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Get in-depth coverage of news, reviews and conversations about Texas barbecue. It's basically Christmas every day for barbecue-lovers.

Associate editor Kimya Kavehkar and executive editor Courtney Bond share a basket of crispy beef tacos at De Nada Cantina, in Austin.Texas Monthly has long covered the most contentious issues in our beloved state, as in our most recent cover story. At the same time, we enjoy writing about topics that bring Texans together, such as our bounty of distinctive delicacies: barbecue, Mexican food, Viet-Cajun crawfish, and birria wontons, to name just a few. This month, we’re pleased to publish our report on the state’s best new taco purveyors, penned by José R. Ralat, our full-time taco editor.José is a winner of the prestigious James Beard award for food writing, as is our fine-dining critic, executive editor Patricia Sharpe, whose latest review, of a new French restaurant in San Antonio, can be found here. Pat joined the magazine just a few years after its founding a…

The post From the Editor: Top Chefs appeared first on Texas Monthly.

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