Texas Culinary Tradition Comes to Prime & Pint

Prime & Pint has devoted Tuesdays to celebrating the incredibly rich culinary heritage of Texas. From the smoky allure of buffalo meat to the slow-burn flavor of chile rellenos, our public house brings together time-honored recipes and modern twists into the warm, community-centered ambiance of our Columbia, Tennessee restaurant.

On  May 27, we kicked off our weekly "Texas Tuesdays," and Executive Chef Brian Baxter served up these irresistible dishes:

Chile Relleno Burger: A smoked poblano pepper stuffed with pepper jack cheese, topped with creamy avocado and finished with house chipotle ranch adding just the right amount of heat to this juicy burger. Each bite offers a harmonious balance of heat, savory depth, and comforting richness.

Green Chile & Bison Rib Mac-n-Cheese: Smoky bison rib meat and roasted Hatch green chiles add character to elevate this comfort-food classic. Buffalo meat, once a staple for Native American tribes and early settlers has a broad footprint at Prime & Pint. Lean yet rich, it's a healthier alternative to beef—and it tastes incredible. The meat's natural sweetness pairs beautifully with a glass of robust red wine from the restaurant's curated selection.

Al Pastor-Style Smoked Pork Chops: A smoky twist on the taco truck favorite, this version features thick-cut pork chops kissed with sweet-and-savory pineapple.

Loaded Green Chile Cheese Fries: Golden fries smothered in melted cheese, Hatch green chiles, and house crema make this a dish to pass around and share—or jealously hoard! 

Shrimp Aguachile: A bright, zesty contrast to the meat-heavy mains. Fresh shrimp is marinated in lime with cilantro, cucumber, and jalapeño for a refreshing, piquant heat.

Complementing the robust menu is an impressive selection of craft beers and local brews. From hoppy IPAs to smooth stouts, there's a pint for every palate. Our knowledgeable staff is always ready to recommend the perfect pairing to enhance your meal. For instance, the Buffalo dishes pair wonderfully with a bold porter, while the Chile Relleno finds its match in a crisp, citrusy pale ale that cuts through the richness and accentuates the spice.

A Brief History of Texas Cuisine

Texas cuisine is a bold fusion born from a rich cultural and historical landscape. Its culinary roots stretch back to Native American tribes—like the Caddo of the Southeastern woodlands and the Comanche dominating the Southern Plains—who utilized local ingredients like maize, beans, squash, and game meat.

The Spanish explorers and missionaries in the 1700s brought new flavors to the mix—livestock, herbs, and techniques that laid the groundwork for Tex-Mex cooking.

In the 1800s, Mexican and Tejano communities shaped much of what we now call Texas cuisine, introducing dishes like tamales, barbacoa, and chiles rellenos. German, Czech, and Polish immigrants also played a major role, bringing smoked meats, sausages, and kolaches (a type of Czech sweet pastry) to the Texas table. This blend of cultures helped establish Texas's now-iconic barbecue tradition—slow-smoking brisket, ribs, and sausage over post oak or mesquite.

The frontier lifestyle encouraged resourcefulness and integration of native herbs and game, giving rise to chuckwagon cooking—simple, hearty meals made with limited ingredients, like chili, beans, and cornbread. Meanwhile, cattle ranching turned beef into a Texas staple, with steaks and burgers becoming central to everyday fare.

Over time, regional flavors developed—from Gulf Coast seafood and Creole influences in East Texas to spicy border-town street foods in the South and hearty cowboy cuisine in West Texas.

Today, Texas cuisine is a reflection of its diverse heritage: rustic yet refined, spicy yet soulful—always served with a generous helping of hospitality. That's why Prime & Pint has devoted an entire day each week so you can explore one of the most fascinating culinary regions on the planet.

Now, every Tuesday, you can take a flavorful journey through the Lone Star State's rich food heritage, right here in our Columbia, Tennessee restaurant. And these dishes are just the beginning. We're unleashing Executive Chef Brian Baxter's creativity to draw from Texas cuisine's incredible foodie vibe, so every Tuesday will present new delights!