Texas cuisine is the food associated with the U.S. state of Texas. Texas is a large state, and its cuisine is influenced from a wide range of cultural influences, including German, Mexican, Native American, and African American.

Tex-Mex refers to a style of cooking that combines traditional Mexican cuisine with American tastes and cooking techniques. Tex-Mex cooking differs from traditional Mexican cooking in using meats (like ground beef), melted cheeses, and spices more suited to the American pallate. Tex-Mex cuisine has influenced what is often called "Mexican" cuisine in many parts of the U.S. Dishes associated with Tex-Mex cooking include nachos, tacos, fajitas, quesadillas, chimichangas, and burritos.

Barbecue in Texas is characterized by certain distinct characteristics which make it different from barbecue in other parts of America. Unlike forms of barbecue which use pork as the primary meat, Texas barbecue depends heavily on beef. Smoked brisket is one of the most common meats used, as is smoked beef sausage. Techniques and flavors associated with Texas barbecue show influences of European immigrants, especially Czech and German, as well as traditional African-American and Native American influences on the cuisine.

Texas (ⁱ/ˈtɛksəs/) (Alibamu: Teksi ) is the second most populous and the second most extensive of the 50 United States, and the most extensive state of the 48 contiguous United States. The name, based on the Caddo word "Tejas" meaning "friends" or "allies", was applied by the Spanish to the Caddo themselves and to the region of their settlement in East Texas. Located in the South Central United States, Texas shares an international border with the Mexican states of Chihuahua, Coahuila, Nuevo León, and Tamaulipas to the south, and borders the US states of New Mexico to the west, Oklahoma to the north, Arkansas to the northeast, and Louisiana to the east. Texas has an area of 268,820 square miles (696,200 km²), and a growing population of 25.7 million residents.

During the Spanish colonial rule, the area was officially known as the Nuevo Reino de Filipinas: La Provincia de Texas. Antonio Margil de Jesús was known to be the first person to use the name in a letter to the Viceroy of Mexico in July 20, 1716. The name was not popularly used in daily speech but often appeared in legal documents until the end of the 1800s.

Stephan Pyles is a world-class chef, cookbook author, philanthropist, and educator. Pyles is also one of the founding fathers of Southwestern cuisine. His creative dishes blend elements of Southern homestyle cooking, sophisticated Southwestern fare, Mexican food and Tex-Mex food, as well as Cajun cuisine and Creole cookery. Pyles' ingenuity, along with the talents of colleagues, Dean Fearing, Robert Del Grande, and Anne Lindsay Greer contributed to revolutionary changes in the cuisine of the U.S. states of Texas, New Mexico, and Arizona. Pyles spent more than 25 years in the Dallas’ restaurant circuit, and was further the main creator of New Texas Cuisine. His first two restaurants were the business casual Routh Street Cafe which was founded in 1983 as well as a miniature version of said restaurant called Baby Routh. These restaurants are known for being the flagship of the Southwestern Cuisine explosion of the 1980s and 1990s. Since opening Routh Street Cafe, Pyles has opened some 15 restaurants, including Samar in the fall of 2009.