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Texas Monthly
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Food

Texas Monthly - Food

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Texas Monthly

06.10.2025

How Muenster Became El Paso’s Favorite Cheese – Texas Monthly

Originating in medieval Alsace, this semi-soft, orange-rind cheese is commonly used in Mexican dishes in the modern border region.

Texas Monthly

06.10.2025

The Surprising History of the Texas State Fair’s Deli-Mex Tacos

Smokey John’s deep-fried deli tacos, a deli-Mex dish with pastrami, is the best thing you can eat at the State Fair of Texas this year.

Texas Monthly

06.10.2025

Taqueria El Novillo Serves Homestyle Mexican Cooking at Its Best

At this Houston restaurant, family and community are just as important as the food, which is inspired by your abuela’s comida casera.

Texas Monthly

06.10.2025

Houston's Agnes and Sherman Gives Comfort Food an Asian Spin

Chef Nick Wong reimagines the classic diner in the Heights by serving dishes that are both imaginative yet familiar.

Texas Monthly

06.10.2025

The Tostada Siberia Is a Messy but Delicious Mexican Delicacy

This specialty from Monterrey stuffs shredded chicken, crema, and avocado between two tostadas, and is best eaten deconstructed.

Texas Monthly

06.10.2025

The Story: This Taco Truck Is "Hopes and Dreams" on Four Wheels

Taco editor José Ralat profiles a family serving up northern Mexican home cooking as they find their footing in San Antonio.

Texas Monthly

06.10.2025

An Ancient Frozen Mexican Dessert for a Modern Texas Summer

Nieves de garrafa were once made with ice from the tops of volcanoes. Now you can find them served in plazas in Mexico and in Texas shops.

Texas Monthly

06.10.2025

At 75, Cisco’s Remains a Tex-Mex Institution in a Changing Austin

Opened in 1950, Austin Tex-Mex restaurant Cisco’s is a testament to founder Rudy “Cisco” Cisneros, who attracted politicians and celebrities.

Texas Monthly

06.10.2025

Midland Restaurant Hijos del Maiz Honors Ancient Mexican Corn

Hijos del Maíz puts emphasis on the country's corn-centric history, Norteño dishes—such as beef barbacoa—and generous serving sizes.

Texas Monthly

06.10.2025

Bring Back the Nineties With This Upgraded Taco Salad

Think of this classic as nostalgia in a deep-fried shell—if you can find one. If not, grab a bag of tortilla chips.

Texas Monthly

06.10.2025

Crispy Dogs Are at the Center of the Latest Tex-Mex Controversy

A photo from San Antonio bar Gimme Gimme led to some outraged comments on Facebook, so you know I had to try the dish for myself.

Texas Monthly

06.10.2025

The Texas State Fair's Pineapple Man Is Finally Getting Some Love

It’s Binh Tran’s twenty-fifth year at the State Fair of Texas. He's finally left the Asian-food pigeonhole and become a Big Tex finalist.

Texas Monthly

06.10.2025

How to Do a Wine Weekend in Fredericksburg

The Fredericksburg area draws a few million tourists each year, many in search of the best Texas wine. Here’s where to find it.

Texas Monthly

06.10.2025

The San Antonio Burrito Pop-Up That's Selling Out – Texas Monthly

With Burritos Frontera, Jorge Flores combines two important food cultures, and represents his Far West Texas home in the Alamo City.

Texas Monthly

06.10.2025

Taco Editor José Ralat on the Story Behind the El Paso Flauta Food Truck

The Austin-based taco truck El Paso Flauta was a connection to loved ones, including a best friend lost to cancer.

Texas Monthly

06.10.2025

How Chili’s Won Gen Z—and the Casual-Chain Restaurant Wars – Texas Monthly

The chain based near Dallas mounted a stunning comeback by hiring a new CEO, leaning into its Texas roots, and mobilizing on TikTok.

Texas Monthly

06.10.2025

The Water Stop Brings Warmth to Ũber-cool Marfa – Texas Monthly

Open every day of the week with French-influenced American fare and a cozy bar, the restaurant is a must-stop in the Far West Texas town.

Texas Monthly

06.10.2025

We Took “Spicy Sauvy B” and Made It Better

Taking the viral trend to the next level, this make-ahead sangria features cilantro and cantaloupe to make it extra summery.

Texas Monthly

06.10.2025

Petit Coquin Is the French Restaurant Texas Needs – Texas Monthly

The minimalist, warm San Antonio restaurant is what happens when chefs have free rein—a French bistro that actually feels French.

Texas Monthly

06.10.2025

What Could Possibly Make Mac and Cheese Better? Hatch Chiles.

Make the comfort food more hot-weather friendly by cooking it right on the stovetop with summery Hatch chiles.

Texas Monthly

06.10.2025

Señor Oink Gives Carnitas the Spotlight They Deserve

The Dallas-area joint offers a range of carnitas cuts alongside fruity salsas, beachy drinks, and colorful decor.

Texas Monthly

06.10.2025

The Texas Tech Tortilla Toss Continues Despite Rule Change

The Big 12 voted to penalize teams for debris on the field, but at the Red Raiders 2025 season opener, tortillas flew anyway.

Texas Monthly

06.10.2025

How Texas Taqueros Are Experiencing Anti-Immigrant Sentiment

As immigration actions continue across the Texas, owners of Mexican dining establishments point to employee fear and declines in customers.

Texas Monthly

14.02.2025

Jell-O Is Back at This Mid-Century Party for All Things Gelatinous – Texas Monthly

In Windcrest, near San Antonio, Susie Hamilton hosts an invite-only celebration filled with aspics, both savory and sweet.

Texas Monthly

14.02.2025

How to Add a Little Yeehaw to Your Espresso Martini – Texas Monthly

By adding pecan flavor and swapping vodka for mezcal, we gave the caffeinated cocktail a bit of a Texan kick.

Texas Monthly

14.02.2025

A New Way to Make King Ranch Casserole—With Beans

Looking to incorporate more beans into your diet? Start with this creamy, filling dish that’s a play on the Texas classic.

Texas Monthly

14.02.2025

Ten Texas Tamale Companies That Ship Nationally – Texas Monthly

While Texans have the luxury of participating in a tamalada or walking up to their local purveyor, others have to think ahead.

Texas Monthly

14.02.2025

Taquitos Ross Serves Flautas From a Digital Kitchen in Dallas

Taquitos Ross, Oomi Digital Kitchen’s latest concept, offers many takes on the rolled tacos, including French- and State Fair–inspired items.

Texas Monthly

14.02.2025

Why Yemeni Coffee Shops Are Suddenly Everywhere in Texas

They’re popular hangouts for Arab and Muslim populations, but they also attract customers who seek alcohol-free spaces that are open late.

Texas Monthly

14.02.2025

The Best Bites Texas Monthly’s Taco Editor Ate This Year

These are the 18 Mexican and Tex-Mex dishes—from tacos to a cake—that really impressed me this year in Texas, Arizona, and Mexico.

Texas Monthly

14.02.2025

Taqueria El Arquito's New Location Proves Tacos Are For Everyone – Texas Monthly

With outposts in gas stations and now a shopping center in tony University Park, Taqueria El Arquito crosses socioeconomic divides.

Texas Monthly

12.02.2025

Bawi Wants to Be Your New Favorite Sparkling Water

Inspired by aguas frescas and wanting to provide healthy options for the Hispanic community, Victor Guardiola launched Bawi. Will it stand out?

Texas Monthly

12.02.2025

Here’s How the Taco Industry Is Poised to Change in 2025

The year will feature increasing prices, new trends, and more vocal leaders.

Texas Monthly

12.02.2025

Welcome to the Great Swedish Candy Shortage – Texas Monthly

TikTok-famous Bubs—the cutely shaped Scandinavian gummies—are hard to find. Candy stores in Texas are getting creative.

Texas Monthly

12.02.2025

How to Make Texas Sheet Cake—Without the Chocolate

This twist on the classic party recipe is just as sweet, with bananas, salted caramel, and cream cheese glaze tying it all together.

Texas Monthly

12.02.2025

H-E-B Has Finally Announced Its First Dallas Store. This Is How We Got Here.

It’s been a long time coming, but Dallas residents can finally get in on the obsession.

Texas Monthly

12.02.2025

A Lot Has Changed in San Antonio. Not 108-Year-Old Schilo’s.

At this downtown German delicatessen, the split pea soup is hot and the root beer ice-cold.

Texas Monthly

12.02.2025

This Dish Makes One Austin Taco Truck Different Than the Rest – Texas Monthly

Part sausage boil and part mole, the unique Bloody Potatoes at Austin's Kuali Tlakuali blends Texan and Mexican cultures extremely well.

Texas Monthly

12.02.2025

Behold, the Texas Semifinalists of the 2025 James Beard Awards

With 41 Texans on the list, it’s the most fruitful year for our state, with Houston and San Antonio leading the way in nominations.

Texas Monthly

12.02.2025

Guacamole Is the Dip You Can Riff On

Peas, sweet fruits, queso fresco—there are multiple ways to zhuzh up the avocado-based dish, despite what purists insist.

home›Texas Monthly›Food

Texas Monthly - Food

How Muenster Became El Paso’s Favorite Cheese – Texas Monthly

The Surprising History of the Texas State Fair’s Deli-Mex Tacos

Taqueria El Novillo Serves Homestyle Mexican Cooking at Its Best

Houston's Agnes and Sherman Gives Comfort Food an Asian Spin

The Tostada Siberia Is a Messy but Delicious Mexican Delicacy

The Story: This Taco Truck Is "Hopes and Dreams" on Four Wheels

An Ancient Frozen Mexican Dessert for a Modern Texas Summer

At 75, Cisco’s Remains a Tex-Mex Institution in a Changing Austin

Midland Restaurant Hijos del Maiz Honors Ancient Mexican Corn

Bring Back the Nineties With This Upgraded Taco Salad

Crispy Dogs Are at the Center of the Latest Tex-Mex Controversy

The Texas State Fair's Pineapple Man Is Finally Getting Some Love

How to Do a Wine Weekend in Fredericksburg

The San Antonio Burrito Pop-Up That's Selling Out – Texas Monthly

Taco Editor José Ralat on the Story Behind the El Paso Flauta Food Truck

How Chili’s Won Gen Z—and the Casual-Chain Restaurant Wars – Texas Monthly

The Water Stop Brings Warmth to Ũber-cool Marfa – Texas Monthly

We Took “Spicy Sauvy B” and Made It Better

Petit Coquin Is the French Restaurant Texas Needs – Texas Monthly

What Could Possibly Make Mac and Cheese Better? Hatch Chiles.

Señor Oink Gives Carnitas the Spotlight They Deserve

The Texas Tech Tortilla Toss Continues Despite Rule Change

How Texas Taqueros Are Experiencing Anti-Immigrant Sentiment

Jell-O Is Back at This Mid-Century Party for All Things Gelatinous – Texas Monthly

How to Add a Little Yeehaw to Your Espresso Martini – Texas Monthly

A New Way to Make King Ranch Casserole—With Beans

Ten Texas Tamale Companies That Ship Nationally – Texas Monthly

Taquitos Ross Serves Flautas From a Digital Kitchen in Dallas

Why Yemeni Coffee Shops Are Suddenly Everywhere in Texas

The Best Bites Texas Monthly’s Taco Editor Ate This Year

Taqueria El Arquito's New Location Proves Tacos Are For Everyone – Texas Monthly

Bawi Wants to Be Your New Favorite Sparkling Water

Here’s How the Taco Industry Is Poised to Change in 2025

Welcome to the Great Swedish Candy Shortage – Texas Monthly

How to Make Texas Sheet Cake—Without the Chocolate

H-E-B Has Finally Announced Its First Dallas Store. This Is How We Got Here.

A Lot Has Changed in San Antonio. Not 108-Year-Old Schilo’s.

This Dish Makes One Austin Taco Truck Different Than the Rest – Texas Monthly

Behold, the Texas Semifinalists of the 2025 James Beard Awards

Guacamole Is the Dip You Can Riff On

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