Texas Chili Parlor has been pouring bowls of Texas red chili from its Lavaca Street location since 1976, close enough to see the Capitol dome from the door. The following year, red chili became the official state dish of Texas — a coincidence the restaurant has built part of its identity around ever since.
The menu centers on six types of chili, including an XXX version served hot enough that diners are asked to sign a waiver before eating it. Beyond the bowls, the kitchen turns out frito pie, burgers, enchiladas, nachos, and daily specials like gumbo, all in a hole-in-the-wall room that has kept its vintage dive-bar character for decades.
At the bar, the Mad Dog Margarita carries its own history: invented in the 1970s by a group of regulars that included Texas music figure Guy Clark, made with mezcal instead of tequila for a smokier, earthier pour. It remains a fixture of the bar menu, ordered by regulars and newcomers alike.
The Infatuation scored Texas Chili Parlor a 9/10.
The menu centers on six types of chili, including an XXX version served hot enough that diners are asked to sign a waiver before eating it. Beyond the bowls, the kitchen turns out frito pie, burgers, enchiladas, nachos, and daily specials like gumbo, all in a hole-in-the-wall room that has kept its vintage dive-bar character for decades.
At the bar, the Mad Dog Margarita carries its own history: invented in the 1970s by a group of regulars that included Texas music figure Guy Clark, made with mezcal instead of tequila for a smokier, earthier pour. It remains a fixture of the bar menu, ordered by regulars and newcomers alike.
The Infatuation scored Texas Chili Parlor a 9/10.