Let\u2019s talk about some of the seasonal foods around here.<\/p>\n
First up, when the weather snaps a little cold, I start hearing about caldo like crazy. Caldo is interesting because it\u2019s basically soup, but usually with stew-sized chunks of meat and vegetables in it. In short, caldo seems to live somewhere in the middle of the scale between soup and stew. Then again, since caldo simply means \u201cbroth,\u201d it can really go in a lot of different directions.<\/p>\n
The colder weather also brings on the menudo urge for some people, but I\u2019m going to have to tap out on that one. Pozole is also big this time of year. Again, I’m not down with the hominy based stuff.<\/p>\n
Some also call fall the perfect weather for chili, but for me, chili is kind of a year round thing so I don’t exclusively associate it with the fall.<\/p>\n
Then, of course, there are the pumpkin-spiced everythings. The first thing we usually look for is pumpkin spice coffee creamer, but we also found some unbelievable pumpkin spice cupcakes at United that were absolutely to die for.<\/p>\n
The Fall Treat I’ve Been Waiting For Is Now In Lubbock<\/p>\n
All of this takes me to my holy grail: the first pecan pie of the season.<\/p>\n
I spotted my first one over the weekend. Maybe I just haven\u2019t been looking hard enough, but they have officially landed. I don\u2019t think people realize just how regional pecan pie can be, or how surprisingly hard it is to find in some parts of the country.<\/p>\n