Texicurean is an editorial project about the food, places, and people that make Texas worth eating your way through.
Through recipes and dinner conversation, traditions are passed from generation to generation. That's where this started — and it's still the point.
Jeff was born in Midlothian, raised on weekend brunches in Hill Country kitchens, and never quite got the smell of brisket smoke out of his shirt collars. A former weekend caterer turned at-home cook, he runs his life out of a stainless-steel kitchen with a hand-painted "Joneses" sign over the fridge. He cooks for whoever shows up on a Saturday — neighbors, in-laws, the kid down the street — and writes most of these recipes between dinner and dishes.
His kitchen is the accidental headquarters of this whole project.
"Texicurean celebrates the diversity of Texas culture and cuisine — we go beyond the staples."
One thing, done properly. City guides — honest, curated restaurant lists for Texas towns and cities, built the way we actually eat. Every place on a list has been judged on its merits, and nothing is there because someone paid for it.
No sponsored placements. No pay-to-play. If a restaurant is on our list, it's because we'd send our family there.