Texas caviar
From Infogalactic: the planetary knowledge core
| File:Texas caviar.jpg
Dish of Texas caviar, served with basket of tortilla chips
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| Origin | |
|---|---|
| Place of origin | United States |
| Region or state | Texas |
| Creator(s) | Helen Corbitt |
| Details | |
| Type | salad or dip |
| Main ingredient(s) | |
Texas caviar is a salad of black-eyed peas lightly pickled in a vinaigrette-style dressing, often eaten as a dip accompaniment to tortilla chips.[1][2] Texas caviar was created in the U.S. state of Texas around 1940 by Helen Corbitt, a native New Yorker who later became director of food service for the Zodiac Room at Neiman Marcus in Dallas, Texas.[3][4] She first served the dish on New Year's Eve at the Houston Country Club. When she later served it at the Driskell Hotel in Austin, Texas, it was given its name, "Texas caviar," as a humorous comparison to true caviar, an expensive hors d'oeuvre of salt-cured fish roe.[5]
See also
- Hoppin' John, a black-eyed pea dish served for good luck on New Year's Eve, as Texas caviar originally was
- Bean salad
- Tex-Mex cuisine
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References
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