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by Brenna Burkarth
 Behind the walls of the tiny “mom and pop” restaurants that line downtown Austin’s historic streets, a diversity of customers gather with their friends and family to share a piece of their favorite enchiladas, barbeque ribs, chili con carne or French quiche. Warm conversation and the sound of silver wear clinking against plates fills the air along with the mouth-watering smells of Mexican chilies and spices from all over the world. As they leave with smiles on their faces and full stomachs, hardly a few realize the deeply rooted history of Texas that has continuously transformed the face of its legendary cuisine.
The Texan isn’t known as a as a minimalist or self-reserved. Down in Austin, living “larger than life” suits the general attitude towards the state itself. With a population of over 20,000,000 and the largest area of any state except Alaska, Texas has become a booming place. From its thriving metropolises like Austin and Dallas, to its vast lands and rich oil fields, Texas has always inspired individualism in its people, and even its one-of-a-kind food served in local restaurants throughout Austin.
Mexico:
With its long ties to its southern neighbor, Mexico, it’s no surprise that Texan food shows strong Mexican influences. The cuisine so closely coincides with Mexico’s food that an entirely new genre of food was created, Tex-Mex, which combines traditional Mexican flavors and techniques with American customs. Most of today’s Mexican food is based on Mayan and Aztec traditions combined with culinary trends introduced by the Spanish colonists. Quesadillas, typically flour tortillas with chicken or beef, cheese and salsa, serve as a staple to many Austinite’s diets. Chili peppers represent the indigenous spice used generously in almost every dish and create colorful foods when used in combination with a variety of vegetables and Mexican meats.
While one thing that distinguishes Tex-Mex with Mexican food is the former’s reliance on cheddar, Mexican food depends more heavily on white cheese. Chile Relleno, a popular Tex-Mex favorite, consists of a giant poblano pepper that’s stuffed with a meat, cheese, onions and eggs. Chips with queso (melted cheese with salsa), or guacamole (smashed avocado and salsa), or just plain chips and salsa are eaten as appetizers in nearly every one of Austin’s acclaimed Tex-Mex restaurants. Usually in a variety of heat levels, salsa literally warms people up for the even spicier entrees to follow. Some of our favorite local Tex-Mex or Mexican inspired restaurants: - Garrido's Austin (modern and healthy, located downtown on 3rd)
- El Gallo (an Austin tradition for over 50 years, located on South Congress)
- Flores (a local favorite with four locations in town)
- Dulces (artistic takes makes this Lakeline Mall an original)
- Iron Cactus (do not miss the guacamole!!) (pictured above)
- The OASIS (our favorite view on Lake Travis also has a great Tex Mex menu!)
- Santa Rita (nestled in midtown at 26 Doors shopping center)
Cowboy Food:
Hispanic foods continue to shape Texas, even when they’re not directly Mexican. Whether you’re eating chili Frito pie, traditional Texas barbeque, or a piece of steak—they’re all centered on the meat, which is something Texas and Mexico shares. Both countries have a strong tradition of vaqueros, who herded beef for their supper and used it to make signature dishes, which has carried on into modern cowboy’s and cowgirl’s standard diet of meat and potatoes. Our favorite "cowboy inspired" restaurants: Europe:
Chicken-fried steak, comfort food served with traditional southern portions of muffins, biscuits, cornbread, creamed spinach with cheddar cheese and ranch-style beans has played a role in creating the “Cowboy” image of Texas. Yet unbeknownst to many, this centerpiece of many menus that consists of pounded sirloin dipped in buttermilk and flour and friend until it’s crunchy on the outside and steamy inside derives from a German dish called Wiener Schnitzel. The Germans, who settled in Austin’s neighboring city of New Braunfels in the mid-1800s, have left a strong imprint on Texas cuisine. While wondering down 6th St. after a night bar-hopping, clubbing or just visiting the multitude of music venues, you most likely will run into a few tiny brat and sauerkraut stands, which serve thousands of Austinites nightly.
Our favorite European-inspired restaurants:
- European Bistro (a can't miss stop just one exit north of Austin in Pflugerville)
- Brick Oven (three locations and fabulous Italian)
- Carmelo's (downtown authentic Italian)
- Carrabba's (a national Italian chain that is local to Texans- visit the original!)
- Best Wurst (for the best brat in town- maybe the world!)
A brief history:
“A cuisine evolves with the arrival
of new ethnic influences, new foods introduced in the area, even new
appliances or newly discovered cooking methods. So, of course Texas food
is not the same as it was 100 years ago or even 25 years ago. It’s just
the way we eat in Texas today,” said Terry Thompson-Anderson, culinary
teacher and author of three cookbooks, among them Texas on the Plate.
Indian tribes who first inhabited this state cultivated a diversity of
spices and crops that serve as fundamentals in today’s food, such as
corn-based dishes with chilies and herbs usually complimented with beans
and tomatoes. The Spanish, the first Europeans to arrive here, claimed
Texas for their mother country in the 16th century, quickly called the
Indians their friends. They combined their diet of rice, pork, chicken,
wine garlic and onions with the native indigenous foods of pre-Columbian
Mexico, including chocolate, chorizo, tomato, vanilla, avocado, guava,
papaya, pineapple, chili peppers, beans, squash, peanut, fish and
turkey. The Spanish dominated the state from 1519-1685.
In
1685, the French explorer La Salle claimed a colony on the coast of
Texas for France. La Salle was murdered by his men and the territory
reverted to control by the Spanish , who established many missions
throughout the territory. The Spanish flag was quickly replaced by a new
one in 1821, the Mexican flag. In 1836, Texas declared itself the
Republic of Texas and proudly flew its sacred Lone Star Flag. The Stars
and Stripes replaced that in 1845, but when the Civil War broke out, the
U.S. flag was substituted this time with the Confederate Flag.
Violence became inevitable as ethnic groups clashed with one another
during this time. These shifting boarders were home to Spanish-speaking
Catholic immigrants from the South, English-speaking Protestant
immigrants from the eastern U.S. and Native Americans who tried to flee
from the southern white man. Each group introduced their rituals and
ways of cooking, all of which have created the zesty food Texas has
established a reputation for.
So, when it comes to Texas foods, it takes knowledge of a variety of eclectic blends to even brush the surface in understanding its composition. As the saying “everything’s bigger in Texas” goes, BIG has always been synonymous with Austin’s cuisine.
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