Part of the Local Culture

July 2007
FoodService Director;7/15/2007, Vol. 20 Issue 7, p40
Trade Publication
An interview with Robert Mayberry, executive chef at the University of Texas, is presented. He talks about the popularity of Tex Mex, the indigenous regional cuisine, at the university. He cites the food being served at the university, such as migas, chorizos and fajitas. He also mentions about his plans to offer more variety of food for the students at the university.


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