The 38 Top Restaurants in Texas, Mapped Out

WHAT: A beloved spot in a border town serving up breakfast and lunch that captures its distinctive American flavor, all while washing your car. WHY: The establishment, founded by Syrian immigrant Najib Haddad in 1958, is now run by his son Maynard Haddad, known for his charmingly gruff demeanor. The turquoise Formica counter is a gathering place for diner classics with a local twist. Beyond the usual burgers and grilled cheese, try specialties reflecting El Paso’s unique position at the intersection of Texas, Mexico, and New Mexico: breakfast burritos with picadillo or eggs and chorizo, enchiladas in rich chile Colorado or chile verde, and huevos rancheros. When unsure what to order, the server recommended the deluxe plate, featuring a standout chile relleno. She was spot on. — B.A.

WHAT: A standout country steakhouse in Texas with a humble yet impressive reputation. WHY: Tom Perini, a lifelong cattle rancher and chuck-wagon cook, transformed an old barn into a premier steakhouse 35 years ago. His restaurant has earned the James Beard Foundation’s America’s Classics award and is a frequent feature at the Beard House. The menu includes unbeatable dishes like pepper-crusted mesquite-grilled strip steak, bone-in cowboy ribeye, spicy-fried quail legs, hominy with green chiles and bacon, and sourdough bread pudding with pecans and whiskey sauce. Sommelier Lisa, Tom’s wife, curates an excellent wine list with selections from the West Coast, Europe, and South America. The restaurant’s fame, attracting presidents, governors, musicians, and movie stars, is largely due to Tom’s warm hospitality, treating every guest like a friend at his kitchen table. — June Naylor

WHAT: An off-the-beaten-path dining experience in West Texas that truly fulfills the allure of a rustic getaway. WHY: Chef Laurie Williamson and her husband Robert left behind their successful careers in commercial filmmaking to open this gem in a refurbished 1870s limestone farmhouse in 2003. Serving dinner exclusively on Friday and Saturday nights, Laurie's ever-evolving menus feature hearty, rustic fare like mustard-spiced beef tartare and smoky grilled quail over polenta. The restaurant’s growing popularity led them to add five guest rooms in 2012. Overnight guests enjoy breakfasts crafted with the same blend of city sophistication and country charm, such as grits and eggs with bacon lardons. — B.A.

WHAT: The birthplace of the puffy taco. WHY: In the 1960s, Arturo Lopez introduced San Antonio to the iconic “puffy taco” — a tortilla fried to perfection in just 45 seconds, resulting in a delightful puff. While places like Los Barrios, Teka Molino, and Henry’s Puffy Tacos offer similar delights, Ray’s Drive Inn stands out with its nostalgic Spurs memorabilia, virgen altar, and “Budweiser y Tacos” neon sign, preserving the essence of old San Antonio. Despite Lopez’s passing in 2015, the establishment continues to serve around 500 puffy tacos daily, satisfying the authentic San Antonio craving. — Jessica Elizarraras

WHAT: The pinnacle of Tex-Mex dining and its irresistible offerings. WHY: It might seem a bit wild to single out one Tex-Mex combo plate as the best among so many beloved options, especially in a state where people are raised on these flavors. However, a recent visit to Garcia’s, a family-run establishment since 1962, reaffirmed my admiration for their Deluxe Mexican Dinner plate. This generous platter features two cheesy enchiladas and a pork tamale smothered in chili con carne and extra cheese (definitely add chopped onions); a crispy taco with ground beef, shredded lettuce, and diced tomato; and sides of creamy rice and refried beans enriched with lard and bacon fat. The meal starts with a chalupa topped with guacamole. To finish, two unique tacos on homemade flour tortillas: one with tender smoked brisket (delicious with guacamole) and the other with a bone-in pork chop. — B.A.

WHAT: A 12-seat culinary think tank where two chef-scholars explore Mexico’s diverse cuisines through tasting menus. WHY: Every 45 dinners, Diego Galicia and Rico Torres unveil a new theme — whether it's a Mexican state or a historical period — around which they craft a multicourse meal. Currently, they are delving into “Rediscovering Mayan Gastronomy,” with dishes that, like one combining quinoa, fish roe, and avocado, showcase the lost empire’s trade routes in both flavor and presentation. Priced at $97 per person, these meals typically consist of seven or eight courses over about 90 minutes. Mixtli offers one of Texas’s most avant-garde dining experiences, blending modern, scholarly cooking with genuine pleasure. — B.A.

WHAT: The jewel of San Antonio’s Pearl District dining scene. WHY: Cured’s name pays tribute to chef-owner Steve McHugh’s triumph over lymphoma and the restaurant’s exceptional charcuterie. A display case at the entrance showcases delicacies like culatello (a ham made from the pig’s hind leg) aged for a year, and inventive creations such as hot goat sausage and catfish mortadella. McHugh’s modern American menu is enriched with Mexican influences — think masa-fried oysters on sopes with black beans and avocado mousse, bison tartare with huitlacoche puree, and braised lamb neck with hominy stew. The lunch po’ boy specials are a nod to McHugh’s New Orleans roots. — B.A.

WHAT: BBQ with passion, crafted by a former La Barbecue team member and his high school buddy. WHY: Since its debut as a pop-up at Grace Bible Church to its move into a former Tex-Mex spot in December 2016, 2M Smokehouse has set the standard for barbecue in San Antonio. The Lower Southeast venue draws barbecue enthusiasts with its succulent brisket, sausage links packed with Oaxaca cheese and spicy serranos, and monthly barbacoa — a South Texas tradition. Must-try sides include loaded potato salad, pickled cactus, and “chicharoni” (macaroni topped with crispy fried pork skins). — J.E.

WHAT: A taco empire steeped in local tradition. WHY: Texas boasts an array of wildly successful Tex-Mex fast food options, from the well-known Taco Cabana to the trendy Torchy’s. But a regional chain offering freshly made tortillas, menudo, and a salsa bar at every spot? That's exceptional. Established in 1987 by Juan Francisco Ochoa, Taco Palenque’s over 20 locations deliver a delicious, budget-friendly take on border cuisine — featuring the famous pirata taco, packed with beans, cheese, and fajita meat, adored in Laredo and beyond. — Meghan McCarron

WHAT: A casual Austin spot with a refined touch. WHY: Created by James Beard Award-nominated chef Bryce Gilmore, this restaurant exemplifies modern Austin cuisine. Using top-notch local ingredients like seasonal carrots, grass-fed beef, and nearby-raised chickens, the menu features a diverse array of small plates with global influences including Indian, German, and Tex-Mex. Try unique offerings such as chorizo-stuffed pretzels that are vegetarian but taste meaty, fried fish heads, and quail-topped breakfast pizzas. Originally a food truck, this Mytoury champions local farms, proudly displaying their names on the walls. — Nadia Chaudhury

WHAT: A bright, modern American bistro focused on heirloom grains. WHY: Chef-owner Kevin Fink is renowned for milling his own wheat to create dishes like White Sonora agnolotti filled with smoked potato and Blue Beard Durum spaghetti for his signature cacio e pepe. This commitment to quality extends to the entire dining experience: The service is highly attentive, and vegetable-forward dishes like minty kohlrabi ribbons with blue crab and charred broccoli with burnt tangerine glaze highlight seasonal trends. The eclectic wine list and innovative desserts from pastry chef Tavel Bristol-Joseph, such as salted cream-covered strawberry sorbet and caramelized apple tart with smoked juniper ice cream, set Emmer & Rye apart in downtown Austin’s competitive dining scene. — B.A.

WHAT: The pinnacle of Texas brisket. WHY: Aaron and Stacy Franklin revolutionized barbecue with their trailer operation just a few years ago. In no time, they transitioned to a permanent location, served a sitting president, and Aaron secured a James Beard award. Their barbecue joint has become a national sensation, inspiring pitmasters globally. “Franklin-style” barbecue is now renowned worldwide, and despite a recent fire in their pit room, the long lines outside their Austin restaurant attest to its enduring popularity. It’s definitely worth the wait. — Daniel Vaughn

WHAT: Austin’s top pick for outstanding breakfast tacos. WHY: While Austin and San Antonio offer numerous choices for breakfast tacos, and debates about the best spot are endless, Veracruz sisters Reyna and Maritza Vazquez made a significant mark when they launched their breakfast taco trailer in Austin in 2008. Their migas taco, featuring scrambled eggs, Monterey Jack cheese, onions, cilantro, avocado slices, and crunchy tortilla chips, quickly became a local favorite. Although the original trailer still holds charm, the Vazquez’s North Burnet location now serves up even more refined dishes, including picadas—masa creations bridging the gap between tacos and thicker sopes. — B.A.

WHAT: A blend of Tex-Mex tradition and community spirit from Austin’s taco royalty. WHY: In a rapidly changing city, Tamale House East stands as a beacon of both tradition and innovation. Carmen Valera, one of the five siblings behind the restaurant, shares that a third of their menu reflects recipes from her grandparents' 1960s Mytoury, another third from her mother's 1980s and ’90s establishment, and the rest is new creations. Their migas, enchiladas, tacos, and tamales are crafted with the same dedication as they have been for three generations, enjoyed in a cozy East Sixth location with a fantastic patio. — M.M.

WHAT: A unique fusion of Japanese and Texan culinary traditions. WHY: Chefs Tatsu Aikawa and Takuya “Tako” Matsumoto, who also moonlight as hip-hop DJs, have transformed a former barbecue joint into a vibrant izakaya. Surrounded by smoke-stained walls adorned with vintage Japanese beer ads and weathered Texas license plates, they offer inventive dishes like “guaca-poke” and beef tongue tamales with chorizo. Their takoyaki features octopus fritters topped with chili, cheese, and smoked jalapeno—a seafood twist on a classic Frito pie. It’s a delightful and unexpected culinary experience. Be prepared for a wait, but the tranquilizing Matcha Pain Killer with buckwheat shochu and tequila makes it worthwhile. — B.A.

WHAT: A quintessential Austin outdoor retreat with a ranch-inspired menu. WHY: Austin's outdoor dining scene is thriving, and Contigo is a standout with its timeless Texan charm. Chef Andrew Wiseheart offers a menu designed for outdoor enjoyment, featuring ox tongue sliders, crispy green beans, hearty rabbit and dumplings cooked in cast-iron, and exceptional house-made charcuterie. Enjoy your meal on the spacious patio under twinkling lights with a mezcal cocktail in hand, soaking in the quintessential Austin atmosphere. — N.C.

WHAT: The last bastion of traditional Texas barbecue along the Rio Grande. WHY: Once common in South Texas, establishments specializing in barbacoa de cabeza en pozo a la leña (beef head cooked in an underground mesquite pit) have nearly vanished. Vera’s Backyard Bar-B-Que in Brownsville, a town where Spanish and English blend seamlessly, stands as a rare survivor. Owner Armando Vera operates what might be the last place in Texas serving this style of barbecue, offering tender cuts of cheek, tongue, and lips, alongside warm tortillas. It’s common for Vera’s to run out of meat before closing time, with the prized “Mexican caviar” (cow eyes) being the first to go. — José R. Ralat

WHAT: Exceptional burgers served in a classic European pastry shop, crafted by a skilled pastry chef. WHY: Hans Peter Muller, known for his father’s renowned Swiss pastries, has also made a name for himself as Fort Worth’s premier burger creator. Muller delights patrons with innovative burgers made from Texas-raised Akaushi wagyu. Highlights include the Cloudcroft Christmas Burger, featuring New Mexican chiles, pepper jack cheese, grilled onions, and a fried egg, all nestled in a freshly baked brioche bun. — J.N.

WHAT: A testament to the fact that a love for authentic chuck-wagon meals outweighs any fancy fare. WHY: Despite the high-rise developments in Fort Worth’s West 7th district, Fred’s Texas Café remains a shining example of genuine Texas cooking. Under the leadership of Terry Chandler, the Outlaw Chef, who took over in 2005, this place continues to serve up cold beer and the city’s best chicken-fried steak, coated in sourdough batter and fried to a crispy perfection. Complemented by fresh, hand-cut fries and a modest green salad, the meal is immensely satisfying. While Fred’s is famous for its burgers, the chicken-fried steak is the real star. — J.N.

WHAT: Texas's oldest Czech bakery, established in 1952. WHY: Czech immigrants arrived in Texas in the 1850s, settling in the fertile blackland region of the state, including the small town of West. Their culinary traditions, language, and polka music have blended with local culture, creating unique Texas Czech pastries and dishes. While newer, flashier places off Interstate 35 might steal the spotlight, the charming Village Bakery in downtown West offers authentic Texas Czech treats. Forget trendy flavors—here, you'll find buttery, yeasty pastries filled with apricot, poppyseed, and cream cheese alongside more traditional items like sweet buchta rolls and the holiday braided bread, vanocka. The Village Bakery proudly claims to have invented the now-common sausage kolaches, known here as klobasniki. — Dawn Orsak

WHAT: The zenith of Texas barbecue, as crafted by 82-year-old pitmaster Tootsie Tomanetz. WHY: Though open just once a week and often sold out by lunchtime, Snow’s BBQ is remarkable. The brisket, especially from the fattier cuts, is a standout, while the smoked chicken is so popular that it’s usually the first to go. The pork steaks and spare ribs challenge the notion that Texans only barbecue beef. Watching Tomanetz expertly manage the coals, flip chickens, and baste pork steaks with her special mop sauce is a compelling reason to get up early. — D.V.

WHAT: Traditional whole-hog barbecue crafted with classic techniques. WHY: At Cattleack, Todd David stands out as Texas's sole pitmaster dedicated to whole-hog barbecue, but only on the first Saturday of each month. On other days, you'll find some of the best brisket, house-made sausages (try the green chile and cheese), and top-notch spare ribs in the state. What sets Cattleack apart is its consistency. Despite the challenges of weather, wood, and meat variations in offset smokers, Cattleack’s barbecue remains consistently excellent. — D.V.

WHAT: A pasta haven known for its exceptional noodles and superior salumi. WHY: Lucia offers a rotating menu featuring dishes like gnocchi with cabbage and crispy yeast or pear and chicory salad with cheese, but the standout is always the salumi plate. David Uygur’s tribute to cured meats includes classic choices like salami, coppa, and delicate lardo that melts under the warmth of the bread. Uygur also explores unique options like fiocco, blood salami, and two spreadable salamis, excluding ’nduja. It’s an advanced class in cured meats with spectacular pasta as an added bonus. — D.V.

WHAT: Indulge in classic Southern comfort food within one of Dallas’s most elegant dining settings, crafted by a renowned local chef. WHY: Dean Fearing, known for his iconic smile and bespoke Lucchese boots, has significantly influenced Dallas’s culinary scene for years. Begin your dining experience with his famed smoky, creamy tortilla soup, followed by Granny’s fried chicken, expertly seasoned and fried in cast iron. For a true Texas treat, savor the beef short ribs braised in Dr Pepper, served atop a bed of jalapeno grits. — Amy McCarthy

WHAT: A tranquil haven in Dallas’s bustling downtown where one of the top Japanese chefs perfects the art of soba. WHY: Tei-An’s menu spans a wide range, from tempura and udon to ramen, sashimi, curry rice, and unique dishes like braised beef tongue and okonomiyaki. However, the true highlight is the soba—handmade buckwheat noodles, challenging to make and cut, prepared daily by Teiichi Sakurai. Enjoy them simply on a bamboo mat with a duck-infused dashi dipping sauce. For a full experience of Sakurai’s artistry, request the seven-course omakase in advance, featuring exquisite ingredients like A5 wagyu beef and seasonal fish, ending with a serene serving of soba. — B.A.

WHAT: A game-changing taqueria with a secret back room that revolutionizes Mexican dining in Texas. WHY: This Dallas taqueria stands out from the rest. Try the carnitas-style octopus topped with crispy leeks, or the wagyu carne asada. Exotic dishes like frog legs in house-made yellow curry with almonds are paired with the Degenerado—a blend of aged chorizo and carne asada with frijoles de olla and a quail egg. Served on fresh tortillas, these dishes are enjoyed at communal tables or the bar. The hidden gem, the Purépecha Room, offers a reservation-only, eight-course tasting menu inspired by chef-owner Regino Rojas’s mother’s Michoacán kitchen. Prepared by Doña Juanita and her family, the Purépecha menu features traditional Mexican ingredients presented in innovative ways. It’s no surprise Rojas was long-listed for the 2018 Best Chef: Southwest James Beard Foundation Award. — José R. Ralat

WHAT: An authentic Vietnamese pho restaurant nestled in Houston’s Chinatown. WHY: With Houston’s vibrant Vietnamese community, excellent pho spots are common, but Pho Dien stands out for its exceptional offerings. Renowned for its raw, marinated filet mignon slices called tai uop, Pho Dien exemplifies the city’s pho evolution. Owner Tony Dien Pham meticulously prepares a rich, flavorful beef bone broth over 12 hours, resulting in a silky, aromatic soup that's among the best in the nation. — Mai Pham

WHAT: A James Beard-nominated gem in a strip mall that perfectly blends Cajun crawfish boils with Vietnamese culinary flair. WHY: Don't be put off by the simple decor or paper towels on the table. Nestled in Houston's Asiatown, Crawfish & Noodles offers a sublime experience with its Viet-Cajun crawfish — boiled and then smothered in a rich, spicy, garlic and lemongrass sauce. The menu also features whole fried crabs, tender noodles with shrimp and barbecued pork, and a runny quail egg topping. — A.M.

WHAT: An homage to Pakistani cuisine crafted by the talented chef-owner Kaiser Lashkari. WHY: Kaiser and his wife, Azra Babar Lashkari, bring their passion to their strip-mall Mytoury in Houston's Mahatma Gandhi District. The restaurant offers nearly 100 unique dishes, many rooted in regional Indian flavors, but the standout options are those inspired by Pakistan. Notable is the hunter beef, akin to pastrami, served cold with zesty mustard. Another highlight is resha gosht from Balochistan, featuring shredded beef in a vibrant tomato herb sauce. Lashkari's fusion specials, like smoked brisket masala, blend Texas and Pakistani flavors seamlessly. — B.A.

WHAT: A contemporary Indian café and bakery offering a unique take on Indian street food with a Gulf Coast twist. WHY: Anita Jaisinghani, a three-time James Beard award nominee, transforms classic Indian street foods like chaat, dosas, and pani poori into beautifully presented dishes that blend authentic flavors with modern Gulf Coast influences. Her menu features colorful thalis for breakfast and dinner, along with standout items like gluten-free, chickpea-crusted fried chicken and desi fries seasoned with chaat masala. Other highlights include barley salad with beets and walnuts, turmeric-almond dressing, and ribs glazed with vindaloo. — M.P.

WHAT: A culinary collaboration between two seasoned chefs that captures the diverse and dynamic culinary landscape of Houston. WHY: Ross Coleman and James Haywood excel at crafting dishes that reflect a global mosaic of flavors and textures. Highlights include gumbo enriched with smoked fish, a nod to Senegal’s thiéboudienne; turkey neck meat in crisp lettuce with Vietnamese nuoc mam cham; and catfish tikka masala. Their weekend brunch is a hit with locals, featuring peppery fried chicken and biscuits that fill their spacious dining room. — B.A.

WHAT: Hugo Ortega and Tracy Vaught’s acclaimed restaurant, a cornerstone of upscale Mexican dining in the U.S. for the past 16 years. WHY: In addition to their other celebrated spots, Xochi and Caracol, which focus on Oaxacan and Mexican coastal fare respectively, Hugo’s menu showcases the best of Mexico’s culinary heritage. Ortega’s expertise in spices and rich meat flavors ties together dishes like cabrito with roasted cactus, lechón with fiery habanero salsa, and lamb barbacoa. Saturday brunch offers a quieter experience, perfect for savoring artistic chilaquiles with chicken and tomatillo salsa. — B.A.

WHAT: A luxurious dive into Catalan gastronomy. WHY: Yes, those are real Picasso and Miró pieces adorning the restaurant’s sleek decor. In 2014, Houston entrepreneur Ignacio Torras enlisted renowned Barcelona chef Luis Roger to showcase their homeland’s cuisine in Texas. Enjoy exceptional tapas like thinly sliced jamón ibérico, rich pan con tomate, and crispy patatas bravas, paired with inventive gin-and-tonics infused with whole spices. Roger's menu includes bold offerings such as sautéed sea cucumber with lobster rice and an intriguing duck breast dish with quince, Idiazábal cheese sauce, pine nuts, and balsamic reduction. The service is impeccable, so reserve in advance or opt for a seat at the bustling bar. — B.A.

WHAT: A unique, intimate spot in Houston where Justin Yu, the city’s top chef, serves up his inventive cuisine. WHY: Last year, Yu transformed his tasting-menu restaurant Oxheart into Theodore Rex, offering a more relaxed dining experience with an à la carte menu. The dishes still showcase Yu’s signature elements—emphasis on vegetables, the intriguing flavors from fermentation, and the balance between subtlety and bold umami—but with a more playful and unpredictable twist. A recent meal began with a vibrant dish of tangelos, snow peas, and thyme, before moving to an adventurous stew of brisket in pickle juice, crumbled white cheddar, and preserved veggies. — B.A.

WHAT: A legendary Tex-Mex institution renowned for its signature skirt steak fajitas, which have become a classic despite numerous imitations. WHY: Founded by Ninfa Laurenzo, affectionately known as Mama Ninfa, in 1973 right in front of her family’s tortilla factory, the restaurant quickly made a name for itself with its exceptional tacos al carbon. This dish features skirt steak grilled on a hot comal, paired with caramelized onions and freshly made flour tortillas. While the menu has expanded to include modern dishes like roasted oysters with spiced crab meat, the fajitas remain a must-try, smoky and tender, perfect for wrapping in homemade tortillas. — B.A.

WHAT: A sprawling, glamorous, and quintessentially Texan steakhouse that epitomizes the state’s love for meat. WHY: Ronnie Killen’s establishment put Pearland, a small town near Houston, on the map with its renowned steak and barbecue offerings. His latest creation, Killen’s STQ, combines steakhouse and barbecue traditions, opening in Houston in 2016. The highlight is the beautifully marbled wagyu ribeye from local Marble Ranch, a true Texas treat. Pair it with classic sides and indulge in their upscale version of chicken-fried steak, crispy and golden with peppery white gravy. — B.A.

WHAT: Galveston Island's top dining spot, and potentially the finest on the entire Texas Gulf Coast. WHY: Located just a short walk from the fishing docks, the restaurant excels in Gulf red snapper, known locally as “pargo,” with specialties like the pargo elegante, which is topped with avocado and crabmeat. The raw seafood tower is a must-try, featuring seasonal shellfish, ceviches, and crab claws. The service is elegantly old-school, with waitstaff revealing dishes under silver domes in perfect unison. — Robb Walsh

WHAT: For over a century, Patillo's has been the epitome of beef links in Southeast Texas. WHY: If you think Texas barbecue is just about brisket, think again. In Southeast Texas, juicy, garlic- and chile-infused beef links are the true barbecue gold, and the Patillo family has been perfecting them since 1912. Expect the juice to flow freely once you cut into a link, so keep a slice of white bread or a serving of rice dressing—similar to dirty rice—handy to soak it all up. Don’t forget to add some of the special sauce, a cherished recipe from Robert Patillo’s grandmother. — D.V.