The Cowboy State is one of the major agricultural centers of the country. Locals consider cattle raising not just the only mean of livelihood, but a real family affair. Local food is very hearty and simple; the basis of Texas menu consists of meat treats. Meat cooked over an open fire or in a pot is a typical example of the national food. To complement juicy steak, hearty and nutritious side dishes of potatoes, beans and seasonal vegetables are served. Barbecue restaurants are common in major cities; unique aroma of meat cooked on an open fire hovers everywhere. Speaking of popular national feasts it’s certainly worth to mention traditional Texas chili cooked without beans. Locals consider this spicy dish to be an ideal complement to meat. Those involved in cattle breeding and spending a lot of time away from home cook amazing dishes using mobile kitchens. They cook real meat delicacies in the bowlers and braziers; usually it takes at least four hours to have a result. Fondue is considered unique culinary masterpiece; these are huge chunks of meat skewered on a pitchfork cooked in a cauldron full of boiling lard. Such a coarse way of cooking may seem savagery to demanding travelers, but connoisseurs know well how delicious this meat is. The temperature of the melted fat is so high that only a couple of minutes are necessary to cook hefty chunks of meat. The result is a delicious steak medium rare with a crispy crust; the dish is cooked without adding any seasoning.
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