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Aaron Franklin’s BBQ Book

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The official release date of Aaron Franklin’s new barbecue book, Franklin Barbecue: A Meat Smoking Manifesto, is tommorrow, April 7.

Reading a new cookbook often sends me running to the kitchen to try out an intriguing recipe. Aaron Franklin has no use for recipes and there aren’t any to be found in […]

Tex-Mex Symposium in Old San Antone

Foodways Texas

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 […]

Chili de Las Comadres

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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 […]

Talking About Tex-Mex in Old Mexico

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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.

Chili Americana: Landmark Chili Parlors

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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 […]

Hungarian Cowboy Stew

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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 […]

Firing Up the Goulash Canon

The Goulash Canon in action.

The Goulash Canon in action.

This website has been quiet over the summer–my family took a vacation in rural Holland, Prague, and mostly Leipzig, Germany. (We swapped houses for a month with a Leipzig family.) One day, while driving through Leipzig’s industrial district, I noticed a food stand called Gulaschcanone Leipzig. The menu, […]

Shipley’s Boudin Kolaches

Homespun Houston: Robb Walsh from Contemporary Arts Museum Houston on Vimeo.

“Robb Walsh is a Three Napkin Name”

Much obliged to Paul and Angela Knipple for the review of Texas Eats in their blog from the southern table.

There was one passage in the review that really made me smile. The authors were discussing the various kinds of cookbooks on the market and what makes one stand out from the others, here […]

Praise for Texas Eats!

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A new review of Texas Eats by Mick Vann appeared in the Austin Chronicle today:

Texas Eats: The New Lone Star Heritage Cookbook by Robb Walsh Ten Speed Press, 304 pp., $25

“For 20 years or more, food writer and culinary historian Robb Walsh has branded himself as the culinary expert on all things […]