Find Texas food and drink news and reviews on restaurants, recipes, fine dining and more
The milk from a herd of 251 water buffalo powers Orobianco Italian Creamery, which serves locally inspired flavors and, soon, fresh mozzarella.
The thirty-year-old South Texas joint serves lessons in flavor and living.
We tried ten brands to determine which ones most resemble the actual cocktail.
The Amarillo-based chain sells iced tea, and (almost) only iced tea. But it's in HTeaO's simplicity that we find its brilliance.
This Rio Grande City smoke shack has barbecue in its name, but its Mexican dishes really shine.
Pastry chef Maggie Huff, of Dallas's Homewood, crafted this summery treat to serve as a dessert or with your morning joe.
A historic road outside El Paso teems with under-the-radar taco stops.
Let's take advantage of this forced break between Texans and our Topo, and test out sparkling water brands that are—I hate to say it—even better.
Chef Nusret Gökçe, better known as Salt Bae, has brought his specific blend of showmanship to the beef capital of the world.
The iconic dish takes myriad forms, including a sixteen-foot giant (available across Texas) and a tamale sandwich.
From small towns to big cities, these community-focused culinary concepts are serving up food for thought for chefs, developers, and customers alike.
We combed ballparks and stadiums for the best concessions this state has to offer.
Rebecca Muehl is on a crusade to get the ice cream company to sell Krazy Kookie Dough year-round.
At this old-school spot, you could get your dusty pickup washed while munching on a taco or an omelet.
Meet the Under the Texas Sun, a crisp, refreshing nod to the season.
These cashew-based quesos held up to my memories of their cheesy predecessors.
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
This cooling, rejuvenating summer drink is made up of four ingredients that you already have at home: water, lime juice, ice, and sugar.
With a lush setting and a vegetable-forward menu, the showcase restaurant of the Commodore Perry Estate, Texas’s only Auberge Resort, has Austinites crashing the garden gates.
“There was a really long time where people would come in and ask for a muffin.”
The beloved Austin ’cue truck’s chunky, tangy salsa is simple to make at home—with or without a smoker in your backyard.
A surge in post-pandemic revelry and lingering aftershocks from the February freeze have made the ubiquitous bar snack a pricey delicacy.
With her Disney dinner parties for grown-ups, Dallas-area blogger Katie-Rose Watson attempts to recapture the joy of the Magic Kingdom on a plate.
Four of the best ingredients on Earth. One true champion?
The Dallas Viet-Mex joint serves up one-of-a-kind delights, from boba horchata to a burrito stuffed with pho fixings.
This perfect Texan beer deserves a permanent spot on the shelf.
These standout bottles make the most of what Texas has to offer, including local ingredients like pecan and lavender.
A Texas Monthly investigation.
Crispy beef tacos or duck leg confit? The menu at Tony Luhrman’s taqueria is full of surprises.
What to order for takeout at restaurants around the state, plus some pro tips.
Roasted red peppers, artichokes, and corn, all served over garlic labneh, elevate this nutritious warm-weather dish.
The group of chefs, servers, and restaurant owners is starting a movement to replace the post-shift drink with a pre-shift run.
From dousing a fire to fund-raising for a chef's medical bills and hosting pop-ups, this group is changing the city's competitive dining culture.
When ERCOT doesn't want you to turn your thermostat below 82, frozen water is all you have.
Find happiness on a stick at these five Texas paleterías.
Don’t miss the Hummus a la Mexicana.
Black Texans are embracing plant-based diets that, though widely associated with educated young whites, have long been part of African American culture.
What to order for takeout at restaurants around the state, plus some pro tips.
The Lone Star State and Kansas share a long, rich taco tradition. We ate our way through KC and picked five of our favorites.
The Desert Plant & Pepper appears as soft and alluring as a glass of pink lemonade, but prepare your palate for a punch.
When a batch of rainbow cookies led to a canceled order, people opened their wallets to support the East Texas shop.
Plus, a really good lemon cookie and an upbeat musical on Netflix.
This versatile wine is catching on, and at least one sommelier considers it to be the best pairing for Texas barbecue.
Cake batter hummus is malevolent and must be stopped.
The tacos at Naco’s Mexican Eatery are some of the best I've tried this year—and they’re refreshingly simple.
No need to turn on your oven for this French interpretation of Texas sheet cake, courtesy of Dallas-born pastry chef Molly Wilkinson.
Grab those Texas tomatoes off the vine and get to sippin’.
Venture beyond the yellow cheese.
This light, fresh springtime dessert is sophisticated enough to impress any dinner-party guest, but it comes together with a foolproof four-step recipe.
In Mexican American neighborhoods across Texas—and around the country—the paleta man’s jingle is the sound of home.
