Texas
Food Taste the Lone Star State T
HERE ARE MANY amazing places to eat and drink throughout the state with experiences ranging from a Dutch-oven cowboy breakfast to lavishly dining
on the latest ground-breaking cuisine in Dallas or Houston. One sure-fi re selection while visit- ing the state is to explore some of the quintessen- tially Texas off erings in food and drinks.
Barbecue Probably the hardest question to answer is
where to fi nd the best barbecue. Texas barbecue generally means brisket, ribs and sausage. Some joints add chicken, pork chops and, even, prime rib. Use of sauces varies—some forbid sauce as an aff ront to the quality of the meat while others have their own closely-guarded recipe. So what is the best barbecue in Texas? Even
experts can’t agree. Consider making your own exploration, perhaps starting with The Texas Barbecue Trail (predominantly in Cen- tral Texas). The trail includes the four barbecue joints in Lockhart (The Barbecue Capital of Texas)—Black’s Barbecue, Chisholm Trail Bar-B-Q, Smit y’s Market and Kruez Market; two in Elgin—Meyers Elgin Smokehouse and Southside Market; two in Luling—Luling City Market and Luling Bar-B-Q; and four in Taylor—Louie Mueller Barbecue, Davis Grocery & Bar-B-Q, Taylor Cafe and West End Cafe. For recommendations in others areas, check with the local visitor center or consider following your nose.
Tex-Mex While it is diffi cult to name the best barbecue joint, it
might be even harder to say where to fi nd the best Tex-Mex. Tex-Mex fanatics are happy to debate which restaurants serve the tastiest cheese enchiladas, the most piquant salsas and the most memorable margaritas. Some will even dis- pute the use of tortilla chips versus saltines with salsa. Other Mexican restaurants in the state focus on interior
Mexican cuisine, some have adopted a border-style, and still others serve the street foods of Mexico. Unfortunately, no one has created a Tex-Mex trail, but the local visitor center is always a great place to inquire about options.
Kolaches From German-infl uenced sausages used in barbecue
to Tex-Mex, Texas cuisine is obviously infl uenced by the PHOTOS: J. GRIFFIS SMITH/TXDOT Amarillo THE BIG TEXAN STEAK RANCH
cultures who set led the state. One of the Czech-based contri- butions is the kolache. These pastries generally have a fruit center sometimes accompanied by cream cheese. Kolaches have become so popular that they’re on the menu
in just about every donut shop in the state, but there are a few specifi c places to stop: the Czech Stop and the Village Bakery in West, Weikel’s Bakery in La Grange, Hruska’s Bakery in Ellinger, and the Original Kountry Bakery in Schulenburg.
Steak Travelers looking for a good Texas steak will fi nd the
choices are as far and wide as the once-open range. A visitor information center recommendation or online search for best Texas steak will provide ample options. Some that routinely hit the best lists are Perini Ranch Steakhouse in Buf- falo Gap, Cat le- man’s Steakhouse in Fabens, Pappa Bros. Steakhouse in Houston and Dallas, and Killen’s Steak- house in Pearland. There also is the
Sip and Savor
FOR MORE ideas on places to enjoy food and drinks or fi nd events like cook-off s that are not included in this guide, visit
www.texashighways.com.
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