Searching for the best food the state has to offer, plus authentic Texas recipes and restaurant reviews for Houston, Dallas, Austin, Fort Worth, San Antonio, El Paso, and everywhere in between.
‘Food & Wine,’ ‘Bon Appétit,’ the 'New York Times,' and ‘Southern Living’ recognized spots in Austin, Houston, and Lexington as the best of the best when it comes to dining.
When working from a recipe, home cooks should have more guidance than just flour or corn. There’s a whole world of tortillas that matter.
Order tacos árabes, cemitas, and chiles en nogada in this central Mexico city. Hurry for the last dish: You have two weeks before it goes out of season.
The baffling ranking published by a real estate company has dubious data-gathering methods and eyebrow-raising results, with Austin as number one.
Shorty’s Place, a coastal dive that has been around since the 1940s, cleans up and moves on while maintaining its signature charm as a community hangout.
You’ve likely seen videos of the Big Mac–taco hybrid on social media, but the dish isn’t a newfangled fad—it has roots going back to the early 1900s.
We roam the state looking for the best food Texas has to offer. Here’s a peek at what’s new.
Order the gaonera (ribeye) taco or the cochinita pibil taco—just don’t linger too long at busy McAllen restaurant Tacos El Andaluz.
Luna, a new variety of avocado that can withstand higher temperatures, may soon find a home in South Texas.
When I first arrived in Texas, I didn’t get the fawning over Whataburger. I tried to understand by eating 21 straight meals there.
Eloteros trawl the north end of the island in converted vans and buses slinging variations of elotes in this (sometimes) fruitless, fun job.
One writer—who was served by Velma and ate from a salad bar in a Roadster—finds the eatery, with locations in San Antonio and Addison, equally unnerving and enticing.
While Muslim Uyghurs face persecution in China, the proprietors of Turan Uyghur Kitchen, in Plano, focus on bringing awareness through freshly made hand-pulled noodles and more.
With a blend of four types of peppers and sweet strawberries, this recipe is sure to become an instant classic.
Between the golden salmon and the garden bounty, we can’t decide which is the star of this summer-inspired main dish.
Three ingredients and two easy steps make this ice cream recipe one you’ll want to try again and again.
Native ingredients and an artful arrangement make this easy side salad a total showstopper.
Once a symbol of ultimate luxury, fish eggs are now topping everything from mozzarella sticks to sorbet, making them more accessible—and fun—than ever.
Last week, the thirty-six Big Tex Choice Award semi-finalists were announced, and we take a closer look at some of the mostly fried and sometimes alarming selections.
Noted for having the "best burger in America," this joint hosts Space City royalty, with affable, determined co-owner and rapper Bun B holding court.
Frankfurter season is here and what better way to indulge than with Mexican regional variations on the dish, which are often wrapped in bacon and topped with carne asada.
The Dallas country-cooking chain started in 1975, and it’s down to just one location in Arlington. One writer makes a pilgrimage to learn about the folks keeping this place open and to stock up on rolls, fried okra, and squash casserole.
While the term is most commonly translated as ”stew,” it's not wholly accurate. Guisados are more of a feeling of warmth and family.
The highlight of the event was Benchawan Jabthong Painter, of Houston Thai restaurant Street to Kitchen, winning Best Chef: Texas, but no other Texas finalists made it to the podium.
At El Tiger Taqueria, in El Paso, Jorge Ortiz offers his take on border food, which includes suadero flautas topped with bonito flakes and seaweed.
The Japanese-inspired sushi bar put the capital city on the map for creative, inspired dining, and set a standard for “unreasonable hospitality.”
Josh Eilers is a former U.S. Army ranger who founded Ranger Cattle in Austin, which specializes in pasture-raised Wagyu cattle.
Third-generation owner Susannah Cronin opened the event space Amelia Farm & Market in Beaumont to save her family’s pecan orchard.
Jennifer Scharen and her family serve marvelous versions of the Native American dish at their Pittsburg trailer in honor of her late husband.
Chef David Skinner of Eculent has been called a mad genius. With a focus on molecular gastronomy, he invites guests to “rethink everything.”
Owner Rusty Cook has accumulated enough neon signs to cover the entire restaurant, and artisan Rebecca Welch restores them to their original glow.
We review dozens of restaurants all around Texas each month. Here’s a peek at what’s new and how we liked it.
San Taco specializes in the comforting stews and braises, offering them on plates or by the pound alongside fresh tortillas.
Dozens of public grills line some of the state’s most scenic highways. Here’s how to enjoy a meal with a view.
While her expertise is cookies, Tiffany Chen (of Tiff’s Treats fame) offers a dessert that brings together cookies and pie so you don’t have to choose.
While mental illness affects one in five U.S. adults, service employees have several factors—including late hours and low wages—that can exacerbate issues. Luckily, some nonprofits are ready to step in.
The restaurant's owner, Bill Lyons, reflects on how far the restaurant has come since its doors opened in 1946.
The women of Rosa's Kitchen have faced difficulty on the road to making their breakfast taco spot a success, but the challenges just make them work harder for their community.
Christopher Krinsky—a 24-year-old who grew up in the U.S. and Mexico and worked in Japanese restaurants—combines his influences in his Austin ramen counter.
Jiménez Tortilleria y Taqueria in Lubbock separates itself from the local pack by offering tacos filled with guisados and topped with fried eggs.
In ‘Y'all Eat Yet?,’ the country singer talks about life around the kitchen table, shares recipes such as French toast casserole, and offers tips on drinking while tubing.
Austin’s El Patio was on the brink of closing in 2019 until some extended relatives stepped in and took the business to grocery shelves.
In Lubbock, Linda Mason turned a sweets craving into a full-time business, where her bold recipes provide a sweet connection to her sons.
Eight years after the listeria crisis, the Brenham-based brand continues to win folks like me over with new flavors and old memories.
Headquartered in Irving, the arcade–pizza parlor chain may be past its glory days. But it’s still kicking—and providing traumatic, animatronic-fueled memories for millennials.
Sometimes food is less about the taste (or the ingredients . . . or the presentation) and more about being home.
Sure, the restaurant chain was founded in Dallas and is currently headquartered there—but the concept also embraces the Dallas identity.
The chain has been around for more than 85 years. Despite its ubiquity—with more than 300 locations—each location holds its own memories.
With Laredo as its flagship, this Tex-Mex chain has been supplying folks with piratas and more for 35 years. As it grows beyond the Rio Grande Valley, can it keep what's made it so beloved?
In the Tex-Mex wars of my mind, the victor was never in doubt.
