Texas Roadhouse Mashed Potatoes
Texas Roadhouse mashed potatoes copycat. Russet potatoes, heavy cream, butter, garlic, salt, pepper. Skin-on rustic or smooth riced. Brown gravy on the side.
The Cover Story
What we actually mean when we say brisket.
Twelve hours of patience and a fire built from post oak. The bark dark as molasses, the inside the color of a Hill Country sunset.
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From the editor
Welcome to Texan Recipes.
I'm Chef Mia Hantout. I started Texan Recipes in 2022 because I got tired of searching for chicken-fried steak and landing on food blogs run by people who had never driven a farm road in their lives. Texas cooking deserves better. It is a living conversation between Mexican grandmothers, German butchers, Black pit masters, Czech bakers, and ranchers who learned to feed a family on whatever the land gave them that week. Every recipe on this site has been tested at least twice in my home kitchen in the Hill Country before it goes live.
What you will find here: smokehouse-tested Texas BBQ (brisket, ribs, sausage, sides, sauces), real Tex-Mex from scratch (enchiladas, tacos, queso, chiles rellenos, breakfast tacos), Southern comfort food the Hill Country way (chicken-fried steak, cornbread, chicken and dumplings, slow-cooker basics), and Texas desserts that show up on family tables across the state (pecan pie, buttermilk pie, peach cobbler, brown-butter ice cream).
Every dish includes the why behind the technique, the mistakes I made the first time, and the small detail that turned the recipe from acceptable to right. No eight-hundred-word intro about my grandmother before you reach the ingredients - the recipe card sits near the top of each page, and the story is below for anyone who wants it. Welcome to my table.
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Buttermilk Biscuits Texas Style
Hill Country buttermilk biscuits with frozen grated butter, cold cultured buttermilk, lamination folds, and a 475F cast iron bake. Tall, flaky, golden.
Texas Cowboy Cookies
Laura Bush's Texas cowboy cookies, the giant oat-pecan-coconut-chocolate cookie that beat Tipper Gore in the 2000 First Lady bake-off.
Also this week · Essay
The breakfast taco is a migration story.
In Austin, the breakfast taco isn't a recipe. It's a record of who came north. The flour came from German bakers in the Hill Country. The chorizo came up from Monterrey. The bacon came across from Louisiana. By the time my grandmother served them on her Saturday morning porch, every wrap held three countries inside it.
That, I think, is what people miss when they argue about authenticity. The honest answer is that Texas eats what Texas has been given, and the breakfast taco is the kindest example of it.
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From the editor
Real Texas cooking isn't a trend. It's a memory.
I grew up in the Hill Country, where Sunday meant brisket smoking by sunrise and grandmothers fighting over the cornbread skillet. I've spent twenty years collecting recipes from pit masters, abuelas, roadside diners, and church potluck queens. This site is my love letter to the food that raised me.
Chef Mia
Read my story →