
I had oysters for breakfast in honor of Ariel Barkhurst’s review of Sex, Death & Oysters in the San Antonio Express-News, which is headlined: “Writer Says Oysters Should Be Everyday Fare.” Here’s Ariel’s review:
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I had oysters for breakfast in honor of Ariel Barkhurst’s review of Sex, Death & Oysters in the San Antonio Express-News, which is headlined: “Writer Says Oysters Should Be Everyday Fare.” Here’s Ariel’s review: ![]() ![]() SXSW Texas BBQ Panel The first thing visitors to SXSW in Austin want to know is: “Where is the nearest barbecue joint and what do I order when I get there?” So this year Joe Nick Patoski organized a Texas barbecue panel at SXSW featuring John Morthland from Texas Monthly, Rick Schmidt from Kreuz Market, the Kitchen Sisters, photographer Wyatt Spadden and myself. The panel discussion focused on the basics, but there was still plenty of room for debate. Afterwards, I signed a whole lot of copies of the Legends of Texas Barbecue Cookbook at the SXSW bookstore. Reactions were swiftly posted: ![]() Welcome to the new blog-omatic, photo-centric version of robbwalsh.com complete with recipes, slideshows, and an in-your-face cookbook bazaar. The old robbwalsh.com website did a great job for many years. It was a big, state-of-the-art, cutting-edge deal just to have a website back when Pableaux Johnson (aka Bayoudog) built that first one over a decade ago. Now Pableaux [...]
This recipe originally appeared during the rodeo barbecue cook-off. It’s complicated, but the results are spectacular. Borrego actually means mutton in Spanish, but for some reason, Anglos are more comfortable translating it to “lamb.” Which is odd when you think about it, since Anglos are usually squeamish about eating veal, suckling pig, tiny cabritos and other baby animals. Mutton used to be a traditional meat in Texas barbecue and is still found at a few African-American barbecue joints such as Ruthie’s in Navasota and Sam’s in Austin. So call this “Mexican mutton barbecue” if you like.The smoky-flavored, falling-off-the-bone tender meat this recipe yields is even tastier than the the stewed goat dish called birria. Mexican barbacoa is still made in a smoker by a few Tejano barbecue enthusiasts, but commercial pit barbacoa is all but extinct in Texas. Vera’s in Brownsville is one of the last restaurants in the state to use a real pit to make barbacoa. In the old days, Mexican ranch hands used to wrap cow heads up in canvas or maguey leaves and bury them in the coals. (In the movie Giant, Elizabeth Taylor faints when they unwrap the package and show her the head.) But health departments frown on such traditional barbacoa these days. ![]()
From the March 2007 feature Las Fabulosas Taco Trucks in the Houston Press. #1 Jarro Café Trailer read more Houston’s Top 10 Taco Trucks » ![]() |
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