A Wall Street Journal reporter who grew up in Arkansas wrote an article titled: Don’t tell Texas, but Arkansas is laying claim to queso. I am quoted in the article recounting the time I was invited to judge their “Cheese Dip Derby” up in Little Rock. I declined, of course.
There has been […]
[View the story “A Chili Winter” on Storify]
[View the story “Fired Up for The Chili Cookbook!” on Storify]
[View the story “Recap: 2015 Foodways Texas Symposium” on Storify]
2015 Foodways Texas Symposium
“The Texas Mexican Table” 5th Annual Foodways Texas Symposium May 7-9, 2015 San Antonio, Texas
Tickets on sale: Members – $290 Public – $325
Buy Tickets Here
Join us in San Antonio as we celebrate “The Texas Mexican Table.” Our discussion will cover Mexican food in Texas in its many […]
Sisters Maria and Sylvia Calderon cook side by side in their tiny eatery located on the banks of the Ramos river in Allende, Mexico under a towering tree. At their one-room, one-table restaurant, they only serve one dish–chile con carne–though sometimes they call it “carne con chile.”
It comes in a bowl with […]
I’ll be attending the Foro Parallelo Monterrey this week. I’m giving a talk on chili con carne and its role in Tex-Mex to the gastronomic conference. Should be amusing! Come see.
Opened in 1958 in a former theater at 1213 U Street, Ben’s is a Washington D.C. landmark and an icon of the golden age of chili parlors. Ben’s signature dish, the original chili half-smoke, is a quarter-pound link of the griddled sausage on a steamed bun, with mustard, onions and chili sauce. The […]
In Prague, I ate a spectacular venison goulash with Carlsbad dumplings at a cozy inn by the river. Goulash is everywhere in Prague–the Czech equivalent of a burger.
Goulash and chili have a lot in common. The Hungarian word gulyás means cowboy. The dish is named after the cowboys who prepared it while […]