McAllen

(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 March 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 May 2012)

New to the Valley, but well established in Mexico, La Recova is serving up its Argentinian steakhouse fare stateside. Start with sweetbreads char-grilled over mesquite fire and basted with citrus juices. Then try the yellowfin tostaditas, the tuna marinated in sriracha, chopped, and served with soy sauce, guacamole, and black sesame seeds on top of tostadas. With such an expansive menu you may not make it beyond the appetizers, but it’s worth returning to try one of their many steaks. And it would behoove you to save room for dessert, particularly the enchanting corn pudding served with a drizzle of warm honey and nata (unsweetened whipped cream). Bar.

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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 May 2012)

After moving here from France, Olivier Nicol cultivated a quiet following of devoted French pastry lovers at a local farmers market. Now with the opening of his bakery, his fans can sample the decadent creations most days of the week. We could not find fault with any of the traditional French breads (the brioche in particular was superb) and we swooned over the chocolate mint slippers, chocolate croissants, and chocolate éclairs, filled with a light whipped ganache. Très bon! BYOB.

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