Texas cooks lay claim to a rich repertoire of side dishes that reflect regional tastes and ethnic traditions as vividly as the main courses they accompany, whether it’s a mess of barbecue or a classic Tex-Mex platter. Tex-Mex-style skillet corn bread is studded with whole corn and chopped jalapeños; radishes star in a classic coleslaw; bacon and parsley play off each other in German-style potato salad; long-cooked collard greens are flavored with pork; stir-fried Chinese broccoli are enlivened with Fresno chiles; and frijoles a la charra are pinto beans slow-simmered with pork and chiles.