
Dining Guide: Highlights From Our July 2022 Issue
We review dozens of restaurants each month. Here’s a peek at what’s new.
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.
We review dozens of restaurants each month. Here’s a peek at what’s new.
Amarillo may be famous for its steak-eating contest, but Yellow City Street Food is drawing hype for tacos stuffed with mushrooms and seitan.
Corsicana-based pitmaster Kevin Bludso shares his family's fascinating story—alongside a multitude of recipes—in a new cookbook.
Mashama Bailey and John O. Morisano, who opened two restaurants in Austin this year, defy industry norms with their dynamic friendship.
After a diversity scandal in 2020, the Oscars of the restaurant industry upgraded its standards. A bar in Houston, a taqueria in Austin, and Texas Monthly taco editor José Ralat are among the first winners under the new system.
Sylvia's Mexican Restaurant has become such a staple over its 32 years in Stockdale that it's practically a second home for locals.
Leo Davila’s combos are twists on the classics of his multicultural San Antonio upbringing, and they make Stixs & Stone worth the hype.
Founded by Holocaust survivors, the bakery is known for Jewish specialties rooted in 200-year-old family recipes.
The community 50 miles east of Austin celebrates its Slavic heritage each year with music, crafts, and lots of buttery, handmade noodles.
Marcelino's has been in East Austin for 35 years, and the family who runs it serves multiple generations of adoring customers.
The stats say yes, and small dairy farmers in Texas are betting on it. But alternative, plant-based milk isn’t going away anytime soon.
The San Antonio festival brought together the city's best taquerias—plus some special guests—for a hot day of delicious food.
We review dozens of restaurants each month. Here’s a peek at what’s new.
Today’s the deadline to apply for federal aid, but some experts say decreasing regulations and hiring more inspectors would be more useful.
At the World Food Championships’ Final Table last weekend, Dallas College student Preston Nguyen took the top prize.
Dallas pastry chef Diana Zamora shares her version of this classic dessert, which is chock-full of the vegetable and stands at a towering five layers.
After fifty years on the road, the host of Texas Country Reporter recalls his favorite dish at Mary’s Cafe in Strawn.
Plus: A lyrical, blistering new memoir and a four-dollar answer to dinner.
A fifth-generation New Orleans native, Sharon Richardson never imagined leaving Louisiana for Texas, but when Mother Nature strikes with a hurricane, plans change. After evacuating to Austin, with her life turned completely upside down, Sharon said she just did what she knew how to do: cook.Her business started with homemade
The new restaurant is indicative of the changes happening in the city, where former residents are returning and bringing new ideas from their travels.
The Gutierrez family still runs the South Texas cafe, specializing in Mexican recipes passed down for generations.
Seeing a need in the community, Willa Johnson started Feeding Kids Right, a mobile meal delivery service in Athens.
In the courthouse basement, dozens of lawyers, judges, and jurors lined up for Esther Rollins’s famous fried chicken.
“We are just scratching the surface of what we can learn about Texas food,” says Wild Oats chef Nick Fine.
Corpus Christi's Roberto Ruiz elaborates on his Twitter-beloved plan for a half-crimped, half-open taco that won't deposit guisada all over your lap.
We review dozens of restaurants each month. Here’s a peek at what’s new.
Plus: swing by an Austin jazz festival, then listen to a record dedicated to a SpongeBob SquarePants character on your way home.
Nothing screams spring like strawberries. Make the most of Texas-grown fruit in these side dishes by Cabernet Grill chef Ross Burtwell.
Every year, Floyd Boyett takes a break from his routine to gather with friends and participate in the old-world process of making syrup from raw sugarcane.
On a farm in Grimes County, one man unexpectedly stumbled upon his life’s passion—double-aught, two-fisted, skull-and-crossbones, hot pickled carrots.
Is “vanilla milkshake” as confounding a flavor as it appears? Does a chicken sandwich-themed chip taste like chicken? All your questions answered.
Spring entertaining in Texas means having folks over for mudbugs. We teach you how to do just that, plus etiquette, beer and wine pairings, and more.
Joshua Rodrigues opened a food truck to serve up good times and classic dishes to a community hungry for Cajun flavors.
With 38 nominations, our restaurants and chefs are coming in hot after last year's awards were canceled. The group is the most diverse it's ever been.
For 50 years Larry Faldyn has crafted kolaches, "pigs," and cookies at Lukas Bakery. He's ready to retire, but hasn't yet found the ideal replacement.
We review dozens of restaurants each month. Here’s a peek at what’s new.
The man behind the social media handle Cook Drank Eat shares his recipe for blueberry hand pies from ‘Fix Me a Plate,’ out March 15.
More than a thousand years after Indigenous Texans began brewing yaupon, the tea—and its aggressive holly plant—is everywhere.
After two years, the festival makes its glorious return to the Capital City, and the dining scene is a little different but no less enticing.
Dallas food vlogger Mikey Chen, who has four million subscribers, has brought attention to mom-and-pop joints, but some aren’t prepared for the crowds.
The Lord of the Rings–inspired restaurant has transcended its theme to become a local staple for burgers, vegetarian food, and mead.
These wild-game influencers spotted a gap in the market—refined recipes and honest reflections on what it means to eat what you kill.
A toxic herbicide used in cotton fields is devastating vineyards on the High Plains, endangering the state’s $13 billion wine business. Grape farmers have banded together to fight back.
While many people source their king cakes from Louisiana, they might be convinced to try something new from these four Texas bakeries.
Restaurants are still struggling, yet new places keep stepping up to the plate. Here are our favorite dishes from the most impressive rookie establishments.
Patio dining has become a necessity during the pandemic. Here are some of the best places to get your alfresco on.
Even during the worst of times, Texas keeps producing top-flight beverages.
A love letter to the everyman’s healing Mexican broth, which can be filled with anything you might have on hand.
Despite everything, new restaurants are still opening. Here are a few we’re looking forward to this year.
Recipes and tips for wild and unconventional foods—from chile pequin to yaupon—that you can find in your own backyard.