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Sunday, October
21, 2001
25 Indigenous foods
 |
| George
Gongora/Caller-Times |
| Fajitas,
enchiladas and barbecue are a few of the foods that have become
a part of South Texas culture. |
The melding of cultures, crops and catches in the Coastal Bend have
given us these culinary delights:
Mexican
112 taquerias and restaurants in Corpus Christi including
some chains, but mostly Corpus Christi's own. Six Mexican bakeries
that serve everything from conchas to empanadas.
When Robert Recio thought of opening a restaurant more
than two years ago, he chose Mexican food because "that's our heritage;
that's what we're most familiar with. And it's good food."
Recio learned by watching his mother and grandmother
cook.
"What we serve here is a lot of what we were raised on,"
he said.
Barbecue
The cattle drives that crisscrossed through South Texas
probably introduced it here. Cooking beef over oak, hickory or mesquite
gives Texas barbecue the flavor that distinguishes it from barbecue
of other southern states, Jerry Martinez, owner of Mac's #Fore Barbecue
and Catering.
"That's what puts that bright red ring all around it,"
he said.
Texas barbecue also uses beef more often than pork, and
hunks of brisket can take as long as 14 hours to cook.
Chicken fried steak
Likely on the menu even if the sign on the door says
Mexican food, seafood or barbecue.
"It's a Texas tradition," said Noe Ayala, general manager
of K-Bob's Steakhouse. "A lot of people don't ever know about our
other great food because they always have the chicken fried steak."
Kolaches
Elizabeth Gajdos of the Czech Heritage Society recently
helped make 3,000 kolaches filled with apple, pineapple, prune, cream
cheese or apricot to sell at the 20th annual Czechfest. By 3 p.m.
of the second day, all 3,000 were gone.
Kolaches started out as pies but evolved into treats
with a variety of fillings, including sausage.
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© 2000
Corpus Christi Caller Times, a Scripps Howard
newspaper. All rights reserved.
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