Frittata-Filled Breakfast Taco (a.k.a. Tortilla in a Tortilla)
You’ll always have a bacon, egg, and potato taco at the ready with this make-ahead shortcut.
You’ll always have a bacon, egg, and potato taco at the ready with this make-ahead shortcut.
The Metroplex is in the midst of an artisanal spirits boom, with 35 distilleries slinging locally made booze. Visit now—before the secret gets out and the lines get long.
Indulge in over-the-top cocktails like the Skeleton Cruise, which comes in a boat with dry ice and activates bar-wide light and sound effects.
Chefs from around the state shared the recipes that will be on their own tables this holiday season.
Don’t miss the horchata cold brew.
At his latest restaurant, Texas’s most celebrated Mexican chef teams up with close relations to revisit the street food of his youth.
At Trill Foods, Nick Belloni is making some of the city’s most creative dishes.
There’s more to Texas cheese than queso. The unique terroir of the Lone Star State makes locally made cheese special—and major national manufacturers are taking notice.
We review more than sixty restaurants each month. Here’s a peek at what’s new.
This Lockhart newcomer offers classic cocktails and excellent food.
Preorder your favorite Turkey Day dessert and let these bakeries and pie joints take a slice out of your holiday stress.
Kerala Kitchen's namesake combo plate, with curry spooned over rice and scattered with hot pickles, is the perfect way to spend ten bucks in North Texas.
Flavored with nutty einkorn flour and anise, nutmeg, and cardamom, this versatile cake works as a weekday snack or a festive table centerpiece.
Mouthwatering to-go menus from restaurants around the state offer a hearty excuse to keep your oven off this Turkey Day.
Stunts aside, Taqueria Los Angeles makes some of the best burritos in North Texas.
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.