Significance

• Every culture has an identity and food is very much a part of this identity. The mixing of cultures turns Texas into a melting pot, where some of the world's most interesting culinary adventures are revealed.
  
  

Features

• While some of what is considered famous Texan food has also existed concurrently in other regions, the four foods most commonly associated with Texas are chili, chicken fried steak, Tex-Mex and barbecue. Others include steak; cream gravy; okra; black-eyed peas; Frito pie (chili, Fritos and cheese); iced tea (loaded with sugar); Texas and Mexican beers; margaritas; Texas wine; Dr. Pepper and pecans. Tex-Mex is a cheesier, beefier form of Mexican food that includes enchiladas, nachos and burritos.
  
  

Geography

• From the 15th century to present day, Spain, France, Mexico and the United States have all ruled over Texas. Even before the Spanish colonized Texas, Native Americans were already having an influence on the culinary future of Texans. One must also factor in the African American slaves who were brought to Texas by the Spanish, and future immigration from ethnic groups such as the Germans. Cowboys and their chuck wagons have also brought us delicacies that have contributed to famous Texan food.
  
  

Identification

• Chicken fried steak is considered German, a derivative of Wienerschnitzel, a veal steak deep-fried in a breadcrumb batter. In chicken fried steak, beef scraps are used and beaten into steak form. A milk-based cream gravy is served with chicken fried steak.
  Chili, which has Native American, Spanish and Mexican influences, was really popularized in San Antonio in the 1880s. It is a thick mixture of meat, spices, broth and beans. Recipes vary, and competitions are waged all over the state for designation of the best chili.
  Experts disagree with the origins of barbecue, but the Spanish, the Mexicans, the Native Americans and African Americans have all been given credit for the slow cooking of various salted meats, a major component of famous Texan food.
  
  

Time Frame

• Native Americans began the influence on famous Texan food from the 12th to the 15th century, when the Spaniards enter the picture. France conquered Texas in the 17th century, then Spanish prevailed again before Mexico, then the U.S. take over.
  The year 1760 marks the arrival of African American slaves, and their barbecue proliferates after their freedom in 1863. Chicken fried steak is first noted in 1844, and while Tex-Mex technically has existed for hundreds of years, the first written evidence of the term is noted in the 1940s. Chuck wagons from the 1850s were known for their salted pork, beans and sourdough rolls.