McAllen

(From March 2011) You can feel the electricity when you walk in—groovy house music, chic people, sleek decor. But serious thought and technique also go into executive chef James Canter’s menu, setting the bar for fine dining in McAllen. We especially enjoyed our starter of quinoa tabouleh, a delicate, nutty mix accented with chopped red onion, olive oil, and lemon juice. And we loved the pan-seared halibut, which was incredibly fresh, with a light smoky flavor. This spring Alhambra will unveil a menu that adds previous hit specials to the current offerings. We can’t wait! Bar.

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(From March 2011) This popular North Texas chain now has an outpost in the heart of South Texas. A must-try is La Monumental, but make sure you’ve brought your appetite. This burger lives up to its name, with two grilled beef patties, lots of gooey cheese, ham, a crispy tostada, refried beans, lettuce, onion, tomato, and avocado served with spicy mayonnaise and topped with a jalapeño (there’s is a “junior” version, if you’re feeling wimpy). And like any good burger joint Burguesa offers fountain drinks (made in-house with pure cane syrup) and creamy milkshakes (charmingly topped with a small doughnut).

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(From February 2012)

Beautiful cookies, muffins, and candy-colored macarons greet you in this small, sweet-smelling bakery. CC’s is only a year old and gaining in popularity every day. We go for cupcakes, our favorite being the decadent red velvet with its sweet cream cheese frosting. The kiwi is an unexpected treat, a perfect balance of sweet and tart. The selection changes daily and seasonally, and custom orders are accepted.

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(From January 2012)

A great place to meet up with friends, City Cafe never disappoints. Soup, salads, and sandwiches are the main fare at lunchtime, while the dinner menu offers heartier dishes. We love the chicken salad sandwich served on pita with a side of homemade potato salad and the pan-seared salmon with a drizzle of balsamic and cheesy mashed potatoes. Beer & wine.

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(From August 2011)

Young professionals and foodies flock to chef Larry Delgado’s domain for irresistible pommes frites, both traditional and sweet potato, and burgers made with locally raised beef. Our favorite is the Swiss and mushroom on ciabatta, a juicy, peppery beauty that’s more like a sandwich than a greasy burger. But the lamb entrée is still our favorite—grilled and seasoned with just salt and pepper and served with a robust blue cheese sauce on a bed of locally grown arugula. The large wine selection and friendly staff round out the experience. Beer & wine.

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(From June 2011) Icings has become a word-of-mouth sensation in McAllen, and for good reason. Alan Knoblach’s traditional cupcakes are moist, delicious, and just plain pretty. The day we visited, the large display case featured an array of jumbo-sized cupcakes: wedding-cake white, Key lime, rocky road, chocolate Oreo, and, our favorites, red velvet and German chocolate. And, as we all know, a true cupcake experience is not complete without a tall, cold glass of milk, which Icings will happily supply.

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(From March 2011) Tucked away in a small, nondescript building, this locals’ favorite is a go-to spot for tortas and aguas frescas. The popular carne torta—thinly sliced grilled meat, onion, tomato, and lettuce—comes served on homemade bread, which is what makes the sandwiches here so great; soft, with just a hint of sweetness, it’s gently heated on a grill until lightly crispy. Wash it all down with an agua fresca or a licuado. Our picks are the cantaloupe and mango, but there are plenty of flavors to choose from.

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Photo by Milestones Photography

(From July 2011)

“Feel better, look better, live better” is the mantra at this north McAllen eatery. You may find the service to be a little slower than you’re used to, but everything is prepared fresh when you order it, and the healthy alternatives to comfort food favorites are quite gratifying. We enjoyed the chicken salad sandwich; thinly sliced grilled chicken breast, mixed with chunks of apple, a little mayonnaise, and raw spinach, came served on lightly toasted rye bread with a side of amazing sweet potato fries, sprinkled with sea salt, and red cabbage slaw topped with a drizzle of spicy mustard.  Beer and wine.

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Photograph by RioGailTX

(From June 2011)

Folks line up for smoky brisket, fall-off-the-bone ribs, and sliced beef sandwiches, the latter a slightly sweet yeast roll piled high with thick, tender brisket redolent of cumin and woodsmoke (they use pecan wood rather than that South Texas staple mesquite). Peppery, vinegar-based sauce comes on the side.

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(From June 2011)

Having come up with the recipe that would be the genesis of El Pollo Loco, it only makes sense that the popular Palenque Mexican food enterprise has now grown to include a Latin-inspired rotisserie chicken restaurant. The succulent roasted bird is served up with traditional beans and rice and made-in-house flour and corn tortillas; the interior is modest; and the service is quick and friendly—just what you’d expect from a member of the Palenque family.

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