Home » Texicureans Trails

Category: Texicureans Trails

Tootsie Tomanetz – Texas Pitmaster Legend

Women Pitmasters

Texans know BBQ. Every home town has at least one go-to. It’s distinctive from town to town and smoker to smoker. It could be a brick and mortar restaurant, Sunday church chicken, or George’s smoker out back. BBQ as a genre itself has factions and layers. You think you’ve found the fiercest pit boss with the best method? Look, we could talk about smoke rings and dry rubs all day. I’m here to tell you there are Texas women mastering the craft.

In Texas, everyone thinks their daddy makes the best ribs. Well, let’s flip the switch on that this month. We talked to award winning and legacy carrying women pitmasters. They took the bull by the horns and so should you. Don’t leave the BBQ up to the men this year, I’m giving you a recipe for Father’s Day. And if the home pit is not for you, don’t worry. These pitbosses and their grit might inspire you in another way. They are Texas women after all.

Tootsie Tomanetz

Snow’s BBQ, Lexington

516 Main St, Lexington, TX 78947

https://snowsbbq.com/

“Go big or go home!”  To borrow the adage from my sis-in-law, Pam, this was my inspiration action plan to create the best Father’s day BBQ for the Dad’s in my family.

My journey began with a trip to Snow’s BBQ in Lexington, Texas and a personal visit with Pitmaster Tootsie Tomanetz.  A two-times nominated James Beard Award Semi-finalist, Tootsie has become renowned as the strong octogenarian in charge of turning out notable brisket, sausage, chicken, and pork at Snow’s.  If you are a Chef’s Table follower, you may have caught her featured in the first episode of 2020.

I am honored to say I know Tootsie personally as she and I attend the Hannes Family Reunion every year in Giddings, Texas where she resides.  Her late husband is one of my Hannes cousins. Always humble, claiming to “just be from the country”, she never hesitates to give credit to God for her path in life and many accolades.

Tootsie began her BBQ career accidentally when she was called in to help a short handed issue by Giddings, Texas City Meat Market owner and close friend Hershel Doyle.  So, she joined her husband “White” Tomanetz who also worked there and ten years later she was still there, helping at the pit, in the slaughter room, and the fresh meat store.

Expanding to the meat market in Lexington, Texas, Tootsie and her husband White, ran that location for several years.  One day, Kerry Bexley came into the store and asked if Tootsie would join him at a new BBQ restaurant slated to open March 1st 2003. Open only on Saturdays from 8 AM until they run out of meat, the hours were originally to coincide with a weekly Saturday livestock auction down the street.

A two-times nominated James Beard Award Semi-finalist, Tootsie has become renowned as the strong octogenarian in charge of turning out notable brisket, sausage, chicken, and pork at Snow’s.  If you are a Chef’s Table follower, you may have caught her featured in the first episode of 2020.

Tootsie specifically hit top billing by being inducted into the 2018 Barbecue Hall of Fame.  When referring to this award and being a James Beard Semi-finalist, she says, “I didn’t even know what those awards were until I received them”.  She maintains that the best part of her profession is “the feeling I get when I see people sit down to eat our BBQ and take that first bite and its just a glow that comes out on their face and expression of how wonderful it tastes and how good it is,”

So you ask, what’s the secret to her BBQ?  Tootsie shares, “We treat ours with TLC.” “That is just something that we have been careful to maintain with all the growth that has come with recognition.”

“I only use salt and pepper”.  On chicken, spare ribs, and pork I use a mop which consists of water, onions, butter, mustard, worcestershire sauce, and vinegar”  She is quick to add that at the old church picnics they use lemons instead of vinegar.  “I love that, but I just stick to using vinegar.”

So, now you know.

Feel free to take these “mop” ingredients and create your own special sauce.  The sky’s the limit, and who knows – you may invent your own named sauce!

Happy Birthday Texas

Our annual celebration of Texas Independence Day features Texas food and wine, Texas products, and stories of Texas history. At the 2023 party, we asked a few guests to share stories of strong Texas women in their history. Watch the video below for a glimpse of inspiration. We featured wonderful Texas businesses and had some local sponsors to boost the culinary experience. Happy Birthday Texas…Sip, Shop, Munch!

We really celebrate all year at Texicureans. Subscribe to our youtube channel here.

 

Thank you to our sponsors:

 

 

 

Germans in Texas; Texans in Germany

Germans immigrated to Texas as early settlers, cementing a strong cultural presence. That’s why October + fest are words that go together like coffee and cream around here. But before you gear up to Prost! and chicken dance your dirndls off at Wurstfest, let’s deepen your Oktoberfest bona fides. Texicureans is giving you festival history straight from a Texan living in Germany, a list of festivals in Texas, and an asparagus soup recipe from Black Forest resident, Barbara Laner.    

History of Wies’n

Oktoberfest in Bavaria began on October 12, 1810, as a celebration of the wedding of Bavarian King Ludwig 1 and Princess Therese of Saxony-Hildburghausen on the outskirts of Munich.  It was essentially a way to let the poor people celebrate the nuptials.

The following year in 1811, the Bavarian Agricultural Association decided to continue the celebration as a showcase of farming achievements.  A few years later a merry-go-round and swings are added, beginning the long tradition of carnival rides.

In 1885, the next significant addition in the “now traditional” event was the introduction of a chicken roastery.  Currently over 1 million half-chickens are consumed at the Wies’n (locals name for Oktoberfest). In 1913, a 12,000-seat tent is added – the largest of its kind.

1935 saw the beginning of the Procession of the Oktoberfest innkeepers:  All breweries walk through the city to their tents with staff, beer wagons and brass bands led by a “Munchner Kindl” – a girl dressed in a black and yellow monk’s habit. Currently, 6 million people attend Oktoberfest annually!

Perspective from Germany

Brian Hooser (5th generation Texan) and his wife Bridgett have lived in Munich for 22 years and are Oktoberfest regulars.

“Pageantry, tradition, Gemütlich.  Originally a wedding celebration in a field, 187 years later the celebration continues as a global event. The fun begins with preparing for Oktoberfest long before with the selection of your Leiderhosen or Dirndl.  Once you have traditional clothes on, you meet your friends at the Teresianwiess for rides, Bavarian food and of course beer!

The experience in the tents is driven by the band, driving their 5000 guests to a crescendo of singing, dancing, and great moods.  The band uses their extensive set of songs to draw from, starting from ‘Ein Prosit’ to ‘Country Roads’ to ‘New York New York’ ending with ‘Angels’. For sure, I will be joining the 6 million other guest for this year’s Oktoberfest!”

 – Brian Hooser

Bridget adds, “You need to start thinking “Tracht” (German word for traditional clothing) during the summer. Even when it is hot and sweaty – you need to make sure you still have that bod to get into the Dirndl (the women’s dress) and the Lederhosen (the man’s leather pants).  Unfortunately, neither of these are forgiving.  The styles change from year to year, there are more traditional calico prints that some wear, then there are the latest in fashion with the silk aprons and the lace tops.  None of these items come cheap, a full Dirndl with blouse will probably cost you around 200Euros (around $200) and can run up to 1000Euros.  Lederhosen is the same with the more traditional and good leather costing up to 800Euros or even 1200Euros as our friend from Austin found out last week. However, there are bargains to be found.

We have been living here in Munich since September 1st, 2000, we of course went to the opening day while we were still living in our temporary housing.  We donned our jeans and raincoats and headed to one of the tents.  It was easy to get in at that time and we sat down with a very nice table of elderly Germans.  Since then, we have never missed an opening day!

Oktoberfest is more than just beer, it is a huge festival for the whole family; There are tons of rides and outdoor eating venues, they even have the “Oide Wiese” which is the Old Wies’n and the rides all cost 1Euro and are very nostalgic.  We always attend at least one day as a family to ride rides and eat some good food. The traditional food at the Wies’n is the half a chicken.  These chickens are bred specifically for the Oktoberfest and there is nothing else like it.  No biergarten can match how good the Wies’n Hendl is.

For the whole 2 weeks there are many reservations and friends who invite you, our company (Motorola & the reason we are here) has had a standing reservation since 1985.  All employees come along to spend some time together and you get off work at lunchtime to be there for the reservation at 2pm until close at 11pm.

We love being here and there is nothing else like it in the world, it has been quite sad that the last couple years they canceled it due to the pandemic.  We are looking forward once again to meeting our friends at the Wies’n, singing the songs, and standing on the benches. It is a see and be seen kind of place where you can tout your wares with a nice reservation at an exclusive tent.  Each tent has a different personality holding up to 5000 or even 8000 (Hofbrau tent) people.

Although we are very very happy for our livers and our wallets that it is only 2 weeks out of the year!  At least until Starkbier rolls around during lent.”

Wurstfest and Beyond

Our state is the bedrock of German Festivals with roots from across the Atlantic. Below are a few we know of, but we are sure there are more to be found! In addition to official festivals, check with your local favorite breweries and plan to raise your stein or don your lederhosen.

Wurstfest: November 4-13, 2022

New Braunfels

Austin Oktoberfest: October 8, 2022

German Texan Heritage Society

The German Free School

11:00 am – 7:00 pm

Oktoberfest Dallas: October 1, 2022

Exchange Club of Lake Highlands Neighborhood

Oktoberfest Fredericksburg: September 30 – October 2, 2022

Marketplatz in downtown

Oktoberfest Galveston Island: October 21-22, 2022

First Lutheran Church of Galveston, 2415 Winnie, Galveston, TX

Oktoberfest Granbury: October 7 – 9, 2022

Grandbury Square Plaza and Pavilion

Oktoberfest San Antonio: October 7-8 and October 14-15, 2022

Beethoven Männerchor – 422 Pereida St.

Oktoberfest Muenster: October 7-9, 2022

Heritage Park Pavilion

301 N. Ash Street

Oktoberfest La Grange: October 1, 2022 (3:00-7:00 pm)

La Grange Main Street and La Grange Rotary Club

Surftoberfest Beer Festival Corpus Christi – October 22, 2022

Water Street Market

Marina Arts District

 

Texas Trails: Diez y Seis de Septiembre & Texas: Celebrating Independence

Think you know everything about Texas, Mexico, and our interwoven history? Maybe not. The holiday on September 16th isn’t simply for margaritas and street tacos. It is about independence; specially, independence from Spain. This month, we invite you to reach beyond typical tex-mex and into food with deep tradition and visit one of Texas’s multiple Mexican cultural centers.

Diez y Seis de Septiembre is a significant Mexican national holiday celebrated across Texas.
We dug deep into the history this time on the Texicureans Trail. So, if you’re reading for the recipe, you may want to skip to the end. But we think it’s more fun on the journey. Read on for some celebration destinations and an authentic recipe for home.

The Holiday

In 1803, French Emperor Napoleon sold the Louisiana Territory to the American President Thomas Jefferson to raise war funds. With these raised funds, in 1808, Napoleon invaded Spain and put his little brother, Joseph-Napoléon Bonaparte, on the Spanish throne as King José I. Of course, this did not set well with Spain or Spaniards in the New World.
The fever of freedom from French kings and Spanish overlords ignited into rebellion, and a priest, Miguel Hidalgo, is credited with starting the Mexican War of Independence. He issued his “Cry of Dolores,” on September 16, 1810 calling for an end to 300 years of Spanish rule in Mexico. He also championed a redistribution of land and racial equality for thousands of Indian and Mestizo peasants. Father Hidalgo’s cause was so popular that the letters of his name were rearranged to name the new Texas town of Goliad.
Spain defeated Napoleon in 1813 and seized back the throne. The Mexican War of Independence continued, inspiring Texans to seize the opportunity to free themselves from Spain and Mexico as well.

The Emma S. Barrientos Mexican-American Cultural Center – Austin

The Emma S. Barrientos Mexican-American Cultural Center hosts “Viva Mexico”, Yoga, Dance and other events and programs. Housed in downtown Austin on the Colorado river in what has become known as the Rainey District. This annual event showcases visual art, dance, and musical performances that explore Mexico’s history through cultural art traditions. Viva México celebration will be on Saturday, September 17th from 5-9pm and tickets are free.

I caught up with Michelle Rojas, the Culture and Arts Education Manager and walked through the beautiful Sam Coronado Gallery. Michelle gave the historical background of the 15-year-old center. Currently showcasing San Antonio artist Blas Lopez, exhibits change out every few months. Embarking on a multi-million-dollar expansion, the center will close in a few months for approximately 2 years, and will be taking their exhibits on the road to underserved communities.

Emma S. Barrientos Mexican American Cultural Center
600 River St.
Austin, TX 78701

Instituto Cultural de Mexico – San Antonio

Instituto Cultural de Mexico was created for the purpose of enhancing the friendship between the peoples of Mexico and of the United States of America through a better understanding of their cultural values. Located in Hemisfair Plaza in San Antonio, 2 galleries showcase art and culture on a rotating basis. Admission is free!

A fun plan is to arrive close to opening time of 10:00 (paid parking is at the corner of S. Alamo and Nueva). Enjoy the exhibits and then trot across the street to Box St. All Day “a glow up from their popular food truck and catering company The Box Street Social”. Choose from their variety of espresso bar, craft cocktails, local beer and then order up from their “brunch all day menu”. I loved their team encouraged lingering conversations.

https://www.theboxstreetsocial.com/

CLICK HERE for Mexican Cultural Institute (Instituto Cultural De Mexico)
600 Hemisfair Plaza Way, San Antonio, TX 78205

Chiles en Nogada – Celebrate at Home!

Chiles en Nogada (Poblano Chile Peppers in Pecan Sauce) is the perfect dish to prepare at home to celebrate Diez Y Seis de Septiembre. Colorful and rich with meaning, this dish has both the history and the presentation. This is a traditional recipe in Mexico and if you ask around in Texas, everyone’s Grandma makes the best one.

Helen Hovestadt grew up in Mexico City and is sharing her version of Chiles en Nogada with Texicureans! Food lovers looking for a different experience will enjoy these heavenly flavors. This recipe is from Helen’s mother, with a few tweaks of her own. Isn’t that how we all do it?

Presentation. This dish honors the Mexican Flag with the three colors, green (poblano pepper), white (nutty creamy sauce) and red (bright pomegranate seeds). There are many ways to prepare this dish, but it always must always have these signature ingredients: chile poblano pepper, meat stuffing picadillo, nut cream sauce and pomegranate seeds. This is a rich mixture of tasty flavors that can be spicy hot, salty, tart, and semi-sweet. Yum!

History. General Agustin de Iturbide (later emperor of Mexico) asked the Augustinians nuns of the Convent of Santa Monica, in Puebla, Mexico, to prepare Chiles en Nogada for a banquet in celebration of the Treaty of Cordoba with last Spanish Mexican viceroy Juan O’Dnajou. The treaty was the triumph result of the Trigarante Army (Army of the Three Guarantees) for the total Mexican Independence from Spain.

Chiles en Nogada

 

Chiles en Nogada

Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 30 mins
Servings 6

Ingredients
  

Base Ingredients

  • 8 medium poblano peppers
  • 1 pomegranate fruit
  • 1 small bunch of finely chopped parsley

Picadillo Ingredients (meat filling)

  • 2 lbs extra lean ground beef
  • 1 tbsp canola or vegetable oil
  • 1 red or white onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 5 roma rip tomatoes, blended into a smooth puree
  • 1 clove garlic to blend with tomatoes
  • 1½ cups water to blend with tomatoes
  • 1 stick cinnamon
  • ¼ cup raisins
  • ¼ cup cranberry raisins
  • ½ cup dry candied pineapple
  • ¼ cup fresh, finely chopped apple
  • ¼ cup chopped bleach almonds
  • ¼ cup pine nuts
  • 1 tbsp finely chopped parsley
  • 1 tsp know chicken bouillon seasoning
  • ½ tsp marjoram
  • 1 tsp each salt and pepper
  • 1 tbsp sugar

Nogada Ingredients (Pecan cream sause)

  • 1½ cup pecans
  • 1½ cup water
  • 1 pinch salt
  • 1 tbsp sugar
  • 1 cup heavy cream, creme fraiche, or sour cream

Instructions
 

Picadillo:

  • In a large deep skillet, at medium heat, add oil and quickly sauté onion and garlic. Then add ground beef. Cook until done. Drain excess water after done.
  • Blend to puree ripe tomatoes with water end garlic clove until smooth, using a strainer when adding puree to meat.
  • When the meat and sauce start changing color to orange, add 1 cinnamon stick.
  • Continue adding the rest of ingredients, stirring slowly on low heat, letting picadillo cook until all juices are completely absorbed. Season to taste with salt and pepper.
  • Let picadillo rest completely and cool before stuffing the chiles

Roasted Poblano Peppers:

  • If you have a gas stove, use tongs to roast the peppers directly over the fire while turning them around the flames. Once the skin starts blistering all around and still hot, wrap the chiles with paper towels and set them inside a large zip lock bag and seal. Let the chiles rest for 10 minutes.
  • Carefully peel charred skin of chiles in slow running water in your sink.
  • Make a small incision on the side of each Chile to take out the seeds and veins. Pat and dry chiles.
  • Stuff chiles carefully with the prepared picadillo and set on a platter.(Note: you may also roast chiles in a 425 F oventurning them over until the skin blisters)

Nogada:

  • Puree all pecans in a blender with 1 cup of water. Add water little b y little until very smooth. Add sugar and salt.
  • Add cream with a spoon until well mixed. Refrigerate.

Pomegranate (Seeds)

  • Carefully cut the top of the fruit, then slice the sides to take the thick skin off. An easy way to collect pomegranate seeds, is to submerge the fruit in cool water. The seeds will float and you can collect and drain.

Preparing to serve:

  • For an individual serving, set one stuffed poblano pepper in a dinner plate and generously pour creamy nut sauce over all. Add abundant pomegranate seeds and banish with parsley.
  • To make a casserole style you may arrange all the stuffed chiles in a deep platter, cover totally with creamy nut sauce and pomegranate seeds. Garnish with parsley.

Video

Notes

Chiles en Nogada are generally served at room temperature, but some people like to eat them warm. So, before you serve them, you may only warm the stuffed chiles, but NOT the Nogada cream sauce. Add sauce after warming.
Enjoy!

Adventure Ready

Texas is a plethora of adventures waiting to be explored. Rivers, lakes, hills, forests, and trails all await our discovery. Being physically ready to tackle a hike, navigate a river in a kayak or enjoy a day walking the beach, simply makes it more enjoyable.

Below  Jessi Oehler shares with you some key exercises that you can do in your own home for a few minutes a day thereby developing muscles ready to tackle a fun outing.

5 Rounds

10 – 15 squats to bench or chair

5 – 10 push ups to bench or chair

10 -20 Alternating Lunges

10 – 15 Knee Raises

View the video below for a demonstration

Meal Prepping

Print Recipe Pin Recipe
Prep Time 1 hr 30 mins

Ingredients
  

  • Chicken Breasts - Number dictated by # of Meals
  • Whole Pork Butt or Shoulder
  • Low Sodium Canned Black beans and corn
  • HEB prepared Pico
  • 2 - 3 Veggies of choice

Instructions
 

  • Baked Chicken: Dice raw chicken breast, season with your favorite seasonings and place in oven on 375 for 20-25 minutes.
  • Crockpot Pulled Pork: Place pork butt or shoulder in crockpot with 1/2 bottle of BBQ sauce. Cook on high for about 4 hours
  • Pico: Combine low sodium canned black beans and corn with HEB prepared pico. Salt and Pepper to taste.
  • Roasted Veggies: Chop veggies of choice and place on a baking sheet. Season with your favorite herbs. Can toss with a little EVOO if desired. Bake in oven at 375 degrees for about 10 - 15 minutes.

Video

 

RV Kitchen Essentials

Being prepared makes hitting the trail so much easier and faster.  Whether you are a tent camper or RV’er, having a list of basic items assures you’ll be ready to take off for adventure!

Megan Traeger shares her list of staples she keeps in her RV.  If you are a tent camper – you might keep a plastic box  stocked with essentials.

Happy Exploring!

Must pack in the kitchen of the airstream:

  • S’mores ingredients (if you want to skip out on extra packing, buy the Keebler’s fudge stripe cookies. Chocolate and graham crackers in one.)
  • Kreutz Pancake mix (with mixin’s like fruit or pecans or chocolate chips)
  • H‑E‑B trail Mix (everybody can grab their flavor of choice and they come in resealable bags!)
  • Pasta (probably the most versatile thing I carry. I can add red sauce or just olive oil, or I can add cheese and taco seasoning. I can cook a cup of it or cook the whole bag and save the rest for leftovers.)
  • Cereal (for those mornings that we need to quickly pack up. Our kids will typically pour cereal into a cup, and some milk and a spoon and take it to the truck for on the go breakfast.)
  • Hot sauce and Tortilla chips (no further explanation needed. We do love grabbing salsas or queso when we stop at different places to try their stuff.)
  • Tortillas (another versatile item. I can make breakfast tacos, or quesadillas with leftover chicken or beef from the night before. Or I can heat them up, add some butter and sugar and call it dessert.)
  • Bread (I don’t skimp on my bread so I always buy Dave’s Killer Bread. I have yet to NOT find it when traveling!)
  • Fritos and bean dip (this is a don’t ask don’t tell snack.)
  • PB/J (sometimes you make sandwiches for your kids. Sometimes you just make them for yourself. I’m also a huge fan of packing Justin’s peanut butter packets for hiking snacks. And jelly will be used at breakfast sometimes too)
  • Granola (we buy the Bear Naked cacao and Cashew butter bag. I can eat this for breakfast, snack, or dessert. I typically will toss it with some Greek yogurt.)
  • Dried fruits (hours in the car can lead to useless snacking. Might as well eat some dried mango or banana chips!)
  • Pita chips (clearly can be used with some hummus. But the other day I had tomatoes, mozzarella, basil, and balsamic vinegar. I used the pita chips as my base for all of it and they were perfect bite sized bruschettas.)
  • Olive oil
  • Salt and pepper grinders
  • Coffee (we love that when we travel we can find some really great and unique roasters throughout the country.)
Fridge:
  • Milk (for cereal and kids)
  • Creamer (for coffee to deal with kids)
  • Eggs (I usually only pack half a dozen for space saving.)
  • Peppered Bacon from Granzins (sometimes I’ll make this to go with pancakes, or in breakfast tacos. One time I threw it in cabbages that we were taking to a potluck. Or I can smear some Nutella on it for dessert. Best bacon I’ve ever eaten!)
  • Butter
  • Sandwich condiments 
  • Lunch meat and cheeses
  • Fruits (we eat a ton of fruits so this is a revolving door. It’s especially fun to get local produce that is native to an area.)
  • Hummus
  • Bell peppers (slice them up to throw in a omelet. Slice them up to dip in hummus. Or slice them up to sauté for dinner.)
  • Sparkling waters
  • Pound of ground beef 
  • Shredded Cheese (another thing that can be added to a ton of things.)
  • Sausage (use it for breakfast, snacks, or dinner.)
  • Large Greek Yogurt (at home I hardly buy the big containers of yogurt but on the road we always have one in the fridge.

Quick and fun breakfast
Banana split breakfast
Cut banana in half, scoop in yogurt instead of ice cream
Top with fresh fruits and granola
Sometimes I’ll add some chocolate chips or sprinkles to the girls.

On the run lunch hack
I always buy paper food boats. That way if we are in a pinch, I can throw a sandwich and some goldfish and some fruit gummies in a tray and call it lunch for the kids. In the adults trays I may cut up some bell peppers and scoop in some hummus to take in the car. Easy clean up.

Dinner suggestion
When planning your dinners be mindful of how many dishes you are getting dirty. I like to simplify and try to stick to one pot meals if possible. I’ll load the ingredients into a paper bag to keep them all together in the fridge. This then becomes my trash bag as I cook.

After dinner space saver
If I know I’m making chicken or beef and may possibly have extras, I’ll cook all of it and then put the remainder of the cooked meat in single compartment meal prep containers (from H‑E‑B) to keep in the fridge. I can reheat the meat the next day and add it to lunch as a quesadilla or to top a salad.

 



 

RV Cookin’

Megan Traeger, an experienced RV’er spent 6 weeks last summer with her family of four traversing the US National parks. Lucky for us, she is sharing her hacks for meal planning on the road.

When traveling, she likes to have the ingredients handy and easy to snag. So, she packs all ingredients needed for a recipe in paper bags marked with the name of the dish. After coming in from hiking, sight-seeing, or just traversing the highway, this method takes the guess work out of preparation.

Megan’s family favorite is “Cheesy Taco Pasta”. RVs are short on refrigerator space, and in this case, only the ground meat and shredded cheese takes a precious spot.

Come on board the Traeger “Adventure” and view Megan preparing this simple, yummy one pot dinner with a Tex-Mex ring to it at our website: www.texicureans.com You’ll also find a handy list of staples Megan says to keep in your pantry. Happy exploring!

Cheesy Taco Pasta

Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Course Main Course
Servings 6

Ingredients
  

  • ½ lb pasta (we prefer shells or cavatappi)
  • 1 lb ground beef
  • 1 package of taco seasoning
  • ¾ cup water
  • 1 cup salsa
  • 1 cup shredded cheese

Instructions
 

  • Cook pasta according to the directions and drain into colander.
  • Add ground beef to the pan and brown.
  • Add the water and taco seasoning, stir well, and cook until the water is gone. Turn off heat.
  • Add the salsa and cheese to the pan, lightly stirring.
  • Stir in the pasta and coat it in the cheese taco meat goodness.
  • Top with crunchy tortilla chips, sour cream, or guacamole.

Video

Notes

Leftovers are yummy and it is freezer worthy for a later meal.
Keyword beef, pasta

Big Texas Hikin’

The secret is out. Texas is much more than tumbleweeds and margaritas. Our terrain is as diverse as our culinary offerings. With that comes tourists and crowds. This article is for y’all looking to escape the crowds and see the views that prove Texas is God’s country.

The pandemic brought people closer to home. On the most basic level, neighbors slowed down and started taking more walks and waving from across the street. Texans and people across the US bought up RV’s and trailers. Some with the goal of embracing the work from anywhere concept and more commonly to get the family out and about.

Whether you’re an expat or homegrown, consider exploring the parts of Texas you can only see if you dare to adventure. Not sure where to start? Texicureans is giving you a destination to consider and RV cooking tips from a seasoned traveler, Megan Traeger.

Guadalupe Peak
It’s the top of Texas. Early navigators used this mountain as a point of reference. Guadalupe Peak sits 3000 feet above the floor of the Chihuahuan Desert and 8751 feet above sea level. Located in the far west corner of our great big state, it’s a trip from anywhere – unless you live in El Paso, but worth every bit of the trek. In 1958, American Airlines erected a steel pyramid which commemorated the 100th anniversary of the Butterfield Overland Mail, a stagecoach route that passed south of the mountain.

So, what does modern exploring look like? Well, a lot like the old days. Except now we have marked trails, a route for a challenge and an alternate for a milder experience. In true Texciureans fashion, we took the challenge.

A 4.25 mile well maintained trail to the summit boasts a 3000 feet elevation gain. The payoff is a 360-degree view of Texas! (And a little of New Mexico).

The sign at the trailhead promises no rock scrambling – but I managed to get a little off the trail and did see some rocks on my “all fours” up close and personal. It takes a day to ascend and descend with time for a light lunch at the top. Temperatures can start out quite cool, but true to Texas weather can heat up during the ascent. So, layering is the safest bet. I would recommend tackling this hike in the Spring or Fall – less chance of severe weather either direction.

For those seeking a milder hike – McKittrick Canyon, dubbed the “Prettiest little spot in Texas” is a riparian oasis in the midst of the Chihuahuan Desert. Towering, steep walls serve as a backdrop to a diverse vegetation. Beginning with Chihuahuan Desert species of yucca, agave, and ocotillo, the trail ascends into a sheltered clear stream. Bigtooth maple, oak, and ash become abundant.

After 2.4 miles, the path reaches the Wallace Pratt Lodge, headquarters of the 4988 acres owned by geologist Wallace Everett Pratt (1885-1981). In 1959, Pratt donated this part of his ranch to the National Park Service and in 1972, Guadalupe Mountains National Park was officially opened to the public.

We turned around at the lodge since we had hiked Guadalupe Peak the day before, but there is an option of another 2 miles to “the Notch”. This trail ascends 2000 feet to reach an altitude of 7200 feet and a view of the complete McKittrick Canyon.

So, you want to hike to the Top of Texas, but now need to decide where to stay. There are multiple options for both RVing and tent camping. (And if I may insert – staying in a hotel) Before you load up the RV, read these tips up next from a New Braunfels Texicurean.

Click here for info about Guadalupe Mountains National Park!

Spanish Mission Trail and Salmorejo Soup

Spanish Mission Trail and Soup

This next Texicureans adventure is full- out-fun. We biked the Spanish Mission Trail, stopped at a brewery, and topped it off learning how to make authentic Spanish soup from Maite Aguirre-Ortega. Our loyal readers may have noticed a trend in these articles. Texicureans’ mission is sharing the rich history of Texas by way of food. That’s why we are reporting back from unique to Texas locations and pairing them with cultural recipes. We hope to give you a glimpse of adventure and inspire you to join the journey.

Biking the Spanish Missions

I live for exercising outdoors and I’m a student of Texas history. Combine the two and I’m hooked. I bike this trail every year in the beautiful Spring air; it’s the best time to go in my opinion. From the moment you hit the trail, you immediately leave the noise of the city and enter a quiet, almost rural scene.

The San Antonio Missions are a National Park Service site, and the only UNESCO World Heritage Site in Texas. The trail is wide along the San Antonio River with small elevations and markers to guide riders. My perfect day is to head south on the Riverwalk Trail to visit three of the missions: Mission Concepcion, Mission San Jose, and Mission San Juan (about a 16-mile round trip).

Each Mission has its own distinct beauty and stories. Remarkably, all four of the mission sites still contain active catholic parishes! If you hit it right, Mission San Jose, the Queen of the Missions has ranger led walks at 10 am and 11 am. Ranger-led talks at Mission San José are offered at 2:15 pm and 3:15 pm. These talks last for 15-30 minutes and can give you a great overview of the park.

Typically, I tour the missions on the way down the trail and opt for a straight return trip back up to the King William Area and Blue Star Arts Complex to return the bikes.  A welcome site is the Blue Star Brewing Company Restaurant.  With outside seating you can still enjoy the spring air while dining.  A perfect ending to a perfect day!

Tip: Rent your bike

The first time we took our own bikes, but ended up with flat tires, so now I park right in front of Blue Star Bicycling Company and rent one of their well-maintained bikes for a day.  They have a choice of several styles, including e-bikes and cruisers.  They will fit you for the bike appropriate for your size and provide a basket for snacks or picnic items. There is a 5-pound limit for safety purposes – I learned this and had to leave a few items behind.  Be sure and bring water – a holder for water bottles is on each bike as well. I recommend arriving by 10:00 AM or so to rent your bike.  This will assure bikes are available for your party.  It will also give you plenty of time to tour the missions – which I never tire of exploring. 

While the historic beauty of the missions is breathtaking, the taste of an authentic Spanish recipe prepared at home is transformative. Food is family. Family is culture. Culture is history. So, come along with us into the kitchen where we learn how to make Salmorejo.

Salmorejo Soup

In the kitchen with Maite Aguirre-Ortega from Alsasua, Spain, we learned how to make her favorite warm day soup – a chilled tomato soup called Salmorejo. Requiring only ripe tomatoes, olive oil, garlic, and bread – this recipe is a snap to make in a blender.  If you use the optional toppings of diced hard-boiled egg and serrano ham, you have a meal. The full recipe and video tutorial can be found on www.texicureans.com.

Maite shared she has yet to visit the Missions that her homeland established so many years ago but plans to go soon with her new bike! She now lives in Austin with her native Austinite husband, Ryan. Not surprisingly, they say a Texas version of Salmorejo would be to add brisket as a topping. Sounds great to us! Que Aproveche! (Let’s eat!)

Salmorejo

Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 5 mins
Course Soup
Servings 4

Ingredients
  

  • 8 red, ripe tomatoes (2.5 lbs)
  • 7 oz stale bread
  • 1 cup EVOO
  • 1-2 garlic cloves
  • 1 pinch salt
  • 2 hardboiled eggs
  • diced Derrano ham or other cured ham

Instructions
 

  • Dice tomatoes.
  • Pull the bread apart into pieces.
  • Place the tomatoes in a blender and blend until completely pureed.
  • Pour the blended tomatoes into a colander using a steel spoon to clean the blend from the tomato seeds.
  • Put the bread in the blender and pour the clean tomato blend on top of it. Let sit for 10 minutes.
  • Add the garlic, olive oil, and salt. Blend until smooth.
  • Refrigerate for 2 hours (this is the hard part)
  • Serve the Salmorejo with hard-boiled egg and cured Spanish ham, or prosciutto. Note to Texans: Chopped brisket works great!

Video

Notes

  • Notes from Maite:
  •  
  • Tomatoes: The key to a good Salmorejo is to use fresh and very juicy tomatoes. We like using vine tomatoes but you can also use pear tomatoes.
  •  
  • Olive Oil: The recipe calls for a good amount of olive oil and so its important to use a god quality product. The olive oil can really change the flavor of your Salmorejo, so we encourage you to find your favorite one. Buying EVOO is a good rule of thumb. For our recipe we used Dominos Oil from South of Spain. We bought it online from a shop called The Olives Market in Buda, TX.
  •  
  • Garlic: Even if we love it in Spain, garlic is not for everyone. Feel free to start your recipe garlic free if you prefer. Don’t allow this small ingredient stop you from tasting one of the best cold soups that exists: If you like garlic - between one to two cloves gives you that perfect garlic punch that we adore in our palates.
  •  
  • Bread: the reason behind Salmorejo’s thick texture. For our recipe we used French Bread from HEB, stale bread or any bread with a dense crumb ratio will work. And remember, if you want a thiner soup just put less bread but if you want a ticker one, go wild. Just know that it’ll make your blender work double!