Here are the latest food and drink stories from Texas for you to enjoy. The French tire company Michelin has recently announced the first recipients of its prestigious stars for its guide to the culinary scene in Texas. Laura Rice provides a breakdown of some of the winners.
Daniel Vaughn, Texas Monthly’s barbecue editor, embarked on a year and a half journey to explore 37 states and nearly 150 barbecue joints. He recently shared his “barbecue epiphany” on the Texas Standard show in October.
Alma Vera, a pit boss with a passion for competitive barbecue, shares her story of growing up with barbecue in her life and eventually competing in barbecue competitions. Texas is not only known for its barbecue, but also for its whiskey scene. The podcast “The Texas Whiskey Trail” explores distilleries across the state, showcasing the craft of Texas whiskey.
Kareem El-Ghayesh, an Austin pitmaster with Egyptian influences in his barbecue, competed in Netflix’s “Barbecue Showdown” to showcase his Texas-style barbecue skills. A San Antonio chef was chosen by Taco Bell to reimagine their Crunchwrap Supreme as part of a culinary program.
WF Strong delves into the history and lore of the beloved Frito pie, a staple at Friday night lights games in Texas. Eric Atkinson, CEO of Atkinson Candy Company, shares the story behind the company’s famous treats like the Peanut Butter Bar and their Chick-O-Treat event held each Halloween.
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