In Bizarre Foods Dallas, part of the Delicious Destinations series featuring Andrew Zimmern, the host and his crew visited numerous restaurants in the city, showcasing a variety of unique and delicious dishes. Here is a convenient list of all the addresses and dishes highlighted in this exciting exploration of Dallas’s food scene.
ANDREW ZIMMERN DALLAS DISH – Barbecue
WHAT IS IT?
Texas is known for its diverse barbecue styles featuring various cuts of meat, sauces, and wood-fired pits. Pecan Lodge in Dallas is one of the highest-rated barbecue joints in the state, offering Justin’s signature brisket made from prime grade certified Angus beef. The brisket is expertly prepared by trimming the fat to a quarter of an inch and coating it with a flavorful rub containing garlic, chili powder, ground pepper, mustard, paprika, and seasoning salt. The smokehouse, fired with oak and hickory, operates around the clock to achieve a tender and juicy result. In addition to the famous brisket, Pecan Lodge also offers beef ribs, a house specialty known for their heftier and fattier texture compared to pork ribs.
WHERE IS IT?
Pecan Lodge
2702 Main St, Dallas, TX 75226, United States
Dallas, United States
NOTES – DELICIOUS DESTINATIONS DALLAS
The Texas barbecue craze owes its origins to two distinct cultures. German settlers in the hill country introduced smoking and curing meats, while Mexican vaqueros who drove cattle up from the south brought the tradition of cooking meals in large, pit-style arrangements in the ground. With a surplus of beef available, these two traditions blended together to create the uniquely Texan style of barbecue.
DISH – Steak
WHAT IS IT?
At Knife Dallas, Chef John trims and uses a bandsaw to remove mold from the meat, resulting in a 36-ounce steak that sells for $160. The steak requires only a sprinkle of salt and pepper before being broiled at high heat to develop a flavorful crust while preserving its rare and juicy interior. Resting the steak is the final step, allowing the juices and liquid fat to evenly flow back through the meat after cooking, resulting in perfect texture.
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WHERE IS IT?
Knife Dallas
5300 E Mockingbird Ln, Dallas, TX 75206, United States
Dallas, United States
NOTES – DELICIOUS DESTINATIONS DALLAS
During the aging process, mold acts as an active preservative while the room’s climate prevents harmful bacteria growth. The steak’s fibers condense, resulting in increased tenderness as it loses moisture and develops a mildly cheesy flavor. Any remaining mold is removed before cooking.
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ANDREW ZIMMERN DALLAS DISH – Tex-Mex
WHAT IS IT?
Tex-Mex cuisine is an amalgamation of Texan and Northern Mexican culinary traditions. At Mia’s Tex-Mex restaurant, Chef Tony seasons trimmed brisket with a proprietary blend of spices, adding onions and poblanos for a mild, smoky flavor. Slow-roasting the brisket for twelve hours at low heat results in tender, shredded meat with trimmed fat. The signature brisket gravy, infused with a homemade roasted, smoky-flavored salsa and thickened with cornstarch, elevates the dish. Tony crisps butter-dipped flour tortillas before layering on monterey jack cheese, brisket, grilled poblanos, and onions. The dish is accompanied by standard Tex-Mex sides of rice and beans, with the signature gravy served on the side.
WHERE IS IT?
Mia’s Tex-Mex Restaurant
4334 Lemmon Ave, Dallas, TX 75219, United States
Dallas, United States
NOTES – DELICIOUS DESTINATIONS DALLAS
Originally, the term “Tex Mex” referred to the Texas and Mexican railroad, constructed in the late 1800s. Over time, the term expanded to describe the fusion of the two cultures in areas beyond transportation, including music, nationality, and cuisine. Despite its status as a national obsession, Tex-Mex has struggled to receive recognition as a legitimate culinary genre.
ANDREW ZIMMERN DALLAS DISH – Tortilla Soup
WHAT IS IT?
Tortilla soup is a beloved staple in Dallas, particularly at Rosewood Mansion on Turtle Creek. Chef Tom begins by blending ripe tomatoes and onions as the base for the soup, adding New Mexico chili puree for a smoky flavor and a mixture of roasted Mexican Tex-Mex spices such as coriander, cumin, and Mexican oregano. He then adds housemade tortilla chips, allowing them to disintegrate before incorporating piney and pungent Epazote, a Mexican herb. After pureeing the soup to a velvety consistency and seasoning it with cayenne pepper and fresh lemon juice, Tom adds the final ingredients: avocado, poached chicken breast, cheddar cheese, and fried tortilla strips.
WHERE IS IT?
Rosewood Mansion on Turtle Creek
2821 Turtle Creek Blvd, Dallas, TX 75219, United States
Dallas, United States
NOTES – DELICIOUS DESTINATIONS DALLAS
Tortilla soup is said to have originated in Mexico City as a budget-friendly way to feed laborers with leftovers. The traditional Mexican version uses chicken broth instead of the tomato base commonly used in the southwestern United States.
BIZARRE FOODS DELICIOUS DESTINATIONS DALLAS DISH – Chicken Fried Steak
WHAT IS IT?
Chicken fried steak is a thin, breaded, and deep-fried dish. Chef Bill from Norma’s Cafe prepares it by whisking together a batter of buttermilk, eggs, black pepper, and dried mustard. The steak is dredged in a mixture of flour, salt, pepper, and garlic before being double-coated in the buttermilk batter and flour. This process creates a crispy coating when fried. The dish is served with a buttermilk gravy and three sides, following the Texas style of plating.
WHERE IS IT?
Norma’s Cafe
1123 W Davis St, Dallas, TX 75208, United States
Dallas, United States
NOTES – BIZARRE FOODS DELICIOUS DESTINATIONS DALLAS
During the late 1800s, over 20 million cows were driven from Texas to rail heads in Kansas, with each herd consisting of around 3000 cows and 20 cowboys. On cattle drives, the camp cook, who drove the chuckwagon, was typically the second-in-command.
BIZARRE FOODS DELICIOUS DESTINATIONS DALLAS DISH – Pecan Pie
WHAT IS IT?
Mary, a baker at Emporium Pies, makes the “Drunken Nut” pecan pie by first creating a buttery shortbread crust made from a mixture of butter, powdered sugar, flour, and eggs. The crust is then chilled and rolled out twice before being placed into a pie tin and filled with a sugary mixture of butter, sugar, flour, evaporated milk, eggs, and bourbon. The filling is blended to create a light and airy texture before being combined with caramel sauce and poured into the chilled pie shells. The pies are baked for an hour and come out as a deliciously sweet taste of Texas.
WHERE IS IT?
Emporium Pies
2708 Main St #110, Dallas, TX 75226, United States
Dallas, United States
NOTES – BIZARRE FOODS DELICIOUS DESTINATIONS DALLAS
The origin of pecan pie is unknown, but it became popular in Texas after Governor James Steven Hogg requested that pecan trees be planted in his grave and distributed throughout the state in 1906. Since then, pecans have been an integral part of Texas culture, being declared the state nut, state tree, and state pie.
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