Food & Drink

Mix Masters

May 31, 1991 By Patricia Sharpe

Three trend-setting Mexico City restaurants defy tradition by blending native and European cuisines.

King Crab

Mar 1, 1991 By Patricia Sharpe

In tiny Sabine Pass, two restaurants battle to see which will be the barbecued-crab master of the universe.

Crispy Critters

Feb 1, 1990 By John Morthland

Carnivores have their steakhouses, herbivores their sprout spots. Now insectivores can munch their way through the Aztec menus in Mexico City.

Mayan Over Matter

Aug 31, 1989 By Paul Burka

East meets West (and New Southwest and ancient Mexican) at Houston’s oh-so-trendy Palacio Tzintzuntzan.

Eat Sweet

Apr 1, 1989 By Anne Dingus

Peanut patties are red, raspas are blue, sugar is sweet, and so are pralines, pecan pie, kolaches, and seven other great Texas desserts.

Nights of Wine and Roses

Sep 30, 1988 By Alison Cook

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.

Tempest in a Taco

Sep 30, 1988 By Bill Crawford

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.

Cuisine de Campfire

Sep 30, 1987 By Alison Cook

Where there’s smoke, there’s chef Robert McGrath’s smokebox that works wonders on Southwestern dishes.

Eating Up the Miles

May 31, 1986 By Barbara Rodriguez

Our gadabout gourmet travels three thousand miles to answer the question. Where should you eat on your next Texas highway trip?

Taco Capital, U.S.A.

Apr 1, 1986 By Alison Cook

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.

The Texas Food Manifesto

Dec 1, 1983 By Alison Cook

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

Have Ladle, Will Travel

Apr 1, 1983 By Alison Cook

Culinary one-upmanship has produced the designer chef, a food whiz who comes from afar to lend prestige and panache to Texas’ ritziest eateries.

Spiciest Africa

Aug 31, 1982 By Alison Cook

Ethiopian food is spiked with pungent spices, served without plates or forks, and eaten by the adventurous—and lucky—few.

The Best Little Margarita In Texas

Feb 1, 1979 By Mimi Swartz

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…

Tots and Pans

Jun 30, 1978 By Linda Eckhardt

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.


Aug 31, 1977 By John Graves

The raw truth about out steaks and chops.

Your Serve

Jul 31, 1976 By Frank Bailey

Tipping is a game of give and take. If all goes well, both waiter and diner do a lot of both.

Behind the Lines

Jul 31, 1976 By Patricia Sharpe

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.