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.
After federal restrictions around hemp loosened in 2018, Texas brands swooped in to provide drinks—from canned cocktails to seltzer to vodka—that deliver a light buzz.
Olmos Bbq, in Fort Worth, offers traditional brisket, sausage, and ribs, but pitmaster-taquero John Paul Govea knows it’s “the tacos that hit.”
Chicken and Croffles, Sea Bream Cheeks, and a Champagne Candy Cloud: What Our Restaurant Critics Ate This Month
We review dozens of restaurants all around Texas each month. Here’s a peek at what’s new and how we liked it.
Elegance is on the menu at this Italian venture from Blaine Staniford and Adam Jones—as is a ricotta-filled, beurre blanc–lavished “serpent.”
San Taco specializes in the comforting stews and braises, offering them on plates or by the pound alongside fresh tortillas.
While her expertise is cookies, Tiffany Chen (of Tiff’s Treats fame) offers a dessert that brings together cookies and pie so you don’t have to choose.
Before Buffalo Gap was host to Perini Ranch Steakhouse, thousands of buffalo would make their way through as part of the Great Western Trail. After a long day’s ride, chuckwagons were an essential part to those driving the herds.
When Tom Perini took over the family land, he would soon learn that ranching isn’t for everyone.
An offer to cater at the James Beard House launched Perini Ranch Steakhouse on a series of events that would bring their recognition to an international level.
The flavors of southwestern cuisine may vary, but the chefs behind it share a passion for the community it brings
Alfonso’s Breakfast Burritos in Duncanville, just outside Dallas, is already a local hit with comforting guisados wrapped in freshly made flour tortillas.
“I’m Starting to Become Numb to This”: Texas Restaurant Workers Speak Up About Mental Health in Their Industry
While mental illness affects one in five U.S. adults, service employees have several factors—including late hours and low wages—that can exacerbate issues. Luckily, some nonprofits are ready to step in.
The women of Rosa's Kitchen have faced difficulty on the road to making their breakfast taco spot a success, but the challenges just make them work harder for their community.
Vintners from more established wine states like New York and California can’t help but be drawn to the Hill Country’s welcoming community and more affordable real estate.
Christopher Krinsky—a 24-year-old who grew up in the U.S. and Mexico and worked in Japanese restaurants—combines his influences in his Austin ramen counter.
This alcoholic homage to Texas history and San Antonio’s great landmark features a cheeky ingredient—gunpowder tea.
Jiménez Tortilleria y Taqueria in Lubbock separates itself from the local pack by offering tacos filled with guisados and topped with fried eggs.
In ‘Y'all Eat Yet?,’ the country singer talks about life around the kitchen table, shares recipes such as French toast casserole, and offers tips on drinking while tubing.
Tom and Lisa Perini have won awards, traveled the world, and cooked for heads of state. But nothing means more than the old hay barn where it all began.
Whether using lamb, beef, or goat, the cooking method of barbacoa is rooted in pre-Hispanic traditions and set the scene for smoking meat as we know it stateside.
Austin’s El Patio was on the brink of closing in 2019 until some extended relatives stepped in and took the business to grocery shelves.
Berlin’s Taqueria El Oso honors Mexican cuisine with its suadero and tripas tacos, and, luckily, it’s just one of the continent’s stellar taco joints.
Eight years after the listeria crisis, the Brenham-based brand continues to win folks like me over with new flavors and old memories.
Headquartered in Irving, the arcade–pizza parlor chain may be past its glory days. But it’s still kicking—and providing traumatic, animatronic-fueled memories for millennials.
With Laredo as its flagship, this Tex-Mex chain has been supplying folks with piratas and more for 35 years. As it grows beyond the Rio Grande Valley, can it keep what's made it so beloved?
In the Tex-Mex wars of my mind, the victor was never in doubt.
I can still smell its heavenly aroma.
Sometimes food is less about the taste (or the ingredients . . . or the presentation) and more about being home.
Sure, the restaurant chain was founded in Dallas and is currently headquartered there—but the concept also embraces the Dallas identity.