Lone Star Menu: Tastes of Texas
Since the earliest people of the region cooked with that most essential element—corn—waves of immigrants have grown, raised, smoked, brewed, aged, and refined recipes built from Texas resources to create our Lone Star Menu. From chips and salsa to peach cobbler, Texas cuisine also represents a hearty collaboration with and support from the state.
When dining at a local barbecue spot or sipping a cold chardonnay on a breezy patio on a summer afternoon, most people are not thinking about the role of Texas government agencies.
This exhibit showcases records from the State Archives that demonstrate the vital role played by Texas government in supporting the many organizations, businesses, and individuals that, together, serve a full-course meal.
We invite you to take a tour through Texas flavors by sampling portions from every page of our Lone Star Menu. Get inspired with recipes from the archive, and check out our collection of cookbooks for new ideas to try at home.
Bon appetit, y’all!
State Dish of Texas: Chili, undated. Texas Tourist Development Agency photographs and audiovisual materials, 2012/193-70-02-036.
Enter Exhibit - Lone Star Menu: Tastes of Texas - Chips and Salsa -->
Lone Star Menu: Tastes of Texas Exhibit Pages:
Home | Chips and Salsa | Surf and Turf: Seafood | Surf and Turf: Beef | On the Side | Something Sweet | Wash it Down | Lone Star Recipes | Take Away
Please note: TSLAC exhibits are not comprehensive historical narratives and reflect only a small sampling of the range of the materials in the State Archives. Please note that collections at the State Archives are primarily government records, which may limit the perspectives represented in exhibit cases.