| Part of a series on |
| American cuisine |
|---|
 |
This article discusses the various cuisines in Houston, Texas.
In 1899, there were about 48 restaurants in Houston, with over 33% serving a cuisine other than Anglo-American. [1]
Houstonians began to dine out for pleasure more commonly in the 1950s. [1]
In 1998, USA Today referred to Houston as "the dining-out capital of the United States."[ citation needed ] Houstonians ate out at restaurants more often than residents of other American cities, and Houston restaurants have the second lowest average prices of restaurants of major cities.[ citation needed ] Tory Gattis, who published op-eds in the Houston Chronicle , said in 2005 that Houston has "a great restaurant scene." Gattis said that one factor contributing to the status is Houston's ethnic diversity, related to Houston's role as a major city of the energy industry, Houston's role as a port city, and Houston's proximity to Latin America and the Cajun areas of adjacent Louisiana. Gattis cited Houston's lack of zoning, which makes it easy for a business owner to start a restaurant as land is less expensive and there are fewer regulations and permitting rules. Gattis also cited Houston's freeway network, which, according to Gattis, puts restaurants within a 15-20 minute drive within the residences of most Houstonians during non-rush hour times. Gattis explained that the size of Greater Houston's population allows the city to support niche ethnic restaurants and provides a large customer base for area restaurants. Also he stated that the competition in Houston's restaurant industry forces restaurants of lower quality to go out of business, leaving high quality restaurants open. The journalist explained that Houston's relatively low cost of living reduces labor costs for restaurants and allows its residents more leftover income that could be spent at restaurants. Jobs in Houston have relatively high salaries, Gattis explains that the wages help support Houston's restaurant market. [2]
As of 2010, many food truck vendors are frequently forced to close by city regulations, and Katharine Shilcutt of the Houston Press stated that food truck vendors have difficulties obtaining licenses. A nonprofit organization called "Save Our Food Trucks" started to assist food truck vendors in navigating the municipal bureaucracy. [3]
By 2019, food halls became prominent in Houston, though Greg Morago of the Houston Chronicle stated that year that this was not the first time the concept existed in the city. [4]
In 2022, the oldest still operating restaurant in Houston was Christie's Seafood and Steaks, established by an ethnic Greek man who originated from Istanbul. [5]
 | This section needs additional citations for verification .(February 2017) |
Ethnic enclaves in Greater Houston outside the city limits
Tex-Mex cuisine is very popular in Houston. Many Mexican cuisine restaurants in Houston have aspects that originate from Texas culture. In his book Ethnicity in the Sunbelt: A History of Mexican Americans in Houston , Arnoldo De León said that the recent immigrants from Mexico to Houston add foods that are popular with immigrants to menus of Mexican restaurants in Houston. Robb Walsh of the Houston Press said "You might say that the immigrant flow is what keeps the "Mex" in Tex-Mex." [8] In Houston, as in other places in Texas, the existing Chicano community influences the cooking methods used by recent immigrants. [8]
The Louisiana Creole people who settled Houston around the 1920s brought their cuisine with them and often sold the food. The cuisine style spread in Houston in the post-World War II era. [9] Because of the post-World War II increase, various chains in the Houston area sell Creole food, including Frenchy's Chicken, Pappadeaux, and Popeyes. [10] Creole food items include boudin, black rice and shrimp creole, crawfish, gumbo, and jambalaya. [9] Bernadette Pruitt, author of The Other Great Migration: The Movement of Rural African Americans to Houston, 1900-1941, wrote that Creole cooking became "an important cultural bridge" in the city and in its African-American community, and that "As cooks, Creole housewives transformed Houston's typical southern cuisine." [9]
The presence of Vietnamese immigrants lead to the development of Vietnamese restaurants throughout Houston. Some establishments from Vietnamese restaurateurs offer Vietnamese-style crawfish, a mixture of Louisiana cuisine and Vietnamese cuisine. [11] This combination of Vietnamese seasoned and Louisiana cajun crawfish is termed "Vietnamese-Cajun" or "Viet-Cajun" in the early 2010s. Viet-Cajun differs from Louisiana cuisine by seasoning crawfish on the outside and inside of their shells, whereas Louisiana cuisine only flavors the interior. [12]
Houston has many "you buy, we fry" seafood restaurants. Most of the "you buy, we fry" restaurants in Houston are operated by Vietnamese immigrants and Vietnamese Americans. Carl Bankston, an associate professor of Asian studies and sociology at Tulane University, said in 2004 that ethnic Vietnamese are disproportionately employed in fishing, seafood processing, and shrimping in the Gulf Coast area. [13] Around 1974 Vietnamese immigrants began coming to the Gulf Coast to work in the shrimping industry, therefore many ethnic Vietnamese worked for related industries in Texas. African Americans tend to be the main clientele of Houston's "you buy, we fry" fish restaurants. As of 2004 the Third Ward, an African American neighborhood, has the city's highest concentration of "you buy, we fry" restaurants. [13]
According to J. C. Reid of the Houston Chronicle , the area within Beltway 8 had over 100 barbecue establishments. The first new-style "craft barbecue" restaurants of the 2010s were established in the 610 Loop in 2011, and much of the subsequent expansion came to areas north and south of that. Reid stated in 2018 that expansion of barbecue establishments into Greater Katy came recently. That year he stated "northwest Houston has a legitimate claim to being the most active neighborhood for barbecue." [14] In 2016 Reid stated that distances between barbecue establishments in Houston are greater, due to urban sprawl, compared to such establishments in Austin, and therefore it is easier for news media organizations to give coverage to Austin barbecue than Houston barbecue. He added that restaurants in Houston face less competition than Austin ones due to the distances between one another. [15]
Beef brisket was available commercially beginning in the 1900s, declined due to wartime rationing in World War I, and by the 1960s became a regular menu item. [16]
Houston has its own variety of the Po-Boy, [17] with chowchow added to ham, salami and provolone cheese, [18] traditionally served cold. [17] The sandwich is currently known as the "Original Po' Boy" and was previously the "regular". There is also a version with added meats and cheeses called the "Super". [19] Stephen Paulsen of the Houston Chronicle stated that the "Original" variety is "in the city's food DNA, the Shipley Do-Nuts of sandwiches." [20]
It was developed by Lebanese American Jalal Antone, [20] owner of Antone's Import Company in the Fourth Ward, in 1962 after his brother-in-law stated that area residents at the time would not be accustomed to Levantine cuisine, and therefore the business needed to be openly focused around more familiar cuisine. John Lomax of Houstonia described the 1970s and 1980s as the height of their popularity and that the growth of chain sandwich shops that operated across the United States, the introduction of banh mi, and the poor quality of third party sandwiches in gas stations resulted in a decrease in popularity for the variety. Lomax in particular stated that the storage of the sandwiches at grocery stores ruined the flavor due to the delicate properties of the chowchow and mayonnaise. [17] In 2002, 40% of the sandwiches sold at Antone's were the "Original" variety. [18]
As of 2008 [update] , multiple Houston-area restaurants selling Levantine cuisine also served sandwiches. This trend started with Jalal Antone, who in the 1960s/1970s advised Levantine businesspeople that American people at the time would consider Levantine cuisine to be too foreign, so it would make more business sense to open a sandwich shop that also sells Levantine dishes on its menu. [21]
 | This section needs expansion. You can help by adding to it. (February 2023) |
As of 2022 [update] , the longest-operating Chinese American restaurant in the city is China Garden (Chinese :華園酒家; Jyutping :waa4 jyun4*2 zau2 gaa1) in Downtown Houston. [22] China Garden was originally founded in 1969 on what is now Polk Street and Avenida De Las Americas, before moving to the corner of Crawford Street and Leeland Street in the late 1970s. [23]
Some Japanese restaurants in Houston are owned by persons of Japanese backgrounds, although the majority are not. There was a restaurant named Tokyo Gardens which stopped operations in 1998; Erica Cheng of the Houston Chronicle wrote that during the period it was active, it "was Houston’s premier Japanese restaurant". [24] According to the owner of Nippon, a restaurant in Montrose which opened in 1986, Japanese baseball players who are in the Houston area go to that restaurant. Some Japanese restaurants in Houston were previously owned by persons of Japanese heritage but were later sold to other owners. [24]
By 2020, Houston had a group of vegan restaurants. According to Emma Balter of the Houston Chronicle most of the vegan restaurants she chronicled, in a list that was "comprehensive, yet not exhaustive", were owned by African-Americans, and races other than non-Hispanic white owned an "overwhelming majority". [25]
American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, Indigenous Americans, Africans, Latin Americans, Asians, Pacific Islanders, and many other cultures and traditions. Principal influences on American cuisine are European, Native American, soul food, regional heritages including Cajun, Louisiana Creole, Pennsylvania Dutch, Mormon foodways, Texan, Tex-Mex, New Mexican, and Tlingit, and the cuisines of immigrant groups such as Chinese American, Italian American, Jewish American, Greek American and Mexican American. The large size of America and its long history of immigration have created an especially diverse cuisine that varies by region.
Cajun cuisine is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine.
The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including Tidewater, Appalachian, Ozarks, Lowcountry, Cajun, Creole, African American Cuisine and Floribbean cuisine. In recent history, elements of Southern cuisine have spread to other parts of the United States, influencing other types of American cuisine.
Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, as well as influences from the general cuisine of the Southern United States.
Kim Sơn is a family-owned chain of restaurants in Houston, Texas, that serves both Vietnamese cuisine and Chinese cuisine. As of 2009 Tri La is the owner of the restaurant group. The restaurant group headquarters is in its East Downtown restaurant.
A po' boy is a sandwich originally from Louisiana. It traditionally consists of meat, which is usually roast beef, ham, or fried seafood such as shrimp, crawfish, fish, oysters, or crab. The meat is served in New Orleans French bread, known for its crisp crust and fluffy center.
The Original Ninfa's on Navigation is a popular Mexican restaurant located at 2704 Navigation Boulevard in Houston, Texas. The restaurant serves both Tex-Mex and Mexican cuisine. The Original Ninfa's was started by Ninfa Rodríguez Laurenzo, a Mexican-American woman, in a tortilla factory. Ninfa Laurenzo became a full-time restaurateur and the tortilla factory closed. Mama Ninfa is widely credited with popularizing the fajita among Houstonians.
Étouffée or etouffee is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of south Louisiana. Étouffée is most popular in New Orleans and in the Acadiana region as well as the coastal counties of Mississippi, Alabama, northern Florida, and eastern Texas.
In the U.S. state of Texas, Houston is the largest city by both population and area. With a 1850 United States census population of 2,396—and 596,163 a century later, in 1950—Houston's population has experienced positive growth trends. In 2000, the city had a population of 1,953,631 people in 717,945 households and 457,330 families, increasing to 2,304,580 at the 2020 census.
The culture of Louisiana involves its music, food, religion, clothing, language, architecture, art, literature, games, and sports. Often, these elements are the basis for one of the many festivals in the state. Louisiana, while sharing many similarities to its neighbors along the Gulf Coast, is unique in the influence of Louisiana French culture, due to the historical waves of immigration of French-speaking settlers to Louisiana. Likewise, African-American culture plays a prominent role. While New Orleans, as the largest city, has had an outsize influence on Louisiana throughout its history, other regions both rural and urban have contributed their shared histories and identities to the culture of the state.
Texan cuisine is the food associated with the Southern U.S. state of Texas, including its native Southwestern cuisine–influenced Tex-Mex foods. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Tejano/Mexican, Native American, Creole/Cajun, African-American, German, Czech, Southern and other European American groups. The cuisine of neighboring states also influences Texan cuisine, such as New Mexican cuisine and Louisiana Creole cuisine. This can be seen in the widespread usage of New Mexico chiles, Cayenne peppers, and Tabasco sauce in Texan cooking.
This article discusses the history of Vietnamese Americans and Vietnamese immigrants in Houston, Texas, and its environs. Vietnamese immigration has occurred in Greater Houston, including Fort Bend County and Harris County, since 1975, after the Vietnam War ended and refugees began coming to the United States.
Crayfish are eaten all over the world. Like other edible crustaceans, only a small portion of the body of a crayfish is edible. In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is served. At crawfish boils or other meals where the entire body of the crayfish is presented, other portions, such as the claw meat, may be eaten.
The cuisine of New Orleans encompasses common dishes and foods in New Orleans, Louisiana. It is perhaps the most distinctively recognized regional cuisine in the United States. Some of the dishes originated in New Orleans, while others are common and popular in the city and surrounding areas, such as the Mississippi River Delta and southern Louisiana. The cuisine of New Orleans is heavily influenced by Creole cuisine, Cajun cuisine, and soul food. Later on, due to immigration, Italian cuisine and Sicilian cuisine also has some influence on the cuisine of New Orleans. Seafood also plays a prominent part in the cuisine. Dishes invented in New Orleans include po' boy and muffuletta sandwiches, oysters Rockefeller and oysters Bienville, pompano en papillote, and bananas Foster, among others.
As of 2012 Greater New Orleans has over 14,000 Vietnamese Americans and other people of Vietnamese origins.
Antone's Famous Po' Boys, formerly Antone's Import Company, is a sandwich shop chain based in Houston, Texas. Established by Jalal Antone, an American of Lebanese and Syrian descent, it grew to having fifteen locations and having products distributed throughout the Southern United States, but was beset by ownership disputes within the surviving family in the 1990s. Legacy Restaurants now owns the trademark and operates all restaurants with the name. From circa the 1990s until 2018 several shops franchising the Antone's name were operated as the Original Antone's Import Company.
Blood Bros. BBQ is a barbecue restaurant in Bellaire, Texas in Greater Houston.
BB's Tex-Orleans, also referred to as simply BB's, is a Cajun restaurant chain with multiple locations spread between various cities in Texas. The first location was opened in Houston by founder Brooks Bassler in 2007. As of 2024, there are twelve BB's Tex-Orleans restaurants in operation across the Houston metropolitan area, in addition to one in San Antonio. BB's is primarily known for its fusion of Cajun and Texan cuisines, po-boys, crawfish, and late-night hours.
{{cite journal}}: Cite journal requires |journal= (help) - See profile - Cited: p. 28.