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 »
Chile Macho Recipe
This salsa, which has four times as many peppers as it does tomatoes, adds an extra-spicy kick to any dish, and the simple recipe makes it easy to prepare any time. Read More »
Culinary Institute of America Opens New Restaurant at its San Antonio Campus
For a sneak peek of up-and-coming culinary talent, make plans to visit Savor in San Antonio. The restaurant opened Jan. 22 inside the Texas campus of the Culinary Institute of America at the Pearl entertainment district. Led by professional instructors, students working toward associate degrees prepare and serve local and seasonal, “modern American” food that draws from various cultures they’ve studied, from Asian to European cuisine. Read More »
Big Bend Brewing Company Shuts Down Operations
The Alpine brewery hopes the closing will be temporary. Texas beer lovers must bid adieu (for now) to “the beer from out here.” Read More »
6 Texas-Size Eating Challenges
Texans are never ones to back down from a challenge—even so, these six food competitions from across the state are pretty daunting. From 4.5-pound steaks to 20-scoop sundaes, Texas has enough gut-busting contests to keep competitive eaters and curious, hungry folks satisfied—or potentially sent into a food coma. Consider the following restaurants and festivals worthy of a detour the next time you’re feeling a bit peckish. Read More »
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