Winter Texan Food
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Have you noticed? The latest thing in specialty tours are those tours that are offering destinations that feature foods from their area. The latest travel e-mail that promoted cuisine destinations featured Poland - and not just Poland, but a tour that offered time in Northern Poland to sample their cuisine followed by a visit to Southern Poland to taste their typical foods.
The United States can offer some typical foods also but dividing our country into two sections for food would be virtually impossible. For us it is much better to look at states and then break those states into regions.
Perhaps, one of the foods most typical for the state of Texas might be bar-b-que with the city of LaGrange considered the bar-b-que capitol. Recently, I heard a discussion on the differences in bar-b-que sauce. Texas bar-b-que tends to have a little chili and maybe just a touch of bourbon or beer. On the other hand, bar-b-que sauce prepared in North or South Carolina will taste a little sweet. Pecan pies or sweet potato pies also tend to have their claim to fame in East Texas and parts of Louisiana.
Our Rio Grande Valley region certainly has their very own food heritage, most of which originated in Mexico ... we call it Tex-Mex or Mex-Tex. In our region we can offer tacos, enchiladas, empanadas, tamales and on and on. My taste buds are watering just thinking of all those wonderful, delicious dishes that started in Mexico, jumped across the border, and often picked up a little Texas flavor, producing dishes that are not really Mexican nor are they really Texan.
One of the most popular is the local taco - do you want a breakfast taco prepared with a flour tortilla wrapped around eggs and potatoes, wrapped around eggs and beans, or filled with eggs and chicharrones (pig skins)? Or how about tacos for lunch with fajitas stuffed temptingly inside a doubled over, fried corn tortilla?
Another specialty of this area is the tamale - a specialty served year-round but extremely popular during the Christmas season. One of the fillings for the tamale is pork, but it could be beans or chicken or even coconut and raisins. Local families will prepare well in advance for the traditional Christmas feast and the Posada - posada translates to inn. A posada is a re-enactment of Mary and Joseph searching for a place to stay where the Christ child could be born. The mouthwatering dish often served at a Posada will not be turkey and dressing as so many might expect. In the Rio Grande Valley, the main dish will probably be tamales.
Making tamales is no small chore. First you must buy all the ingredients including the corn husks, the lard, the pork, the spices and the masa - a very, very finely ground corn flour. Because the preparing of tamales is such a labor-intensive chore, families often gather together with neighbors and have what is endearingly termed a tamalada ... the work will go a little faster if a little gossip is thrown in as the masa is spread on the corn leaf! Just image the bathtub, or a number three wash tub, filled with tepid water in which the separated com husks are soaking. Once those leaves become pliable, they are ready to be trimmed and then spread with the masa mixture followed by the prepared filling. The corn husk blanket will then be tenderly folded over and put aside to be frozen. Later those delicacies will be steamed and served for the eager guests to enjoy.
Now don't try to make tamales on your own unless you can differentiate between the right and the wrong side of the corn leaf. It does make a difference!
Even though I really enjoy a good tamale, my favorite of all the typical Mexican dishes is the empanada - similar to the fried pies my mother used to make. The Mexican version is not fried but baked - better for our health - even if the dough is prepared using lard. Favored fillings could be camote - sweet potato - or pineapple or even cajeta - a caramel tasting spread.
Although these dishes had their beginnings in Mexico and spread to Texas, these flavorful offerings can now be found all over the United States and beyond. People who grew up in this area, went away to school or to work, will always come home with a craving for a "Taste of the Valley" just as I have substituted the empanada for the fried pies my mother made. It's a taste of home!
A hundred people went hog wild at a dinner and dance Saturday afternoon, Nov. 16, at the Texas Trails RV Resort.
Develop new art skills and socialize with other Winter Texans. The International Museum of Art and Science (IMAS) introduces a series of four Winter Texan Workshops this December through March featuring Mexican Embroidery, Landscapes, Milagros Hoop Art, and Floral Painting.
Texas historian and premiere chronicler of Texas lore to present a cultural storytelling masterwork. On Thursday, November 14th at 6 p.m., Quinta Mazatlán will host Dr. W.F. Strong as guest speaker for Nights at the Mansion speaker series. He will discuss and share excerpts from his book “Stories from Texas.”
Harlingen’s Hugh Ramsey Nature Park boasts 250 some species of Rio Grande Valley native plants, shrubs, trees, cactus and the untold numbers of birds, butterflies and critters that use this native habitat.
Museums abound in South Texas. If you or your child or grandchild are interested in history, then you have come to the right place. Museums and history can be so much fun! There are so many museums from Edinburg all the way down to Port Isabel and South Padre Island. Museum after museum after museum could entertain you on any of your week end exploratory drives. Let's start with Edinburg and the MOSTH museum ..... MOSTH standing for Museum of South Texas History.
Jim Bartelt was out golfing for the first time in five years.
