Smoked Sirloin, Tomato Pie, and a “Ham Plate”: What Our Restaurant Critics Ate This Month
We review dozens of restaurants each month. Here’s a peek at what’s new.
We review dozens of restaurants each month. Here’s a peek at what’s new.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
We review dozens of restaurants each month. Here’s a peek at what’s new.
This two-day recipe from the Nicolett in Lubbock might be a bit of a project, but the result of crispy, melt-in-your-mouth morsels is worth it.
After going through the new-business-owner blues, Luis Mendoza is seeing long lines at Un Mundo de Sabor, which serves tacos, enchiladas, and tres leches.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Although the Mexico City style is dominant, tacos made with trompo meat vary regionally, offering many ways to enjoy the spit-roasted specialty.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
The water-dense fruit (yes, cucumber is a fruit) serves as the great base for a cooling salad that kicks it up a notch with a spicy dressing.
After the U.S. Supreme Court overturned Roe v. Wade, employers and workers in the majority-female food-service industry stepped up their fund-raising and travel assistance.
Throughout her fifty-year career, the English-born cook influenced—and even advised—chefs of some of Texas’s best Mexican restaurants.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
The easy-drinking German beer pairs perfectly with high temps. Luckily, there are several Texas breweries making excellent versions.
We review dozens of restaurants each month. Here’s a peek at what’s new.
A beloved children’s book led the pair to collect salsas and hot sauces and host live tastings on Instagram.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
On opposite sides of the street and the aisle, these coexisting cafes represent a lot more than just a good cup of joe to their customers.
Named for the ancient symbol used to ward off danger, the Houston restaurant fuses traditional and modern Israeli cuisine to miraculous effect.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
The Instagram-famous tacos are major moneymakers for the restaurants that sell them. But being popular doesn’t always mean being good.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Taking inspiration from his grandmother, this Laredo bartender concocts a refreshing watermelon-and-mezcal drink with a little bite.