6 Forgotten Food Trends That Are Making A Huge Comeback In Texas

Texas kitchens are heating up with a delicious dose of nostalgia as classic dishes make a big comeback. From cherished family recipes to old-school restaurant favorites, these retro bites are winning over both longtime locals and a new generation of curious food lovers.

Wondering which throwback meals are making their way back onto Lone Star State tables? Here’s a taste of the past that’s finding fresh life today.

1. Chicken-Fried Everything

Texans are breading and frying far beyond the traditional steak these days. Restaurants from Dallas to San Antonio are chicken-frying everything imaginable – from avocados to mushrooms.

Back in the ’60s, my grandpa’s diner in Lubbock served chicken-fried bacon that customers lined up for on Sunday mornings.

That same crispy, peppery goodness is returning with modern twists like chicken-fried cauliflower steaks and chicken-fried oysters.

2. Soda Fountain Phosphates

Remember those fizzy, tangy drinks your grandparents raved about? Phosphates – carbonated beverages with acid phosphate that gave them their signature tang – are bubbling back into Texas drink menus.

Craft soda shops in Austin and Houston are recreating these vintage refreshers with house-made syrups and locally-sourced ingredients.

Cherry, chocolate, and vanilla cream varieties lead the pack, often served in authentic glass bottles or metal cups for that perfect nostalgic sip.

3. Pickle-Brined Proteins

Pickle juice isn’t just for drinking after workouts anymore! Texas chefs are rediscovering the magic of pickle brine for tenderizing and flavoring meats.

Last summer, I entered my pickle-brined brisket in the county fair and took home a blue ribbon. The technique, popular in 1950s Texas kitchens, creates incredibly juicy chicken, turkey, and beef with subtle tangy notes.

Now upscale barbecue joints across the state are advertising their pickle-brined specialties as secret menu items.

4. Homestyle Cheese Balls

The humble cheese ball, that staple of 1970s gatherings, is rolling back into Texas entertaining with sophisticated new flavors. Artisanal versions featuring smoked brisket, jalapeño, and local goat cheese are appearing on charcuterie boards statewide.

I spent countless Christmas Eves watching my grandmother coat her famous pecan-crusted cheese ball while we all waited to dive in.

Today’s cheese artists are creating everything from smoky chipotle-cheddar spheres to lavender-honey goat cheese truffles, often served with house-made crackers.

5. Fruit Soup for Dessert

Cold fruit soups – once a staple in German and Czech settlements across Central Texas – are making a sweet comeback. These refreshing desserts bridge the gap between smoothies and traditional soups with their silky texture and bright flavors.

Peach, blackberry, and watermelon varieties lead the revival, often enhanced with Texas honey or a splash of local whiskey.

Restaurants are serving these forgotten treats in chilled bowls with fresh mint and house-made ice cream, perfect for surviving scorching Texas summers.

6. Heritage Grain Hot Cakes

Forget basic pancakes – heritage grain hot cakes are stacking up across Texas breakfast spots. Made with locally-milled ancient grains like einkorn, spelt, and blue corn, these hearty flapjacks offer nutty flavors and substantial texture that white flour versions can’t match.

Texas farmers are reviving forgotten grain varieties that once flourished in the state. Restaurants from El Paso to Houston are showcasing these grains in spectacular breakfast creations, often topped with sorghum syrup or prickly pear compote instead of standard maple.