh, to be in the Lone Star state this weekend! Here, a few choice tweets from the conference:
Nachos are arguably the first border cuisine. Margaritas are next. (NOT named after [Marga]Rita Hayworth.) #TXfood15
— Melanie Haupt (@boxingoctopus) May 8, 2015
I may not have inherited a molcajete, but I have my Mom’s cast iron skillets that she and my Dranny used. Best skillets ever. #TXfood15
— Steff Childs (@SteffChilds) May 8, 2015
First mention of enchiladas at #TXfood15. Be still, my heart. #texanforever
— Kathryn Hutchison (@ATXGastronomist) May 8, 2015
Many #tx wildflowers are nutrition-dense root veggies that provided sustenance to Texas natives for last 10-15k years. #TXfood15
— Kathryn Hutchison (@ATXGastronomist) May 8, 2015
Tamales are labor intensive, which is one reason why they are popular at Christmas - the whole family is in town to help. #TXfood15
— Megan Myers (@stetted) May 8, 2015
There is documented history of making tamales from 7,000 years ago - Dr. Ellen Riojas-Clark @foodwaysTX #TXfood15
— Sugar and Rice (@SugarandRiceMag) May 8, 2015
What does Texas food mean to you?
