Texas caviar

Le Texas caviar est une savoureuse salade composée de pois à œil noir, délicatement marinés dans une vinaigrette piquante. Often enjoyed as a dip served with tortilla chips, this flavorful dish boasts a rich history. It was created in Texas around the 1940s by Helen Corbitt, a New Yorker who made her mark as the director of food services at the Zodiac Room in Neiman Marcus, Dallas.

Corbitt first introduced this delectable salad at the Houston Country Club on New Year's Eve. The name "Texas caviar" emerged when she served it at the Driskill Hotel in Austin, Texas. It was a playful nod to traditional caviar, a sophisticated hors-d'œuvre made from salted fish eggs. Over the years, Texas caviar has also become known as "cowboy caviar" adding a touch of Western flair to its identity.