The Midland-Odessa Taco Trail
Explore the oil patch’s regional specialties, from overstuffed burritos to crispy tacos—just remember to bring cash.
Explore the oil patch’s regional specialties, from overstuffed burritos to crispy tacos—just remember to bring cash.
This recipe is definitely not ballpark fare—these nachos are wholesome, filling, and warming with chicken, a squash gravy, and roasted squash seeds.
After two years of interrupted travel, taco editor José R. Ralat hit the road full force this year and has a best-of list of a whopping 25 dishes to prove it.
Texpats living in the nation’s capital have recently seen an uptick in the availability of favorite dishes from home, including kolaches, breakfast tacos, and barbecue.
From hosting drag shows to feeding political campaigns, the Local in Abilene has been mired in some controversy, but it remains focused on serving tacos to folks of all stripes.
The orange fruit, while prevalent in Texas, is still a mystery to some folks. Try the juicy fall produce in this elevated appetizer.
A simple meal turned Thanksgiving novelty.
Pastel-hued pan dulce pastries like pink cake, chocolate conchas, and sprinkle-covered Garibaldis routinely sell out at Alebrije Bakery.
Brad Lomax was stoked until he found himself fighting Mother Nature and supervising 1.5 million babies.
Vibrant, jewel-toned murals set the scene for masterful Japanese-Peruvian cuisine at Masaru Fukuda’s Pacha Nikkei.
We review dozens of restaurants all around Texas each month. Here’s a peek at what’s new and how we liked it.
At 19, Sarah Hernandez runs a successful San Antonio business with her sister, Rebecca. The two are used to convincing confounded customers.
Put down the butter and flour and pick up your phone. Make arguably the best part of the holiday dinner the easiest to manage.
While this cocktail is refreshing year-round, grapefruit season in Texas kicks off in the fall, making now an especially good time to enjoy it.
La Parrilla Tacos & Más joins other trompo-focused Oak Cliff favorites with outstanding dishes like frijoles charros and empalme.
Meraki Meadows has been producing saffron for two years. The spice, which comes from the crocus flower, can sell for a minimum of $9,000 a pound.
The family-owned San Antonio company produces the bulk, whole, and blended spices the state can’t cook without.
The legendary operation partnered with Old Forester in Kentucky to create a Texas-exclusive whiskey that benefits cattle and quail alike.
While Oak Cliff's Casa del Vegano has a few flaws, its innovative taco fillings like konjac root, banana blossoms, and oyster mushrooms warrant a try.
They keep their communities running, whether it’s providing a gathering space or keeping prices low in the face of inflation.
We review dozens of restaurants all around Texas each month. Here’s a peek at what’s new and how we liked it.
Just in time for the holidays, Texas Monthly debuts its first-ever collection of recipes.
Our first midterm report indicates that all over the state, tradition abides while creativity flourishes.
Austin’s Siete Family Foods—known for its grain-free tortillas—employs seven family members and is poised to outpace some of the nation’s largest legacy brands.
A small community of chefs and taqueros are bringing nixtamalized, heirloom corn tortillas—the foundation of Mexican cuisine—to the masses.
Based in San Antonio, BE&SCO perfected the appliance behind everybody’s favorite flatbread—and changed how Mexican restaurants operate.
From mamey to nuez, the varied flavors found at Mexican ice cream shops around the state make for a pretty accurate personality test.
While Anglo businessmen are often lauded for contributions such as Eagle Chili Powder, it’s important to remember the originators behind the cuisine.
If you’re a ‘Great British Bake Off’ fan, good news: you’ve freed up an hour this week. Here are a few ideas on how to spend it.
Don’t let the chef’s soda-jerk hat fool you. Herein you’ll find royal osetra caviar, escargots in butter-filled shells, and a modern-day version of Spudnuts.
An editor reflects on the impact of Austin’s Curra’s Grill on her life—and its mystifying, rich, and ever-popular frozen drink.
An editor reflects on the impact of Austin’s Curra's Grill on her life—and its mystifying, rich, and ever-popular frozen drink.
In Andrews, this mostly serve-yourself Tex-Mex restaurant was a community staple that’s still remembered fondly after its closing.
Eva Marengo Sanchez has painted everything from tacos to conchas, and it’s given her work more meaning than she ever anticipated.
Two Texas Monthly writers go head-to-head on the merits and inferiorities of tacos made with crispy shells vs. soft tortillas.
Round out your taco meal with add-ons—but order armed with the knowledge of what might disappoint and what will hit the spot every time.
Living in a taco-obsessed world and reporting on border issues makes senior editor Jack Herrera’s relationship with the dish complex—and a little frustrating.
Texas is the center of the taco universe, and we at Texas Monthly are setting out to prove it.
How a San Antonio restaurant manager pioneered the art of taco diplomacy.
The filled masa cakes have long been in the shadow of another comfort food (ahem, tacos), but Texas taquerias are now showcasing them in diverse, interesting ways.
Culling from 6,000 volumes, the DeGolyer Library spotlights gems, including the first collection of recipes printed in Texas, from 1883.
Even though Odelay has many stellar dishes, including the chili con carne enchilada, its artful homages to cartel culture prove unappetizing.
The 48th annual event in Brady rekindled both treasured and painful memories for a writer who’s been attending since infancy.
Dan McCoy—the former president of Blue Cross and Blue Shield of Texas—encourages indulging at his Fredericksburg wine and chocolate shop. But only because he’s got the good stuff.
We review dozens of restaurants all around Texas each month. Here’s a peek at what’s new and how we liked it.
Austin’s famously touristy avenue welcomes a new steakhouse with a celebratory spirit.
James Beard Award nominee Chris Williams wants to give the residents of Kendleton, a historically Black town in southeast Texas, job opportunities in agriculture.
This three-ingredient recipe is simple to execute, but impressive to eat. Perfect for spontaneously whipping up on a hot summer day.
This classic comfort food is made heartier and more exciting when stuffed with rich barbacoa and spicy birria, as it is at many restaurants across Texas.
Ste. Genevieve, which debuted in the 1980s, was the pride of Fort Stockton. Now the community and the state’s wine industry mourn its loss.