The new Facebook parent company wants the beloved Texas grocer to imagine a way to shop in virtual reality.
Canning did not come easily or naturally to me at first, but now I’m hooked. Here are the recipe and tips that helped me get started.
Tucked somewhere between the wine list and the dessert menu, Texans are more likely than ever to find—and order—no-gronis, no-jitos, and other alcohol-free drinks.
Don’t worry: there’s not actually taco meat brewed in.
Cowritten with chef David Chang, the book encourages home cooks to hone their intuition with approachable instructions—as with this flatbread pizza that Krishna writes makes her "the most popular person in the house."
Elemi's Emiliano Marentes tweaked his restaurant's most popular mole recipe into a version for home cooks that takes advantage of fall flavors and produce.
The billionaire announced the launch of Cybertruck-inspired "Giga Beer," and a Texas brewery may or may not be planning to sell it.
Bakers are leaning into their dark sides to build spooktacular creations ahead of October 31.
Texas Monthly adds and updates approximately sixty restaurant listings for 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
The Houston rapper and famed Hot Girl has brought her talents to the fast-food chain, which is now serving chicken slathered in Megan’s namesake hot sauce.
This exceptional Mexican restaurant has expanded into a larger space without shrinking any of its ambitions.
A new cookbook honors Día de los Muertos traditions from across Mexico, with regional recipes designed to help us remember and celebrate departed loved ones.
Move over, potato salad—there’s a new starch in town.
A funny thing happened on the way to the barbecue joint . . .
In fact, some of the best joints in Texas are working hard to create innovative, and downright delicious, concoctions.
Across Texas, fusion barbecue is making a move—and vegetarian barbecue isn't far behind.
Texas chefs are putting a fresh spin on the dish, which often comes loaded with toppings—or even lit on fire.
Selections from Brownsville, San Antonio, Bellaire, and more showcase the wide variety of vibrant foods in the Lone Star State.
San Antonio’s Pig Stand is facing an uncertain future. But one day in October, the restaurant’s makeshift family of regulars took time to honor the past.
A Denton bartender created this take on a classic to appease his bourbon-loving grandmother, Joyce, with the fall flavors of salted pecan, orange, and chocolate.
I didn’t wake up one day and think, “I’m going to traipse around the woods and eat raw things.” But over time, I learned how to fill my pantry with delicious (and free!) foraged ingredients.
The neighborly Green Spot serves double shots of espresso, steak and eggs, and bison jerky—and legend has it that Erykah Badu is a fan of its vegetarian offerings.
This might be the biggest taco trend since birria de res.
The postmodern food movement and the principles of the late Texan architect Charles Moore teach us to get curious about what we eat.
If pumpkin spice alone doesn't send you straight to the market, we also have apple pie in a jar, pecan pie in a can, and Mexican hot chocolate potato chips.
I ate a quarter-pound of the mood-altering queso developed by Trudy’s and Earlybird CBD. For journalism!
Texans descended on the corny dogs and Deep Fried I-35 with childlike glee, and we've got the photos to prove it.
Just don’t say it’s “elevating” Mexican food.
Served with eggs and/or chorizo, this ode to the fall harvest season makes a nutritious breakfast, lunch, or dinner.
The founders of Los Danzantes ATX bring the same vitality to their food and their dancing.
Boerne's Laurel Evans has made a career of teaching Italians about American cuisine. With ‘Liguria,’ she's out to prove that Italians eat more than pizza and pasta.
With delta infections surging and local governments unable to enforce mask regulations, restaurant personnel have become reluctant de facto enforcers.
With beer that reflects their heritage, new makers are winning awards—and winning over folks new to craft brews.
The El Paso taqueria offers fresh tortillas, creative fillings, and fiery salsas that nod to Dragon Ball fandom.
Over a career spanning three decades, Griffith chronicled the evolution of Texas from a culinary backwater to a major player on the national scene.
Rarely does a museum’s restaurant rival its galleries, but this addition to Houston’s Museum of Fine Arts is poised to take its place among the masters.
What to order for takeout at restaurants around the state, plus some pro tips.
While figuring out how to eat one might seem daunting, it's well worth the effort.
The magazine honors Fermín Núñez, the chef behind Austin’s Suerte, for the second time.
Pop-culture and popsicle fans come from around the state, often dressed in character, to taste themed treats.
The chef's special tacos—think lobster tail draped with mole verde and maitake mushrooms topped with burrata and pickled peppers—make José on Lovers a must-visit.
Yellow Rose offers veggie-forward dishes, authentic barbacoa, and lengua—in Texas-size portions.
Locals and tourists alike wait in lines that circle the block to eat at the Breakfast Klub. But Marcus Davis is serving much more than wings and waffles.
The owner of Austin’s Dai Due has crafted a thorough, beautifully photographed new guide to hunting, preparing, and cooking wild hog.
For a small salsa company to succeed, it takes a lot more than a Texan grandmother's recipe for great dip.
The fifteen-stop craft brewery tour makes for a weekend to remember, if one can remember it.
To survive the pandemic, the beloved Longview restaurant had to evolve. As a waiter there, I did too.
In Laredo, Chopchop offers a tasty Tejano take on the Thai dessert.
And he got there with help from family, some encouragement from Anthony Bourdain, and a fortuitous ride on the New York subway.
Nico Martini's tome is part industry profile, part tasting notebook, and 100 percent—or 200-proof—Texas whiskey boosterism.