Patricia Sharpe grew up in Austin and holds a master’s degree in English from the University of Texas at Austin. After working as a teacher (in English and Spanish) and at the Texas Historical Commission (writing historical markers), she joined the staff of Texas Monthly, in 1974. Initially, she edited the magazine’s cultural and restaurant listings and wrote a consumer feature called Touts. Eventually she focused exclusively on food. Her humorous story “War Fare,” an account of living for 48 hours on military MRE’s (Meals Ready to Eat), was included in the anthology Best Food Writing 2002. Many of her stories appear in the 2008 UT Press collection, Texas Monthly on Food. In 2006 her story about being a restaurant critic, titled “Confessions of a Skinny Bitch,” won a James Beard Foundation award for magazine food writing.
Sharpe has contributed to Gourmet, Bon Appétit, Saveur, and the New York Times. She writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Crisp bacon wrapped around meaty, pepper-spiked dove breast, with cream cheese oozing decadently around the edges.
Thirty years ago, Texans who equated fine dining with chicken cordon bleu and trout meunière suddenly found themselves eating barbecued Gulf shrimp and goat cheese quesadillas. An oral history of the Southwestern cuisine revolution.
The heritage, splendor, and proper preparation of the ten dishes every Texan should be able to cook from scratch, from smoked brisket and migas to fried catfish and bacon-wrapped dove. Skillet and shotgun not included.
The best way to go completely nuts this Thanksgiving is with this five-part meal featuring the bounty of our beloved state tree.
Eighteen hungry reviewers. 14,773 miles driven/flown. 341 joints visited. Countless bites of brisket, sausage, chicken, pork, white bread, potato salad, and slaw—and vats of sauce—ingested. There are only fifty slots on our quinquennial list of the best places to eat barbecue in Texas. Only five of those got high honors. And only one (you’ll never guess which one in a million years) is the best of the best.
San Antonio’s Marshevet Hooker is not just any old high school sprinter; she’s an Olympic gold medalist in the making. Meet her and nine other women we’re betting will lead the new Texas—and the world.
How it’s made, the secret of cooking with it, the truth about the worm, and everything else you ever wanted to know about Mexico’s favorite drink—and ours.
Texans LOVE their tacos. Versatile, portable, and quick to wolf down, tacos are made with either corn or flour tortillas. In their different styles, you can trace more than half a century of Texas’s Mexican-food history.
One thing is for sure—a Texan knows what’s for dinner and where to get it. But if you’re new to the state, check out these iconic restaurants.