Nachos, tomatillo sauce, chile con queso—will the real Mexican food please stand up? A crash course in Texans’ favorite fusion fare.
Over the past thirty years, I’ve edited or written more than 28,000 restaurant reviews for this magazine. That’s a lot of crème brûlée under the bridge, folks. So what’s my life been like, exactly? And how have I stayed this thin? Good questions.
Thirty years ago, Texans who equated fine dining with chicken cordon bleu and trout meunière suddenly found themselves eating barbecued Gulf shrimp and goat cheese quesadillas. An oral history of the Southwestern cuisine revolution.
The days when Mexican food on this side of the border was all about crispy tacos and yellow cheese are long behind us, thanks to innovative chefs and cultural shifts.
A writer remembers how a chance conversation at a food festival led to her classic 2014 oral history on Southwestern cuisine.
The latest from Regino Rojas is fun and festive, but the food’s not fooling around.
Vibrant, jewel-toned murals set the scene for masterful Japanese-Peruvian cuisine at Masaru Fukuda’s Pacha Nikkei.
Don’t let the chef’s soda-jerk hat fool you. Herein you’ll find royal osetra caviar, escargots in butter-filled shells, and a modern-day version of Spudnuts.
Austin’s famously touristy avenue welcomes a new steakhouse with a celebratory spirit.
Patricia Sharpe recalls the smoked meats and mileage that went into Texas Monthly’s first-ever Top 50 barbecue list in May 1997.
If you were charmed by Juan Ramón Cárdenas in ‘The Taco Chronicles,’ you’ll want to make your way to Don Artemio.
Throughout her fifty-year career, the English-born cook influenced—and even advised—chefs of some of Texas’s best Mexican restaurants.
Named for the ancient symbol used to ward off danger, the Houston restaurant fuses traditional and modern Israeli cuisine to miraculous effect.
And the two-time James Beard Award winner has brought the same dynamic Southern fare that made the Grey, in Savannah, a destination restaurant.
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.
With 15,000 square feet, three private dining rooms, and one tequila sommelier, this Dallas restaurant is as lavish as it gets.
“We are just scratching the surface of what we can learn about Texas food,” says Wild Oats chef Nick Fine.
Texas Monthly remembers Jim Darilek, an early art director who helped give the magazine its characteristic look and swagger.
The enterprising duo behind Black Cur honors their late dog with truly sublime dishes.
A popular columnist embeds herself inside the exclusive world of girls’ summer camps.
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.
Despite everything, new restaurants are still opening. Here are a few we’re looking forward to this year.
Austin restaurant Birdie’s has perfected the art of serving $32 steaks to patrons who wait in line to order.
The menu at Roots Southern Table in Farmers Branch offers gumbo, fried chicken, and riffs on Italian rice balls and West African street food.
At his latest restaurant, Texas’s most celebrated Mexican chef teams up with close relations to revisit the street food of his youth.
This exceptional Mexican restaurant has expanded into a larger space without shrinking any of its ambitions.
With delta infections surging and local governments unable to enforce mask regulations, restaurant personnel have become reluctant de facto enforcers.
Over a career spanning three decades, Griffith chronicled the evolution of Texas from a culinary backwater to a major player on the national scene.
Rarely does a museum’s restaurant rival its galleries, but this addition to Houston’s Museum of Fine Arts is poised to take its place among the masters.
The magazine honors Fermín Núñez, the chef behind Austin’s Suerte, for the second time.
And he got there with help from family, some encouragement from Anthony Bourdain, and a fortuitous ride on the New York subway.
From South Texas’s simple ocelot culverts to San Antonio’s pioneering land bridge, these passageways can reduce car accidents and help animals thrive.
With a lush setting and a vegetable-forward menu, the showcase restaurant of the Commodore Perry Estate, Texas’s only Auberge Resort, has Austinites crashing the garden gates.
Crispy beef tacos or duck leg confit? The menu at Tony Luhrman’s taqueria is full of surprises.
It took decades of persistence in the restaurant industry for Mexican food to get the respect it deserves, says Mariano Martinez.
Here’s to Mariano Martinez, the inventor of the world’s first frozen margarita machine.
With a new restaurant and farm, Sonya Cote and David Barrow hope to spread their magic a little farther east.
Here are more than two dozen Texas restaurants that we’re excited to try in 2021.
Remembering just a few of the restaurants that have closed across Texas in the past year.
For the 20th edition of Where to Eat Now, we’ve compiled some of our favorite takeout options from places that opened in 2020.
Holt’s partner, Trina Nishimura, who was the beverage director at the beloved ramen shop, shares their story with Texas Monthly.
After her four decades of dining across Texas came to a halt in the pandemic, Pat Sharpe realizes that what makes a meal special goes way beyond the food.
For decades, his elegant flagship restaurant, Tony’s, was the place to see and be seen.
Kevin Fink, Chris Shepherd, and others are lobbying lawmakers to pass the $120 billion grant program that has bipartisan support.
Chefs and owners have had to adapt quickly and nimbly, with takeout, meal kits, booze to go, and reconfigured dining spaces. Will it be enough to survive?
Merlin Tuttle has spent his career dispelling myths about bats. Now he’s defending them once again.
Anvil Bar & Refuge is still in the running for Outstanding Bar Program. Meanwhile, GQ recognizes two Texas restaurants.
Where restaurant and bar employees can get free or discounted meals in Texas cities.
Chef Jason Dady, down to two restaurants from six, helps feed laid-off hospitality workers almost daily. ”I wake up every morning at seven o’clock, check the news, and go make thirty gallons of soup.”
From foundations like Southern Smoke to national and local charity efforts, here's a list of resources for an industry crippled by the coronavirus.
A bartender, chef, and owner tell us their stories.
From the team behind Emmer & Rye, this new Austin restaurant is a work of hearth.