It started as a hippie sandwich shop in Austin. Now, more than two decades later, Schlotzsky’s is finally kicking the competition in the buns.
Chicken? For the birds. Fish? In the tank. From Buffalo Gap to Galveston, the faddish food these days is steak. Here are ten prime places to enjoy it.
Saucy Katherine Anne Porter’s recipe for mole.
Ace in the Whole.
“I feel like I’ve been put through a blender!” says Grady Spears, the executive chef and co-owner of Reata restaurant, whose maniacally successful second location opened in May atop Fort Worth’s Bank One Tower. “On Saturdays we’re serving nearly six hundred customers. It’s just nuts.” Spears may be grousing, but…
Penne for your thoughts: You’ll never say basta to the pasta with vegetables and mixed greens at the Presidio in San Antonio.
Upper-crust bakers in Dallas, Houston, San Antonio, and Austin are turning out heavenly handmade loaves that make store-bought seem stale by comparison.
Wally Mejía designed his first wedding cake for a friend in 1989. It was a five-tiered butter-pecan-creme-filled extravaganza adorned with intricate scrollwork that imitated the architectural treatments he’d admired in France the year before, when he took a pastrymaking course at the Cordon Bleu. “The guests surrounded it and took…
Introducing El Rey, the Venezuelan chocolate that is wowing chefs everywhere, thanks to the efforts of a Texan with a taste for treats.
Marketing the Texas pecan like the California raisin seems to make good business sense. So why do small Texas growers think it’s a shell game?
An Addison snail breeder gets fresh with the world.
Two mythic cultures, one great love affair: How France has taken us to heart.
BESIDES THE TASTE OF ITS CHIPS, Frito-Lay’s advertising has had a lasting impact on Americans. Grown-ups can still sing all the words to “Ai-yi-yi-yi, I’m the Frito Bandito” and “Munch a Bunch of Fritos.” Only time will tell if the supermodels’ plug for Baked Lay’s will join the ranks of…
From chili to chiles, there’s a heaping helping of Texas food on the Internet, including cookoff schedules, mail-order info, recipes, and restaurant reviews. Dig in.
Is it possible to have a low-fat chip that tastes good? After three years of top-secret tinkering, Frito-Lay thinks it has hit upon the ultimate snacker’s delight.
With 31 new brewpubs across the state, deciding which bar to belly up to has never been more difficult—or fun. Our guide to the craft-beer craze.
Tired of the No. 2 dinner? A new book of recipes collected from California, Arizona, and New Mexico will broaden your Tex-Mex horizons.
A hunger for feeding children.
Son of a gun, you’ll have big fun—and terrific fresh crawfish—at these seven Louisiana seafood joints.
Meet the hip young chefs at two Texas restaurants that everyone’s buzzing about.
Without constant care, victims of an obscure genetic disorder would eat themselves to death.
The Eighty-third Legislature just named the pecan pie the state pie of Texas. Celebrate by baking one using one of our very favorite recipes.
It’s harvest time for the green chile—the mild-mannered pepper that adds zest to almost any dish.
Around the state, a smorgasbord of stylish new restaurants defines the Texas bitegeist.
The latest culinary crazy, Cowboy Cuisine has put a new spin on traditional Texas cooking.
How a cut of meat from the wrong side of the street rose to culinary stardom, plus a guide to Texas’ most authentic fajitas.
San Antonio’s Farm to Market looks like an overgrown produce stand, but inside are some of the classiest groceries in the state.
How the owner of Goode Company in Houston took the three basic Texas food groups—barbecue, Tex-Mex, and burgers—and built an empire.
Welcome to Llano, the real barbecue capital of Central Texas. The proof is in the pit.
The latest news in Houston’s booming Italian restaurant scene is the savory cuisine of Tuscany.
We cleaned our plate at restaurants across Texas. Here are the results: 66 irresistible specialties of the house.
The habanero chile stokes the burning desire of pepper lovers everywhere.
Three trend-setting Mexico City restaurants defy tradition by blending native and European cuisines.
An aficionado of (gasp!) canned chili accepts an impossible mission.
In tiny Sabine Pass, two restaurants battle to see which will be the barbecued-crab master of the universe.
A crop of small ready-to-eat food companies in Austin take a fresh look at what’s for dinner.
A recipe from Parigi, in Dallas.
Lone Star cuisine is all the rage in Paris—France, that is.
Carnivores have their steakhouses, herbivores their sprout spots. Now insectivores can munch their way through the Aztec menus in Mexico City.
Traditional Holiday Buffet with Southwestern flavors and produce.
A festive Christmas family breakfast.
East meets West (and New Southwest and ancient Mexican) at Houston’s oh-so-trendy Palacio Tzintzuntzan.
Peanut patties are red, raspas are blue, sugar is sweet, and so are pralines, pecan pie, kolaches, and seven other great Texas desserts.
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.
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.
Some like it hot; those who eat the national pepper of Texas like it hotter.
Where there’s smoke, there’s chef Robert McGrath’s smokebox that works wonders on Southwestern dishes.
Want to eat fast and cheap? Fast-food kiosks are the answer. Here’s how these diminutive drive-throughs stake up.
Admit it. The first courses always seem more interesting than the entrées. Why not make a meal of them?
Festive Mexican pastries give a new perspective on snacking. Here’s where to find them.