BESIDES THE TASTE OF ITS CHIPS, Frito-Lay’s advertising has had a lasting impact on Americans. Grown-ups can still sing all the words to “Ai-yi-yi-yi, I’m the Frito Bandito” and “Munch a Bunch of Fritos.” Only time will tell if the supermodels’ plug for Baked Lay’s will join the ranks of…
From chili to chiles, there’s a heaping helping of Texas food on the Internet, including cookoff schedules, mail-order info, recipes, and restaurant reviews. Dig in.
Is it possible to have a low-fat chip that tastes good? After three years of top-secret tinkering, Frito-Lay thinks it has hit upon the ultimate snacker’s delight.
With 31 new brewpubs across the state, deciding which bar to belly up to has never been more difficult—or fun. Our guide to the craft-beer craze.
Tired of the No. 2 dinner? A new book of recipes collected from California, Arizona, and New Mexico will broaden your Tex-Mex horizons.
A hunger for feeding children.
Son of a gun, you’ll have big fun—and terrific fresh crawfish—at these seven Louisiana seafood joints.
Meet the hip young chefs at two Texas restaurants that everyone’s buzzing about.
Without constant care, victims of an obscure genetic disorder would eat themselves to death.
The Eighty-third Legislature just named the pecan pie the state pie of Texas. Celebrate by baking one using one of our very favorite recipes.
It’s harvest time for the green chile—the mild-mannered pepper that adds zest to almost any dish.
Around the state, a smorgasbord of stylish new restaurants defines the Texas bitegeist.
The latest culinary crazy, Cowboy Cuisine has put a new spin on traditional Texas cooking.
How a cut of meat from the wrong side of the street rose to culinary stardom, plus a guide to Texas’ most authentic fajitas.
San Antonio’s Farm to Market looks like an overgrown produce stand, but inside are some of the classiest groceries in the state.
How the owner of Goode Company in Houston took the three basic Texas food groups—barbecue, Tex-Mex, and burgers—and built an empire.
Welcome to Llano, the real barbecue capital of Central Texas. The proof is in the pit.
The latest news in Houston’s booming Italian restaurant scene is the savory cuisine of Tuscany.
We cleaned our plate at restaurants across Texas. Here are the results: 66 irresistible specialties of the house.
The habanero chile stokes the burning desire of pepper lovers everywhere.
Three trend-setting Mexico City restaurants defy tradition by blending native and European cuisines.
An aficionado of (gasp!) canned chili accepts an impossible mission.
In tiny Sabine Pass, two restaurants battle to see which will be the barbecued-crab master of the universe.
A crop of small ready-to-eat food companies in Austin take a fresh look at what’s for dinner.
A recipe from Parigi, in Dallas.
Lone Star cuisine is all the rage in Paris—France, that is.
Carnivores have their steakhouses, herbivores their sprout spots. Now insectivores can munch their way through the Aztec menus in Mexico City.
Traditional Holiday Buffet with Southwestern flavors and produce.
A festive Christmas family breakfast.
East meets West (and New Southwest and ancient Mexican) at Houston’s oh-so-trendy Palacio Tzintzuntzan.
Peanut patties are red, raspas are blue, sugar is sweet, and so are pralines, pecan pie, kolaches, and seven other great Texas desserts.
Taco Cabana pioneered patio dining—a winning formula of Tex-Mex food and margaritas in the open air. When competitor Two Pesos introduced its look-alike layout, the lawsuits started to fly.
Thanks to adventurous chef Michel Bernard Platz, the flowers at Dallas’ L’Entrecôte are as likely to be on the menu as in a vase.
Some like it hot; those who eat the national pepper of Texas like it hotter.
Where there’s smoke, there’s chef Robert McGrath’s smokebox that works wonders on Southwestern dishes.
Want to eat fast and cheap? Fast-food kiosks are the answer. Here’s how these diminutive drive-throughs stake up.
Admit it. The first courses always seem more interesting than the entrées. Why not make a meal of them?
Festive Mexican pastries give a new perspective on snacking. Here’s where to find them.
The six Mikeska boys may share the same family name, but each has his own ideas about the nuances of Texas barbeque.
West Lynn is no longer around, but this recipe lives on.
Roasted rosemary chicken and jicama slaw.
Our gadabout gourmet travels three thousand miles to answer the question. Where should you eat on your next Texas highway trip?
You want tacos with carnitas or cactus pads? Beef barbecue or bacon and eggs Come to San Antonio, where tacos aren’t just an afterthought on a Tex-Mex munue—they’re a way of life.
One man’s answer to nouvelle cuisine.
Graze on the street corners of Texas for fast, tasty, and inexpensive meals.
That may sound easy, but the combined constraints of the marketplace and the refrigerator’s contents make it a neat trick to put a satisfying meal on the table.
Fie on the cilantro fad, greaseless barbecue, and indiscriminate mesquite-grilling. Let’s hear it for Frito pie, catfish plates, and other gems of Texas’ true cuisine
Culinary one-upmanship has produced the designer chef, a food whiz who comes from afar to lend prestige and panache to Texas’ ritziest eateries.
Ethiopian food is spiked with pungent spices, served without plates or forks, and eaten by the adventurous—and lucky—few.
Young caterers in Dallas are vying to hire the preppiest staff to serve the spiffiest food at the classiest parties.