Comedor, Suerte, and Cuchara take takeout to the next level by giving diners an engaging experience.
In Austin, a scaled-down SXSW could hit eateries hard; in Houston, Asian restaurants have seen a huge decline.
Where to eat now: At many of the state’s best new restaurants, chefs have turned away from the fusion and eclecticism of recent years to focus on one cuisine (and do it really, really well).
Nopales, cocoa powder, squid ink, and beets are just some of the ingredients that can bring a new dimension to tortillas.
Chefs Philip Speer, Gabe Erales, and Alan Delgado honor their border roots with a decidedly modern menu at Comedor in Downtown Austin.