Texas History in a Bowl
From Terlingua to Grapevine
Texans are serious about their chili. The spicy dish was proclaimed the Official State Food of Texas in 1977, but President Lyndon B. Johnson perhaps put it best when he said, “Chili concocted outside of Texas is a weak, apologetic imitation of the real thing.” There’s no place better to find a topnotch “bowl of red” than at Tolbert’s Restaurant and Chili Parlor in Grapevine, where the chili is made from Terlingua International Championship Chili Cook-Off founder and A Bowl of Red author Frank X. Tolbert’s original recipe.
IN THE RED Frank X. Tolbert founded the Terlingua International Championship Chili Cook-Off. (Photo courtesy of Tolbert’s)
Tolbert moved to Dallas to open the restaurant in 1976 with his son, Frank. The next year, his daughter Kathleen began managing the place with her brother, making it a true family affair. Still in the hands of Kathleen, the restaurant moved to historic downtown Grapevine, where it is currently housed in a building that dates back to 1911 — very much in keeping with Tolbert’s love for Texas history.
Tolbert’s chili can be dressed in four ways: the Original Texas Red with cheese, onions and serrano peppers; North of the Border with pinto beans; Frank’s Frito Chili Pie with onions, Fritos and cheese; and the Red Dog, featuring a Texas-sized hot dog on a bun smothered in Texas Red Chili, cheese and onions. For dishes outside the realm of chili, there are plenty of favorites sure to please any palate, from chicken fried steak to fried catfish to fajitas.
After finishing a meal at Tolbert’s, be sure to take some time to peruse the historic district, which is filled with all manner of shops, museums and galleries.
