In the rich tapestry of culinary experiences shared by team members of the Dallas Cowboys, the preferences of owner and general manager Jerry Jones stand out as uniquely distinctive. Known for his southern roots and eclectic taste, Jones isn't shy about sharing his fondness for dishes that some might consider unconventional. Whether it's on a hunting trip or over a family meal, Jones has indulged in raccoon and squirrel—a tradition that speaks volumes about his upbringing and adventurous palate.
A Taste for the Wild
"I've eaten a lot of raccoon," Jerry Jones admits with a sense of nostalgia and pride. "Yes, the answer is yes. I've eaten it hunting, and I've actually had it served by my mom at the table away from hunting." This affection for raccoon isn't merely a tale of southern heritage; it's an intimate portrait of family traditions passed down through generations.
However, it is the squirrel that holds a special place in Jones's heart. His favorite, he notes, is prepared masterfully by his mother. "One of my favorites is squirrel. It's wonderful, and my mother could do a great job of [preparing] it. We all had our favorite pieces," he recalls, evoking images of familial gatherings over a steaming dish of this uniquely American cuisine.
Regional Tastes on the Roster
While Jones's experiences might surprise some, they find a nod of recognition from KaVontae Turpin, a Louisiana native and a player who understands the appeal of such delicacies. "I love squirrel too, you know I'm from Louisiana, so we eat that type of stuff down there," Turpin says, hinting at the rich cultural significance these foods hold in certain parts of the United States.
Turpin’s culinary adventures do not end with squirrel. Having grown up in a region known for its diverse gastronomy, he is well-acquainted with dishes that include alligator and frog legs. "In Louisiana, we eat those types of things. Alligator, frog legs, all that type of stuff..." he explains, presenting a picture of the vibrant and varied food culture of the region.
A Different Palette in the Locker Room
Then there is Jourdan Lewis, hailing from Detroit, whose food preferences could not be more different. Reflecting the cosmopolitan flavor of his hometown, Lewis leans towards more traditional meats, with a particular fondness for quail and bison. "Maybe quail, maybe that's the gamiest thing I've ever got. I like bison," he shares, distinguishing himself from his teammates in terms of culinary curiosity.
Lewis, with his Northern roots, remains an outlier in the Cowboys’ diverse culinary team. "I'm basic proteins, I'm ok... I'm from up north. I don’t know nothing about that bro," he jokingly admits, underscoring the regional differences in food traditions and tastes within the team.
Shared Traditions, Unique Tastes
These reflections serve as a reminder that behind the helmets and the nuances of game strategies lie individuals with deep-rooted traditions and personal histories. The blend of tastes within the Cowboys reflects the broader mosaic of American culture. Whether it’s the bold flavors of the South or the hearty dishes of the North, each taste preference provides a glimpse into the players' lives beyond football.
The Dallas Cowboys, known for their legendary status on the field, showcase a rich blend of culinary cultures off the field, with Jerry Jones leading by example. His unique tastes capture stories of family, culture, and history, offering a savory narrative that resonates with anyone who appreciates the diverse flavors that come together to create the American experience.