eat.art

June 23rd, 2004

Paterson’s Hot Texas Wiener Tradition — Part 3

Wherein we discover why it’s actually called a Texas Wiener:

The specific reasons for his choice of “Texas,” unfortunately, are more likely to remain unexplained. I suppose that, seeking to give a unique and, for Paterson, exotic name to his new and somewhat spicy food ? itself characterized by a sauce whose name (“chili”) carries Western, Latino, and cowboy associations ? he might have chosen the “Texas” designation to give his creation what today we’d call an “image.”

Ooops. My bad. Well, it’s still informative. Rather well-researched, too.

See an last-year’s post on a local tradition.

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