Schnitzel, steins, and social distancing through Oktoberfest and beyond.
Food
Plus, we raise our eyebrows at Ina Garten's enchilada recipe.
What to order for takeout (plus pro tips) at restaurants around the state.
Yes, this is as good as it sounds. The secret, Tex-ifying ingredient? Spicy sausage!
Chef Alex Padilla skipped lunch one day, then nodded off. The result is an enormous, one-of-a-kind Tex-Mex burger.
Plus, a new art exhibit about the borderlands, a music compilation by many Texas artists, and Casa Colombia.
Two new Dallas concepts expertly combine Asian and Mexican flavors and methods, and a new concept from the chefs at Mixtli, in San Antonio, will soon do the same.
Let chef John Currence show you how to tailgate at home—even though he's pulling for the wrong SEC team.
Taco Cabana has gone too far.
Chef Jam Sanitchat's first recipe collection is based on her many years of teaching Thai cooking and running a South Austin staple.
Ancient, colonial, and contemporary traditions are woven together in Dia de Los Muertos—and baked into the holiday's signature bread.
The Mexico City dish remains rare in Texas, but it's starting to take off in Austin.
Plus: an absurd device that promises to make eating a burrito easier, and Taco Bell's jalapeño pinot noir.
Nine tips for sampling the state's taco scene without jeopardizing your health or anyone else’s.
Shiner, jalapeños, fish sauce, and sweet onion put a Texas stamp on this easy, comforting dish.
It’s the largest penalty for a criminal food safety case in U.S. history.
For decades, his elegant flagship restaurant, Tony’s, was the place to see and be seen.
Plus: a cheesy dish that's half pizza, half quesadilla.
Alma’s Paleteria stands out for its emphasis on fresh, natural ingredients.
Meat substitutes such as Beyond Meat keep growing in popularity, so we re-created a Texas bowl of red—no beef involved.
Plus, our recipe for the celebratory dish.
For decades, many Texans accepted racist stereotypes that Mexican food was unsafe. Businesses had to emphasize their cleanliness to survive.
A growing number of independent specialty shops around the state offer tightly curated selections from local producers.
You'll always be ready for cocktail time with this make-ahead batch recipe from Houston Eaves, of San Antonio's Esquire Tavern.
More and more Texas chefs are reconnecting with their roots by making artisan tortillas from scratch.
Plus: actor Danny Trejo urges struggling restaurant owners to “stay strong.”
The flautas ahogadas at Tacoholics are bathed in salsa verde, drizzled with a zippy crema, and sprinkled with queso asadero.
For the Old Pepper, acclaimed Houston bartender Alba Huerta takes bourbon and spices it up.
It’s time to think beyond beer and margaritas, says Suerte wine director Celia Pellegrini.
It's easier than you think—just leave the peels on for natural thickening when using those Texas peaches.
One of the nation’s only Mexican-Chamorro fusion restaurants, C Rojo’s serves tacos brimming with mangoes, pineapples, and even coconut.
Bill Norris, of Alamo Drafthouse and Midnight Cowboy, pours one out for the Pegu Club, the beloved New York cocktail mecca that has permanently closed in the wake of COVID-19.
Kevin Fink, Chris Shepherd, and others are lobbying lawmakers to pass the $120 billion grant program that has bipartisan support.
Plus: a bizarre Trump campaign ad accuses Democrats of "taking away tacos."
The truffle of Mexico, this culinary delicacy—sometimes called "black gold"—is treasured by taqueros and chefs.
Three words: tequila almond croissant.
Jalapeño-infused agave is the secret to this sweet and spicy version from Danny Caffall, of Dallas's Manson on Turtle Creek.
Taco y Vino’s homage to the Taco Bell classic, in which a crispy shell is wrapped in a soft tortilla, is comfort food at its finest.
The celebrity chef, accused of domestic violence four years ago, says he’s ready to do the work. But what does that mean?
And sometimes that’s all you want in a burger.
Pedro Ricalo, of Bullion in Dallas, shows how to make an easy, refreshing summer drink with a favorite brown spirit.
At EaDeaux's Cajun Cocina, the tacos come filled with gumbo, etouffee, or boudin.
Fort Worth’s Megan McClinton shows us how to make a berry-based cocktail, a perfect segue into the sizzling summer season.
Infused with beef tallow, Michael Wyont's tortillas are the result of his barbecue pedigree and his Mexican American heritage.
Bartender Robert Bjorn Taylor of Austin shows how to make his at-home cocktail, the Robert Royale.
In their new book, ‘The Sober Lush,' Austin writers Amanda Eyre Ward and Jardine Libaire offer a booze-free road map to a rich, full lifestyle.
Japanese tacos might seem like a recent invention, but they're actually part of a long and rich international history.