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The Esteban's Legend |
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Back in 1847, my great-great
Grandfather, Esteban Antonio Rodriguez Gonzalez, began a
tradition that lives on to this day. When confronting a
renegade horse thief on his ranch in eastern Jalisco, he
pulled out his six-shooter and told the horse thief to stop
what he was doing or he would shoot. The horse thief
replied, "go ahead, make my lunch". So, he did.
Since that day my family has been
serving great lunches to several generations of horse
thieves. In 1988, while serving the legendary horse thief,
"Sneaky Pete" Oglethorpe, I had the great idea to open up a
restaurant that served the same great Mexican food that my
family had been cooking for generations. I decided to name
the restaurant Esteban Antonio Rodriguez Gonzalez's Cafe in
honor of the man who started it all. Quickly deciding that
name was a bit wordy, I shortened it to Esteban's Cafe and
Cantina.
Since the day we opened the
restaurant, we have been serving great Mexican food to
anyone who has money. We make everything from scratch daily
and take pride in how our food is prepared and served. I
hope you enjoy your meal at Esteban's and that you will eat
here often and tell your friends about us.
Muchas Gracias
Steve "Esteban" Pratt
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 Did you know?
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History of Tex-Mex
Tex-Mex cuisine originated many years ago when Mexican and Texan recipes combined. The first documented sign of the term Tex-Mex was in the 1940s. Restaurants serving TexMex started appearing in cities throughout the southwest United States with a large mix of Latin populations. Diana Kennedy a renowned Tex-Mex expert, launched the popularity of this delicious cuisine.
What is Tex-Mex?
"Tex-Mex might be described as native foreign food, contradictory through that term may seem, It is native, for it does not exist elsewhere; it was born on this soil. But it is foreign in that its inspiration came from an alien cuisine; that it has never merged into the mainstream of American cooking and remains alive almost solely in the region where it originated..."
---Eating in America, Waverly Root & Richard de Rochemont [William Morrow:New York] 1976 (p. 281)
Features of Tex-Mex
Over the years, key ingredients such as beans, chili peppers and tortillas have been recognized as the staples of Tex-Mex dishes. With the increased mix of Texas flavors, beef became a staple in Tex-Mex dishes such as fajitas. Melted cheese, chili gravy and tortilla chips have also influenced the evolution of this American favorite.
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