A Palo Duro Canyon Community Offers More Than Meets the Eye
Your first time in Canyon, you’ll be forgiven for wondering where this Panhandle community of about 15,000 gets its name. Heading into town, you pass beehives from a local honey farm, the sprawling campus of West Texas A&M University, and tidy brick houses. What you won’t see is anything resembling a canyon. Read More »
Houston’s Antone’s Po’ Boys Go Statewide
Jan Norris remembers when customers sat on fig and olive barrels when they dined at Antone’s Import Co. in Houston more than half a century ago. Norris moved from Vivian, Louisiana, in 1957 and ordered his first Antone’s po’boy at the location on Taft Street a few years later. Read More »
Texas Gets 27 Nominations for the James Beard Awards
Four Texans are finalists for the Best Chef: Southwest category. After the finalists for the annual James Beard Awards were announced in Houston on Wednesday, the number of Texans in the running for the honors dwindled from 27 to four—all chefs vying for the title Best Chef: Southwest. Representing Austin are Kevin Fink of Emmer & Rye, Michael Fojtasek of Olamaie, and Bryce Gilmore of Barley Swine, and representing San Antonio is Steve McHugh of Cured. Read More »
Fire Street Pizza Brings Neapolitan Fare to Belton
The road to Fire Street Pizza seems more likely to lead to nowhere. As you wind around cedar trees and open, mostly empty ranch land on FM 439 near Belton, you might think you’ve gotten lost. But the red laser-cut sign hanging over the restaurant’s driveway will put hungry travelers at ease: “There’s no place, quite like this place, anywhere near this place, so, this must be the place.” Read More »
Ben Milam Whiskey Honors a Texas Revolutionary
Texian revolutionary Ben Milam may not be as famous today as James Bowie, Davy Crockett, and William Barret Travis, but he should be. After all, Milam led the Siege of Bexar in late 1835 that drove Mexican forces out of San Antonio and the Alamo and set the stage for the Republic of Texas to win its independence the following spring. Felled by a sniper, Milam gave his life to the cause. Read More »
Adults Only Spring Break on Distillery Row
“It’s called Dripping Springs for a reason,” says Meryl Sager, the sparkly-eyed bartender at the Desert Door tasting room as she spoons a glob of honeycomb into the Yaupon Palmer, a sotol-based version of an Arnold Palmer made with yaupon tea. “Everything here is dripping.” Sager’s right. When you drive the back roads around Dripping Springs and Driftwood, you are meandering through Central Texas’ distillery motherland. Although not visible from these pretty, tree-lined roads, barnfulls of stills are near at hand, all bubbling away to create small-batch spirits— from gin to sotol to whiskey—ready for you to swill, preferably while sitting outdoors on a breezy day with friends. These springs drip the good stuff. Read More »
Mardi Gras Cocktail Recipe from Galveston’s Tremont House
The historic Galveston Tremont House bar mixes up the perfect cocktail to accompany Mardi Gras festivities. When Galveston held its first Mardi Gras celebration in 1867, no one recorded the libations served. But modern-day revelers can hoist a signature Mardi Gras Punch (see below for recipe) at the Tremont House hotel, which shares the island’s long history with the raucous holiday. Read More »
5 Texas Restaurants That Will Change Your Mind About Vegan Food
If the thought of vegan food conjures images of a giant plate of alfalfa sprouts, it’s time to revisit the concept. These days, vegan restaurants in Texas tend more toward soul food than rabbit food, and they use creative stand-ins for beef (protein-rich seitan, made from vital wheat gluten), cheese (soaked and pureed nuts), and pork (the shredded flesh of the giant Asian jackfruit) that can satisfy even die-hard carnivores. While Austin has long been considered the capital of Texas’ vegan scene, other cities now offer stiff competition in the way of veggie-forward, animal-free fare. Read More »
Bullock Museum’s Café Reopens with New Menu and Look
The Texas history museum in Austin hopes to bring comfort and good eats to visitors with its updated cafe. The Story of Texas Café at the Bullock Museum of Texas History in Austin is sporting a new look, catering vendor, and menu. The café recently closed for three weeks to refresh the space with new upholstery and an updated kitchen, and also to work with Rosemary’s Catering, led by chef Baron Cazares, on developing a menu that includes salads, paninis, chili, chips and queso, and the popular build-your-own baked potatoes. Daily specials, like brisket nachos, coastal shrimp cocktail, and chorizo con papas, are posted on the café’s Twitter page. Read More »
What the Heck is Ranch Water?
You can belly up to any bar in West Texas, whether it’s a dark dive or a glamorous hotel, and, without even glancing at a menu, order a ranch water. Heck, these days, you can do that at pretty much any bar in Texas. The simple cocktail has developed quite the fan base, and it’s led to contested origin stories and bubbling debate about the proper ingredients. Read More »
La Kiva Restaurant Helps Heal the Terlingua Community
On the banks of Terlingua Creek, a ramp leads down into La Kiva, one of the most famous bar/restaurants in the Big Bend area. In Hopi culture, a kiva is an underground chamber used for religious and political meetings. But this kiva is a meeting place for the dreamers, lost souls, river guides, and tourists who are drawn to the old mining town and surrounding desert. Read More »
How to Make Chile Macho
A longside traditional barbecue sauces and fixins, an unusual accoutrement kicks things up a notch at Come and Take It BBQ in Alpine. A salsa with origins in Northern Mexico known as chile macho graces the eatery’s tables, as it does many across West Texas. Owner Scott Turner uses a chile macho recipe he learned from his childhood best friend’s mother, Terlingua resident Dominga Acosta. Read More »
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