Texas has contributed significantly to American food culture. Several well-known dishes and drinks were first developed in the state, not imported or adapted from elsewhere. These creations reflect the region’s diverse influences, local ingredients, and independent approach to cooking.
Some were developed by immigrants who blended their culinary traditions with local customs. Others were created to meet specific needs in restaurants, diners, or community events. A few began as practical meals that later became iconic.
This article examines a range of foods and beverages that originated in Texas. Each entry includes key details about when and where it started, how it was prepared, and why it gained popularity.
Together, they help tell the story of how Texas became a place of food invention as much as food tradition.
| Dish | Invented In/By | Brief Description |
|---|---|---|
| Chili con carne | San Antonio, TX (1800s), sold by the “chili queens” | Beef-and-chile stew without beans; became Texas’s state dish in 1977. |
| Smoked beef brisket | Central Texas, German & Czech butchers (19th c.) | Salt-and-pepper brisket slow-smoked over hardwood; cornerstone of Texas BBQ. |
| Chicken fried steak | Texas diners (early 20th c.; popularized 1940s) | Tenderized beef, breaded and fried like schnitzel; served with cream gravy. |
| Klobasnek (savory kolache) | Czech immigrants in Central Texas | Sausage (often with cheese or egg) baked in slightly sweet kolache dough. |
| Texas toast | Denton, TX (1940s), Pig Stand | Extra-thick sliced bread, buttered and griddled; often served with BBQ & CFS. |
| Frozen margarita machine | Dallas, TX (1971), Mariano Martinez | Adapted soft-serve machine to dispense consistent frozen margaritas. |
| Deep-fried butter | Dallas, TX (2009 State Fair), Abel Gonzales Jr. | Frozen butter dipped in batter and fried; Big Tex Choice Awards “Most Creative.” |
| Chicken fried bacon | Snook, TX (1990s), Sodolak’s Original Country Inn | Bacon strips battered and deep-fried; commonly served with cream gravy. |
| Puffy tacos | San Antonio, TX (1970s), Ray’s Drive Inn / Henry’s | Fresh masa tortilla fried until it puffs; filled with seasoned meats and toppings. |
| Dr Pepper | Waco, TX (1885), pharmacist Charles Alderton | Texas-born soft drink with a 23-flavor blend; first sold at a local soda fountain. |
| Frito pie | Texas (1940s–1950s) | Chili and cheese served over Fritos (often in the bag); stadium & fair favorite. |
| Texas caviar | Texas (1940s), Helen Corbitt | Black-eyed peas with peppers and onions in vinaigrette; chilled dip or side. |
| Big Red soda | Waco, TX (1937) | Sweet, red cream-style soda with citrus notes; a Central & South Texas staple. |
| Cheetos | San Antonio, TX (1948), C.E. Doolin | Extruded corn snacks coated with cheese flavoring; later part of Frito-Lay. |
| Pecan pie | Texas (documented 1898) | Corn syrup–based custard with pecans; named Texas’s official state dessert (2013). |
| Fajitas | Texas ranchlands (early 20th c.) | Marinated, grilled skirt steak served with tortillas; later expanded to other fillings. |
| Corny dogs | Dallas, TX (1942 State Fair), Fletcher brothers | Hot dog on a stick dipped in cornmeal batter and deep-fried. |
| Queso (Tex-Mex style) | Texas (mid-20th c.) | Warm processed-cheese dip, often with tomatoes & green chiles; party and restaurant staple. |
The Icons of Texas Cuisine
Texas has been the starting point for a number of original food and drink creations. They were first made, named, or introduced within the state. Their origins come from many places—rural communities, city restaurants, local fairs, and family-run kitchens. Each dish has clear ties to Texas history, ingredients, or culture. What follows is a closer look at where they began and how they became part of everyday life.
Chili Con Carne
Chili con carne began in San Antonio in the 1800s. Women known as “chili queens” prepared and sold bowls of spiced meat stew in city plazas. Their version used beef, dried chiles, garlic, and a few simple seasonings. It did not include beans. That no-bean style became a defining trait of Texas chili and remains a point of pride across the state.
The dish gained national attention at the 1893 Chicago World’s Fair, where a San Antonio booth introduced it to a wider audience. Its popularity grew from there, but its roots stayed local. In 1977, Texas lawmakers declared chili con carne the official state dish, citing its cultural significance and historical role in local food traditions.
Smoked Beef Brisket
Smoked beef brisket is central to Texas barbecue. Its origins are tied to German and Czech immigrants who settled in Central Texas during the 19th century. Many worked as butchers and brought slow-smoking techniques from Europe. They applied these methods to tougher cuts of meat, including brisket, which was cheap and widely available.
The result was a slow-cooked, flavorful cut seasoned only with salt and pepper, then smoked over oak wood for hours. That basic formula became the backbone of Texas barbecue. Today, brisket is served in barbecue joints across the state, from small-town meat markets to well-known spots like Kreuz Market and Franklin Barbecue.
Chicken Fried Steak
Chicken fried steak likely came from cooks in Texas who adapted German and Austrian recipes like schnitzel. Instead of pork or veal, they used tenderized beef. They coated it in seasoned flour, fried it in oil, and served it with cream gravy.
The dish took hold across cafes and diners throughout Texas in the early 20th century. It became a staple on menus statewide and is now seen as classic comfort food. In 2011, Texas named October 26 as Chicken Fried Steak Day to honor its place in local food culture.
Klobasnek
Klobasnek is a savory pastry often mistaken for a kolache. While both use a soft, slightly sweet dough, klobasnek is filled with sausage, cheese, or eggs. It was created by Czech immigrants who settled in Central Texas towns like West, Ennis, and Caldwell.
Over time, the word “kolache” became a general term in Texas for both sweet and savory versions. Bakeries across the state now serve klobasneks with a wide variety of fillings. Though not traditional in Czech cuisine, this Texas-born version became a popular breakfast and snack food.
Texas Toast
Texas toast began in Denton during the 1940s. A local Pig Stand restaurant asked the bakery for thicker bread slices. When the bread came back too thick for a toaster, a cook decided to butter both sides and grill it instead. The result was crispy on the outside, soft on the inside.
The idea caught on quickly. Other restaurants added it to their menus. Texas toast became a common side for chicken-fried steak, barbecue, and breakfast platters. Today, it’s sold frozen in grocery stores across the country.
Frozen Margarita
The frozen margarita machine was invented in Dallas in 1971. Mariano Martinez, owner of a local Tex-Mex restaurant, needed a faster way to serve consistent margaritas. Inspired by a Slurpee machine at a 7-Eleven, he converted a soft-serve ice cream machine to freeze and dispense margaritas.
His idea solved the problem. It also helped change cocktail culture across the country. The original machine is now on display at the Smithsonian. Frozen margaritas remain a popular choice at restaurants and bars throughout Texas and beyond.
Deep-Fried Butter
Deep-fried butter was first introduced at the State Fair of Texas in 2009. Abel Gonzales Jr., a Dallas-based food vendor, created the dish by freezing butter, dipping it in dough, and frying it until golden.
The item drew national media attention. It won the “Most Creative” prize at the Big Tex Choice Awards that year. Since then, it has become one of the fair’s most talked-about foods, often listed alongside other Texas originals.
Chicken Fried Bacon
Chicken fried bacon started at a small-town restaurant in Snook, Texas. Frank Sodolak of Sodolak’s Original Country Inn created it by dipping bacon strips in seasoned batter and deep-frying them. He served them with cream gravy on the side.
The dish became a local curiosity and later gained national attention. Television programs featured it, and food writers called it one of the most indulgent snacks ever served in Texas. Despite its reputation, it remains on menus in a few spots across the state.
Puffy Tacos
Puffy tacos were developed in San Antonio during the 1970s. The technique involves pressing fresh masa into a tortilla, then frying it until it puffs into a hollow, crisp shell. Once cooked, the shell is filled with seasoned meat, lettuce, tomato, and cheese.
Ray’s Drive Inn is widely credited as the place where puffy tacos first appeared on a menu. Henry’s Puffy Tacos also helped popularize the dish locally. Over time, puffy tacos became a signature item in San Antonio and are still closely tied to the city’s food scene.
Frito Pie
Frito pie is a simple but iconic dish that combines chili, cheese, and Fritos corn chips. Its roots go back to Texas in the 1940s or early 1950s. One early version was served straight from the chip bag, topped with warm chili and shredded cheese.
The dish gained popularity at school cafeterias, football games, and state fairs. Frito pie reflects two Texas staples: chili without beans and the state’s own Fritos brand. Despite its casual appearance, it remains a beloved comfort food.
Texas Caviar
Texas caviar was created by Helen Corbitt, a chef and food director at Neiman Marcus in the 1940s. She combined black-eyed peas with peppers, onions, and a light vinaigrette. It was first served at a Houston country club event and became known for its tangy, fresh taste.
Though the name is playful, the dish became a staple at potlucks, picnics, and New Year’s gatherings. Many Texans now serve it chilled as a dip or side, often with tortilla chips. Over the years, recipes have added corn, tomatoes, and other ingredients.
Big Red Soda
Big Red was invented in Waco in 1937. Originally called “Sun Tang Red Cream Soda,” the drink was renamed “Big Red” in 1959. It features a unique flavor made from lemon oil and orange mixed with a creamy base.
The drink gained a strong following in Central and South Texas. It’s often paired with barbecue, especially in San Antonio. Big Red has since become a regional icon and is still bottled in Texas today.
Cheetos
Cheetos were first developed in San Antonio in 1948. Charles Elmer Doolin, the inventor of Fritos, created them using cornmeal and a cheese-flavored coating. He later partnered with Herman Lay to form the Frito-Lay company.
The snack went into large-scale production soon after. It became a national product, but its origin in a Texas test kitchen remains part of the story. Cheetos are now one of the best-selling snack foods in the world.
Pecan Pie
Pecan pie is closely tied to Texas culinary history. The oldest known recipe appeared in a Texas publication in 1898. The pie uses corn syrup, sugar, eggs, butter, and pecans—an ingredient native to the state and widely grown there.
In 2013, Texas named pecan pie the official state dessert. It remains a fixture on holiday tables and in local bakeries. While versions of the pie exist elsewhere, Texans continue to view it as one of their own.
Fajitas
Fajitas, now a staple of Tex-Mex cuisine, were born in the ranchlands of Texas in the early 20th century. The name comes from the Spanish faja, meaning “strip,” referring to the skirt steak traditionally used. Mexican ranch workers in West Texas often received these tougher cuts as part of their pay, marinating and grilling the meat over open flames before serving it with tortillas. What began as a practical, flavorful meal for working families slowly gained regional recognition.
The dish entered Texas restaurants in the late 1960s, where sizzling platters and a variety of fillings helped it take off statewide. While today’s fajitas feature beef, chicken, shrimp, and vegetarian options, the original remains a symbol of Texas’s cultural blend. With roots in ranch life and Mexican cooking traditions, fajitas stand as one of the state’s tastiest culinary inventions.
Bonus Mentions
Not every Texas food invention became a full meal. Some started as snacks, side dishes, or drinks and still left a lasting impression. These items may not always appear on lists of official state foods, but they remain tied to Texas history and everyday life.
Corny Dogs
Queso (Tex-Mex Style)
Queso, as it’s known in most of Texas, usually refers to a warm cheese dip made with Velveeta and canned tomatoes with green chiles. It’s a popular starter at Tex-Mex restaurants and home gatherings alike. Though melted cheese sauces existed earlier, this specific version became widespread in Texas by the mid-20th century and remains a go-to party food across the state.
Dr Pepper
Dr Pepper was created in Waco in 1885 by pharmacist Charles Alderton. The drink featured a unique blend of 23 flavors and became popular at the local soda fountain. It later gained national distribution. While it’s a beverage, not a dish, its place in Texas food history is clear. The Dr Pepper Museum in Waco remains a popular destination for visitors and longtime fans of the drink.
Why Texas Inspires Food Innovation
Texas food brings together many different traditions. Czech and German settlers introduced sausage-making, baking, and meat-smoking. Mexican cooking brought tortillas, slow-braised meats, and rich sauces. Southern cooks added gravies, greens, cornbread, and fried specialties. Black Texans helped shape barbecue, soul food, and home-style cooking rooted in community. Over time, these influences blended into something uniquely local.
A Place for Experimentation
The State Fair of Texas gave cooks a chance to try new ideas. Many dishes started there as experiments. Diners and cafés also played a part. Short-order cooks came up with meals that were quick to make and easy to serve. Some of those ideas turned into long-lasting favorites.
Flavor matters in Texas. People expect food to be bold, rich, or spicy. It’s not about a delicate presentation. It’s about taste and comfort. That focus has shaped how dishes are created and shared.
One Idea Can Start It
Many Texas food inventions came from people solving problems or trying something new. A few examples:
- A Dallas restaurant owner used a soft-serve machine to make frozen margaritas.
- A cook in Denton grilled thick bread when it didn’t fit in the toaster.
- A fair vendor in Dallas deep-fried frozen butter to create something unexpected.
These dishes came from individuals who weren’t afraid to try something different. That’s part of what keeps Texas cooking original.
Conclusion
Texas has shaped American food in lasting ways. Many dishes that started here went on to influence kitchens across the country. Chili, brisket, frozen margaritas, and more began as local creations and grew from there.
If you’re visiting the state, try these dishes where they began. Eat brisket in Central Texas. Grab a puffy taco in San Antonio. Stop at a small-town bakery for a fresh klobasnek.
These foods came from everyday Texans who saw a better way to cook, serve, or share a meal. Texas food reflects the people who made it, the places it came from, and the pride that still keeps it going.
