Some things never seem to change. Dallas-Fort Worth has been my favorite place for great eats since my very first visit as a teen. Simply put - no metro in America does food better, for less money. There are amazing offerings in every genre and at every price point. This excellence does not happen by twist of random geographical fate. According to a study published in 2012 and as reported by The Dallas Observer, Metroplex residents dine out over 70% more than the average American. This abundant foodie supply has fostered a hyper-competitive market with myriad diverse offerings. Countless restaurants open each year trying to appeal to a very discerning market. Therefore, in order to survive, these outlets must provide excellent food and customer service at low prices. Happily, this is the norm throughout Dallas-Ft. Worth.
One of the main reasons Dallas-Fort Worth excels in so many culinary areas is because it is located at the crossroads of the south, the great plains and the American west. Recently, a friend of mine and I found a map online indicating where various American cuisines predominate. The map listed Southern comfort food e.g. fried chicken, as well as Mexican, BBQ, and steaks/burgers. DFW is situated at the confluence of these different cuisines, and, consequently can offer these foods as local specialties rather than as novelties, which are customarily inferior.
There is no single style of Texas barbecue; rather, each region of the state celebrates its own variation. Dallas-Ft. Worth barbecue is a cross between the west-Tx. and central-Tx. styles. Brisket, chicken, sausage predominate, and, commonly, they are slow-cooked in a smoker. However, some central-Tx. style restaurants cook their meats over an open fire, using fragrant woods such as mesquite, oak, or pecan. Dry rub is the rule across the Metroplex, even though a variety of sauces are available on the side; however, sauce is wholly superfluous because the wood imparts a deep, smoky taste to any meat. Delicious sides include corn on the cob, potato salad, pinto beans, and Texas toast.
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| Typical Texas BBQ Bounty |
I can't even begin to choose DFW's best purveyor of barbecue--there are far too many incredible places to choose from. So I will simply mention that I frequent Hard Eight in Coppell and The Colony, Rudy's Country Store (a surprisingly good chain with many locations) and Hutchins in Frisco.
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| Chicken fajitas righteously sizzling in the iron skillet |
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| Texas Chili Parlor ----perfection! |
Shout-outs to El Fenix, Tolbert's Chili Parlor, and La Hacienda Ranch for doing Tex-Mex so right.
As previously discussed in my Omaha missive, CityJudger loves iced tea --nay--lives for iced tea, and DFW is arguably the epicenter of the iced tea universe. They know how to make this wonderful, refreshing drink here. Glass after glass of robust, flavorful, perfectly amber-hued iced tea is the norm throughout the metroplex.
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| Note the full-bodied color of iced tea done right |
Anyone who spends much time in colder parts of the country like the northeast (where the iced tea is shit) should avoid taking DFW's iced tea prowess for granted. In fact, this beverage is so ingrained in local culture that one can simply request 'a tea' -- as if the adjective 'iced' is redundant and, therefore, unnecessary.
Another noteworthy aspect of DFW's soft drink culture is The choice of Dr Pepper over Coke as the staple soda here. It is not unusual to find soda machines that carry DP (as it is commonly referred to here) but neither Coke nor Sprite. This preference is largely owing to Dr Pepper's heritage - it was conceived and originally bottled in relatively nearby Waco. Consequently, DP enjoys longstanding ubiquity at restaurants and soda fountains across the Metroplex. BIAS ALERT = Dr Pepper is, and has always been my favorite soda.
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| Typical DFW soda machine -- No Coke in sight |
Dallas-Fort Worth is unrivaled for killer food....found everywhere.
