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BBQ, Tex-Mex, which is spicier and mor â¦ e authentic than most other places in the U.S., a lot of soul food: fried chicken, mashed potatoes with gravy, macaroni and cheese, collard greens, cornbread, french fries, and vegetables. The portions are usually very big as well. Here's a list of popular foods in Texas.
The art and science of Texas Barbecue. Meat Selection. For the most part, cuts of meat to barbecue vary widely from region to region. Traditionally, beef and pork cuts are most common, but poultry (chicken and turkey) is widely prepared, and lamb and goat are regional favorites. Barbecue has its roots in using tougher, less valuable cuts of meats although today some barbecue establishments even cook prime rib as one of the menu items.