All About the Food
Texas Chili
Texas chili is served with cornbread, crackers, or just straight out of the pot. You’ll find it ladled over Frito pie at Friday night football games or simmering in giant pots at family gatherings. It brings people together with its warmth and unmistakable flavor—and a little bit of fire.
To eat Texas chili is to taste the rugged, independent soul of the state. It’s strong, simple, and unforgettable—just like Texas itself.
Chicken Fried Steak
We love Chicken Fried Steak because it’s hearty, familiar, and proudly Southern. It’s comfort on a plate and a symbol of how Texans take tradition and make it their own. It’s a little messy, deeply satisfying, and always served with pride.
In Texas, Chicken Fried Steak isn’t fancy—it’s sacred. Texas Chicken Fried Steak traces its roots to the German and Austrian immigrants who brought wiener schnitzel to the Lone Star State in the 1800s. Texans took that idea, swapped in beef, added Southern flair, and made it big and bold—just like everything else in Texas.
Pecan Pie
We love Texas pecan pie for its perfect balance—buttery, flaky crust cradling a rich, gooey filling made of sugar, eggs, butter, and toasted pecans. It’s sweet, but not overwhelming. Crunchy on top, soft in the middle, and always made with love.
No fancy ingredients. No trendy twists. Just simple, honest, old-fashioned goodness—exactly the way Grandma used to make it. Eating a slice of pecan pie in Texas feels like stepping into a memory: a family gathering on a warm afternoon, laughter echoing through the house, and the smell of toasted pecans drifting from the kitchen. It’s what you bring to Thanksgiving, what you serve at weddings, and what you send to someone you care about.
Texas Brisket
Brisket became famous in Texas thanks in large part to the state’s deep cattle ranching roots and Central European immigrants who brought meat-smoking traditions with them in the 19th century. German and Czech butchers in Central Texas would smoke leftover cuts to preserve them, eventually perfecting what we now know as Texas-style smoked brisket.
Today, that tradition lives on in family-run BBQ joints, roadside smokehouses, and award-winning pits across the state. And Texans are serious about it—barbecue isn’t just a meal here, it’s a competition, a craft, and a culture.
