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 »
Mr. and Mrs. G’s Serves Up Soul Food in San Antonio
Wearing a red apron and blue “Retired Air Force” cap, William Garner walks out of the kitchen of Mr. & Mrs. G’s Home Cooking and Pastries in San Antonio. It’s the lunch rush, and the phone is ringing as the 81-year-old takes his usual seat behind the cashier. “Hello,” he answers. “Pot roast? Yes, we do.” Read More »
Jose Andres’ Frisco Restaurant Zaytinya Shines at The Star
Frisco’s entertainment complex at the Dallas Cowboys’ headquarters, The Star, exudes all the glitz one expects from a Jerry Jones-adjacent operation. One boutique, for instance, sells a kid-size sparkly blue Ford F-150 emblazoned with a silver star for $15,000. But Zaytinya, the Mediterranean restaurant from chef José Andrés, shines in a different way. Read More »
Marfa’s Stellina Pivots Menu Concept
Those making a return trip to the artsy West Texas town of Marfa will notice quite a big change at popular fine-dining destination Stellina. In August, the restaurant, which opened in 2016 in Maiya’s former space, converted its menu concept from “rustic Mediterranean” to offerings influenced by the cooking of Oaxaca and elsewhere in Mexico’s interior. Read More »
From ‘Rosa’s Cantina’ to ‘the Road,’ El Paso Has Inspired Many a Twisting Tale
If you swing by Rosa’s Cantina on the western edge of El Paso, mere minutes from “the badlands of New Mexico,” you will not find Feleena, the girl who drove a lovesick cowboy to his doom in Marty Robbins’ famous ballad “El Paso.” But you will find friendly locals sitting at the bar with ice-cold Tecates. You will also find Robbins memorabilia adorning the walls—1970s album covers with the mustachioed musician in a denim shirt, for example, and a framed copy of the lyrics of “El Paso.” Read More »
Defying the Punchlines, Texas Fruitcakes Attract Loyal Fans and New Customers
Texans didn’t invent the fruitcake, but in our state’s tradition of braggadocio, we made it better (and bigger, in some cases). A holiday delicacy with a sometimes stodgy reputation—thanks in part to Johnny Carson’s long-running gags in the 1970s and ’80s—fruitcakes were imported to Texas in the 1800s by German immigrants who packed their original family recipes and brought them to their new home. Though the recipes stayed basically the same, the fruitcake benefited from one crucial Lone Star ingredient: fresh pecans. Read More »
Chocolate and Barbecue Live in Sweet-Savory Harmony in Tomball
Modern barbecue origin stories typically fall into two categories: that of the apprentice who struck out on his or her own, as in the case of Franklin Barbecue in Austin; or that of the backyard enthusiast who gained a cult following before opening a brick-and-mortar, as in the case of Gatlin’s BBQ in Houston. They usually don’t start with small-batch, artisanal chocolate sold at the local farmers market. But at Tejas Chocolate + Barbecue in Tomball, where a handmade chocolate shop is fused with a celebrated, hoppin’ barbecue restaurant, it’s a lot like what Forrest Gump’s mama used to say: “Life is like a box of chocolates. You never know what you’re going to get.” Read More »
Delia’s Tamales Define Christmas in the RGV
Delia Lubin, the namesake of this holiday season staple, started her tamale empire—which includes six restaurants, a food truck, and a mail-order business—with just 5 pounds of masa and the need to provide for her young family. Read More »
Holiday-Themed Pop-Up Concept Coming to Texas Bars
While most of us might be too old to sit on Santa’s lap, that doesn’t mean we’ve outgrown holiday merriment. For a warm glow within and without, make plans to stop by Miracle, a pop-up concept coming to five Texas bars this season. Miracle transforms watering holes in Austin, Dallas, Fort Worth, San Antonio, and Galveston into full-blown holiday wonderlands with nostalgic, kitschy décor and themed specialty cocktails Nov. 23 through Dec. 29. The concept debuted in New York City in 2014 and now has 80 locations internationally. Read More »
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