The Texas Torpedoes
Every now and then during the past few months we could observe two Lone-star Lotharios on the stage alongside Los Gigantes.
Socially, culturally and musically, Öle Öhlenschläger from Mannheim/Texas on the drums and Winfried Wohlbold from Böblingen/Texas on the pedal steel guitar have proven to be the perfect complement. They bring sounds and experiences of the world north of the Rio Grande to the music of Los Gigantes.
Thus the horizon broadened, the sky became even more infinite and the waters of the border river have parted...

Winfried Wohlbold


Born on May 4th, 1963 in Böblingen/Texas, there is only one thing that a child in Texas is taught earlier than to play the pedal steel guitar: that is the handling of a six-shooter Colt. But since his dad shot the family dog in a rage, Winfried grew apart from the weapon and devoted himself entirely to his instrument. Music lovers all over the world now benefit from it.

Bernd Öhlenschläger


Born on October 6th, 1972 in Mannheim/Texas and raised on an isolated farm in West Texas, Bernd was already repairing fences, castrating young bulls, killing coyotes and breaking mustangs as a young child. When a gunshot wound received in a duel confined him to his bed for several weeks the boredom made him practice complicated cross rhythms and paradiddle on the drum. With his newly acquired skills, his music has won the hearts of the people.

Last but not least, an original recipe from Texas for a tasty side dish which matches perfectly with Mole Poblano, the favourite dish of Los Gigantes:

6 large Jalapeños
6 slices Monterey Jack or Mozzarella cheese (1/2" thick)
all purpose flour for dredging
1/4 cup vegetable oil
2 large or 3 small eggs, separated

Place peppers in a bowl and add scalding water to cover. Let stand 30 minutes to 1 hour until softened. Leave stems on and slit down one side removing and discarding all the seeds. Place one slice of cheese inside each pepper, and dust with flour. Heat the oil.
Beat the egg yolks until thick and lemon colored. Beat the whites until they stand in peaks. Fold the yolks into the whites and dip each pepper in the egg mixture until well coated. Fry at once in hot oil turning once and spooning oil over the uncooked places. Cook until golden brown.