Dining Guide: Highlights From Our March 2021 Issue
What to order for takeout at restaurants around the state, plus some pro tips.
What to order for takeout at restaurants around the state, plus some pro tips.
It usually doesn’t have chocolate, and it doesn’t require 36 ingredients. Texas chefs are putting their own local, seasonal spin on the classic dish.
Families got creative with disaster-induced improvised meals they really enjoyed ... or hope never to eat again.
Plus: Aaron Franklin's steak taco recipe, Wichita's booming taco scene, and a strange new addition to Taco Bell's menu.
Restaurant staff handed out thousands of free meals, brewery employees boiled countless gallons of water, and food truck owners braved the icy highways—despite their own struggles.
Taco trucks mobilized to feed hungry Texans during the storm, and now they could use your support. Here are nine tips for first-timers.
Here are more than two dozen Texas restaurants that we’re excited to try in 2021.
Remembering just a few of the restaurants that have closed across Texas in the past year.
Pair that takeout meal with one of our favorite new Texas releases.
For the 20th edition of Where to Eat Now, we’ve compiled some of our favorite takeout options from places that opened in 2020.
Plus: heart-shaped taco boxes for Valentine’s Day, breakfast tacos with grits, and a new Topo Chico flavor.
Thanks to thoughtful experimentation and carefully crafted hybrid dishes, cultural appreciation has become the hallmark of contemporary Texas food.
El Salvador’s national dish shines at Santos Tacos in Crowley (make sure to try the tacos, too).
John Hernandez's Casa Masa carries on the traditions he learned in his grandmother’s kitchen.
The Asian nation's food is on the rise in Texas. A recent pop-up collaboration shows how Tex-Mex is giving it a helping hand.
Food & Wine says so, and we agree. Plus: openings and closings around Texas.
Texas Monthly adds and updates approximately sixty restaurant listings to our Dining Guide each month. There’s limited space in the print issue, but the entire searchable guide to the best of Texas cuisine is at your fingertips online!Below are a few highlights from the new restaurants reviewed in our February 2021 issue.
Walk-up sales have helped keep restaurants afloat in the pandemic—and they're likely to long outlast it.
This low and slow cooking technique locks in smoky flavor and juicy, tender meat.
Come over to the dark side.
Liven up your lunch (and breakfast, and midnight snack) with brisket and eggs, peanut butter and pickles, and more.
Support your favorite bars by getting takeout tipples.
Jesse Griffiths goes hog wild to reinvent a favorite childhood meal.
You might have to wait an hour to try this hearty, comforting broth, but it's worth it.
Plus, the best pop culture pairings for Travis Scott’s spiked seltzer, Matthew McConaughey’s bourbon, and more.
Plus: the Houston Heights gets a new taco stand and Midland gets a Baja-style eatery.
The unusual salsa has become the state’s must-have Mexican condiment.
Toast the long-awaited end to this year with any of these sparkling Texas wines, ciders, and even a ready-made cocktail.
If we all make this New Year’s dish, maybe things will get better soon. It’s worth a shot!
Plus, Texas tacos hit best of 2020 lists, Houston gets two new taco joints, and Gal Gadot tries Taco Bell.
Steamed for up to an hour in woven baskets, these tacos are a Mexico City favorite.
We raise a glass to some of our favorites.
Plus: mapping Houston's best tamales and resurrecting old favorites from Taco Bell.
Spread the love with this vibrant, versatile condiment that's a righteous kick to the system.
From the classic (Matamoros-style tacos) to the adventurous (birria wontons, anyone?), these are the best dishes I sampled this year.
What to order for takeout at restaurants around the state, plus some pro tips.
We set the record straight and offer several favorite options to fill your belly while fueling up your tank.
We tried dozens of them and compiled this definitive ranking.
The Italian food superstore opens its seventh North American location at Dallas’s NorthPark Center.
The Houston food writer credits her adopted hometown's immigrant community for encouraging her connections to her beloved childhood dishes, including this delicious holiday treat.
Don’t know a comal from a molcajete? We break it down (and share an easy recipe for discada, a northern Mexican grilled meat dish).
Plus: the only thing better than an ugly Christmas sweater is a taco-themed ugly Christmas sweater.
Three new indie coffee businesses have opened in Laredo this year, all building on the city’s vibrant Mexican American coffee traditions.
Three questions with the Houston chef, whose “gambling man” pal David Chang took a big risk to raise money for the Southern Smoke Foundation.
She spent decades feeding our family and bringing us together. Making her favorite treat was a small, sweet way for me to celebrate her and reconnect with my culture.
The smoky, citrusy soup is the perfect way to use up leftover Thanksgiving turkey, and it includes a stock recipe you’ll be using all year long.
Sour pickles, Thin Mint cookies, buffalo wings, deep-fried Oreos: no flavor is off-limits.
Your guide to the many types of tacos around the state, where to find them, and how to enjoy them!
A roundup of the city's best offerings, from beefy burritos to modernist cuisine.
The Dallas restaurant is a shrine to the owner’s love of lucha libre and his native Guadalajara.