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Texas Restaurant Tips by keeweechic

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Real Name: Keewee
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Member Since: Jul 09, 2000
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Mexican or TexMex
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  • Written by keeweechic on Nov 25, 2002
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    • This is the BIG state and most Texans eat big too. Mexican food is in every corner of Texas and its influences have permeated the traditional Texan food which has brought about the name Tex-Mex which is really the best of both cultures. Rice and Beans are the staple sides in Tex-Mex because their taste and textures blend perfectly with the beef, cheeses and sauces. Watch those beans though.. they WILL come back to haunt you. Corn or flour tortillas are used in almost every recipe.


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    Theme: Mexican

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    Texas Grease
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  • Written by keeweechic on Nov 25, 2002
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    • Chicken-fried steak is served everywhere and is considered by some as the national dish of Texas. Don't let the name throw you, it is actually beef cutlets, breaded and fried like chicken, then smothered in thick white gravy flecked with pepper and was thought to have been invented back in the chuck-wagon days of early Texas. I am not too keen on the white gravy myself. Fried food, known as Texas Grease, is very popular. You can't go to the State Fair without having a big ol' Turkey Leg (and they are a handful) and corny dogs (hot dogs dipped in corn batter, deep fried and served on a stick). Don't forget the spicy Buffalo Wings either - all very much part of the Texas culture.


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    Theme: Local

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    Chili in Texas - But its Hot
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  • Written by keeweechic on Nov 25, 2002
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    • Chili IS Texas and it varies from mild, hot or three-alarm. In fact, chili is the official state dish but the variations are many. To some, adding beans to chili is almost sacrilegious - the main ingredient (after the meat) is chili peppers (whether chopped, diced, powdered, or liquefied. Personally I prefer Chili without beans - but good and hot. All around the country during the year there are chilli cook-offs and people sure are serious about their chilli. Venison Chili is quite different to try also.


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    A Bit of Everything - Even Gizzards
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  • Written by keeweechic on Nov 25, 2002
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    • Actually in Texas you get even broader choices with Cajun (from Louisiana) and Native American, plus German, Czech and other European cultures from the early immigrants who settled in this State which have blended in with the Texas taste buds. All around the State you will find little pockets of these communities all with their traditional fare bakeries and restaurants. Whenever we travelled through West (south of Dallas) we always stopped at one of the Czech bakeries there. Wonderful Kolaches (fruit and sausage)and sweet breads as well as focaccia breads. Creole cooking is based upon French stews and soups, and is influenced by Spanish, African, Native American, and other Anglo Southern groups. Cajun food tends to be spicier and more robust than Creole and include pork based sausages such as andouille and boudin; various jambalayas and gumbos; coush-coush (a creamed corn dish) and etoufeé. The symbol of Cajun cooking is perhaps the crawfish. Lets not get into the grits and gizzards.


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    Theme: Other

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    The Good Old Texas BBQ
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  • Written by keeweechic on Nov 25, 2002
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    • The self-invented Texas Barbecue is as sacred as religion in Texas. It began in the back rooms of meat markets in Central Texas at the turn of the century and pretty much limited to pit-smoked beef brisket, "sliced thick, tender as butter, stacked on a bun and covered in onions". With ribs though, the meat is usually pork and smothered with sauce. BBQ places are everywhere all with their own sauces, spices and secrets. Frankly I find it hard to taste the meat with all that sauce but fortunately I'm not a big meat eater. Texans love their Steak and Steak Houses are everywhere as are the catfish restaurants.


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    Theme: Barbecue

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    Chili's Restaurants
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  • Written by keeweechic on Nov 24, 2003
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    • Chili's Restaurant is not only know all through the USA but also in 22 countries. My first experience of a Chili's was in Singapore. Most though won't realise that the first Chili's restaurant opened in Dallas on Greenville Ave. The building was an old inter-urban electric rail depot with a rail line at that time connecting Dallas to McKinney, Sherman and Denison. The building was later demolished to make way for a new Chili's restaurant and parking lot.

    Those who know Chili's will know their signature items such as the famous double-basted Baby Back Ribs, sizzling fajitas, grilled steaks and Boneless Buffalo Wings.


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    Texas Land and Cattle Company
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  • Written by keeweechic on Dec 11, 2003
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    • This restaurant is Texas based although it has now expanded to New Mexico. The company took over from he famous Night Hawk restaurant in Austin who created an authentic Texas ranch house setting with large fireplaces, booths, and large portions. They had been in operation for 70 years. The Texas Land & Cattle has since expanded to seventeen locations.

    Their Signature menu items include: "Texas Land & Cattle Steak House’s Pepper-Smoked Sirloin, specially seasoned, slow-cooked and sliced to order in 10-ounce and 16-ounce portions; The Trail Boss Margarita, a 16-ounce frozen Margarita made with Jose Cuervo Gold Tequila and a special lime mixture; and Branding Iron Margaritas, hand-shaken sipping margaritas, featuring a choice of top-shelf tequilas."


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    Theme: Steakhouse
    Comparison: about average

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    Website: http://www.texaslandandcattle.com/loc.htm
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    Saltgrass Steak House
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  • Written by keeweechic on Dec 19, 2003
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    • The Salthouse Steak House is a Texas Born restaurant chain. The original restaurant was built on the Salt Grass Trail of Longhorns run to the Texas Gulf Coast which was known as the best beef in the whole Lone Star State. The original restaurant still stands today.

    They say that they try to recaptures the flavor of the open campfire. Steaks, chicken, and seafood, chargrilled to perfection. They also have breads, soups and desserts. There are a lot of old favourites.

    The restaurant is popular but our experience, just one time, was not good. The steak was small, thin and not done to what was asked. The Caesar Salad was wilting... so make up your own mind.


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    Theme: Steakhouse

    Address: Throughout Texas.
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    Comments for keeweechic about Texas
    »Leave a Comment for keeweechic   
    texomawriter Tue Oct 9, 2007 08:01 UTC
     Just FYI on fire ants. Immediately soak your feet (hands, ankles, etc.) in undiluted household bleach for a couple of minutes. You won't even have to repeat like you do with the hot water.    		hunterV Wed Jan 17, 2007 19:50 UTC
     Thanks for your great page!
    VeronicaG Sun Apr 23, 2006 14:05 UTC
     I hope to revisit your site many times before we move to Texas this summer--thanks for the tips and beautiful pictures....    		TXgal Sun Mar 26, 2006 02:13 UTC
     God Bless Texas!!
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