During an interview with Hattie’s chef Estevan Galindo today, he mentioned he’s having a dinner party at his Kessler Plaza house tonight, and he goes, blah, blah, blah, "rattle snake."
Wait. What? Did you just say you’re cooking rattle snake?
I forgot to ask where he buys it, but he says he braises it, pulls it and makes snake cakes, "you know, like crab cakes."
So now you know who to talk to the next time you’ve got a freezer full of rattle snake. You’re welcome.