The cuisine of Texas is as varied as the geography of the state and ethnic groups that settled in the Lone Star State.  Early influences from Native Americans, Spaniards, Mexicans, African-Americans and Europeans are all found in the upscale restaurants of the big metropolitan areas and small cafes in countless towns across Texas.  New immigrants add their flavors to the mix.

The state is virtually a cross roads between the culinary traditions of the Deep South (including Cajun and Creole), the ranching heritage of the West and influences of nearby neighbor Mexico.  Barbecue, chicken fried steak, chili, corn tortillas, sausages, kolaches, strudel, pecan pie, and black eyed peas are all equally at home on the plates of Texans.

Innovative chefs across the state are creating new dishes as Texans once again discover the freshness of locally grown and produced vegetables, fruits, meats, cheeses, beers and wines.

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