An archeological site contains many of the foods Texans still eat today.
Tools and ingredients used thousands of years
ago in Texas are still utilized today. REDA&CO/
First, it corrects the scientific record. Wernecke says that the story that many Texans are taught, that people arrived in the area 13,500 years ago, is false. Gault shows that people were here perhaps even 25,000 years ago, and that they did not constantly migrate, but settled into developed societies.
|Quail, beans, and roasted corn endure as|
local staples. SYLVIA CASARES
Attempts at erasure notwithstanding, Texas Mexican families continued cooking and enjoying the delicious culinary heritage of their ancestors. Comida casera still relies on ancient techniques, such as roasting for the famous barbacoa (beef cheeks) and drying for machacado (dried beef strips). The cuisine is also a feature of local Mexican restaurants. In Houston, celebrity chef Sylvia Casares, a native of Brownsville in South Texas, leads the vanguard, giving resonant cultural expression to a cuisine that has gone largely unnoticed, lost in the shadow of Tex-Mex.
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