Taste of Texas

BBQ, steak, Tex Mex ... these are just a few of the foods that are popular in Texas. Flip through our gallery to see what else makes the cut.

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Flavored with spices and warmed to perfection, a glass of mulled wine soothes the spirit. 960 1280

  

It's everyone's favorite spicy brunch cocktail, the Bloody Mary. 960 1280

  

Grab your beach blanket and bathing suit and hit the sand ' it's frozen daiquiri time. 960 1280

  

Not just for the Kentucky Derby, the Mint Julep is always a refreshing treat. 960 1280

  

Believed to have been invented in Puerto Rico, a Piña Colada hits the spot no matter where you drink it. 960 1280

  

Once considered an old-fashioned cocktail, the gimlet is gaining in popularity across America. 960 1280

  

Long a favorite in Spain, a fruity glass of sangria is the perfect summer cocktail. 960 1280

  

All you really need are tequila, triple sec and lime if you want to visit Margaritaville. 960 1280

  

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Succulent smoked Texas brisket is fall-apart tender. 960 1280

  

A side of creamy potato salad balances out the tangy pulled-pork sandwich. 960 1280

  

Chicken breasts are slathered with sweet and spicy barbecue sauce. 960 1280

  

It's a major meat fest with barbecue pork ribs served alongside sausage and coleslaw. 960 1280

  

Grilled brats and sausages are staples at any Texas barbecue. 960 1280

  

Wash down all of the smoky goodness with a tall glass of sweet tea. 960 1280

  

The final ingredient for any successful barbecue feast: a table filled with friends. 960 1280

  

Mikey Roe in the kitchen at Frank

Mikey Roe in the kitchen at Frank

Mikey Roe in the kitchen at Frank, home to "the ultimate trinity" of booze, bands and artisan sausages. 960 1280

  

Mikey talks to customers at Frank

Mikey talks to customers at Frank

Mikey talks to customers at Frank, where he's introduced to the Jackalope: custom-made antelope, rabbit and pork sausage, with cranberry compote, sriracha aioli and cheddar cheese. 960 1280

  

Chi'lantro's kimchi tacos

Chi'lantro's kimchi tacos

The food truck Chi'lantro's kimchi tacos are a big hit with Austin’s college scene. 960 1280

  

Chi'lantro's kimchi fries

Chi'lantro's kimchi fries

Chi'lantro's kimchi fries are the ultimate in late-night fusion food. 960 1280

  

Mikey talks to a customer at Sam's BBQ

Mikey talks to a customer at Sam's BBQ

Mikey talks to a customer at Sam's BBQ -- the go-to spot for late-night Texas barbecue. 960 1280

  

Mikey films outside of Sam's BBQ

Mikey films outside of Sam's BBQ

Mikey films outside of Sam's BBQ. The restaurant offers their succulent ribs and brisket until 3 a.m. 960 1280

  

Downtown Austin

Downtown Austin

This bridge in Austin is a well-known hangout spot where spectators gather to watch bats. 960 1280

Getty Images  

Mikey makes some friends in Austin

Mikey makes some friends in Austin

Mikey makes some friends as the sun rises in downtown Austin near the river. 960 1280

  

Mikey outside the Magnolia Café

Mikey outside the Magnolia Café

Mikey talks to a band outside of the 24-hour Magnolia Café, where musicians and roadies eat after their gigs wrap and the last amp is packed ... usually around 3 a.m. 960 1280

  

Mikey at Magnolia Café

Mikey at Magnolia Café

Mikey talks to a band at Magnolia Café, where even the employees are musicians. 960 1280

  

Mikey jams out with The G.O.A.T.

Mikey jams out with The G.O.A.T.

Mikey jams out with The G.O.A.T., a regular in Austin’s Dirty Sixth district. 960 1280

  

Miguel's Cuban Café food truck

Miguel's Cuban Café food truck

Mikey eats a Cubano at Miguel's Cuban Café food truck. 960 1280

  

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pan-fried chicken

pan-fried chicken

Did You Know? Fried food is so delicious partly because of 2 flavorsome reactions that occur on the surface of the food: carmelization and maillard reactions. In carmelization, heat converts any sugars on the surface of the food to a deep delicious brown caramel and in maillard reactions, heat causes hundreds of different flavor compounds to form, making a truly mouthwatering mouthful.

Dish 1: Pan-Fried Chicken
Where: Stroud’s, 5410 Northeast Oak Ridge Rd, Kansas City, MO 64119
960 1280

  

Round Rock Donuts

Round Rock Donuts

Did You Know? Donuts are said to have originated in 19th century Holland. Back then, they were sweet dough balls fried in pork fat called "oily cakes". Legend has it the modern doughnut was created in 1847 by a Maine sea captain who poked a hole in the middle to ensure even cooking and minimal grease.

Dish 2: Donuts
Where: Round Rock Donuts, 106 W Liberty, Round Rock, TX 78664
960 1280

  

Salty Dog

Salty Dog

Did You Know? Deep-frying cooks food faster than baking because oil conducts heat much better than the air in a convection oven. When done properly, frying steams food from the inside out, confining the oil to just the outer surface, producing a soft and moist inside with a crunchy outer shell.

Dish 3: Salty Dog
Where: Old Salty Dog, 1601 Ken Thompson Pkwy, Sarasota, FL 34236
960 1280

  

Chuleta Can Can

Chuleta Can Can

Did You Know? Deep-frying dates back to ancient Rome. The Roman cookbook Apicius was said to have a deep-fried chicken recipe.

Dish 4: Chuleta Can Can
Where: Raices, Recinto Sur St #315, Viejo San Juan, Puerto Rico
960 1280

  

Fried Catfish

Fried Catfish

Did You Know? In 1841, the first state fair was held in Syracuse, NY. Since then, these annual events have evolved from simple competitive exhibitions of livestock and baked goods to full-out festivals of family fun and golden fried wonders.

Dish 5: Fried Catfish
Where: California State Fair, 1600 Exposition Blvd, Sacramento, CA 95815
960 1280

  

Deep-fried cheesecake

Deep-fried cheesecake

Dish 6: Deep-fried Cheesecake
Where: California State Fair
960 1280

  

Deep-fried Giant Twinkie

Deep-fried Giant Twinkie

Dish 7: Deep-fried Giant Twinkie
Where: California State Fair
960 1280

  

Twister Dog from Tornado Potato

Twister Dog from Tornado Potato

Dish 8: Twister Dog
Where: Tornado Potato at the California State Fair
960 1280

  

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