How Ruth Hauntz’s Taco Cone Embodies the State Fair of Texas | Eater
"A South Dallas barbecue spot that became the year‑round production and partnership base for Ruth Hauntz after her restaurant closed, this kitchen handles large‑scale tamale production and daily home‑style offerings while partnering on state‑fair concessions. Under the late owner John Reaves and now his sons, the operation turns out smothered pork chops, turkey and dressing, chicken and dumplings, peach cobbler, pot roast, and a famous chicken tetrazzini, with Hauntz contributing creative control, daily specials, mentoring, and recipe consistency; the partnership aims to grow the business, reduce kitchen waste, and maintain the homestyle cooking that supports both retail and fair workloads." - Caroline Hatchett
