Few things evoke the rugged romance of the Old West like the aroma of coffee brewing on an open fire or a Dutch oven brimming with stew. In my favorite Texas-set novels, regional food isn’t just a backdrop—it’s a vital connection to a time when every crumb, bean, and slab of beef was earned through grit and community. Let’s saddle up and explore the essential ingredients and dishes that nourished the pioneers, cowboys, and settlers of historic Texas.
The Chuckwagon: Heart of the Trail
The classic image of a Texas cattle drive isn’t complete without the chuckwagon—the mobile kitchen introduced by Charles Goodnight. Stocked with beans, bacon, salt pork, flour, spices, and a trusty Dutch oven, it was the camp’s gathering place after a long ride across rugged country. Cowboys relied on the cook (“cookie”) to transform basic supplies into hearty meals on the range.
Cowboy Staples: Beans, Biscuits, and Cornbread
If there’s a single food synonymous with the Old West, it’s beans—especially pinto beans. Easy to transport, protein-packed, and shelf-stable, they appeared in countless campfire meals. Cowboys enjoyed them slow-cooked with chili peppers, sometimes enlivened with molasses for a sweet touch. Alongside beans, sourdough biscuits, and cornbread were trail favorites—baked in Dutch ovens, slathered with lard or gravy, and paired with fresh butter when luck allowed.
Cornbread Recipe (From an 1883 Texas cookbook):
“One pint meal, mixed thin with water, three eggs, tablespoon of lard, half tablespoon butter, one teaspoon yeast powder, and a pinch of salt.”
Salt Pork, Bacon, and Beef
Self-sufficient ranchers relied on preserved meats. Salt pork and bacon were staples, stored in barrels and used for flavoring beans, frying breads, and lending richness to stews. Fresh beef—often from aging cattle—fueled signature dishes like “bowl of red” chili, simmered for hours to tenderize tough cuts and develop bold flavors. Wild game rounded out protein options for those near rivers and woods: deer, rabbit, skunk (!), and bison all made it to pioneer tables. I guess if you are hungry enoiugh to eat skunk, you are really hungry!
Coffee: Powering the West
Cowboys started each day with strong, black coffee—often Arbuckle’s, roasted with sugar and egg for body. When coffee ran low, they improvised with chicory root, acorns, or parched corn. Boiling the coffee purified the often iffy water the cowboys had to drink.
Pioneer Preserves: Dried Fruits and Jam
Fresh fruit was fleeting; dried apples, peaches, and berries provided sweetness. In East Texas, mayhaw jelly—a tart, wild berry preserve—was a breakfast staple alongside fried ham and biscuits. Some meals boasted cobblers made over hot coals, the closest thing to dessert in a world of hard tack and beans.
Cultural Influences: Mexican Traditions and Tex-Mex Roots
South and West Texas ranch fare was enriched by Mexican culinary traditions. Families cooked tortillas, fried beans, rice, and chorizo, adding vibrant flavors to the diet. Pioneers and vaqueros blended their recipes into what we now call Tex-Mex, from carne guisada (beef stew thickened with roux) to hearty stews spiced with local chiles.
Legacy of the Land: Resourcefulness and Community
Surviving—and thriving—in the Old West meant making the most of every resource. Cowboys hung meat to dry, rendered tallow into pemmican, and gathered wild herbs and game. Meals weren’t just nourishment; they were moments of connection, comfort, and storytelling. The chuckwagon scene was a celebration—cowboys sharing food, swapping tales, and forging friendships that lasted a lifetime.
My novels, with their vivid Texas settings, remind us that these foods are more than history—they’re part of our cultural inheritance. When you recreate a batch of beans, biscuits, or chili, you’re tasting the spirit of the Old West.
