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The apparent myth of Texas (restaurant) chile

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The apparent myth of Texas (restaurant) chile

Mark DiBlasi | Feb 1, 2003 02:56 PM

Here's the deal: I'm a New Yorker who has spent most of my adult life travelling to Texas for one reason or another-probably 100 trips in the last twenty five years. I've eaten bbq from Lufkin to Luling, and I know more Kolache places than I know delis in Brooklyn.

Like most of the rest of the world, I've heard and seen plenty about "Texas chile", Terlingua, little cubes of beef, etc, etc, etc. And in all my years I have never, as in ever, seen it on a restaurant menu in Texas anywhere except the very fanciful Texas Chile Parlor on Lavaca in Austin. Yeah, I've had "chile gravy", and I've had "chile colorado", but never a "Bowl of Red".

Am I the only one to comment on this seeming quirk? Whenever I tell my fellow (largely uniformed) New Yorkers that I'm going to Texas, I will get at least one chile comment that I usually don't even bother responding to. What's up?

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