The Austin baker's book seems essential for these times.
Food
At this San Antonio taco trailer, everything is better with cheese.
From foundations like Southern Smoke to national and local charity efforts, here's a list of resources for an industry crippled by the coronavirus.
On a special edition of The National Podcast of Texas, the Houston chef/restaurateur lays out how his Southern Smoke Emergency Relief Fund is assisting hospitality industry workers.
In light of the coronavirus pandemic, we’re kicking off our inaugural biweekly roundup of taco and Mexican food news a tad bit differently than we would otherwise. Instead, we’re taking a cue from our long-running BBQ News Roundup. So first, some good news. El Bueno Our How to…
A bartender, chef, and owner tell us their stories.
The grocer started communicating with its Chinese counterparts in January and was running tabletop simulations a few weeks later. (But nothing prepared it for the rush on toilet paper.)
This new Mexican restaurant in Midland is bringing a classic taco to burrito-happy West Texas.
Show your local joints some taco love during this crisis. They need it.
Texas Monthly adds and updates approximately sixty restaurant listings to our Dining Guide each month. There’s limited space in the print issue, but the entire searchable guide to the best of Texas cuisine is at your fingertips online! Below are a few highlights from the new restaurants reviewed in our April 2020…
From the team behind Emmer & Rye, this new Austin restaurant is a work of hearth.
Who invented San Antonio’s signature Tex-Mex dish? And why hasn’t it blown up (sorry) around the world?
Among the Brownsville taqueria's impressive array of tacos is one using tender beef from a trompo.
In his new cookbook, ‘Cool Beans,' the San Angelo native and Washington Post food editor explores all things legume, including a version of his mom's Texas Salad.
Two beloved Texas institutions team up in a moment of crisis.
The lucha-libre-themed Dallas taqueria offers Guadalajaran-style dishes and specialties.
The brisket and ribs are excellent as well at Joel and Jesse Garcia’s Weslaco joint.
There is important stuff happening in the world, so let’s just get through this quickly.
Food writer Francine Spiering compiles recipes from the city’s diverse array of restaurants.
In Austin, a scaled-down SXSW could hit eateries hard; in Houston, Asian restaurants have seen a huge decline.
Dear candidates: Please stop with the pandering.
Joshua and Myra Guerrero’s food truck embraces new barbecue ideas from across the state.
A Mexican ice cream parlor in Houston is making one of the freshest dessert tacos in Texas.
When you're busy (or have a hangover), use your cooker to quickly make a flavorful stock for this beloved Mexican stew.
The state has a record 39 contenders in the restaurant industry's biggest awards, including 20 for the debut category of Best Chef: Texas.
A trip through sparsely populated corners of South Texas reveals an unusual barbecue specialty.
A different sort of Texas Trinity makes for an exceptional taco at this Tomball joint.
The 65-year-old Brownsville restaurant specializes in traditional underground pit-smoked cows’ heads.
We review more than sixty restaurants each month. Here’s a peek at what’s new!
Don’t expect waffles, bacon, or even eggs at this Dallas taqueria’s take on a Sunday favorite.
The gas station taqueria in Fort Worth offers impressive vegan options, including this standout taco built around a fried banana blossom.
Rhodes was an unproven 27-year-old chef when he launched Indigo, a tiny restaurant with a radical concept in a low-income Houston neighborhood. Now it's one of the hottest kitchens in the country.
Where to eat now: At many of the state’s best new restaurants, chefs have turned away from the fusion and eclecticism of recent years to focus on one cuisine (and do it really, really well).
Set in a beguiling bungalow, this meat-centric restaurant makes you feel right at home.
The family-owned Weslaco restaurant pays homage to the owners' Mexican hometown with this delicious meat-filled sandwich.
This Austin taco shop proves that a great taco takes time.
For her new best-selling cookbook, the Dallas food writer came up with a healthier—and just plain adorable—version of the state's beloved casserole.
One of Fort Worth’s best barbecue joints now transforms into a taco shop at night.
This Houston-area pop-up is adding a Tejano twist to a Mexican preparation trending on the West Coast.
Two burning questions answered in one post.
Everyone seems to have different tastes for what works best in this classic dish.
Nopales, cocoa powder, squid ink, and beets are just some of the ingredients that can bring a new dimension to tortillas.
This eatery, in the Texas Panhandle town of Childress, does fried tacos right.
Tucked inside a downtown Houston food hall, the kitchen is turning out this hearty, pork-heavy dish.
We review more than sixty restaurants each month. Here’s a peek at what’s new!
After working at such restaurants as Pujol, in Mexico City, chef Edgar Rico brings his masa talents to East Austin.
A few Texas pitmasters are putting their own spin on a Carolina tradition.
On this week’s podcast, the New York Times best-selling author on how Texans cook and diet differently.
At this Rio Grande Valley taqueria, starting with dessert might be the best way to kick off a meal of creative tacos.
The San Antonio outpost of a beloved Michoacán restaurant serves pork exactly like what you’ll find at the original in Mexico.