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Texas has a long history of wine production. The sunny and dry climate of the major winemaking regions in the state have drawn comparison to Portuguese wines, in addition to other regions in Europe like Spain, France, and Italy. [13] Some of the earliest recorded Texas wines were produced by Spanish missionaries in the 1650s near El Paso. Texas ...
Texan cuisine is the food associated with the Southern U.S. state of Texas, including its native Southwestern cuisine–influenced Tex-Mex foods. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Tejano/Mexican, Native American, Creole/Cajun, African-American, German, Czech, Southern and other European American groups. [2]
[5] Pliny the Elder writes extensively about agriculture from books XII to XIX; in fact, XVIII is The Natural History of Grain. [6] Crops grown on Roman farms included wheat, barley, millet, pea, broad bean, lentil, flax, sesame, chickpea, hemp, turnip, olives, pear, apples, figs, and plums. Others in the Mediterranean include:
A pan of beef brisket, fresh out of the oven Fried chicken Jambalaya cooking in a pan A pound of sliced, pan-fried livermush garnished with parsley Alligator meat – typically served fried Barbecue – usually pork or beef, but also chicken; seasoning and preparation vary greatly within the region, though most commonly pork-based in areas east ...
GO TEXAN is an advertising campaign sponsored by the Texas Department of Agriculture whose purpose is to encourage Texan and non-Texan consumers to seek and purchase Texas-made products. [1] The GO TEXAN campaign began in 1999 to focus on Texas agricultural products. Later, the campaign expanded to include shrimp and Texas wine.
Prices in restaurants are rising across the spectrum, from top-notch eateries to fast food chain Wendy's, which has raised the price of its quarter pound burger by 4-8 cents in the past year.
The cattle part as Meredith Ellis edges her small four-wheeler through the herd, silently counting the cows and their calves. It’s the way she starts most days on her 3,000-acre Texas ranch ...
East Texas barbecue is usually chopped rather than sliced. It may be made of either beef or pork. It is usually served on a bun. [9] In "Texas Barbecue in Black and White," Robb Walsh writes that African-American varieties of barbecue in East Texas favored beef rather than pork due to its prevalence in the region. Walsh quotes an artist, Bert ...