See all the recipes from SAVEUR No. 121

All About Tortilla

From puffy tacos to tortilla chips, here's how its done.

Food Finds in El Paso

Our favorite eateries in this West Texas town.

Green Machine

Whole Foods founder John Mackey reflects on the roots and the future of the company.

Tortilla Queen

For Irma Leal, making tortillas is an exercise in appreciating the basic and the delicious.

Free Spirits

Texas micro distilleries are producing a handful of spirits and liqueurs that rival anything else made around the world.

Reminiscing at the Texas Table

We asked a handful of famous Texans to reflect on what they grew up eating and what they love to devour now.

Texas Larder

More iconic products we found too good to pass up.

The Guide

Some of our favorite places to eat and to stay in Texas.

Tex-Mex Recipe Roundup

10 dishes that showcase this spicy and flavorful cuisine.

The Red Soda Celebration

Texas's traditional Juneteenth celebration is marked by picnics, barbecues, and plenty of strawberry-flavored soda.

Heaven and Hell Cake

Dallas chef Stephan Pyles's rich, multilayered dessert of angel food and devil's food cake, peanut butter mousse, and milk chocolate ganache is out of this world!

Crab-Stuffed Jalapeņos

This dish is based on the crab-stuffed jalapeņos found on menus throughout southeast Texas.

Blueberry Kolache Filling

We love Texas kolaches as much for their soft pastry as for the variety of sweet fillings.

Apricot Kolache Filling

Here is one variety of sweet filling used in our Texas kolaches recipe.

Cottage Cheese Kolache Filling

We love this sweet, creamy filling for our Texas kolaches recipe.



Here's what you'll find in the latest issue of SAVEUR, available on newsstands now.

Reasons Why We Love Texas

We're so smitten with the Lone Star State that we've decided to count the ways. That's no easy feat, because when it comes to food, Texas has it all: open-range cowboy cooking; game-changing vanguard chefs; home cooks who work wonders with local ingredients; passionate urban farmers; some of the world's best barbecue; and more. You'll also find great recipes and an opinionated guide to our favorite places to eat and sleep.
By The Editors

First

When we sent out word that we wanted to do a special issue devoted to Texas food, local experts on the subject opened their kitchens, their cookbooks, and their hearts.
By Beth Kracklauer

SAVEUR Fare

Chicken fried steak cooked three ways in Paradise, Texas; the culinary longings of a New York City Tex-pat; raising a glass to Shiner Bock, a great Texas beer; plus One Good Bottle, a special Lone Star State Agenda, and more.

List

These six Texas chefs have embraced their home state's vast natural bounty and singular mix of culinary traditions and come up with something entirely new.
By Alison Cook and Patricia Sharpe

Reporter

Whole Foods Market, the world's largest and most influential purveyor of organic and natural foods, has its roots in Austin, Texas.
By Sam Gwynne

In The SAVEUR Kitchen

The easy pleasure of cooking fish on the "half shell"; the power of Texas's only native chile pepper; the truth about soaking dried beans; giving brisket a rest; and more.

The Pantry

The pantry How to find the restaurants, ingredients, resources, and tools featured in this issue, plus detailed information on select Texas foods.
By Ben Mims

SAVEUR Moment

Moment Behind the scenes at a Texas Labor Day dove hunt.
Photograph by Ralph Crane