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Posted
55 minutes ago, WBT said:

For me, I remember picante being used for salsa but hot sauce was always tobasco, cholula, and the like.  Or also the Trappey's vinegar over whole peppers in a jar, most commonly used on greens

Trappey-s-Hot-Peppers-in-Vinegar-4-5-Oun

 

Crystal and Trappey's are the only acceptable topping for mustard/collard greens.

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Posted
1 hour ago, Cousin Strawberry said:

Crystal and Trappey's are the only acceptable topping for mustard/collard greens.

Trappey's on your greens, and an extra splash or two on the accompanying cornbread, is winning.

Posted
1 hour ago, Cousin Strawberry said:

If you ever find yourself in Scott, LA or Katy, TX and are craving boudin, The Best Stop is the ticket.  Absolute king. So good. I buy 30lbs every time I pass through Katy.

Amen, brother. 

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Posted
2 hours ago, WBT said:

For me, I remember picante being used for salsa but hot sauce was always tobasco, cholula, and the like.  Or also the Trappey's vinegar over whole peppers in a jar, most commonly used on greens

Trappey-s-Hot-Peppers-in-Vinegar-4-5-Oun

 

We always called these Sport Peppers.  Knew my wife was a keeper when she had those on the little bistro table in her kitchen when we started dating.  

I'm also a big fan of Chile Pequins in a vinegar sauce.  Back before my big plant froze, I'd pick a ton in the late summer, jam them down in an old Crystal hot sauce jar, add vinegar until full, and pop the lid back on.  Awesome on stuff like green beans and Texas hash.  

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Posted
6 hours ago, Texzilla58 said:

Another thing that I haven’t seen in decades. The watermelon stand.  Open only in season usually in a vacant lot in a smaller town.  Picnic tables, string lights, a few big tubs full of ice.  Red or yellow watermelons, cantaloupes, all seeded.  Buy a quarter. Half, or whole. We would go to one after playing putt putt and chow down.  Fantastic on a hot summer night.

I have one pop up about 1/4-mile from my office every summer.

Posted
9 minutes ago, dcbc said:

I have one pop up about 1/4-mile from my office every summer.

And man, a Gulf coast variation of that....I presume that every family living along the coast in the 70s-80s had a "shrimp guy," right?  And by that, I mean a dude who would park a van, with a couple of large coolers, at a particular spot on the road -- usually a state highway or FM road -- put out a handpainted plywood sign that said "Shrimp $4 lb" or something like that.  And your dad somehow knew when he would be there, and y'all would swing by and pick up 5 lbs or so for all your shrimp consumption purposes.  This was a totally normal and legit way to buy shrimp....in fact, buying shrimp at a store was for elitist yankee bastards or somesuch, I think.

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Posted

Just thought of another one I hardly see out from behind the Pine Curtain, let alone outside of Texas / Louisiana.  

Mayhaw Jelly.

My absolute favorite.  Love it on a hot, fresh sourdough biscuit.  My wife's aunt has a pint or two for me every time we go visit the farm.  

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Posted
7 minutes ago, Spaulding Smails said:

Just thought of another one I hardly see out from behind the Pine Curtain, let alone outside of Texas / Louisiana.  

Mayhaw Jelly.

My absolute favorite.  Love it on a hot, fresh sourdough biscuit.  My wife's aunt has a pint or two for me every time we go visit the farm.  

Oh, for sure.  When I first moved to the eastern block, I was like WTF is that.  Usually, plenty of Chow-Chow and a samurai sword or five for sale on the same table.

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Posted
26 minutes ago, Brisketexan said:

And by that, I mean a dude who would park a van, with a couple of large coolers, at a particular spot on the road -- usually a state highway or FM road

Ours was at the intersection by the prison farm.  It doesn't get much more Texan than that

Posted
1 minute ago, WBT said:

Ours was at the intersection by the prison farm.  It doesn't get much more Texan than that

Did we know each other growing up?  I recall us stopping to buy shrimp right by there.

Posted

Brought some people  from LA who have never been to Texas before over the weekend. Crawfish boil was a huge hit, allsups burrito a big hit. Panther city bbq, and sour cream chicken enchiladas enjoyed by them at all 

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Posted
2 hours ago, Brisketexan said:

And man, a Gulf coast variation of that....I presume that every family living along the coast in the 70s-80s had a "shrimp guy," right?  And by that, I mean a dude who would park a van, with a couple of large coolers, at a particular spot on the road -- usually a state highway or FM road -- put out a handpainted plywood sign that said "Shrimp $4 lb" or something like that.  And your dad somehow knew when he would be there, and y'all would swing by and pick up 5 lbs or so for all your shrimp consumption purposes.  This was a totally normal and legit way to buy shrimp....in fact, buying shrimp at a store was for elitist yankee bastards or somesuch, I think.

Not at the coast, but my dad would bring a guy up from the coast and he would sell shrimp out of the back of his van in the parking lot of my dad's law office.  These were U12-U15 shrimp and it was $10 per pound. Fucking glorious. Loved getting the "shrimp guy will be here next Tuesday. How many pounds?" text.

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Posted
7 minutes ago, Rip76 said:

Cheese Enchiladas - Lopez (11606 South Wilcrest Drive, Houston)

Lopez.jpg

 

 

Lopez, fuck yes! I had lunch there weekly in the mid-late 1990s when I worked at the Texas Instruments campus around the corner. 

 

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Posted
28 minutes ago, Rip76 said:

Cheese Enchiladas - Lopez (11606 South Wilcrest Drive, Houston)

Fried Shrimp - my house

Lopez.jpg

Shrimp.jpg

If you were or were related to a SETX gal, a "fried shrimp plate" was so often their go-to choice when you went out for a "nice dinner" (read: mid-priced joints).  If it was on the menu someplace, my Beaumont-born MIL would consistently order the fried shrimp.  It's just a solid classic.

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Posted
10 minutes ago, Al_4_ISU said:

Is there a difference between an Allsups burrito in Texas and an Allsups burrito in New Mexico?

Nope.  I mean, other than the criminal laws of each jurisdiction are slightly different, so how you subject people to your post-burrito farts may matter.  I dunno, I don't practice crimlaw.

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Posted
14 minutes ago, Underdog said:

image.png.06cb1c7d6bc63eec9204119b385b17c7.png

 This is the kind of enchilada plate i want whenever visiting DFW but we end up somehow at Blue Goose or the like.  

That is the platonic ideal of a cheese enchilada plate (even has the right number of them: 3).  Could use some fresh diced onions on top, but not having them is fine, too, as that's literally the only matter of choice for that meal: "You want 'em with onions or without?"

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Posted
1 hour ago, Helobious said:

Had to google what allsups was. There are none near anywhere I’ve ever been in Texas. Wild that this state can have a pretty extensive chain of something I’ve never heard of. 

They started in New Mexico and are all over the Texas Panhandle. They have a great hotlink too.

Posted
1 hour ago, Brisketexan said:

Nope.  I mean, other than the criminal laws of each jurisdiction are slightly different, so how you subject people to your post-burrito farts may matter.  I dunno, I don't practice crimlaw.

The only Allsups burrito I've had was from in Tucumcari at about 5 in the morning.

Maybe it had just been sitting too long, but I thought it was just "good".  Was expecting something on par with, say, boudin based on the way it's discussed here.  I liked it, but the bar was set so high it had little chance but to disappoint.  Wondered if there was some kind of recipe difference (as some chains are wont to do).

Posted
2 minutes ago, Al_4_ISU said:

Maybe it had just been sitting too long,

I suspect that had a part to play.  But let's not kid ourselves - they are not high culinary art.  The are a tasty, cripsy treat on the road.  Sure, best when relatively fresh, but nobody is going to change religion over them.  They are what they are.

Posted
3 minutes ago, Al_4_ISU said:

The only Allsups burrito I've had was from in Tucumcari at about 5 in the morning.

Maybe it had just been sitting too long, but I thought it was just "good".  Was expecting something on par with, say, boudin based on the way it's discussed here.  I liked it, but the bar was set so high it had little chance but to disappoint.  Wondered if there was some kind of recipe difference (as some chains are wont to do).

SAME. 

I was so underwhelmed.  I believed the hype too much (from Brisket)

Had the opportunity a few times to stop at one in New Mexico last week and just decided to keep driving instead

Posted
1 minute ago, RMac5 said:

Did you put a quart of the taco sauce on em? That’s what makes em great!

 

Yeah you just beat me to it.  I was gonna say-- need to put the taco sauce on there!

The History Behind Allsup's—New Mexico's Most Iconic Gas Station

 

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Posted
17 minutes ago, Brisketexan said:

I suspect that had a part to play.  But let's not kid ourselves - they are not high culinary art.  The are a tasty, cripsy treat on the road.  Sure, best when relatively fresh, but nobody is going to change religion over them.  They are what they are.

And it was a fine road treat.

It just didn’t come close IMO to the kind of thing I fucking need when I’m in the vicinity.  The way Whataburger once was, or boudin is.

Posted
On 4/21/2025 at 1:00 PM, Cousin Strawberry said:

If you ever find yourself in Scott, LA or Katy, TX and are craving boudin, The Best Stop is the ticket.  Absolute king. So good. I buy 30lbs every time I pass through Katy.

yep!

image.jpg

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Posted

Allsups are...fine.  They remind me of the fried burritos from my elementary school cafeteria.  The smaller bucees down here close to hq make a similar version but the megalobucees don't seem to carry them.

Posted

Rabideaux's just south of 10 at the coushatta exit and Superette in Eunice are also good.  Just about every small Louisiana town seems to have a cajun meat market.

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Posted
48 minutes ago, Al_4_ISU said:

The only Allsups burrito I've had was from in Tucumcari at about 5 in the morning.

Maybe it had just been sitting too long, but I thought it was just "good".  Was expecting something on par with, say, boudin based on the way it's discussed here.  I liked it, but the bar was set so high it had little chance but to disappoint.  Wondered if there was some kind of recipe difference (as some chains are wont to do).

The Alsup's burrito, as my keen intellectual studies have proven, is pretty tasty, right from the heat lamp rack, in towns with a population of at least 4000. There are enough customers purchasing burritos that the oldest burrito in the rack is probably about 30 minutes old (Graham, Stephenville, Abilene, Mineral wells, etc.) In smaller towns, you need to cozy up, and flatter the oldest woman behind the counter. Like her hair, nails, neck tattoo, her bangs, and have her cook you up 2-3 fresh. This works in Hamilton, Throckmoton, Olney, Seymour etc.

All Allsup burritos come from the same production facility, made by Windsor Posada. You can actually get them on Amazon.

CHIEF 

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Posted

The Allsup’s burrito isn’t really objectively awesome, it’s just objectively pretty good for a gas station product you can get in Abilene or Sweetwater. 
 

I will say that at least its recognizable to me as a “burrito” which as a valley denizen was always fried and relatively small.  We didn’t know anything about the huge Mission style burrito.  And the first time I heard a breakfast taco called a breakfast burrito was on a trip to New Mexico. 

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Posted
3 hours ago, Helobious said:

Had to google what allsups was. There are none near anywhere I’ve ever been in Texas. Wild that this state can have a pretty extensive chain of something I’ve never heard of. 

I'm not surprised at all.

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Posted
2 hours ago, RMac5 said:

They started in New Mexico and are all over the Texas Panhandle. They have a great hotlink too.

Your mom like my hotlink more.

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Posted
5 hours ago, RMac5 said:

They started in New Mexico and are all over the Texas Panhandle. They have a great hotlink too.

There is an Allsup's just outside of Gatesville.  We passed it on the way to Kingsland last year.  I'd never known of one in Texas that close to a hill or other change in elevation.

Posted
On 4/20/2025 at 1:29 PM, 956 Worldwide said:

In the valley, hot sauce was always thin and vinegary and came in a bottle. Salsa is usually chunky and uses lime for acid (if needed) and comes in a little dish or little plastic tub and is fresh. 

50 years ago, salsa was hot sauce.  In a Tex Mex joint one asked for more hot sauce.  There was no such thing as “salsa”. That change started around the 90’s.  Back then Louisiana hot sauce was just called Tabasco, as no one bought anything else like Crystal or Cholula or Texas Pete.  Pepper vinegar for your greens was called “pepper sauce”.  

Posted
8 hours ago, utee94 said:

 

Yeah you just beat me to it.  I was gonna say-- need to put the taco sauce on there!

The History Behind Allsup's—New Mexico's Most Iconic Gas Station

 

The best bite is the beef and bean with the hatch chile cheese.  Together.  It’s a mess on the road to stack them to eat together and you might dislocate your jaw.  I’ll be in Oklahoma Thursday and will take a bowl to put both in together.  

Posted

Some Texas treats are simple

Atkinsons peanut butter bars, especially the smallest ones. 
 

pralines.  Not chewy New Orleans praw-lines but sugary creamy pecan pray-lines from an old school Tex Mex joint. They used to be free with your enchilada combo plate.

Milky Way or snickers or zero bar, in a freezer at a filling station.

Posted
6 hours ago, Texzilla58 said:

Milky Way or snickers or zero bar, in a freezer at a filling station.

Weird you like to be in a filling station freezer while you eat your candy bars, but you do you. 

Posted
7 hours ago, Texzilla58 said:

Some Texas treats are simple

Atkinsons peanut butter bars, especially the smallest ones. 
 

pralines.  Not chewy New Orleans praw-lines but sugary creamy pecan pray-lines from an old school Tex Mex joint. They used to be free with your enchilada combo plate.

Milky Way or snickers or zero bar, in a freezer at a filling station.

I find the New Orleans pralines are sugary creamy and Mexican ones are chewy.

Posted
15 minutes ago, po elvis said:

I find the New Orleans pralines are sugary creamy and Mexican ones are chewy.

NOLA pralines come both ways.  And as a kid, I recall mexican restaurants that had different recipes coming both ways, too.  I prefer the sugary/crunchier ones.  But yeah, that's a tradition that ended a while back.  Can't remember the last time I saw a "free praline at the end of your meal."

Posted
1 minute ago, Brisketexan said:

NOLA pralines come both ways.  And as a kid, I recall mexican restaurants that had different recipes coming both ways, too.  I prefer the sugary/crunchier ones.  But yeah, that's a tradition that ended a while back.  Can't remember the last time I saw a "free praline at the end of your meal."

It was always the choice of a praline or a scoop of sherbet. 

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Posted
2 hours ago, Brisketexan said:

NOLA pralines come both ways.  And as a kid, I recall mexican restaurants that had different recipes coming both ways, too.  I prefer the sugary/crunchier ones.  But yeah, that's a tradition that ended a while back.  Can't remember the last time I saw a "free praline at the end of your meal."

Not a praline, but I remember getting that free sugary brown candy in the chip basket at Monterey House. It might have been some kind of cajeta. We are talking 45-50 years ago.

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Posted
36 minutes ago, po elvis said:

Not a praline, but I remember getting that free sugary brown candy in the chip basket at Monterey House. It might have been some kind of cajeta. We are talking 45-50 years ago.

Yup, the one on Burnet, a couple blocks from where I grew up and where my parents still live.  My folks sometimes even took the candy out of the chip basket so we wouldn't try to consume it all before we'd finished dinner.

 

Posted
4 hours ago, Brisketexan said:

NOLA pralines come both ways.  And as a kid, I recall mexican restaurants that had different recipes coming both ways, too.  I prefer the sugary/crunchier ones.  But yeah, that's a tradition that ended a while back.  Can't remember the last time I saw a "free praline at the end of your meal."

You still get a praline at the end of your meal at Molina’s in Houston.

Posted
2 hours ago, hornmpa96 said:

You still get a praline at the end of your meal at Molina’s in Houston.

Not sitting at the bar on Bellaire and ordering the shrimp and quail and 2 margs.

Posted
1 hour ago, huge said:

Not sitting at the bar on Bellaire and ordering the shrimp and quail and 2 margs.

Sit at the bar and order Enchiladas de Tejas with onions and 2 margs with salt results in pralines every time.

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