Travel Reference
In-Depth Information
Mexican
While Californians may disagree, many people feel that Texas has the best Mexican food in
the USA. Considering the miles and miles of border Texas shares with Mexico, it's no sur-
prise that the culinary influence is widespread throughout the state.
COBBLER OR PIE?
What? You're full already? Well, just let your belt out a notch, because you've got to try the dessert. You might be
off the hook if the restaurant doesn't serve sweets, but nothing follows a plate of barbecue like some hot peach or
blackberry cobbler with a scoop of ice cream. (If you're feeling dainty, you can just go for the ice cream.) If you're
not familiar with cobbler, picture a deconstructed fruit pie without a bottom crust. Fruit and sugar are cooked to-
gether on the stovetop then layered into a baking dish with dough on top.
Of course, a pie always works, especially if it's a pecan pie made from locally grown pecans, and chocolate cake
would not be frowned upon, either, but cobblers are a classic. As a bonus, since they're seldom mass-produced,
you're likely to get something made fresh in house.
Mex or Tex-Mex?
A regional variation on Mexican food, Tex-Mex includes Americanized versions of Mexic-
an dishes, as well as American dishes with a Mexican twist. Don't spend too much effort
trying to sort the two; there's a lot of overlap and, unless you're eating at a restaurant that
serves 'authentic' or 'interior Mexico' dishes, you're probably going to have some Tex
sneak into your Mex.
Staple Dishes
Mexican and Tex-Mex staples are often variations on a theme: take some sort of tortilla,
whether soft or deep-fried, and put meat on it or in it, whether chicken, beef, pork or sea-
food. Then you top it with cheese, whether melted or not, and maybe some lettuce, sour
cream, salsa and guacamole. The result? Burritos, tacos, enchiladas, nachos, fajitas and
tostadas. Almost universally, a Tex-Mex main will be served with beans and rice on the
side.
