Subject:

Barry Popik

  • Blogs

    October 20, 2010

    The 10 Do's and Don't's of Texas Food

    Photos by Katharine ShilcuttOne of my hobbies is taking jingoistic photos of our state flag. God bless Texas!​After seeing the dialogue back and forth on Lennie Ambrose's post about sweet tea and its availability in Texas, my colleagues and I began discussing our own caveats about eating in Te ... More >>

  • Blogs

    December 8, 2009

    Bolillo's Campechanas

    ​As my friend Barry Popik explains, the word "campechanas" first entered the Texas food lexicon in the 1930s as the name for the flaky Mexican pastries that crumble into sweet flakes when you bite them. The glazed rectangles are similar in texture to the French "elephant ears." The pastries ... More >>

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