Pat Sharpe gave Austinist a lengthy interview in which she ruminates on the essence of iconic Texan dishes (among many other things): "It's got some roots in Texas. And certainly that it goes back a generation. Which would be - what, you could say 25 years...It can't be something that's new that we all like, it's got to be something from our roots. And those are really the cattle industry, the oil industry, the heritage, so I think that it's got to have some sense that it comes out of our past." [Austinist]
Filed under:
