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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, 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].)
A favorite of many West Texans spending the day in Alpine, Reata ("rope" in Spanish) feels both welcoming and upscale, with big, wooden tables and a pleasant rancher/cowboy vibe. It's a "howdy"-type place with prompt, down-home service and a menu that emphasizes creative Southwestern and Tex-Mex fare, such as tortilla soup, calf fries with cream gravy, and beef tamales with pecan mash, plus generously portioned steaks from a legendary ranch in the nearby Davis Mountains. There's a long, fabulous dessert list.
