Feast Around the World: Peruvian Party
Austin chef Maribel Rivero, of Yuyo, creates a celebratory feast inspired by the highly acclaimed cuisine of Peru.
Executive editor Patricia Sharpe grew up in Austin and holds a master’s degree in English from the University of Texas at Austin. After working as a teacher (in English and Spanish) and at the Texas Historical Commission (writing historical markers), she joined the staff of Texas Monthly in 1974. Initially, she edited the magazine’s cultural and restaurant listings and wrote a consumer feature called Touts. She eventually focused exclusively on food. Her humorous story “War Fare,” an account of living for 48 hours on military MREs (Meals Ready to Eat), was included in the anthology Best Food Writing 2002. Many of her stories appear in the 2008 UT Press collection Texas Monthly on Food. Her story about being a restaurant critic, titled “Confessions of a ‘Skinny Bitch,’ ” won a James Beard Foundation award for magazine food writing in 2006.
Sharpe has contributed to Gourmet, Bon Appétit, Saveur, and the New York Times. She writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Austin chef Maribel Rivero, of Yuyo, creates a celebratory feast inspired by the highly acclaimed cuisine of Peru.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Chef Kiran Verma, of Kiran's, started a Houston Thanksgiving tradition years ago for many customers with her tandoori turkey and Indian trimmings.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Like he does each night at Sachet, Dallas chef Stephen Rogers celebrates the flavors of one of his favorite regions in the world with a meze-inspired meal.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
We asked five of the state's top chefs to create festive meals to serve this season. What we got was a cornucopia of global flavors. Follow these recipes and your Texas table will never be the same again.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
The celebrated chef revives the spirit of his now-closed Underbelly while creating something new and beguiling.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Italian sausages and charcuterie are the meat of the matter at the new restaurant from the owners of Lucia.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
It might be oversaturation, but what these recent lists say about how we are eating now is pretty fascinating.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Cultural influences come together in delicious harmony at this exciting global restaurant.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Austin's Suerte, Houston's Theodore Rex, and Carnitas Lonja in San Antonio receive national acclaim.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
In 2016, the James Beard Award-winning chef Chris Shepherd unveiled a novel restaurant concept in Houston’s busy, culturally diverse Montrose neighborhood. Called One Fifth and located in a former church, it was designed to change cuisines every year for five years, after which it would cease
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
A couple of well-known local chefs open dual concepts at the same location.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Ahead of today’s opening at the Line Austin hotel, the chef chats about her background, the restaurant’s name, and biscuits versus bagels.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
The traditional corn dough forms the basis of a culinary adventure at this new Mexican restaurant.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Some of the restaurant industry’s biggest names will pair with local chefs starting this summer to benefit a Texas nonprofit.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
No winning chefs from our state this time, but the restaurant celebration was a big night for women, chefs of color, and immigrant rights.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
With a Southern-inspired menu, John and Elise Russ draw diners from all over the city to their neighborhood eatery.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Chefs Rico Torres and Diego Galicia have earned national acclaim for their newfangled takes on age-old dishes.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Native Nicki Longoria offers up her favorites from before the city’s big culinary boom.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
The long-awaited collaboration between two of the state’s biggest names in food opens April 4. Here’s a sneak peek.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
One of the most renowned names in food scores big with Zaytinya, at the home of the Dallas Cowboys in Frisco.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Austin and San Antonio chefs makes the final round, as does Anvil in Houston. Winners will be announced May 7.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
La Gloria restaurateur Johnny Hernandez takes the all-American burger on a tour of Mexico at this vibrant new joint.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Where to Eat Now: The state’s best chefs are serving up quail egg shooters, smoked chocolate cake, and a sense of adventure.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Houston and Austin got the most nods, but the biggest surprise is that the revered Tootsie Tomanetz of Snow’s BBQ is up for Best Chef: Southwest!
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Chef Bruno Davaillon strikes gold with his take on classic French cuisine in a lush, glamorous setting.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Indulge with abandon at these three popular seafood restaurants places in Austin, Dallas, and Houston.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
With a magnificent medley of Mediterranean snacks, tapas, and appetizers, the entreés can wait at Gemma’s new sibling.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
From Asian flavors to seasonal, live-fire surprises, some of Texas’s best chefs went for the unexpected at The Edge of Texas nighttime events.
Kathy Blackwell is an executive editor at Texas Monthly. She oversees the magazine’s travel and style sections.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Foodies freaked when the famously fastidious chef closed Oxheart. But there’s much to like about its easygoing successor, Theodore Rex.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Ceviche and pisco sours, sí! Guinea pig, no!
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Cheryl Jamison’s new cookbook adapts Texas classics for busy chefs.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Austin chef Sonya Coté takes her expertise to Clifton (population 3,392).
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Don’t let the folksy branding of this Austin newcomer fool you.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
The restaurant promises French ambiance, pastries, and a raw bar in downtown Austin.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Elevated American food and killer views of downtown Dallas make Mirador destination dining.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
The ramen/barbecue shop in East Austin was the only Texas joint to crack the "hot ten."
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
From his childhood in Winnipeg to stops in New Orleans and Hong Kong, Ryan Lachaine goes his own way with an eclectic menu that spans the globe.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
The founding chef of Fonda San Miguel has passed away at age 72.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
California’s Impossible Foods is rolling out its revolutionary veggie burger at Hopdoddy on Friday.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
San Antonio’s Battalion serves primo Italian, including some of the best pasta in the state.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Mix one part Parisian bistro with one part American diner and voilà! Philip Speer’s Bonhomie.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Our December cover guy won big at the culinary Oscars.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Everyone thinks he’s nuts, but if any Texas chef can pull off rehauling an entire restaurant every year, it’s Chris Shepherd.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Make your reservations now.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
How a few formative years out in the middle of nowhere led Hugo Ortega to places he never imagined.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Tickets on sale for Aaron Franklin's inaugural Hot Luck Festival.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Paul Qui dispenses with pomp and pageantry at Kuneho, his ode to perfect bites and grateful smiles.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Check out the Texas chefs who nabbed semifinalist nods for the culinary Oscars.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
And the crab cakes, pork chops, and black-eyed-pea gumbo. It’s all here at Ronnie Killen’s latest and greatest.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Check out our roundup of last year's best new restaurants, where you can sink your teeth into everything from jellyfish salad to the world's finest beefsteak.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.