Texas cowboys are the stuff of legend -- immortalized in ruggedly
picturesque images from Madison Avenue to Hollywood. Cowboy cooking has
the same romanticized mythology, with the same oversimplified reputation
(think campfire coffee, cowboy steaks, and ranch dressing). In reality,
the food of the Texas cattle raisers came from a wide variety of
ethnicities and spans four centuries.
Robb Walsh digs deep into the culinary culture of the Texas cowpunchers,
beginning with the Mexican vaqueros and their chile-based cuisine. Walsh
gives overdue credit to the largely unsung black cowboys (one in four
cowboys was black, and many of those were cooks). Cowgirls also played a
role, and there is even a chapter on Urban Cowboys and an interview with
the owner of Gilley's, setting for the John Travolta--Debra Winger film.
Here are a mouthwatering variety of recipes that include campfire and
chuckwagon favorites as well as the sophisticated creations of the New
Cowboy Cuisine:
- Meats and poultry: sirloin guisada, cinnamon chicken, coffee-rubbed
tenderloin
- Stews and one-pot meals: chili, gumbo, fideo con carne
- Sides: scalloped potatoes, onion rings, pole beans, field peas
- Desserts and breads: peach cobbler, sourdough biscuits, old-fashioned
preserves
Through over a hundred evocative photos and a hundred recipes,
historical sources, and the words of the cowboys (and cowgirls)
themselves, the food lore of the Lone Star cowboy is brought vividly to
life.
