Find Texas food and drink news and reviews on restaurants, recipes, fine dining and more
Fernie the Funnel Cake Queen made the deep-fried, sugar-dusted treat a best-seller, and now her daughters continue her legacy with innovations including a funnel cake–flavored wine cocktail.
Dayatra Myers runs Fish Company Taco in Galveston, where the menu items rotate based on the availability of the fish, which leads to fresh and creative options.
Fewer than one percent of the country’s wineries are Black-owned, but these entrepreneurs are hoping to change the statistic.
‘Food & Wine,’ ‘Bon Appétit,’ the 'New York Times,' and ‘Southern Living’ recognized spots in Austin, Houston, and Lexington as the best of the best when it comes to dining.
When working from a recipe, home cooks should have more guidance than just flour or corn. There’s a whole world of tortillas that matter.
This Hill Country bar and honky-tonk—the first in the state to obtain a liquor license after Prohibition—still fosters community after nine decades.
Prolific Fort Worth restaurateur Felipe Armenta and celebrity chef Graham Elliot have opened Le Margot, a French restaurant as exuberant as they are.
After Japanese laborers emigrated to Mexico in the nineteenth century, a culinary merger eventually resulted in nori stuffed with carne asada.
Order tacos árabes, cemitas, and chiles en nogada in this central Mexico city. Hurry for the last dish: You have two weeks before it goes out of season.
Whether your tastes lean toward cabernet or peach-infused moscato, the Texas wine country has something for everyone. Including a rhinoceros.
Whether it’s creamy horchata or cooling cucumber, the various flavors of this sweet, refreshing drink act as potable air-conditioning.
The state has the most South Asian-owned breweries in the country, and those owners hope interest in beer and brewing will only grow in the diaspora.
The baffling ranking published by a real estate company has dubious data-gathering methods and eyebrow-raising results, with Austin as number one.
Offering aguas frescas, picadas, full plates, and conchas, Veracruz Fonda, in Austin, is what the brand should’ve been all along.
Ever wish the barbecue main and side would get together? In this dish, you get meaty, smoky goodness and a hefty dose of greens all in one bite.
Shorty’s Place, a coastal dive that has been around since the 1940s, cleans up and moves on while maintaining its signature charm as a community hangout.
You’ve likely seen videos of the Big Mac–taco hybrid on social media, but the dish isn’t a newfangled fad—it has roots going back to the early 1900s.
We roam the state looking for the best food Texas has to offer. Here’s a peek at what’s new.
Order the gaonera (ribeye) taco or the cochinita pibil taco—just don’t linger too long at busy McAllen restaurant Tacos El Andaluz.
Luna, a new variety of avocado that can withstand higher temperatures, may soon find a home in South Texas.
When I first arrived in Texas, I didn’t get the fawning over Whataburger. I tried to understand by eating 21 straight meals there.
Eloteros trawl the north end of the island in converted vans and buses slinging variations of elotes in this (sometimes) fruitless, fun job.
Neza York Con Todo, near south Oak Cliff, offers many Mexico City specialties, such as suadero cooked in a choricera and steamed cow head.
One writer—who was served by Velma and ate from a salad bar in a Roadster—finds the eatery, with locations in San Antonio and Addison, equally unnerving and enticing.
While Muslim Uyghurs face persecution in China, the proprietors of Turan Uyghur Kitchen, in Plano, focus on bringing awareness through freshly made hand-pulled noodles and more.
It’s small-town Texas’s go-to convenience store snack. Texas Monthly’s taco editor finally gives it a go.
With a blend of four types of peppers and sweet strawberries, this recipe is sure to become an instant classic.
Between the golden salmon and the garden bounty, we can’t decide which is the star of this summer-inspired main dish.
Blackberries, basil, and bulb onions make for a subtle and surprising combination of flavors in this summertime sipper.
Three ingredients and two easy steps make this ice cream recipe one you’ll want to try again and again.
Native ingredients and an artful arrangement make this easy side salad a total showstopper.
Once a symbol of ultimate luxury, fish eggs are now topping everything from mozzarella sticks to sorbet, making them more accessible—and fun—than ever.
Ruben Carrasco Jr. serves Indian- and Korean-inspired tacos at his popular Midland spot Pachuco's, which he credits to an old PBS show and his little brother's adventurous nature.
We roam the state looking for the best food Texas has to offer. Here’s a peek at what’s new.
Last week, the thirty-six Big Tex Choice Award semi-finalists were announced, and we take a closer look at some of the mostly fried and sometimes alarming selections.
A fancy Spanish-made stove fuels an inspired menu of steaks and seafood, along with some glorious masa dishes.
Noted for having the "best burger in America," this joint hosts Space City royalty, with affable, determined co-owner and rapper Bun B holding court.
The far–East Austin bar is an elephant graveyard for restaurant signs of decades past, but we’re still trying to figure out who it’s really for.
Frankfurter season is here and what better way to indulge than with Mexican regional variations on the dish, which are often wrapped in bacon and topped with carne asada.
Luis Lara of Proyecto Humo has often felt like his ideas were too big for Laredo, but they’re exactly what the city needs.
Andrew Braunberg, author of ‘Fires, Floods, Explosions, and Bloodshed: A History of Texas Whiskey,’ shares some fascinating details from his book.
The Dallas country-cooking chain started in 1975, and it’s down to just one location in Arlington. One writer makes a pilgrimage to learn about the folks keeping this place open and to stock up on rolls, fried okra, and squash casserole.
While the term is most commonly translated as ”stew,” it's not wholly accurate. Guisados are more of a feeling of warmth and family.
Brothers Emil, Axel, and Alec Oliva have opened one of the Alamo City’s most compelling new restaurants.
The highlight of the event was Benchawan Jabthong Painter, of Houston Thai restaurant Street to Kitchen, winning Best Chef: Texas, but no other Texas finalists made it to the podium.
Yes, there are excellent tacos in New York City, and you don’t even have to search hard to find ’em. Here are a dozen spots to try.
At El Tiger Taqueria, in El Paso, Jorge Ortiz offers his take on border food, which includes suadero flautas topped with bonito flakes and seaweed.
The Japanese-inspired sushi bar put the capital city on the map for creative, inspired dining, and set a standard for “unreasonable hospitality.”
HB 590 wants only honey “exclusively” made in Texas to be labeled as “Texas honey,” but that’s not as sweet a deal as it seems.
Jennifer Scharen and her family serve marvelous versions of the Native American dish at their Pittsburg trailer in honor of her late husband.
