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Test your knowledge of Texas Monthly's October 2021 issue. El Paso travel guide, Texas State fair & more.
Are Texas Democrats headed for a comeback, or is it business as usual for Republicans?
A Texas Tech undergrad makes the case for the breakfast taco's not-so-poor relation.
The Texas Public Policy Foundation's president on the direction of the Republican Party of Texas and what it's like to be one of Ronald Reagan's "happy warriors."
Why Medicaid expansion is a bad idea.
From FT33, in Dallas.
From "I'm a Memory" to "Here We Go Again," listen to eight performances that highlight the capabilities of Willie Nelson's treasured guitar.
Richard LaFuente, who was convicted of murder in 1986, has steadfastly proclaimed his innocence for more than twenty years. Now he has some unlikely support in one person—the victim's own sister.
Senior editor Michael Hall on talking to Richard LaFuente, who some believe was wrongly convicted of murder in 1986.
As the Democratic nominee for the U.S. Senate prepares for his final debate against Ted Cruz, he discusses why he thinks he can win, the state of the Democratic party, and what the word "troll" really means.
From Boulevardier, in Dallas.
Nearly six years after her death, Ann Richards, who is the subject of a new documentary, book, and stage play, still casts a long shadow.
Senior editor John Spong talked with Jan Reid about his new Ann Richards biography, ‘Let the People In.’
Why requiring photo identification on Election Day is sensible and necessary—and hurts no one at all.
From Chris Shepherd, the chef-owner of Underbelly, in Houston.
Lone Star State conservatives may be happy about America’s turn to the right, but that doesn’t mean we can take the credit (or blame!) for it.
This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here.¾ pound watermelon flesh (about 2 ½ cups), seeded, cut into 1-inch cubes1 cup granulated sugar 2 teaspoons fresh lime juiceBlend watermelon, sugar, and 1 ½ cups water until smooth, about 2 minutes. Pour into
Recipe from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here.4 ounces raw red snapper, cut into 1/2-inch cubes1 tablespoon finely chopped white onion3/4 cup fresh lime juice, divided 1/2 cup thinly sliced octopus (cooked as below)4 medium shrimp (cooked as below)1/2 cup
This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here.1 ½ cups corn oil8 regular-sized corn tortillas, each cut into 8 triangles salt to tastePlace a medium cast-iron skillet over medium-high heat, add oil, and preheat to bubbling, 3 to 4 minutes. Working in batches, fry tortilla
This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here.1/2 cup pepitas (hulled pumpkin seeds), roasted 1/2 cup peanuts, roasted 4 medium tomatoes, roasted, peeled, coarsely chopped 2 medium tomatillos, husks removed, roasted, coarsely chopped 2 chipotle peppers in
This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here.4 medium tomatillos, husks removed, coarsely chopped1 serrano pepper, stemmed 2 garlic cloves, peeled 1 tablespoon finely chopped white onion ¼ small bunch cilantro ¼ teaspoon kosher salt Place tomatillos, pepper, garlic,and onion
This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here.8 to 10 guajillos (long, reddish dried chiles), stemmed, seeded, reconstituted with enough water to cover (reserve liquid)2 dried chiles de árbol, stemmed, reconstituted 6 garlic cloves, peeled, roasted 1 tablespoon finely chopped white onion 1
This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here.½ small white onion 2 garlic cloves, peeled 2 serrano peppers, roasted, peeled, stemmed ½ small bunch cilantro, divided in half 6 medium tomatoes, roasted, peeled 1 ½ teaspoons kosher saltPlace onion and garlic in a food
Fish tacos, the way Houston chef Hugo Ortega makes them.
This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here.For the refritos (refried beans)2 cups dry black beans, well rinsed and picked over ½ small white onion, quartered, plus another whole onion, finely chopped 1 ¾ teaspoons kosher salt
This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here.1 cup granulated sugar4 pints fresh raspberries1 tablespoon fresh lime juicePlace a saucepan over medium heat and add sugar and 3 cups water. Bring to a boil, about 4 minutes. Stir in raspberries and
TEXAS MONTHLY partnered with StateImpact Texas and KUT News to take a close look at how the state can manage a growing population amid a shrinking water supply. Listen to reports from NPR’s John Burnett, Texas state photographer Wyman Meinzer, and more audio and online reports.
The senior editor on her glimpse into Austin Mahone's rise to teen pop stardom in a world where YouTube and Twitter are making adults in the music business scratch their heads.
What a day in the Twitter life of Austin Mahone is like.
The executive editor on witnessing the rise and fall of John Friend, creator of Anusara yoga.
The New Yorker writer talks about his latest book, Private Empire: ExxonMobil and American Power.
In the forthcoming Ron Paul’s rEVOLution, journalist Brian Doherty takes an up-close look at the libertarian Texas congressman.
Bizarre similes pour forth from debut novelist Jonathan Woods’s fingers like wine from a bottomless bottle that is also missing its cork.
The German novel, penned in 1867 and set in the just-settled Hill Country hamlet, gets a modern translation.
FOOD GURU MICHAEL POLLAN would be a fan of Oxheart. Admittedly, I haven’t asked him, but his famous imperative—“Eat food, not too much, mostly plants”—squares with the philosophy behind the highly anticipated vegetable-centric restaurant from husband-and-wife chefs Justin Yu and Karen Man. (In case you find yourself a little
From Justin Yu of Oxheart, in Houston.
The special correspondent on talking to former-football-star-turned-politician Craig James, understanding the “Real Street” rhetoric, and making predictions about sports.
Style blogger Jane Aldridge on where she likes to go in Texas to get her goods.
The senior editor on Texas Parks and Wildlife’s program to reintroduce bighorn sheep in the Big Bend.
Updates on the cosmic cowboys, redneck rockers, and other notables of the outlaw country scene.
The senior editor on writing about outlaw country, hearing Jerry Jeff Walker tell stories, and listening to good music.
A guide to the city's best restaurants that won't blow your wad.
The definitive guide on where to grab a hangover taco, a soul-satisfying plate of ’cue, a beautiful piece of sushi, a see-and-be-seen table, a killer margarita, and more.
A guide to the city's best places to go when when you get out of a show—or just have the munchies.
A guide to the city's best mobile eateries that are cranking out everything from Italian street food to funky gourmet doughnuts.
A guide to the city's best restaurants that offer vegan tacos, gluten-free options, smoothies, and fresh alternatives to beef, chicken, and the other white meat.
A culinary guide for navigating your way through the city, from a casual Ethiopian spot to a classic burger joint.
A culinary guide for navigating your way through the city, from a funky French Vietnamese spot to a local hangout for people-watching.
A culinary guide for navigating your way through the city, from a late-night taco truck to a modern tequila bar.