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Due to a mix of geographic isolation and Hispanic heritage, the food is a redolent, sumptuous mix of north Mexican cooking and Southern home cooking, giving area dishes a very rich, heavy and spicy character. Sometimes the menus are in Spanish. Tex-Mex, Mexican, and Southern cooking are what this region does best. In general, st
Due to a mix of geographic isolation and Hispanic heritage, the food is a redolent, sumptuous mix of north Mexican cooking and Southern home cooking, giving area dishes a very rich, heavy and spicy character. Sometimes the menus are in Spanish. Tex-Mex, Mexican, and Sou
Due to a mix of geographic isolation and Hispanic heritage, the food is a redolent, sumptuous mix of north Mexican cooki
Due to a mix of geographic isolation and Hispanic heritage, the food is a redolent, sumptuous mix of north Mexican cooking and Southern home cooking, giving area dishes a very rich, heavy and spicy character. Sometimes the menus are in Spanish.
Tex-Mex, Mexican, and Southern cooking are what this region does best. In general, steer away from East Asian; stick with items like country-fried steaks, barbecue, and Mexican dishes like burritos, asado (a tangy dish, often pork, cooked in oil and ground-up chiles), chiles rellenos (raw green chiles that are stuffed with meat, cheeses, and spices and then baked; can be hot or mild), and barbacoa (slow-cooked beef seasoned with tangy marinade). (Note that some barbacoa is actually from the head of the cow [called barbacoa de cabeza].)
They don't call this place "Big Texan" for nothing: if you can eat four-and-a-half pounds of steak plus a shrimp cocktail, baked beans, a salad, and a roll with butter, before the clock ticks off an hour—while everyone, including a web cam, is watching—your dinner is on the house. Since 1960, when Bob Lee opened the restaurant and motel along Route 66 near the Amarillo stockyards, diners and drinkers of all varieties have poured in. Now positioned on the busier Interstate 40, Big Texan is still pulling in busloads of business with an on-site brewery (try the nutty, maple-sweet Pecan Porter) with all-day service and a menu that includes a full-monty selection of beef plus a smattering of chicken, seafood, and pork options—and for "real" Texans, mountain oysters.
7701 Interstate 40 Access Rd., Amarillo, Texas, 79118, USA
The old saw "evolve or perish" has served this restaurant well. In 1918 Café Central opened in Juárez and served alcohol (and tasty food) to the Prohibition-weary masses from the United States. Once Prohibition ended, the café moved north across the border, changed hands, and became part of the local scene. Today, bold decoration, an airy courtyard, and innovative Southwestern–Asian food combine to make this urbane eatery a popular destination for the city's hip crowds. The menu changes seasonally, according to the availability of ingredients. Although you can enjoy a gourmet experience for about fifteen dollars by ordering a soup and a salad, it's worth the splurge to explore other menu options. Lunch is a bit less expensive than dinner, yet equally tantalizing.
Twenty miles east of El Paso, this is pretty much in the middle of nowhere, but it's worth the trip, as much for the quirky theme rooms as for the terrific steaks. Consistently voted a local favorite, the succulent steaks are so tender they almost melt in your mouth. The mesquite-smoked barbecue and seafood on the menu are as tempting as the steaks—note that strict vegetarians won't find a happy meal here. A children's zoo, playground, lake walk, hayrides (on Sunday), and a movie set are among the numerous nonculinary diversions. It opens at 12:30 PM on weekends.
3450 S Fabens Carlsbad Rd, El Paso, Texas, 79838, USA
Think of the dining experience here as being akin to a party in a private home with 30 of your closest friends. The chef-owners welcome you to their open kitchen, where ingredients from their garden and a network of suppliers will determine what might appear on several weekly-changing prix-fixe menus. Expect simple ingredients, clean flavors, and creative presentation. You'll be able to choose from a comprehensive wine list (about 250 varieties) that represent the chefs' personal recommendations. Food allergies and dietary preferences are willingly accommodated with prior notice.
Keep your eyes peeled for this converted aluminum trailer on the west side of downtown that serves up Mediterranean-inspired specialties like the Marfalafel: a large flour tortilla brimming with falafel, romaine lettuce, tomatoes, cucumbers, red onion, and tahini and harissa sauces. Devotees also swear by the pimento cheese made from a combination of cheddar and Havarti cheeses blended with pepperoncini, horseradish, parsley, and dill. Save room for the double-chocolate-espresso cookies.
Named for its position on the border of El Paso and New Mexico, The State Line is a popular place with those who relish its tangy barbecue. The barbecued ribs and smoked chicken are fabulous here. Bring an appetite, because the trimmings include generous helpings of potato salad, coleslaw, and beans. Drinks are served in an outdoor courtyard, where you can wait for your table.
Eat like a pioneer at this landmark restaurant, once housed inside the livestock-auction building at the Amarillo stockyards. Now, you can belly up next to the local cowhands who still stand in line in the diner-style downtown location to eat lightly breaded chicken-fried steak with white cream gravy made famous by the late Mom Roberts. While the menu selections may be heavy on the calories, the bill will be light on your wallet. If you can, save room for homemade cobbler for dessert. Kids under 12 can choose from the "Lil' Buckaroo's Menu." Call ahead to see whether fajitas are on the menu.
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