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Haven’t Heard of Green Spaghetti? You Will Soon.
The Tex-Mexplainer series explores the ingredients, techniques, history, and culture of Mexican food in Texas. The first time I had espaghetti verde, or green spaghetti, was at the Texas Monthly BBQ World’s Fair in downtown Lockhart in 2022, where the dish was served at the Barbs B Q booth. At the time, Chuck Charnichart’s joint hadn’t yet moved into its nearby brick-and-mortar, but the line for $25 plates of lime zest–garnished pork ribs, spongy concha bread pudding, and, of course, espaghetti verde—or as the menu calls it, “green spaghett”—was long. I slurped the side dish of noodles, chiles, spices, cream, and cheese, leading to spots of greenish-white liquid splashing across my shirt. Charnichart’s recipe was developed by her mother, Francisca Robledo, in Brownsville, where Charnichart was raised. Her…The post Haven’t Heard of Green Spaghetti? You Will Soon. appeared first on Texas Monthly.