Foods of Texas

Texas food is all about bold flavors, big portions, and mixing different cultures. Here’s a quick breakdown:

Barbecue:
Texas is famous for its barbecue, especially beef brisket. Central Texas focuses on slow-smoked meat with simple seasonings like salt and pepper. No heavy sauces — the meat speaks for itself.

Tex-Mex:
A mash-up of Mexican and American cuisines. Think cheesy enchiladas, sizzling fajitas, crispy tacos, and loads of queso. It’s different from traditional Mexican food — richer, heavier, and packed with flavor.

Chicken-Fried Steak:
A Southern classic that Texas made its own — a battered, fried beef cutlet smothered in creamy gravy.

Chili:
Texas chili (or "chili con carne") is serious business. No beans, no noodles — just meat, chiles, and spices simmered into something fierce.

Kolaches:
A nod to Czech immigrants. These are soft pastries filled with sweet fruits or sometimes savory stuff like sausage and cheese.

Seafood and Cajun Influence:
Especially along the Gulf Coast, you'll find dishes like fried shrimp, crawfish boils, and gumbo.

Steak and Burgers:
Texans take pride in beef, so steakhouses and giant burgers are everywhere.

Breakfast Tacos:
Hugely popular — simple tortillas filled with eggs, bacon, potatoes, cheese, and salsa.

Texas food is rooted in history: Native American, Spanish, Mexican, German, Czech, African American, and Southern U.S. traditions all helped shape it.


Throwing a crawfish boil

Get the Crawfish
  • How much: Plan for 3–5 pounds per person (more if it's the main event).
  • Where to buy: Check seafood markets, specialty stores, or order from Gulf Coast suppliers. In-season (Feb–June), even some H-E-Bs or local spots will have them live.
  • Keep them alive until boiling. Store in a cool, shady place with good drainage.

    Equipment You Need
  • Large pot (60–80 qt) with a basket insert.
  • Propane burner + tank.
  • Ice chests (for rinsing crawfish and keeping boiled ones warm).
  • Outdoor table covered in newspaper or butcher paper for serving.

    Ingredients (for boiling)
  • Crawfish
  • Cajun boil seasoning (Zatarain’s, Louisiana Fish Fry, or homemade)
  • Salt (for purging)
  • Lemons, garlic, onions
  • Potatoes, corn, mushrooms
  • Sausage (and maybe extras like artichokes or Brussels sprouts)

    Purge the Crawfish
  • Place live crawfish in an ice chest or kiddie pool.
  • Rinse with cold water and lightly salt. Let sit 5–10 min, then rinse again.
  • Repeat until water runs mostly clear.

    Boil 'Em
  • Fill pot with water, seasoning, lemons, garlic, onions—boil it.
  • Add potatoes, corn, sausage—cook ~10 min.
  • Add crawfish—boil 3–5 minutes.
  • Turn off heat, let soak 15–30 min for flavor. Add more seasoning during soak if you like it spicy.
  • Use the basket to lift everything out.

    Serve & Hang Out
  • Dump everything onto the table.
  • Provide napkins, paper towels, trash bins, and hand wipes.
  • Beer, sweet tea, and lawn games (cornhole, washers) are solid additions.
  • Music: Cajun, country, or Texas red dirt playlists set the tone.

    Tips
    Crawfish are messy—tell guests to dress casually.
    Have extras like hot sauce, melted butter, and cocktail sauce.
    Cover surfaces for easy cleanup.
    Have something for non-crawfish eaters (burgers or hot dogs).