 
|
 Billy Gibbons stopped by El Real Tex-Mex for brunch today. He wanted to try the bacon enchiladas–two cheese enchiladas with bacon inside and a sunny side up egg on top–it’s our number one brunch entree. Billy loved them. I gave his wife, Gilligan Gibbons, one of those northern Mexican goat’s milk caramel and pecan […] [View the story “A Chili Winter” on Storify] [View the story “Fired Up for The Chili Cookbook!” on Storify]  Hard to believe I have been at the helm of the big hot sauce contest in Austin for a quarter century. I have never missed a year. It’s one of my favorite days of the year. Check out what Austin Chronicle Editor, Louis Black had to say about the event 5 years ago, […] [View the story “Junebugs and BBQ ” 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 […] |
  
|
|
Copyright © 2018 Robbwalsh.com - All Rights Reserved |
||
