Rodeo time, ceremoniously launched on "Go Texan Day," always
seems to compel us to try to out-Texan one another, from the
smokiest hickory barbecue to the sweetest slice of pecan pie.
Here's a little secret for y'all: The key to being a "real" Texan
isn't how blue your bluebonnets are, or how well your great-great
granddaddy knew Davy Crockett; it's how you share your love of good
Fiesta encourages you to "rodeo" in
whatever manner takes your fancy, whether that means your chili is
traditional venison or contemporary vegetarian, your peppers are
sweet 'n' mild or lose-your-mind loco.
If you keep an open mind and a hot
pot, you're in for mighty fine cooking.
Anyone who's spent mean time in a
kitchen or behind a barbecue pit knows that inspiration comes from
many sources. Indeed, the more receptive a cook is to outside
influences, the more ideas the cook develops -- and the better the
Perhaps that's why we get a little
happier -- and a little hungrier -- during Rodeo time: With so many
people from places near and far, there's bound to be a dizzying
panorama of amazing foods and flavor combinations.
Now THAT'S truly Texan. Y'all enjoy