Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
Friday was Texas Independence Day, which, if you grew up in Texas like me, will bring back memories of endless hours in 7th grade, drilling into your brain the crucial minutiae of Texas history: What years was it an independent nation (1836-1845), where was Dr Pepper invented (Waco), and what is Texas’s official flying mammal (the Mexican free-tailed bat, of course - what else?).
But what Texas Independence Day reminds me of most, and what I long for as an expat Texan is great Tex-Mex food. Beer and margaritas are ideal partners, of course, but it would be a shame to leave Lone Star (or other) wine lovers out in the cold, with nothing to drink along with their fajitas. So, a quick guide:
Classic Crispy Tacos or Chalupas
Fajitas or tacos al carbon
Anything crazily hot
I would be remiss if I didn’t add two important references to this rundown. Those who want to cook should check out Robb Walsh’s excellent The Tex-Mex Cookbook: A History in Recipes and Photos; those who want to drink (wine, that is) ought to take a gander at Russell Kane’s authoritative and engagingly readable The Wineslinger Chronicles: Texas on the Vine.
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