Texas
Related: About this forumThe Texanist: When Will My Yankee In-Laws Stop Complaining About Our Spicy Food?
Note: At the peril of violating the "no divisive group attacks" rule, I am posting this humorous piece.Q: How can I tell my Yankee in-laws that food in Texas is supposed to be spicy and that we like it that way? Some years ago, they retired to Texas and settled nearby and now the weekly dining out always includes comments like, Why is this enchilada so spicy, Why do they put pepper in the cream gravy, and Is this pico de gallo hot? All considered, they are pretty good folks and I dont want to rile my wagon master, but her parents continued comments on foods they consider to be too spicy is making me hot under the collar. What should I do?
Bill Huston, Tyler
A: Before the Texanist advises you to look across the dinner table at your wifes parents and proudly, clearly, and somewhat loudly proclaim just what you have stated in your letterthat food in Texas is supposed to be spicy and that we like it that waylet him first say that reading about your unfortunate predicament has caused him to wince in agony. As if relations with in-laws werent tricky enough already, your wifes persnickety Yankee parents insist on ruining what would otherwise be pleasant mealtimes with their constant kvetching about the perceived piquancy of Texass world-famous fare? Man, oh, man.
In addition to inducing cringes, your letter has also provoked a good bit of salivation. Spicy enchiladas? Peppery cream gravy? Hot pico de gallo? Mmm-mmm! Whats for lunch? Texas cuisine, as you and everybody else except your in-laws knows, is famous the world over for its toothsomeness and also occasional snappiness, but not every dish comes with a kick. As a whole, our cookery is a great big stew consisting of rich influences that range from not-that-spicy American, German, and Czech cuisines to can-be-spicy Southern, Cajun and creole, southwestern, and cowboy cuisines. The resulting comestibles are many: Hamburgers (invented in Athens), grilled steaks, chili (invented by the chili queens of San Antonio), etouffees and gumbos, barbecue (invented by . . . well, lets not relitigate that here), and, of course, delicious Tex-Mex and all that it entailsenchiladas, tacos, tamales, regular dinners, el numero unos, homemade tortillas, fajitas, beans, chips and salsa, chips and guacamole, chips and queso, chips and that spicy pico de gallo, pan dulces, sopaipillas, etc., etc., etc. Admittedly, some of these dishes can be a little fiery, but not all of them carry a Scoville pungency scale rating. Few are so zesty as to cause a real fuss. Your frustration is not without cause.
The Texanist bets that if there were a listing of the worlds most impossible to please people, Yankee in-laws would probably be on itright near the top. Of course, the Texanist is just guessing about this, as he had the good fortune to marry a Texas girl of native parentage. In fact, the Texanists dear old mother-in-law, as well as his dear old stepmother-in-law, both avid readers of this column, are fantastic womenthe nicest mothers-in-law youd ever care to meet. They dont mind spicy food and never complain about anything at all. The Texanist is lucky to have them in his life. Truly. Sorry for the digression, but that needed to be said.
Read more: https://www.texasmonthly.com/articles/texanist-spicy-food/
lunasun
(21,646 posts)Just me and I live no where near TX(Chicago ) but I like lots of black pepper in gravies
Jalapeño or red chile in cream gravy hmm probably not..
TexasTowelie
(112,684 posts)Jalapeños in mashed potatos--yes!
PoindexterOglethorpe
(25,929 posts)The food is different in different parts of the country. And if you decide to relocate, you ought to find out something about the food and the local culture. If, for instance, you only want totally bland food, then stay where you are. Wherever that may be. If you move to, say Texas or New Mexico or anywhere that is simply not your original home, then get used to it. Or figure out what to order when you eat at a restaurant.
I do have a lot of sympathy, because I moved from Kansas to New Mexico some nine years ago. I'd already lived in other parts of the country and have had plenty of experience with regional differences, but I will say that I absolutely do not get the local obsession with chili. But I've learned to negotiate my way around a menu, and try hard (maybe not hard enough) not to complain about what I don't like.
I've joked for several years now that I'm pleasantly surprised that I have not been escorted to the border and asked not to return to this state ever again.
However, I LOVE a peppery cream gravy. The very best chicken fried steak can be found in Texas.
My personal problem is with cilantro -- tastes like soap to me -- and I've learned to ask about it. If it's in a dish and can't be removed, then I order something else. Easy solution. If you can't find something you like on the menu, then you are impossibly picky and perhaps shouldn't ever eat out.
DonCoquixote
(13,616 posts)Yes, there is a mile between Mexican and let;s say Puerto Rican cuisine, but we latinos tend to like things spicy. Then again, I do love our North American cousin in cuisine, Louisiana.