Texas and Tex-Mex Cuisine

Chapter 7Texas and Tex-Mex CuisineAmerican Regional CuisineTexas is a region that bred a cuisine described as the only food that is truly native to the United States. It has a cooking style that merges the Texas and Mexican cultures.Today it has become sophisticated while still adhering to many south-of-the-border traditions. Additionally, Longhorn cattle, cowboys, chuckwagon cooking, and Lone Star chili still come to mind. The beef and chilis we associate with the cuisine of Texas are remnants of the state’s Spanish and Mexican heritages. From the famous “bowl of red”—Texas chili—to tacos, fajitas, and salsa, these flavorful introductions influence the eating habits of not only Texans but also of all other Americans. Texas CuisineThe “Lone Star State”The nickname comes from the symbolism of the star on the 1836 flag, which signified that Texas was an independent republic, and was a reminder of the state’s struggle for independence from Mexico. The state tree is the pecan, and the state fruit is the Texas red grapefruit. The state vegetable is the Texas 1015 sweet onion. The state native pepper is the chiltepin, and the state pepper is the jalapeño chile. Chili was proclaimed the state dish by the Texas Legislature in 1977. Deep East TexasTwo distinct economic classes settled in the piney woods of what is known as Deep East Texas. People from Alabama, Georgia, Mississippi, and Louisiana included plantation owners, who brought the tradition of fine foods and Southern hospitality to their Texas plantations. They also brought Cajun and Creole cookery from nearby Louisiana. Shrimp, oysters, crabs, and fish from the Gulf of Mexico were widely available and used in spicy seafood Creoles, gumbos, and jambalayas. Rice crops were grown in the low marshy coastal plains near the Gulf of Mexico. Central TexasA steady stream of immigrants left northwestern Germany and established what is known as the “German Belt.”Large numbers of Czechs and Poles joined this immigration as well. These people brought their skills at preparing the foods of their homeland.Their specialties included sausage making and meat smoking. The German method of meat smoking is considered a major force in the origin of Texas barbecue, which comes from this region.The German treatment of veal à la Wiener schnitzel is the predecessor of the Texas favorite—chicken-fried steak. West TexasTexas ranches were established to raise beef cattle on land granted to Mexican families by the king of Spain. The well-known Texas Longhorns, descendants of the wild cattle left by the Spanish in the 16th century, were popular because they could withstand the extreme weather of the deserts of West Texas. Today, beef is still the primary meat of the region; however, the ranchers prefer to raise Hereford, Brahma, and Angus cattle. Other meats are now being raised in West Texas, including bison, ostrich, emu, axis venison, and antelope. The Gulf CoastMore than 100 million pounds of shrimp, oysters, blue crabs, and finfish, including redfish, red snapper, pompano, flounder, and speckled trout, are harvested annually from the Gulf of Mexico. Natural and manmade oyster reefs are found along the Texas coastline. Fresh water and saltwater combine to create the environment oysters need to flourish. Several types of shrimp are caught along the coastline, each named for its color, which is determined by its diet.The two most popular are white shrimp and brown shrimp. Chuckwagon CookingIn the early days of the great trail drives, the cowhand had to make do with what he could carry with him. Texas rancher Charles Goodnight is given credit for the efficient design of the chuckwagon. The most essential cooking tool was the cast-iron Dutch oven. This heavy stew pot rested above the coals on three stubby legs. It had a tight-fitting lid with a raised rim. The cook would then pile more hot coals onto the lid. The ability to heat from both above and below allowed for roasting and braising, as well for baking the cowboys’ favorite camp bread—the buttermilk biscuit. South TexasFarmers were attracted by the subtropical climate and long growing season, allowing them to produce two crops in one year on the same land. The Rio Grande Valley produces more than 40 crops—primarily cotton, grain sorghum, sugarcane, fruits, and vegetables. The onion is Texas’s top produce crop, one of more than 45 types of produce grown in Texas, the nation’s third largest producer of fruits and vegetables. The famous 1015 onion, developed at Texas A&M University specifically for Rio Grande Valley growing conditions, is so sweet and mild it has been voted the sweetest tasting onion in a national competition, and it is tearless. It is named 1015 for the day it is planted— October 15. Natural BeefAll fresh beef is natural according to the United States Department of Agriculture. Beef that is labeled “natural” is most likely from companies that are marketing Natural Beef but are emphasizing restrictions on types of feed and/or the use of pesticides, antibiotics and growth hormones. Branded BeefUnbranded beef is USDA-approved and simply carries the generic name of the beef cut on the label. Branded Beef carries a specific brand name on the beef label and meets the unique set of specifications such as breed-specific, guaranteed tender, grain-fed, grass-fed, natural, organic, humanely-raised and/or environmentally responsible.When the word “certified” appears in the brand name, it means that the specifications such as breed or marbling scores are monitored and verified by an impartial third party.Natural and Branded Beef“Breed Specific” Branded Beef“Breed Specific Branded Beef” chooses cattle from a specific breed. Certified Angus Beef® and Certified Hereford Beef® are examples of breed-based brands. Emerging in popularity over the last few decades has been a trend called "Kobe-styled beef" or American Kobe beef. This umbrella term generally refers to Angus cattle that have been cross-bred with Japanese Wagyu stock. The Japanese government and cattle ranchers have taken issue with this labeling because it enjoys the benefit of the Kobe beef brand while not being authentic Kobe beef. “Company Specific” Branded BeefThis type of branded program chooses beef from all types of breeds but includes other criteria in terms of grade, marbling , size, types of feed used, and/or restrictions on the use of pesticides, antibiotics and growth hormones.“Store Branded” Branded Beef For grocery store chains, store-branded beef allows them to differentiate themselves with a product available only at their store. Retailers look at meat products as an area to set themselves apart to help drive product development and improvement. Often it will extend a guarantee of satisfaction. Branded Beef Cont.The Organic Food Production Act, effective October 2002, established USDA standards for food labeled organic. For cattle, these standards include: Cattle must be fed 100 percent organic feedOrganically raised cattle may not be given hormones to promote growth or antibiotics for any reason. Pasture access for cattle that are being Grain-Finished is required. All organically raised cattle must be raised separate from their conventional counterparts and then processed in certified organic facilities.Certified Organic BeefCorn Fed Beef/Conventional BeefCorn-fed, also known as conventional or grain-fed, is the most widely produced kind of beef in the U.S. Corn-fed beef cattle spend most of their lives in range or pasture conditions eating grass. At 12 to 18 months of age, conventional cattle are moved to a feedlot. Cattle usually spend four to six months in a feedlot, fed a diet of corn and/or silage, hay and other grains. Cattle are given FDA approved growth hormones to bring them to slaughter weight more quickly, and antibiotics to treat, control, and prevent disease. Grass Fed Beef/Grass Finished BeefGrass Fed BeefGrass-fed beef comes from cattle raised solely on grass, hay, and forage. Grains cannot be included in the diets of grass-fed cattle, but the grass and hay may or may not be organically grown. Grass Finished BeefGrass-Finished Beef comes from animals that have been pasture-fed throughout their lives. The question of Grass-Finished versus Grain-Finished Beef usually centers on flavor and not how lean the beef is. LBJ Pedernales River ChiliTexas chili, also known as a bowl of red, should be simply, meat, chilies, tomatoes and not much else, simply perfect. Beans were most likely added to chili to stretch it; they are an easy way to get nutrition. Lone Star Chicken-Fried Steak with Cream GravyChicken-fried steak is traditionally served with “the works”—white cream gravy, mashed potatoes, fresh corn or green beans, and biscuits. In Texas, it is considered “great” if the portion size is large enough to hang over the plate. Chicken-fried steak should be pan-fried; the oil should only cover a little more than half way up the side of the steaks when they are cooking. Mexican Wedding CookiesThe mixture will look light and fully because air bubbles are incorporated into the fat. When a mixture is over-creamed, creamed too fast or the fat is too warm, the fat starts to break down and release previously creamed in air bubbles. The results may be a dense, flat and flavorless product. Tortilla Soup This soup was originally created in order to use leftover tortillas. Pork Taquitos Crayfish Tacos with Green Chile SauceCrayfish not purchased purged must be purged before cooking. Mud bugs, craw daddies, and crawfish; these are the names referring to the poplar crustacean shellfish in the Southern United States. Crayfish are native to every continent excluding Africa. Texas is a close second in the crayfish aquaculture industry behind Louisiana. Caldo de ResThis soup is usually eaten for casual lunches, and is not a fancy dish. Caldo de Res is prepared all over Mexico and will differ by region. This Mexican beef soup is garnished with slices of corn still on the cob for an authentic presentation. Gulf Shrimp Corn Dogswith Cabbage and Radish SlawChicken Livers with Bacon Hollandaiseon Petite Rosemary BiscuitsRedfish on the Half Shellwith Grilled Red Onion and Frisee SaladThis is a classic Texas dish, the “half shell” is the scales-on skin of the fileted fish. This dish is traditionally cooked outdoors because in the first few minutes of cooking, the burning scales give off an aroma that is less than appetizing. Braggin’ Rights Brisket