In this issue
Issue #121
These Tex-Mex-style enchiladas are great accompanied by fried diced potatoes and tangy cabbage and radish slaw.
This dish is emblematic of the spare but flavorful cooking favored in El Paso and the neighboring Mexican city of Juárez. Continue...
This elegant shaken margarita is more tart than sweet.
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Fluffy biscuits top this quick cobbler, which is flavored with cinnamon and almond extract.
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This dish is based on the crab-stuffed jalapeños found on menus throughout southeast Texas.
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A hearty German potato salad like this one makes an ideal accompaniment for smoked brisket. The dish is a legacy of German immigrants who settled in Central Texas. We featured it in our special Texas issue (June/July 2009).
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Made with sweet yeast dough, these fruit-filled pastries were featured in our June/July 2009 special issue about the food wonders of Texas. Continue...
The thick, crunchy crust is one of our favorite things about this classic Southern-style chicken fried steak. Continue...
Texas chili doesn't get any better than this fiery-hot version. Continue...
Chiles add heat and bacon adds depth to these spicy beans, a popular side dish throughout Texas. The recipe for these spicy beans is based on one given to us by Melissa Guerra, the South Texas chef and cookbook author. Continue...
Adding the mangoes after puréeing gives this salsa a chunky texture. Continue...
This recipe hails from Gilhooley’s in San Leon, Texas. If you have oysters on hand for holiday appetizers, try grilling or broiling them with garlic, parmesan, and Tabasco. Continue...
An invention of Dallas-based chef Stephen Pyles, this tart is much more than the sum of its parts. A spiced tart crust flavored with ancho chiles is filled with a garlic custard and topped with chunks of fresh crab and bell peppers. Continue...
Skillet-cooked corn bread is a popular vaquero (Mexican cowboy) side dish.
