episode number

In Texas, Mexican flavors and techniques infuse local cuisine with a sense of place, and provide a backbone of tradition for chefs like Chris Patrick. At Abacus in Dallas, Patrick’s menu is a nod to the great culinary cultures of the world; at home, he relies on a perfected masa recipe from his mother-in-law, coupled with a slow-cooked, classic barbacoa de brisket in banana leaves. It’s the kind of food that turns a dinner table into a giant magnet, and epitomizes the true soul of Texas dining.

horizontal section divider


“Do not be afraid of salt!” Patrick says. “The biggest sin you can commit against a piece of great Texas beef is under-seasoning. Salt is key: Beef can take quite a bit of seasoning, and with this foundation you can grill it, smoke it, or braise it [to then] add layers of flavor.”

Tips and tricks illustration


Infographic illustration
horizontal section divider
horizontal section divider