It's safe to say that Houston is a melting pot with a restaurant scene reflects that diversity. Chef Jonathan Levine of Jonathan's The Rub acknowledged that fact six years ago when he added the New Houston Fare section to his menu, which, to him, portrays the current Houston food scene. Levine come ... More >>
The Ruby Red Dog is made entirely from Texan and Mexican ingredients.
Los Chileros puts a lot of New Mexico into a little jar.
Back in August, we reported on the anticipated opening of a new taco joint in Houston called Texas Taco Co. The Friendswood location was the third store set to open in Texas -- the other two are in Baytown and Magnolia -- and though it sounded like a delicious addition to the Houston-area restaurant ... More >>
Here in Texas, we know a lot about Mexican food. But what most of America (including Texas) thinks of as Mexican is actually Tex-Mex, a hybrid of Mexican cuisine and American ingredients. It's comforting to us native Texans, for sure, but it's not true Mexican food. Diana Kennedy knows real Mexican ... More >>
Fire up the grills, ya'll -- it's Labor Day weekend. To celebrate the holiday and the unofficial end of summer, we're sharing 5 killer BBQ Sauce recipes ( 1 Texas-style cheat) that are easy to make and easier to eat. Slather 'em on chicken, ribs, burgers, or even your shirt (you can't wear white a ... More >>
Hatch is the word - or for at least until August 20. Central Market is hosting its 18th annual Hatch Chile Festival and on Thursday, August 8 the specialty grocery store kicked off the celebration of all things hatch chile by firing up the roasters for the first time. Outside the entrance of the pr ... More >>
High off the success of my husband's crock pot chili, I decided to take the slow-cooker into my own hands and make something for a friend's weekend pool party. When some people envision uses for their slow-cooker, they often dream about falling-off-the-bone pork shoulder or chicken stew. I just f ... More >>
100 Favorite dishes in the Bayou City
The first time I tasted chef David Luna's beer-braised pork tostada at Line & Lariat, I thought it was some of the best bar food I'd found in Houston. The pork had been braised in local brewery Karbach's Rodeo Clown and paired perfectly with the pint of Sympathy for the Lager -- also from Karbach -- ... More >>
Note: This is a rerun of a post from 2008 in which former Houston Press food critic Robb Walsh shares a favorite tailgating recipe in honor of game day. Tailgaters love to stuff jalapeños with cheese (usually cream cheese) and wrap meat around them. To make "atomic buffalo turds," you stuff a half ... More >>
Sylvia's Enchilada Kitchen 6401 Woodway Drive Tel: 713-334-7295 www.sylviasenchiladakitchen.com This is Part 3 of a three part Chef Chat series. You can read Part 1 here and Part 2 here. This week, we became acquainted with a woman who plunked down all her life savings into a restaurant at the ... More >>
While many local establishments' Hatch chile celebrations are winding down, Chuy's is just getting started. Their annual Hatch Chile Festival began August 20 and will continue through September 9, which means there's plenty of time to try their limited-time-only Hatch chile menu.
The 17th annual Hatch Chile Festival is currently in full swing at Central Market, featuring specials throughout the store, Hatch chili classes at the Central Market Cooking school, Hatch chile prepared goods in the cold prepared-foods section and weekend lunch cookouts with live music and Hatch chi ... More >>
This year leading up to our annual Best of Houston® issue, we're counting down our 100 favorite dishes in Houston. This list comprises our favorite dishes from the last year, dishes that are essential to Houston's cultural landscape and/or dishes that any visitor (or resident) should try at least o ... More >>
I know, I know. I just went on a rant about gimmicky beers, and here I go drinking a beer that seems like it was designed for YouTube reaction videos. I don't know if this makes it better or worse, but it was actually a case of mistaken identity. When I picked this one up, I wasn't really paying eno ... More >>
I am starting to love Whataburger so much, I might even feel a y'all coming on... ... nope. Not yet. Regardless of whether a spontaneous y'all ever falls from my lips (or keyboard), I am certainly a confirmed Whataburger fan. The burgers are juicy, the chicken dishes are quite good, and the white- ... More >>
Our 100 favorite dishes in Houston.
Yesterday afternoon, Astros owner Jim Crane built up more good will with the Houston community in about eight minutes than the team on the field has in the last six years when he announced that the 2012 season will feature cheaper beer ($5 beers!), cheaper tickets and permission to bring your own f ... More >>
Above is is how I imagine the initial planning meetings for Top Chef: Texas went. I'm also imagining future episodes where the contestants will be forced to shoot their own horses and grill them over a fire of cactus paddles. Let's go, Top Chef: Texas! DO THIS SHIT RIGHT. Until then, we'll have to ... More >>
Sammy's Wild Game Grill — the other wild game hot dog place in town — brings on the heat.
John KielyHouston has many of the best hamburgers in America, but my favorite fast-food burger comes from Blake's, a New Mexico chain whose Lotaburger with green chile and cheese is iconic. Blake's motto speaks for itself: "If you are what you eat, you are awesome." However, Blake's is a on ... More >>
Anyway you spell TQLA, it's fabulous.
The hard part of moving to Houston from Albuquerque was getting cut off from an endless supply of Hatch green chiles, the best peppers in America, or so I thought. Like Chuy's, nearly every restaurant in New Mexico has a pepper item, and I once saw a tray of green chile brownies disappear in ... More >>
Cheesecake milkshake from Katz's. I try to be a fearless eater. But though I'm generally not intimidated by strange sauces and mysterious meats, there are some foods and drinks that I want to try (sort of) but won't, for a variety of (wussy) reasons. Here are five: 5. Prune Juice. I really l ... More >>
In honor of the recent celebration of International Hot and Spicy Foods Day, I decided to heat things up for my most recent Shiftwork Bites adventure. I settled on molé. The blessing, and the curse, of molé lies in the fact that there are so damn many versions of it. Molé is one of those ... More >>
The NuMex Jalmundo: jalapeño peppers without the bite.Sports bars, bowling alleys and the frozen food section at your local grocery store are ruling our lives more than you already know. How so? Because the increased demand for the cheddar- or cream cheese-stuffed jalapeños that these join ... More >>
This just might prove to be my last Shiftwork Bites column. Not because I'm going to stop cooking at work, but because I might be forced to stop writing about food in Texas, or living in it, for that matter. You see, I'm kind of a Yankee. Let that one sink in. Okay. Are you guys (note the ab ... More >>
Frozen burritos - the prefect food to eat when you're too lazy to drive to Taco Bell. Next time you're in that same predicament, make yourself feel better by opening a bottle of Calcu's 2009 Rose from Chile. It retails for about $12 a bottle, which is about 50 times the cost of that beef/ bea ... More >>
As everyone knows, we're about to enter the season of overindulgence; belts will be loosened, sugar stocks will go up, and gym attendance will go down. I'm personally not stricken with a sweet tooth; my favorite guilty pleasures are of the savory kind. Greasy fries and crispy onion rings rank ... More >>
Chiles rellenos at the Cadillac Bar
This is some awesome barbecued lamb. It's the result of a fairly complicated process--a hybrid of braising and smoking. But I figure this is the season for a challenging barbecue recipe, what with the Rodeo BBQ Championship coming up and all. I figure Houston barbecue enthusiasts are ready to show o ... More >>
Okay, nice joke J.C., you totally had me. Although I should have known something was up since nobody makes their own corny dogs (except maybe Jay Francis). Don't look for any Super Bowl recipes from me. The spirit has gone out of our great national guacamole-eating holiday since the NFL started su ... More >>
Our pickled pequin post drew a comment from Jim Sherman, a regular reader who said: "I don't bother with heat when pickling peppers. When I pickle just about anything except radish or carrot, I do soak the veggies overnight in a Kosher brine to draw out as much water as possible, and then dump them ... More >>
This is the time of year when chile pequins turn up in Mexican markets and grocery stores. The tiny chile grows wild throughout southern Texas and northern Mexico. Because its seeds are spread by birds rather than cultivation, pequins are considered the oldest chiles in North America--all of the cul ... More >>
Okra and chile peppers are the last things left in a Texas garden at the end of the summer. Here’s a recipe that calls for lots of both--along with some Texas shrimp and peanuts. Texas Caruru This is one of my favorite okra recipes. It is a simplified version of a traditional Brazilian okra stew ... More >>
Here's a bacon cheeseburger from the new Five Guys Burger & Fries chain location at 24004 Southwest Freeway in Rosenberg. I got mine with mustard, mayo, lettuce, tomato, onion, pickles and jalapeños and paid $5.59. The standard issue burger at Five Guys Burgers & Fries is a double patty sandwic ... More >>
All photos by Robb Walsh When I reviewed a school bus selling Monterrey-style roasted chicken on the East Side, a reader named "Jason" recommended I try the blue school buses that sell roasted chicken on Long Point. El Norteo is the name of the Long Point roasted chicken dynasty. And "pollo ... More >>
Like your Thai food hot? Be careful what you wish for!
Bask in the glow of this glorious sandwich
Islamic fusion restaurants are all the rage because of their organic meat -- and whole chiles
Chile peppers, propane burners and poor public relations add up to a smoke screen at Chuy's
Cafe Red Onion
Part 5 in the six-part history of Tex-Mex
Chuy's mango margaritas