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.
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.
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.
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.
From Requiem for a Margarita. 1/2 ounce of Triple Sec (1 tablespoon) 1 ounce of fresh lime juice 1 1/2 ounces of light tequila Making the best margarita in town—at home—is not a matter of money. It does not depend on buying the best tequila or…
Tequila, tequila, everywhere, and not a drop in your margarita.
Cheese, onions, and a hearty broth will warm you up this fall.
So your kids struck out in baseball, tripped up in tap, and camp won’t take them back this summer? Try teaching them to cook.
The raw truth about out steaks and chops.
Tipping is a game of give and take. If all goes well, both waiter and diner do a lot of both.
Some days it seems like the complaints about restaurant reviews will never stop: “My family and I drove all the way from * * * on the strength of your good ole Anonymous and, like him, we received no special services—all to the tune of $35.15 for four of us.
In which our author goes sour on new-fangled cream.
Close your eyes and pretend it‘s roast beef.
There it is, right there on the plate. Just where is that?
Our travel guide, in search of the perfect taco, wanders along the 1248 mile border between Texas and Mexico. He wines, dines, and occasionally sightsees.