Hold on there, pardner!

We notice you may be using an ad blocker.

Animated illustration of a stern looking sheriff tapping his boot to the ground.

We get it—you’re not here to read advertisements. But we rely on advertisers to support the quality journalism we work hard to produce. To support our work and bypass this message, consider signing up for our weekly newsletter below or whitelisting texasmonthly.com within your ad blocker. And, of course, please email us your feedback anytime.

Sign up for This Week in Texas newsletter

Get a free pass by signing up for our weekly editor's pick newsletter.

Unblock ads

Unlike most sites, every ad served is sold 1st-party directly by staff; no 1st-party data or tracking is provided to advertisers.

Edinburg

Green Ceviche

Apr 7, 2016 By Texas Monthly

Fast and fresh is the focus here. You can choose from an assortment of house blends, like the Tropical Ceviche, with cucumber, pineapple, and jicama added to your cured shrimp or fish. Or you can build your own from 50 ingredients. If that doesn’t float your boat, there are soups,…

Willie B’s Bar B.Q.

May 3, 2013 By Daniel Vaughn

What’s better: the tangy brisket, the meaty ribs, or the small porky sausages? Debate it at the long communal table.