Scholz Garten Endures Through Continuous Change
The beer garden and restaurant, erected in 1866 by German immigrant and bookbinder August Scholz, is the place where college professors and state legislators often meet over pints. Nearly every Texas governor has patronized the bar, and it’s famous for game-day crowds during Longhorn football season. Read More »
5 Mouthwatering Chef-Inspired Eats at Texas Stadiums
Root, root, rooting for the home team works up a mighty hunger. At some stadiums around the state, the snacks have become bigger, bolder, and more ridiculous—take for example the Texas Rangers’ Globe Life Park in Arlington, which debuted a 2-pound chicken tender on its 2019 menu. But some arenas attempt to make their offerings ambitious in a different way, even scoring notable Texas chefs to create menu items. Read More »
5 Texas Beekeeping Classes and Tours
Thirty years ago, the National Honey Board designated September as National Honey Month. If you’d like to learn more about bees and their honey, several small-scale apiaries in Texas offer tours and classes. Read More »
How to Whip Up the Perfect Tailgate Menu
The Harrises have crafted eight full-blown menus that offer themes such as “Serious Brunch” and “Festa Italiana.” Of course, you’ll also find crowd-pleasers such as chili and barbecue in the book, too. Read More »
Eat Your Way Through the Taco Capital of Texas at These 7 Taquerias
The tacos you’ll find on Southmost come in three varieties: breakfast tacos, fried tacos, and beef tacos. Trying them all is essential. Breakfast tacos go by the name tortillas de harina because of the 10-inch flour tortillas they’re served in. They’re typically filled with ingredients as familiar as chorizo and eggs, or as regionally specific as weenies (sliced Vienna sausages or hot dogs) and eggs. Fried tacos, like tacos dorados (deep-fried folded corn tortillas) and flautas (rolled and fried), are also popular—some are drowned in salsa, earning the moniker ahogados. Most prevalent are the beef preparations like barbacoa, bistek (thinly sliced), fajita, and mollejas (sweetbreads). They’re generally smaller in size and served in orders of three to six—closer to what most Americans would recognize as “street tacos.” Read More »
Russian Banya in Carrollton Is the Only Spa-Restaurant of Its Kind in Texas
While traditional bathhouses are much less widespread this days, there are still places where you can take part in the age-old tradition of not just getting clean but also being cleansed. At Russian Banya in the Dallas suburb of Carrollton, a Slavic feast follows intensive sauna sessions. The bathhouse and restaurant is the only one of its kind in Texas. Read More »
How Pioneer Foods Shaped Texas’ Cuisine
F ood has always been instrumental in establishing a sense of place—especially during Texas’ journey from settlement to statehood. Between the 19th and 20th centuries, Texas cuisine was shaped by the variety of ethnicities arriving into the territory as well as those who were already here. Ingredients, and the meals they composed, were determined by what could be locally gathered, raised, or hunted, then prepared in manners that had been used for generations or replicated the flavors of home Read More »
Toast Austin’s Bats with A Special Cocktail
Head to the Four Seasons Hotel overlooking Lady Bird Lake or whip up your own “El Murciélago” at home Read More »
Mesquite Cookies Recipe
Makes 12 to 16 cookies. Cream butter and sugar with a wooden spoon, then stir in vanilla and egg until just incorporated. Stir flours, baking soda, and salt in a separate bowl and then combine with wet ingredients. Add in rolled oats and mix-ins. Scoop small balls of dough onto a baking sheet. Bake at 350 F for 10 to 15 minutes, or until lightly browned. Read More »
This Native Bean Can Be Made Into Gluten-Free Flour, Jelly, Coffee, And More
Though mesquite beans haven’t become a staple of modern American diets, they were a major food source for indigenous communities in the Southwest and Mexico for thousands of years. The beans are harvested summer through early fall. Read More »
Enjoy A Slice Of Pie At The Halfway Mark Of Route 66
Location is important for practically any dining establishment. For Midpoint Café in Adrian, location is everything. The restaurant would likely not exist if it wasn’t precisely 1,139 miles from Chicago and 1,139 miles from Los Angeles—the halfway point on storied Route 66. Read More »
Texas Breweries Break from Tradition with Quirky Beer Styles
Pickle brine, edible glitter, and squid ink are just a few of the out-there ingredients Texas craft breweries are incorporating in their products Read More »
Find Texas Events
[gravityform id="1" title="true" description="true"]