Selections from Brownsville, San Antonio, Bellaire, and more showcase the wide variety of vibrant foods in the Lone Star State.
San Antonio’s Pig Stand is facing an uncertain future. But one day in October, the restaurant’s makeshift family of regulars took time to honor the past.
The neighborly Green Spot serves double shots of espresso, steak and eggs, and bison jerky—and legend has it that Erykah Badu is a fan of its vegetarian offerings.
The postmodern food movement and the principles of the late Texan architect Charles Moore teach us to get curious about what we eat.
If pumpkin spice alone doesn't send you straight to the market, we also have apple pie in a jar, pecan pie in a can, and Mexican hot chocolate potato chips.
In 2018, as national chains pledged to ditch their nonbiodegradable polystyrene cups, Whataburger said it would look into alternative materials, too. What happened?
Texans descended on the corny dogs and Deep Fried I-35 with childlike glee, and we've got the photos to prove it.
Whether or not you plan to attend this year’s fair, head to one of these Dallas–Fort Worth restaurants or barbecue joints for over-the-top fried treats.
Boerne's Laurel Evans has made a career of teaching Italians about American cuisine. With ‘Liguria,’ she's out to prove that Italians eat more than pizza and pasta.
With delta infections surging and local governments unable to enforce mask regulations, restaurant personnel have become reluctant de facto enforcers.
You’ve got until October 31 to stop by for a cold one.
With beer that reflects their heritage, new makers are winning awards—and winning over folks new to craft brews.
Over a career spanning three decades, Griffith chronicled the evolution of Texas from a culinary backwater to a major player on the national scene.
The magazine honors Fermín Núñez, the chef behind Austin’s Suerte, for the second time.
Does simply putting the Grand Prairie star’s name on some ice cream inherently raise its value? An investigation.
Pop-culture and popsicle fans come from around the state, often dressed in character, to taste themed treats.
Plus: The simple pleasure of H-E-B’s tres leches cake and emerging Houston-raised artist Zach Person’s debut album.
Yellow Rose offers veggie-forward dishes, authentic barbacoa, and lengua—in Texas-size portions.
Locals and tourists alike wait in lines that circle the block to eat at the Breakfast Klub. But Marcus Davis is serving much more than wings and waffles.
The owner of Austin’s Dai Due has crafted a thorough, beautifully photographed new guide to hunting, preparing, and cooking wild hog.
For a small salsa company to succeed, it takes a lot more than a Texan grandmother's recipe for great dip.
Part historical text, part recipe book, ‘Lost Restaurants’ memorializes the self-made entrepreneurs who uplifted the island during its years of segregation.
Plus: Some yummy Mexican pastries in Austin and an early collection of Sandra Cisneros poetry.
To survive the pandemic, the beloved Longview restaurant had to evolve. As a waiter there, I did too.
Most Texans miss Whataburger when they leave the state. Not many of them are in a position to open their own.
The milk from a herd of 251 water buffalo powers Orobianco Italian Creamery, which serves locally inspired flavors and, soon, fresh mozzarella.
This Rio Grande City smoke shack has barbecue in its name, but its Mexican dishes really shine.
Pastry chef Maggie Huff, of Dallas's Homewood, crafted this summery treat to serve as a dessert or with your morning joe.
Chef Nusret Gökçe, better known as Salt Bae, has brought his specific blend of showmanship to the beef capital of the world.
We’re all very impressed with H-E-B’s ability to go viral with a new product line, but how do these things actually smell?
We combed ballparks and stadiums for the best concessions this state has to offer.
Rebecca Muehl is on a crusade to get the ice cream company to sell Krazy Kookie Dough year-round.
At this old-school spot, you could get your dusty pickup washed while munching on a taco or an omelet.
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
“There was a really long time where people would come in and ask for a muffin.”
A surge in post-pandemic revelry and lingering aftershocks from the February freeze have made the ubiquitous bar snack a pricey delicacy.
Four of the best ingredients on Earth. One true champion?
The Dallas Viet-Mex joint serves up one-of-a-kind delights, from boba horchata to a burrito stuffed with pho fixings.
The Chicago investor buying 32 of the beloved and beleaguered Texas cafeteria chain's remaining locations says the "food is not the problem.”