Culinary Tour Through The Texas Hill Country and the Greater San Marcos Region

Culinary Tour Through the Texas Hill Country and Greater San Marcos Region

Situated about halfway between Austin and San Antonio, the city of San Marcos is the epicenter of a culinary area of deliciousness known as  The Texas Hill Country. Spread over multiple counties, this region offers the real Texas experience. Prepare yourself for down-home hospitality as you experience award- winning barbecue, one-of-a-kind distilleries, and family-owned eateries.

One of the first things that you will notice about a visit to the Hill Country is how friendly and helpful people are.  Etiquette and manners are still in vogue and adults are frequently referred to as sir and maam. Most venues are located in Hays and Caldwell counties and can be reached in about an hours drive from San Marcos.

Ron Stern

Best of the Mom and Pop Restaurants

Small towns and cities are where you will find some of the most unique, non-chain foodie establishments. Kyle, for example, has been called the Pie Capital of Texas, primarily due to the pastry skills of chef Julie Albertson and her Texas Pie Company. Just look for the giant cherry pie jutting out of the rooftop. She has adoring fans from far and wide for her chocolate fudge, Dutch apple, and strawberry rhubarb pies, which all use her familys secret sugar dough recipe.  Albertson says her pecan pie tied for the best in the nation in the book 500 Things to Eat Before It’s Too Late: and the Very Best Places to Eat Them by Jane and Michael Stern. Her dough is legendary in these parts, and it can be shipped right to your door.

Just down the street at the La Ola Pop Shop, they make homemade ice creams and paletas (Mexican ice pops). Using fresh, natural ingredients and fruits, they create around 35 flavors including avocado and cream, kiwi-coconut, and a local favorite — Cookie Monster.

Celebrating their sixth year, Codys Bistro and Lounge in San Marcos is a neighborhood restaurant and bar serving up eclectic American cuisine and colorful cocktails. Believe it or not, even though you are in Texas, their most popular entrée is the iconic Beef Wellington, prepared with a tender sirloin wrapped in puff pastry.

Ron Stern

Palmers Restaurant Bar and Courtyard has been recreated from its 1920s origins and is a little oasis complete with a fountain. Try tableside guacamole and Mexican martinis, one of which uses a frozen ball of hibiscus.

Serving Southern dishes with an Asian twist, Creek Road Café in Dripping Springs has developed quite the reputation for the place to go for an elevated yet unpretentious fare.

You dont have to travel all the way to France to enjoy authentic crepes. Just head over to Crepe Crazy for sweet or savory folded pancakes filled with ham and cheese or Nutella and other ingredients. This is one of the few places in the world where they employ an all deaf staff.

Surrounded by mesquite trees and lush landscaping, The Leaning Pear is run by two native Texans offering locally-inspired Hill Country cuisine. Favorites are their meatloaf, chicken and grits, and crab cakes.

Celebrating the Spirit of Texas

Using plenty of grit, determination, and entrepreneurship, Texans created their own American dream. Such is the case with distillers who have carved out their own creative niches.

Deep Eddy Vodka in Dripping Springs uses water from underground aquifers to produce smooth, clean-tasting, handcrafted spirits. Choose from a variety of vibrant flavors like grapefruit, peach, lemon, and cranberry.

Ron Stern

Sotol plants have been a part of the West Texas landscape for generations.  Desert Door Distillery was started by three military veterans who distill a unique beverage that has filled the taste gap between agave and mescal. Sotol is becoming more in demand as people discover its unique taste, creating a whole new category of fermented beverages.

Having the distinction of being the only fruit-to-bottle Edelbrand distiller in the state, AFT (Austrian Farms of Texas) Distillery in Lockhart uses techniques that have been passed down from master distillers in the Austrian Alps. You won’t mistake these for imitations as you can really smell and taste the fresh apples, pears, and cherries.

Barbecue for All

Established in 1874, Luling was once known as the toughest town in Texas and was built on cattle, cotton, and oil. But today, hungry travelers with a craving for barbecue head to City Market. Family-owned for the past 30 years, this establishment slowly cooks their meats over a pit of post oak wood. No fancy plates or tablecloths here, just butcher paper wrapped around flavorful brisket, ribs, and sausages served with a tangy mustard sauce.

Luling is also known for its annual Watermelon Thump festival. The highlight is a seed-spitting contest for young and old with the record of a whopping 68 plus feet!

Ron Stern

Having kept their home fires burning (so to speak) since 1967, Salt Lick BBQ in Driftwood is home to award-winning meats and was featured on Top Chef Texas. Their ever-expanding domain showcases their success, and they cater to thousands each week who come for their taste tantalizing meats as well as their own brand of wines now sold on-site.

With a long barbecue history that dates back to 1900, Kreuz Meats in Lockhart uses a low and slow brick pit method in this traditional German-style meat market. Famous for their dry rubbed ribs, they also feature barbecued beef, pork, and turkey.

The culinary experience in the Hill Country is as beautiful and unpretentious as their beloved bluebonnets that grace the landscape during the spring. If you come for a visit, enjoy the countryside hospitality but come hungry as you certainly wont leave that way.

Where to stay:

Sage Hill Inn, Kyle. Beautiful accommodations set on abundant acreage with Kevin, the strutting peacock.

The Alexander at Creek Road, Dripping Springs. Several guest quarters on the property.

Ellison House, Lockhart. Centrally located with guest quarters and main room with a kitchen and sitting area.

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All accommodations, meal, and transportation that were the subject of this review were provided at no charge to the contributor.