17 Famous Texas Dishes Everyone Should Try At Least Once
Texas cuisine is as big and bold as the state itself, reflecting its rich cultural heritage and diverse influences.
From smoky barbecue joints to family-run Tex-Mex restaurants, the Lone Star State offers a culinary adventure unlike any other.
Whether you’re a local or just passing through, these iconic Texas dishes deserve a special place on your food bucket list.
1. Texas Brisket: The Smoky Crown Jewel
Nothing says “welcome to Texas” quite like a plate of perfectly smoked brisket. I still remember my first taste at a roadside joint outside Austin – that beautiful bark, the pink smoke ring, and meat so tender it barely needed chewing.
Cooked low and slow for up to 16 hours, authentic Texas brisket develops a peppery crust while the inside remains juicy and flavorful. Unlike other barbecue traditions, Texans keep it simple: salt, pepper, smoke, and patience.
The hallmark of great brisket is how it holds together when sliced yet pulls apart with minimal effort. Paired with white bread, pickles, and onions (no sauce needed!), it’s a religious experience that’s converted many a vegetarian back to the carnivorous fold.
2. Chili Con Carne: No Beans Allowed
My grandmother would roll in her grave if she caught me putting beans in chili! As Texas’ official state dish since 1977, authentic chili con carne is a sacred concoction of diced beef, dried chiles, cumin, and other spices simmered to perfection.
The origins trace back to San Antonio’s “chili queens” who sold their spicy stews from plaza stands in the 1880s. Texas Red, as purists call it, should be thick enough to stand a spoon in but never, ever contain beans or tomatoes.
Serve it topped with shredded cheese, diced onions, and a dollop of sour cream. For the full experience, enjoy it on a cold day with a side of cornbread – though true Texans debate whether even that accompaniment is necessary!
3. Chicken-Fried Steak: Country Comfort On A Plate
Whoever first decided to treat a tough cut of beef like fried chicken deserves a medal! My uncle’s chicken-fried steak was so big it hung off both sides of the plate, and that creamy gravy could make a boot taste good.
This beloved dish features tenderized round steak, dredged in seasoned flour, dipped in egg wash, coated again, then fried until golden brown. The crispy exterior gives way to tender meat, but everyone knows the real star is the peppered cream gravy ladled generously on top.
Found in diners and home kitchens across the state, chicken-fried steak traditionally comes with mashed potatoes, green beans, and more gravy than seems reasonable. One bite explains why this dish has sustained generations of cowboys, farmers, and everyday Texans.
4. Breakfast Tacos: Morning Glory In A Tortilla
My first apartment in Austin was chosen specifically for its proximity to a taco trailer that made breakfast tacos worth waking up for! These handheld morning marvels are the ultimate proof that Texans do breakfast better than anyone.
Warm flour tortillas cradle scrambled eggs mixed with various fillings – crispy bacon, spicy chorizo, potatoes, beans, cheese, or all of the above. A splash of salsa adds the perfect kick to jump-start your day.
Unlike their California breakfast burrito cousins, Texas breakfast tacos remain simple and unfussy. They’re grab-and-go fuel for working folks, hangover cures for college students, and weekend treats for families. The best ones come from hole-in-the-wall joints where abuelitas pat out fresh tortillas by hand.
5. Tex-Mex Enchiladas: Cheese-Drenched Delight
Holy moly, the first time I had proper Tex-Mex enchiladas, I thought I’d died and gone to heaven! Unlike their Mexican counterparts, these beauties showcase Texas’ love affair with melted cheese and bold sauces.
Corn tortillas are lightly fried, filled with cheese or shredded meat, rolled up, then smothered in chile gravy and more cheese before being baked to bubbly perfection. The classic cheese enchilada with chili con carne is the benchmark against which all Tex-Mex restaurants are judged.
Served on sizzling plates alongside rice and refried beans, enchiladas exemplify the border-blending cuisine that makes Texas food special. Pro tip: order them “Christmas style” with both red and green sauce for twice the flavor and a festive presentation that’ll make your taste buds sing!
6. Kolaches: The Czech-Texan Connection
Stumbling into a small-town bakery on a road trip through Central Texas changed my breakfast game forever. These pastry pockets, brought by Czech immigrants in the 1800s, have become a quintessential Texas road trip staple.
Traditional fruit kolaches feature a pillowy sweet dough with a divot of fruit preserves in the center – typically apricot, prune, or poppy seed. But Texas innovation created the meat variant (technically called klobasnek) stuffed with sausage, cheese, and jalapeños.
The kolache belt stretches through towns like West, Ellinger, and La Grange, where bakeries open before dawn and often sell out by mid-morning. Unlike donuts or danishes, these treats aren’t overly sweet, making them perfect partners for a cup of coffee as you cruise down Texas highways.
7. Frito Pie: Stadium Food Supreme
Picture this: Friday night lights, high school football, and the concession stand serving up Frito pies in the actual chip bag! This ingenious creation makes me nostalgic for bleacher seats and hometown pride.
The concept couldn’t be simpler – slice open a bag of Fritos lengthwise, ladle in hot chili, then top with shredded cheese, diced onions, and jalapeños. The corn chips stay crunchy on the edges while softening deliciously under the chili.
Legend claims this dish was invented by a Dallas Fritos executive’s mother, though New Mexico disputes this origin story. Regardless, Texans have embraced it as their own, serving it everywhere from school cafeterias to upscale restaurants doing “elevated” versions with wagyu beef chili. The original walking taco remains perfect in its unpretentious glory.
8. Barbacoa: Weekend Breakfast Of Champions
My first encounter with authentic barbacoa came from a South Texas taqueria where the line started forming at 6 AM – that’s when I knew I was in for something special. This tender, flavorful meat has been a weekend tradition for generations of Texan families.
Traditionally made by slow-cooking a cow’s head wrapped in maguey leaves underground, modern versions typically use beef cheeks steamed until meltingly tender. The meat’s rich, slightly gamey flavor comes from its high collagen content, creating a uniquely silky texture.
Served simply on corn tortillas with cilantro, onions, and a squeeze of lime, barbacoa reaches its full potential with a spoonful of salsa roja. In South Texas and along the border, Sunday morning means picking up a pound of fresh barbacoa to share with family over strong coffee and warm conversation.
9. Smoked Sausage: The Link To Texas’ Past
“You want it on butcher paper or a plate?” asked the pitmaster at my favorite smokehouse. I smiled and replied, “Paper, always paper!” Nothing beats tearing into a link of perfectly smoked sausage with your bare hands.
Central Texas’ German and Czech influences shine through in these seasoned meat tubes. Made from coarsely ground beef and pork mixed with spices, these sausages develop a satisfying snap when bitten into, revealing a juicy, smoky interior.
Each barbecue region has its signature style – Elgin’s famous “hot guts,” Lockhart’s beef-heavy links, or East Texas’ garlic-forward versions. Served with crackers, pickles, and onions, smoked sausage needs nothing more than a cold beer alongside. For the full experience, visit the original meat markets turned barbecue joints where this tradition began.
10. Queso: Liquid Gold For Chip Dipping
At my first Austin happy hour, I watched in amazement as friends practically arm-wrestled over the last scoop of queso. This molten cheese dip inspires near-religious devotion among Texans, who debate favorite versions with the seriousness of constitutional scholars.
Unlike Mexican queso fundido, Texas queso starts with processed American cheese (often Velveeta) melted with Rotel tomatoes and green chiles. The best versions add extras like ground beef, guacamole, or pico de gallo – creating the famous “Bob Armstrong dip” that originated at Matt’s El Rancho.
Served in a hot skillet or bowl with endless tortilla chips, queso is the social lubricant that brings Texans together. Whether at tailgates, backyard parties, or Tex-Mex restaurants, this gooey treat has cemented its place as the official appetizer of the Lone Star State.
11. Texas Toast: Buttery Thick-Cut Perfection
“Double the thickness, double the deliciousness!” my grandfather would say as he slathered butter on slabs of Texas toast. This simple yet iconic bread has humble origins but mighty staying power in Texas cuisine.
Legend has it that in the 1940s, a Beaumont bakery sliced bread too thick for their toasters. Rather than waste it, they slathered it with butter and garlic before grilling it. The result was a revelation – bread nearly an inch thick with a crisp, golden exterior and soft, buttery interior.
While it’s the perfect companion to barbecue and chicken fried steak, Texas toast also makes spectacular grilled cheese sandwiches. National chains have popularized it across America, but real Texans know it’s not just about thickness – it’s about generous butter, proper grilling, and that perfect contrast between crunch and softness.
12. Pecan Pie: Sweet Tribute To State Trees
Grandma’s pecan pie recipe was a closely guarded secret, but she always winked and said, “The secret is using Texas pecans, darlin’.” Made from the nuts of Texas’ state tree, this dessert embodies Southern hospitality in every gooey bite.
The magic happens when buttery pie crust cradles a filling of corn syrup, eggs, sugar, butter, and vanilla, studded generously with native pecans. When baked, it creates a caramelized top layer with a custardy interior that’s sweet enough to make your teeth ache – in the best possible way.
While available year-round, pecan pie reaches its cultural zenith during Thanksgiving and Christmas. Some modern variations add chocolate or bourbon, but purists maintain that simplicity showcases the pecans best. For maximum authenticity, enjoy it slightly warm with a scoop of Blue Bell vanilla ice cream melting alongside.
13. Jalapeño Cornbread: Spicy Side With Soul
The first time my neighbor brought over her jalapeño cornbread, I nearly proposed marriage on the spot! This kicked-up version of a Southern staple perfectly represents Texas’ knack for adding heat to everything.
Made in a well-seasoned cast iron skillet, proper Texas cornbread gets its distinctive crust from preheating the pan with bacon drippings or butter. The cornmeal batter, studded with fresh jalapeños and often cheddar cheese, rises beautifully while developing a golden crust.
Unlike its sweeter Northern counterpart, Texas cornbread leans savory, letting the corn flavor shine alongside the pepper’s heat. It’s the ideal companion for chili, barbecue, or simply torn into chunks and dropped into a glass of buttermilk (an old-timer’s treat). Every family has their version, with heated debates over whether to include cream-style corn or sugar.
14. King Ranch Casserole: Mysterious Texan Icon
Nobody seems to know exactly how this casserole got its name – the massive King Ranch in South Texas claims no connection to it! Yet somehow this creamy, cheesy concoction has become a staple at potlucks and family gatherings across the state.
Layers of corn tortillas alternate with shredded chicken, Rotel tomatoes, cream of mushroom and chicken soups, and plenty of cheese. The result is comfort food that hits all the right notes: creamy, spicy, cheesy, and deeply satisfying.
Despite its murky origins (likely a mid-20th century creation), King Ranch casserole represents Texas home cooking at its finest. Found in church cookbooks and passed-down recipe cards, it’s what Texans bring when someone has a baby, moves into a new home, or needs comfort. One pan feeds a crowd – true to the Texas way.
15. Carne Guisada: The Taco Filling Supreme
Standing in line at a South Texas taqueria at 7 AM, I watched workers order the same thing: carne guisada tacos. One bite explained everything – this savory beef stew wrapped in a flour tortilla is the working person’s fuel of choice.
Chunks of beef are simmered slowly with garlic, cumin, chiles, and tomatoes until fall-apart tender. The resulting thick gravy coats each piece of meat, creating a perfect taco filling that’s hearty without being heavy.
While delicious on its own, carne guisada reaches its full potential when spooned onto a fresh flour tortilla with a sprinkle of cheese. Along the border and throughout South Texas, it’s breakfast, lunch, and dinner material. Some families add potatoes or serve it over rice, but the taco version reigns supreme for portability and pure satisfaction.
16. Fried Okra: Southern Comfort In Bite-Size Form
“Pop ’em like candy!” That’s what my Texas grandmother would say as she set down a bowl of freshly fried okra. These addictive little nuggets transform a slimy vegetable into crispy bites of Southern heaven.
Fresh okra pods are sliced into rounds, dredged in seasoned cornmeal, and fried until golden brown. The cornmeal coating provides the perfect crunch while taming okra’s infamous texture. Most Texans agree that smaller, younger pods work best for frying.
Found on plates next to catfish, at barbecue joints, or as a stand-alone snack, fried okra represents the African influence on Texas cuisine. While some modern restaurants serve it with fancy aioli dipping sauces, traditionalists know it needs nothing more than a light sprinkle of salt. Just be warned – it’s impossible to eat just one handful!
17. Buttermilk Pie: Humble Custard With Texas Swagger
The first time someone offered me buttermilk pie, I hesitated – buttermilk in a dessert? One forkful later, I was hunting down the recipe and calling my mother to apologize for all the years I’d missed out on this simple pleasure.
This custard pie originated as a make-do dessert when fresh fruit wasn’t available. A mixture of eggs, sugar, butter, buttermilk, and a touch of vanilla creates a filling that bakes into a caramelized top with a silky center.
Less showy than its pecan cousin but equally beloved, buttermilk pie appears at church socials and family reunions across Texas. The slight tanginess from the buttermilk balances the sweetness perfectly. Some bakers add lemon zest or nutmeg, but purists insist less is more with this Depression-era treasure that proves the best Texas foods often come from humble beginnings.