Our Best Texan Recipes Will Help You Lasso Hearts and Stomachs (2024)

Texas is one of the most exciting places to eat. Sharing a border with Mexico, the Lone Star State knows its way around both traditional Mexican recipes as well as the Texan-Mexican fusion that's become so popular you can easily find Tex-Mex cooking in the other 49 states. And while Texas cuisine will forever be known for its signature, smoky style of barbecue, it's also adopted influences from its Cajun neighbors and its diverse immigrant groups, ranging from Vietnamese to Indian. From beef fajitas to cheesy nachos, here are some of our favorite recipes that have come out of big Texas.

A three-day brining, smoking, and charring process adds incredible flavor to these ribs from chef Chris Shepherd of Underbelly in Houston. The result tastes like grilled bacon. Get the recipe for Mustard-Glazed Ham Ribs »

In this offbeat slaw, raw red cabbage adds a textural contrast to the grilled green cabbage, and a zippy, spicy-sweet-salty dressing goes well with the charred bits. Get the recipe for Charred Cabbage Slaw »

This classic Tex-Mex dip comes from Lisa Fain (a.k.a. The Homesick Texan). With both serrano chiles and jalapeños, the dip has a bright spiciness that cuts through the richness of two cheeses. The tangy sour cream added at the end brings it over the top. Get the recipe for Chile con Queso »

You won't find beans or tomatoes in a true Texan chili con carne—just tender cubes of beef and pork, fiery chiles, and plenty of garlic, onion, oregano, and cumin for flavor. A little bacon fat gives this one a rich and smoky undertone. Get the recipe for Chili con Carne »

Texans and New Mexicans have locked horns for decades over who can lay claim to the irresistible creation that is Frito pie. Making it is a simple matter of topping a pile of Fritos corn chips with chili, cheddar, onions, and sliced jalapeños. It's often served right inside the Fritos bag, but it's equally appealing in an old-fashioned paper boat, garnished with cilantro and scallions. Get the recipe for Frito Pie »

Stuffed with beef chuck, chiles, and rich tomato sauce—but never beans!—this hearty chili is thickened with masa harina. Get the reciep for Gordon's Chili »

Throughout the American south, black-eyed peas are eaten on New Year's Eve at the stroke of midnight, in the hopes of a new year filled with prosperity. This is salad is a lighter, fresher take on black-eyed peas. Get the recipe for Texas Caviar »

This Mexican chocolate tablet recipe comes from Hugo and Ruben Ortega of Hugo's restaurant in Houston, TX. The hardened chocolate tablets can be used to make hot chocolate for drinking with churros or in savory dishes like mole poblano. Get the recipe for Mexican Chocolate »

Elizabeth Karmel, executive chef and partner of Hill Country Barbecue Market in New York City, gave us this recipe for succulent, smoked prime rib and a spicy-sweet complementary sauce (which we like to make with homemade peach preserves). Get the recipe for Smoked Prime Rib with Peach-Chipotle Sauce »

Packed with a spicy, cheesy filling, roasted and fried jalapeños gain depth from charring under the broiler and a crispy crust from the bread crumb coating. Get the recipe for Homemade Jalapeño Poppers

A hearty German potato salad like this one makes an ideal accompaniment for smoked brisket. The dish is a legacy of German immigrants who settled in Central Texas. Get the recipe for German Potato Salad »