Things to Like about Texas
Democratic Muslims and Football-playing Tongans
Jun/12/2008 09:07 AM
Texas has never been widely known as a hotbed of
progressive thought. This, despite the fact that
great thinkers like Barbara Jordan and Molly Ivins
came from here. Ann Richards too. This, despite the
fact that issues near and dear to the
progressive-heart were finally nationally adjudicated
in cases that originated here (Roe v.
Wade....Lawrence v. Texas).
Anyway, the whole point of this "Things to Like About Texas" section is to give you a different perspective of all-things-Texas, and hopefully broaden your mind a little.
Like this item from the Texas Observer about the recent State Democratic Convention. As the Observer reminds us, it's normal for Democrats to be inclusive in their caucuses. Democratic gatherings, even in this state, are usually quite a menagerie of interest groups:
But how about a Muslim caucus? (Read the rest. Click here)
Anyway, the whole point of this "Things to Like About Texas" section is to give you a different perspective of all-things-Texas, and hopefully broaden your mind a little.
Like this item from the Texas Observer about the recent State Democratic Convention. As the Observer reminds us, it's normal for Democrats to be inclusive in their caucuses. Democratic gatherings, even in this state, are usually quite a menagerie of interest groups:
"You’ve got your Gun Owners Caucus and your Progressive Populist Caucus, Texas Stonewall Caucus and Motorcycle Caucus, Native American Caucus and Tejano Democrats Caucus. That’s the Democratic Party in all its messy glory - diverse interests trying to fit under a Big Tent."
But how about a Muslim caucus? (Read the rest. Click here)
Why You Never Need to Leave Texas
Jan/23/2008 03:46 PM
Haven't done a "Things to Like About Texas" entry in
quite a while. My friends/family in Atlanta added
that fair burg to this list. And I added several more
to the international category. They've got an
asterisks by them.
(Did I mention that I always loved geography?)
If you think of you own, email or comment, and I'll post them too. (Read the rest. Click here)
(Did I mention that I always loved geography?)
If you think of you own, email or comment, and I'll post them too. (Read the rest. Click here)
The Dixie Chicks
Jun/01/2007 11:35 AM
"I've been a long time gone now
Maybe someday, someday I'm gonna settle down
But I've always found my way somehow
By taking the long way
Taking the long way around"
I realize that not everyone is going to agree with this one. But I also realize that for those whom this blog category was created in the first place, this could be a good choice. So, bear with me...
This blog category, of course, is intended for people who don't like Texas. Or maybe even hate Texas. And especially during these past six years, I keep meeting more and more of these folks.
Well, dear Texas-hating friends, please remember that the Dixie Chicks are from Texas. In fact, better than that, remember that they started out right here in Dallas. (Read the rest. Click here)
Maybe someday, someday I'm gonna settle down
But I've always found my way somehow
By taking the long way
Taking the long way around"
I realize that not everyone is going to agree with this one. But I also realize that for those whom this blog category was created in the first place, this could be a good choice. So, bear with me...
This blog category, of course, is intended for people who don't like Texas. Or maybe even hate Texas. And especially during these past six years, I keep meeting more and more of these folks.
Well, dear Texas-hating friends, please remember that the Dixie Chicks are from Texas. In fact, better than that, remember that they started out right here in Dallas. (Read the rest. Click here)
Bluebell Ice Cream
Aug/08/2006 08:36 PM
It was nearly
100 here today. It's been over 100 about 20 days so
far this summer. I am sure that it will be nearly a
hundred tomorrow too.
So, what better time to write about ice cream?
And what better ice cream to write about than Bluebell Ice Cream?
Keep yer Ben and Jerry's...
Keep yer Hagan Daz...
Keep yer Dreyers and Breyers (is it an accident that these two sound the same?) or any other brand you want to throw out there.
If you want some really good ice cream, it's gotta be Bluebell.
(Read the rest. Click here)
So, what better time to write about ice cream?
And what better ice cream to write about than Bluebell Ice Cream?
Keep yer Ben and Jerry's...
Keep yer Hagan Daz...
Keep yer Dreyers and Breyers (is it an accident that these two sound the same?) or any other brand you want to throw out there.
If you want some really good ice cream, it's gotta be Bluebell.
(Read the rest. Click here)
Barbara Jordan (Yes, she really was from Texas)
Feb/27/2006 04:43 PM
These days,
when you say you're from Texas, you're likely to get
a few smirks and comments about politicians from our
state. Whether it's Rick "Good Hair" Perry, or either
of the George Bushes, the politicians folks hear
about from our state tend to be conservative, and
tend to be hated by just about as many folks as those
who like them. So, for those who hate Texas, or are
predisposed to, this doesn't help.
So, for all you potential or active Texas-haters out there, let me remind you of another politician and an unlikely Texas legend: Barbara Jordan... (Read the rest. Click here)
So, for all you potential or active Texas-haters out there, let me remind you of another politician and an unlikely Texas legend: Barbara Jordan... (Read the rest. Click here)
The Frozen Margarita: How Tex-Mex Libation Met 7-11 Technology
Feb/18/2006 04:56 PM
In
the last entry in this section, I
waxed about my love for Tex-Mex; and how, if you
love it too, then there's something you love about
Texas. This entry is sort of it's own special
subset of the last one. It's about a special part
of the Tex-Mex universe: the Frozen Margarita.
Perhaps one of the ways we can judge that the
Tex-Mex in general --and the Frozen Margarita
specifically-- has really become a part of the
American psyche, is that the Smithsonian Museum
has seen fit to acquire
the very first Frozen Margarita
machine. Like Fonzie's
jacket, or Walter Cronkite's chair, it now rests
in the hallowed halls of that great recepticle of
history...
I have actually seen this machine many times. For years, it stood inside the original "Mariano's Old Town," another fine Tex-Mex place about five minutes from SMU. (Well, it WAS....it's now closed. And the new one is at Skillman and Abrams. The family has also branched out into a new venture called "La Hacienda Ranch" which we also like, but which is a tad pricey...) You'd pass by this machine on your way in the door to have some fine food. Nobody knows the real history of the Margarita itself. But the history of the Frozen Margarita is that it was invented right here, in Dallas, Texas.
On May 11, 1971, Mariano Martinez --the owner of Mariano's-- got the brilliant idea to put Margarita mix inside a soft-serve ice cream machine. You should probably also know and remember that 7-Eleven was created here in Dallas too....and in those days, there was nothing bigger on a hot summer day than a 7-Eleven Slurpee. (perhaps a future entry?) So, one day after a visit to 7-Eleven for a cold slurpee, Mariano said to himself, "Why not do that for the Margarita too?"
And history was made. And it happened at just the same cultural moment that Tex-Mex was making its way from Texas, north across the United States, and eventually around the world. To use the theological word, it was the Kairos time for the Frozen Margarita to be invented. And so now, the original machine rests in the Smithsonian, and the drink itself has been, ahem, toasted by the likes of the Texas Legislature.
And I bet you like the Frozen Margarita. I bet you, or someone you know, has blended some up in your own home. And if you like them, then there's one more thing that you like about Texas.
I have actually seen this machine many times. For years, it stood inside the original "Mariano's Old Town," another fine Tex-Mex place about five minutes from SMU. (Well, it WAS....it's now closed. And the new one is at Skillman and Abrams. The family has also branched out into a new venture called "La Hacienda Ranch" which we also like, but which is a tad pricey...) You'd pass by this machine on your way in the door to have some fine food. Nobody knows the real history of the Margarita itself. But the history of the Frozen Margarita is that it was invented right here, in Dallas, Texas.
On May 11, 1971, Mariano Martinez --the owner of Mariano's-- got the brilliant idea to put Margarita mix inside a soft-serve ice cream machine. You should probably also know and remember that 7-Eleven was created here in Dallas too....and in those days, there was nothing bigger on a hot summer day than a 7-Eleven Slurpee. (perhaps a future entry?) So, one day after a visit to 7-Eleven for a cold slurpee, Mariano said to himself, "Why not do that for the Margarita too?"
And history was made. And it happened at just the same cultural moment that Tex-Mex was making its way from Texas, north across the United States, and eventually around the world. To use the theological word, it was the Kairos time for the Frozen Margarita to be invented. And so now, the original machine rests in the Smithsonian, and the drink itself has been, ahem, toasted by the likes of the Texas Legislature.
And I bet you like the Frozen Margarita. I bet you, or someone you know, has blended some up in your own home. And if you like them, then there's one more thing that you like about Texas.
--30--
TEX-MEX. Does YOUR State have an entire style of food named after it?
Feb/17/2006 04:58 PM
TEX-MEX
Does YOUR State have an entire style of food named after it?
When I was fresh out
of grad-school, I took a trip to Washington DC
with my sister Dianne and my Dad. While there, I
reconnected with an old friend, who was now
living in Georgetown. She insisted that we come
by her place in and around lunchtime one day, so
she could take us to lunch at one of her
favorite restaurants. Now, this was someone who
had lived in Dallas. And this was someone who
was raised in Texas.
The place she wanted to take us was a Georgetown-area Tex-Mex Restaurant. It was a place she and her knew husband had found, and they were thrilled with it. "You gonna love it,"she told us.
So, we all went. And I have to be totally honest, it was one of the worst meals of my life. I mean that sincerely. It was really horrid.
We should have known better. In Texas, there are those who question whether you can actually get good Tex-Mex north of Austin.
Admit it, you like Tex-Mex. You probably call it "Mexican Food," and that's OK. But what you know as "Mexican Food" is really a Texas original. Mexican Food --or "Interior Food" as we call it here-- is a totally different animal. But, if you're going out to eat, and there's beans, rice, a taco, an enchilada, and a tamale, on your plate; that fine food conglomeration was created from the synergy of Texas and Mexican cultures. It's really a border food, created first in the border lands of the Rio Grande Valley. It migrated North throughout the state, and has now made its way all over the country and the world.
You can learn more about it here.
There are LOTS of variations on Tex-Mex. Let's be clear, Chi-Chi's is NOT good Mexican Food. I shudder to imagine the poor life-lessons these children are learning from this field trip. And Tex-Mex continues to evolve. Thirty-five years ago, nobody had heard of a Chicken Fajita, or even a Frozen Margarita. (In fact, linguistically, there is actually no such thing as a Chicken Fajita. The word has taken on a life of its own...just a part of the evolution of Tex-Mex)
There seems to be a kind of Tex-Mex that originates from Austin. Or, at least there seem to be a lot of folks from Austin who open Tex-Mex places in Dallas. Pete Dominguez specializes in "Austin-style Tex-Mex." His "Casita Dominguez" was about five minutes from my first apartment after grad school. And Dennise and I would probably eat there once a week.
The great Matt Martinez comes from a long line of Tex-Mex royalty. His father being the proprietor of "Matt's El Rancho" in Austin, and his own signature place being "Matt's Rancho Martinez" in East Dallas. It's about five minutes from our log house...and when we lived there we probably ate their once a week. (Are you detecting the trend?) Matt has brought a flair to Tex-Mex cooking. While staying with the basics, he delivers them with a lot of class and taste.
But probably our favorite Dallas Tex-Mex place is Herrerra's. We've never once actually lived close to one, so we will drive quite a ways to get to one. (For those of you who don't have a lot of Tex-Mex places, this is kind of like driving past five or six churches to get to the one you like...). There are the locations down off Maple...there's also one in Addison and Richardson now. Herrerra's is no-frills, classic, bed-rock basic, Tex-Mex. From the radioactively green Margaritas, to the bean soup and seriously greasy enchiladas, it's the real deal.
I you happen to visit the state, here are some starting places for your culinary enjoyment.
When in Dallas, be sure and visit:
Matt's Rancho Martinez
Casita, or Casa Dominguez
Herrerra's (any location)
El Fenix (we admit to actually liking it...)
Chuy's (Eric likes. Dennise doesn't...take that for what it's worth...)
Cantina Loredo (You're venturing away from the one, true, and apostolic Tex-Mex here...but the quality is quite good...)
When in Austin, visit:
Matt's El Rancho
Chuy's (the original on Barton Springs)
When in San Antonio, visit:
La Margarita
Mi Tierra
Let me be clear, all these places I've mentioned are the real-deal. I could be stranded on a desert island with any of them, and be fat and happy...literally. And I'll be happy to make additions to this list, as my stomach and your comments warrant.
After decades of obscurity here in our state, Tex-Mex food has rocketed to international acclaim and notice. It's changed the way we eat, even if you don't live anywhere near Texas. As food writer Robb Walsh has noted:
Thanks to Tex-Mex, salsa has replaced ketchup as America's favorite condiment. Tacos and tortilla chips have reached a level of popularity rivaling the almighty hamburger and french fries. Chile peppers have become a national obsession, and the popularity of guacamole has moved the avocado from total obscurity to the front row of the produce section. (1)
But let's be clear, the real-deal ain't no "Chi-Chi's." And we ain't talkin' no "New Mexican Food" either; with that green and red chili sauce that destroys the taste buds, and deadens the enjoyment of everything it covers. We're not talkin' Taco Bell either.
But there IS such a thing as the one, true, and apostolic Tex-Mex. We take it for granted down here.
And if YOU like it, then whether you realize it or not, there's one thing you like about Texas.
Does YOUR State have an entire style of food named after it?
When I was fresh out
of grad-school, I took a trip to Washington DC
with my sister Dianne and my Dad. While there, I
reconnected with an old friend, who was now
living in Georgetown. She insisted that we come
by her place in and around lunchtime one day, so
she could take us to lunch at one of her
favorite restaurants. Now, this was someone who
had lived in Dallas. And this was someone who
was raised in Texas.
The place she wanted to take us was a Georgetown-area Tex-Mex Restaurant. It was a place she and her knew husband had found, and they were thrilled with it. "You gonna love it,"she told us.
So, we all went. And I have to be totally honest, it was one of the worst meals of my life. I mean that sincerely. It was really horrid.
We should have known better. In Texas, there are those who question whether you can actually get good Tex-Mex north of Austin.
Admit it, you like Tex-Mex. You probably call it "Mexican Food," and that's OK. But what you know as "Mexican Food" is really a Texas original. Mexican Food --or "Interior Food" as we call it here-- is a totally different animal. But, if you're going out to eat, and there's beans, rice, a taco, an enchilada, and a tamale, on your plate; that fine food conglomeration was created from the synergy of Texas and Mexican cultures. It's really a border food, created first in the border lands of the Rio Grande Valley. It migrated North throughout the state, and has now made its way all over the country and the world.
You can learn more about it here.
There are LOTS of variations on Tex-Mex. Let's be clear, Chi-Chi's is NOT good Mexican Food. I shudder to imagine the poor life-lessons these children are learning from this field trip. And Tex-Mex continues to evolve. Thirty-five years ago, nobody had heard of a Chicken Fajita, or even a Frozen Margarita. (In fact, linguistically, there is actually no such thing as a Chicken Fajita. The word has taken on a life of its own...just a part of the evolution of Tex-Mex)
There seems to be a kind of Tex-Mex that originates from Austin. Or, at least there seem to be a lot of folks from Austin who open Tex-Mex places in Dallas. Pete Dominguez specializes in "Austin-style Tex-Mex." His "Casita Dominguez" was about five minutes from my first apartment after grad school. And Dennise and I would probably eat there once a week.
The great Matt Martinez comes from a long line of Tex-Mex royalty. His father being the proprietor of "Matt's El Rancho" in Austin, and his own signature place being "Matt's Rancho Martinez" in East Dallas. It's about five minutes from our log house...and when we lived there we probably ate their once a week. (Are you detecting the trend?) Matt has brought a flair to Tex-Mex cooking. While staying with the basics, he delivers them with a lot of class and taste.
But probably our favorite Dallas Tex-Mex place is Herrerra's. We've never once actually lived close to one, so we will drive quite a ways to get to one. (For those of you who don't have a lot of Tex-Mex places, this is kind of like driving past five or six churches to get to the one you like...). There are the locations down off Maple...there's also one in Addison and Richardson now. Herrerra's is no-frills, classic, bed-rock basic, Tex-Mex. From the radioactively green Margaritas, to the bean soup and seriously greasy enchiladas, it's the real deal.
I you happen to visit the state, here are some starting places for your culinary enjoyment.
When in Dallas, be sure and visit:
Matt's Rancho Martinez
Casita, or Casa Dominguez
Herrerra's (any location)
El Fenix (we admit to actually liking it...)
Chuy's (Eric likes. Dennise doesn't...take that for what it's worth...)
Cantina Loredo (You're venturing away from the one, true, and apostolic Tex-Mex here...but the quality is quite good...)
When in Austin, visit:
Matt's El Rancho
Chuy's (the original on Barton Springs)
When in San Antonio, visit:
La Margarita
Mi Tierra
Let me be clear, all these places I've mentioned are the real-deal. I could be stranded on a desert island with any of them, and be fat and happy...literally. And I'll be happy to make additions to this list, as my stomach and your comments warrant.
After decades of obscurity here in our state, Tex-Mex food has rocketed to international acclaim and notice. It's changed the way we eat, even if you don't live anywhere near Texas. As food writer Robb Walsh has noted:
Thanks to Tex-Mex, salsa has replaced ketchup as America's favorite condiment. Tacos and tortilla chips have reached a level of popularity rivaling the almighty hamburger and french fries. Chile peppers have become a national obsession, and the popularity of guacamole has moved the avocado from total obscurity to the front row of the produce section. (1)
But let's be clear, the real-deal ain't no "Chi-Chi's." And we ain't talkin' no "New Mexican Food" either; with that green and red chili sauce that destroys the taste buds, and deadens the enjoyment of everything it covers. We're not talkin' Taco Bell either.
But there IS such a thing as the one, true, and apostolic Tex-Mex. We take it for granted down here.
And if YOU like it, then whether you realize it or not, there's one thing you like about Texas.
--30--