Written by Texas Highways
M.L. Edwards & Co. mercantile on Mount Vernon’s downtown square could double as a museum. Wooden cabinets that once displayed hardware items line one wall of the 1900 building, and an original freight elevator, operated by a hand-pull rope, still reaches the second floor, which used to be a funeral home.
Running errands in Dallas, Mom and I realize we’re both thirsty and famished. Our busy day, with its lengthy to-do list, doesn’t allow for the leisurely lunch we typically enjoy.
After cooking gumbo for 30 years, I’ve developed some rituals when it comes to tailoring my recipe to the seasons. In the cold part of the year, I make oyster gumbo, because that’s when oysters are in season in Texas (typically November through April). In the hot weather, blue crabs are plentiful, and so I make summer gumbo with crabs. Of course, the main ingredient in any season is shrimp.
Not long ago, the tiny town of Hye was merely a curiosity for travelers between Johnson City and Fredericksburg on US 290. But a handful of entrepreneurs and winemakers are reshaping this no-stoplight community into a Hill Country destination of its own.
My family’s love affair with the chewy and crunchy good taste of Collin Street Bakery’s DeLuxe Fruitcakes began years ago when we sent a cake by mail-order to my in-laws.
A little more than 25 miles from where my feet tramped, a line of cars waited to enter Lost Maples State Natural Area, whose namesake trees blazed with red, yellow, and orange glory. But I had Hill Country State Natural Area pretty much to myself, and while no maples grow here, this rugged retreat offers a respectable display of fall color.
Stepping into the brightly colored display area of the Melissa Guerra Latin Kitchen Market in San Antonio was like entering into the kitchen of a good friend, albeit one whose culinary expertise far exceeded that of my wife Laura and me.
Often where we travel and why is motivated by food, whether a journey charted to find new favorites or a desire to return to a place where a great meal—or maybe just a slice of pie—was once memorably enjoyed.
Just east of Houston, where sandy soil meets swampy waters, there’s a town that thrives in the humid breezes of Southeast Texas.
If you’re a recent arrival in Texas, you may not have heard that our state gave birth to the hamburger, but now you know: Allegedly created in the late 1880s at an East Texas café owned by a man named Fletcher Davis, the hamburger was introduced to a larger audience at the 1904 St. Louis World’s Fair—and the rest, as they say, is history.