The "Drive" Drive
ROUTE: West of Ozona to Sanderson
DISTANCE: 85 miles
NUMBER OF COUNTIES: 3
WHAT TO READ: James H. Evans’s Crazy From the Heat

ROUTE: West of Ozona to Sanderson
DISTANCE: 85 miles
NUMBER OF COUNTIES: 3
WHAT TO READ: James H. Evans’s Crazy From the Heat
ROUTE: Port Arthur to Port Aransas
DISTANCE: 308 miles
NUMBER OF COUNTIES: 11
WHAT TO BRING: A pair of binoculars
By Patricia Sharpe
ROUTE: Mission to South Padre Island
DISTANCE: 89 miles
NUMBER OF COUNTIES: 2
WHAT TO READ: David Allen Sibley’s The Sibley Guide to Birds
ROUTE: Turkey to Lubbock
(the long way)
DISTANCE: 366 miles
NUMBER OF COUNTIES: 13
WHAT TO LISTEN TO: Buddy Holly’s That’ll Be the Day and
Waylon Jennings’s Ol’ Waylon
Whether you’re an experienced outdoorsman or a parent taking your kids camping for the first time, there’s nothing like a relaxing trip to a state park—the ideal campsite, the hike to a dramatic overlook, the stories told around a crackling fire, the trip into town for barbecue and shopping. From the Piney Woods to the Caprock Canyons to the Davis Mountains, our parks are filled with iconic places that remind us of Texas’s rugged beauty.
Charlie Llewellin’s official title around the TEXAS MONTHLY offices is “director of digital development.” But between web coding, he’s also found time to become the magazine’s resident outdoorsman, road-tripping the length and breadth of the state to scout out the best swimming holes, mountain hikes, bike trails, and, in this month’s cover story, parks.
IF YOU’RE IN NEED OF A BARGAIN GETAWAY, come along some weekend to the Texas ghost town that was saved by a beer joint. Gruene—pronounced “Green”—occupies a bluff overlooking the Guadalupe River near the midpoint of the reborn Austin—San Antonio corridor, just two miles from frenetic Interstate 35. It was annexed by New Braunfels in 1979, and without a trace of architectural concession, a suburban-anywhere neighborhood of brick homes has pressed close around the old village.
Deep within the psyche of every Texan is a primal memory of the quintessential Mexican dinner. For my generation—growing up in the fifties and sixties—that was a combo platter (“Hot plate! Hot plate!”) with a pair of oniony yellow-cheese enchiladas, a crispy taco, a sodden tamale, refried pinto beans, Spanish rice, corn tortillas in a cute sombrero-shaped basket, and a pecan praline or sherbet for dessert.