The New York Times Keeps Trolling Texas Cooking, So We Trolled Back

New York seems to think cocoa powder and cannellini in your Texas Chili is legitimate.

By Laura RiceOctober 22, 2015 11:48 am|

First, there was the guacamole made with green peas. The recipe is what some Texans called an “abomination,” but we took the New York Times at its word when they said they had no intention of offending.

Now, the Grey Lady has done it again. They have a new recipe which mixes cocoa powder, turkey, olive oil, cannellini and kidney beans, and they’re calling it “Texas-Style Chili.”

Leslie Brenner, restaurant critic and dining editor at the Dallas Morning News, has an opinion about this. She’s a former New Yorker, but says that was a long time ago. Brenner has decided to flip the recipe book, so to speak. She says New York cuisine could benefit from a few Texas twists.

“There’s a lot of really great things to eat in New York, but New Yorkers tend to think that their foods are perfect,” Brenner says. “I happen to think that if they could Texify some of their classics a little more they’d be much better.”

She says, for example, the bagel and lox breakfast could use an update.

“Any day would be much better if you could have a Texas-style bagel and lox,” she says. “What I would do is chicken-fry the lox and put it on the bagel, and then instead of cream cheese, you’d smother it in cream gravy. Doesn’t that sound good?”

Listen to the full interview in the audio player above.