Food Concessions

Bhutan: Land of the Thunder Dragon
Druk Yul Kitchen: Indique Heights

Bhutanese cuisine, influenced by those of Tibet and India, links the country's eastern Himalayan environment and traditions, including food production and consumption. Chicken Nakey Tshoem includes nakey, which is a type of fern, and tshoem, which translates literally as "curry," but in Bhutan the name refers not to spiciness but to a hearty stew served with rice. Ema Datsi is the national dish of Bhutan and is the undisputed favorite of the Bhutanese. Its main ingredients are chiles; a fat-free, fresh cheese; and onions. As a side dish, it accompanies almost every traditional meal.

Nakey Tshoem        
    Chicken (shredded), fiddleheads, cheese, chiles, onion,     garlic, ginger, and special seasonings served with             Bhutanese rice

Ema Datsi          
    National dish of chiles with cheese, served with                 Bhutanese rice

Momos           
    Pork and cheese filled dumplings        
                    
 

Texas: A Celebration of Music, Food, and Wine
Taquería Texas: La Mexicana Bakery

Tex-Mex is a blend of working-class food from northern Mexico and Texas. While the name was originally considered derogatory, it is now a point of pride for many restaurants. Some Tex-Mex dishes, such as quesadillas, guacamole, and rice and beans, are little different from Mexican varieties. Quesadillas differ regionally in the Southwest, however. In New Mexico and far west Texas, for example, the tortillas are stacked, rather than rolled.

Steak Fajitas        
    Grilled flank steak with onions and peppers, served with     rice and beans

Cheese Quesadillas        
    Two flour tortillas filled with melted cheese, grilled             onions, and peppers, served with rice and beans
      
Taquitos         
    Deep-fried corn tortillas filled with chicken, lettuce, and     sour cream, served with rice and beans 

Texas: A Celebration of Music, Food, and Wine
Texas Rib Joint: Capital Q

Barbecue is an old tradition in Texas, at least as old as the cattle drives of the 1800s. In Texas, beef is king; usually brisket, it is central to Texas barbecue. The preferred method of preparation is slow wood-smoking in a brick or oil-drum pit. The meat is usually given a dry rub before cooking. Sauce is a secondary player; it is often served on the side. The long, slow cooking makes the toughest cuts tender and juicy. Ribs and chicken are popular in Texas, as in most regions, but because of the German and Czech communities, most Texas barbecue menus also list sausage.

Pork Ribs        
    Quarter rack smoked BBQ ribs served with BBQ sauce,     coleslaw, beans, and white bread           

Beef Brisket           
    Moist and tender sliced brisket served with BBQ sauce,     coleslaw, beans, and white bread          

Texas Sausage       
    All-beef smoked sausage served with BBQ sauce,             coleslaw, beans, and white bread
         
    

Texas: A Celebration of Music, Food, and Wine
Texas Noodle House: Asian Grille

In the mid 1970s, after the fall of Saigon, the first sizeable group of Vietnamese immigrants came to the United States. Arriving with few belongings and English skills, the early years were very challenging for these new Americans. Texas, because of its coastal fishing and shrimping industries became home for many. By 2006, Houston alone had a population of some 700,000 Vietnamese Americans—the second largest community in the United States.

Com Ga Xao Sa Ot       
    Chicken stir-fried and seasoned with lemon grass and     hot pepper, served with white rice

Cari Bo Cay        
    Chicken seasoned with spicy red curry and coconut         milk, served with white rice

Bun Dan Bong Gai        
    Tofu stir-fried with steamed broccoli, served over             vermicelli

Ban Bao         
    Steamed buns filled with pork (2)