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August 14, 2020 | By Olivia Huntley
For the Peaceful ThaiBinh owner ThaiBinh Ho, having a vegan restaurant was always his plan—but he didn’t want to compete with another vegan eatery located in the same plaza. But when the COVID-19 pandemic hit in March, the other restaurant scaled down and eliminated its vegan offerings. Ho saw an opportunity to fill the gap.
May 28, 2020 | By Mai Pham
March 25, 2020 | By Kimya Kavehkar
Texas Highways also has a collection of cocktail recipes to share from our archives. Because liquor stores and grocery stores remain open during this time as essential businesses, you should be able to access (or get delivered to your door) everything you need to make these simple drinks.
February 27, 2020 | By Paula Forbes
January 30, 2020 | By MM Pack
December 27, 2019 | By Shari Biediger
December 27, 2019 | By Amanda Ogle
October 31, 2019 | By Dan Gentile
Brisket is an easy sell in small-town Texas, but try adding a $5 latte to that three-meat combo plate, and you’ll likely never hear the end of it from the locals. At Miller’s Smokehouse in Belton, though, no one complains much.
August 29, 2019 | By José R. Ralat
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.”
August 21, 2019 | By E. Dan Klepper
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
June 24, 2019 | By Paula Forbes
Austin’s East Sixth Street has seen quite a bit of change in recent years. This once-scrappy strip of bars and music venues is now a corridor of expensive condos and trendy restaurants, sleek and packed with tourists. Longtime Austinites—or those who visited in earlier eras—might be excused for thinking they were in a different city altogether.
June 19, 2019 | By Wes Ferguson
On the first morning of Camp Brisket, professor Davey Griffin begins to sharpen his knives before a rapt audience of barbecue aficionados. Griffin is wearing thick safety glasses, blue Kevlar gloves, and two aprons tied around his waist—a white apron on top of another one made of chainmail. On Griffin’s head is an Aggie-maroon hardhat.
Safety first, brisket second.
May 8, 2019 | By Michael Corcoran
From its opening in 1936 until the late ’50s, when the advent of air-conditioning moved the party to indoor venues, Sunken Garden made Shiner the swingingest small town in Texas. All the big Texas swing and polka bands, including Houston’s Blue Ridge Playboys, played here to capacity crowds of 500, according to the Lavaca County Historical Commission. But these days, dining, not dancing is the draw.
Published 10 times per year by the Texas Department of Transportation, Texas Highways, the official travel magazine of Texas, encourages travel to and within the Lone Star State and tells the Texas story to readers around the world.
