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Though New to Some Tea Drinkers, Yaupon Is Steeped in History – Texas Monthly

More than a thousand years after Indigenous Texans began brewing yaupon, the tea—and its aggressive holly plant—is everywhere.

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Where to Eat Now 2022 – Texas Monthly

Restaurants are still struggling, yet new places keep stepping up to the plate. Here are our favorite dishes from the most impressive rookie establishments.

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As the Pandemic Endures, Texans Flock to Small Grocers – Texas Monthly

From Flatonia to Marathon, communities—often small and rural—band together to serve their own needs with local essentials.

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The San Antonio Taco Trail – Texas Monthly

This Tex-Mex wonderland of a city has some of the best taquerias in the state.

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Dining Guide: Highlights From Our January 2022 Issue – Texas Monthly

We review dozens of restaurants each month. Here’s a peek at what’s new.

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Concura Opens, Nett Bar Expands, The Loop Churros Next Week

Concura Opens, Nett Bar Expands, The Loop Churros Next Week
houstonpress.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from houstonpress.com Daily Mail and Mail on Sunday newspapers.

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Tacodeli Gets Boozy Dinners, Hopdoddy Marries Beyond Meat, Sweetens Cove Bogeys at the Alamo Drafthouse, 2 Dine 4 Flaunts the Ocean, and More

Tacodeli Gets Boozy Dinners, Hopdoddy Marries Beyond Meat, Sweetens Cove Bogeys at the Alamo Drafthouse, 2 Dine 4 Flaunts the Ocean, and More
austinchronicle.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from austinchronicle.com Daily Mail and Mail on Sunday newspapers.

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Three Breweries That Take Their Barbecue Seriously

Three Breweries That Take Their Barbecue Seriously
Craft smoked meats and craft beers come together beautifully at these San Antonio, Garland, and Corpus Christi joints.
Andrew Samia, left, and Marcus Baskerville at Weathered Souls Brewing Company, in San Antonio, on April 18, 2021.
Photograph by Mackenzie Smith Kelley
The craft beer and barbecue movements in Texas have grown hand in hand over the past decade. Despite the similar devotion of their fans and dedication of their practitioners, however, they haven’t exactly had a symbiotic relationship but for the occasional barbecue truck parked outside of a brewery. San Antonio’s Granary ’Cue & Brew, which opened in 2012, received national acclaim for its handcrafted beers and barbecue before closing in 2019. Over the years, other notable operations serving both items appeared on the Texas scene, including Cowtown Brewing Co., in Fort Worth, and Brick Vault Brewery and Barbecue, in Marathon. The natural progression has since continued, with more brewers pairing their pints with smoked meats, spurred in part by the pandemic. (Barbecue proved particularly resilient during the dining restrictions, while craft beer production fell for the first time in recent history.) Here are three joints that do both well.

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No, Chilaquiles and Migas Are Not the Same Thing

These breakfast cousins are often mistaken for each other. But they have some fundamental (and delectable) differences.
The migas bowl, migas platter, and chilaquiles plate at Tía Dora’s Bakery in Dallas.
Photograph by Mackenzie Smith Kelley
Arrive too late at Tía Dora’s Bakery on any morning, and you’ll find yourself standing in line on the sidewalk. Seven days a week, the crowd in Dallas’s Oak Cliff neighborhood patiently waits for the restaurant’s rapturous tamales, breakfast tacos served on spongy house-made flour tortillas, and a vibrantly colored array of pan dulce pastries. Spanish and English are heard sporadically from those gathered outside; mostly, there’s silence. Such is the intense draw of Tía Dora’s—even though the coronavirus has prompted management to shut down indoor dining.

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Englewood-Based EssieSpice Wants You to Fall For the Flavors of Africa

Englewood-Based EssieSpice Wants You to Fall For the Flavors of Africa
Since 2013, founder Essie Bartels, a native of Ghana, has showcased West African spices in her line of dry rubs and sauces.
In 2013, Essie Bartels founded EssieSpice, a line of dry rubs and sauces made with West African spices. Photos courtesy of Julia Stotz for EssieSpice and Mark Clennon for CRWN Magazine for EssieSpice
You can find EssieSpice, a line of sauces and spices, in Whole Foods Markets throughout New Jersey, New York and Connecticut, as well as in the pages of national magazines. But, as founder Essie Bartels says, “it’s never an overnight story.”

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