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  • Texas Highways Magazine

    Beyond the Tail

    Jul 29, 2021 3 minutes
    By Laurel Miller

    Holly Hearn is making wild alligator tikka masala in the kitchen of her father’s rural home near Beaumont. Her pug, Guts, snuffles the floor, hoping a wayward scrap will fall in his path. Hearn adds sour cream to her curry base as the fragrant mixture of onion, garlic, spices, and tomato paste simmers. “Tikka masala is supposed to be made with yogurt, but I find sour cream adds more fat and richness, which balances the lean meat,” she says.

    Alligator—both wild and farmed—is an intrinsic part of the culture and economy in

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