The Texas culinary landscape has once again captured national attention as two of the state’s standout taquerías earned coveted positions on The New York Times’ prestigious annual compilation of the 50 best dining establishments in America for 2026.
This latest national recognition arrives just weeks after food critics from the publication lauded two eateries in the San Antonio area on a separate curated list honoring the greatest Mexican dining destinations across the United States, underscoring the enduring vitality and prestige of Texas taco culture.
The two newly celebrated establishments—Paprika in Austin and Elemi Taqueria in El Paso—highlight the incredible geographic diversity and culinary sophistication found throughout the Lone Star State. While separated by hundreds of miles, both venues earned critical acclaim for their commitment to culinary precision and deep respect for traditional methods.
To assemble the annual 50 Best Restaurants ranking, a dedicated team of sixteen culinary reviewers from The New York Times traveled across the nation to evaluate hundreds of prospective dining destinations firsthand.
The evaluation process relied on strict journalistic independence and anonymity, with critics functioning entirely as standard, out-of-pocket consumers. The review team emphasized their commitment to experiencing these venues just as everyday patrons do, noting that they routinely waited in lines, navigated competitive reservation platforms, arrived without advance notice, paid full price for all meals, and declined any promotional hospitality or complimentary offerings.
In Austin, Paprika stood out to reviewers as a shining example of authentic Mexico City-style street cuisine executed with uncompromising care. The concept was initially founded in October 2019 by husband-and-wife duo Margarito and Hayden Pérez, who first introduced their food to local diners from the confines of a mobile food truck.
Over the years, the couple fostered a loyal following by delivering a focused menu centered around genuine street-food flavors, winning particular acclaim among patrons for their richly complex and tender suadero tacos.
Building upon the widespread popularity of their mobile operation, the Pérezes expanded the venture in October 2025 by opening a permanent brick-and-mortar storefront on North Lamar Boulevard, providing local enthusiasts and travelers with a dedicated brick-and-mortar dining room to enjoy their signature dishes.
Reviewers from The New York Times took special note of the labor-intensive techniques embedded in Paprika’s kitchen operations. Among the culinary highlights is a robust salsa macha prepared with garlic and more than seven varieties of chiles, offering a multi-layered heat profile.
Additionally, the kitchen utilizes rendered beef tallow reserved from previous batches of suadero to cook incoming rounds of the meat, an intentional technique that infuses deep, compounding layers of savory richness into every finished taco.
Beyond the food itself, the publication commended the welcoming community spirit that Paprika maintains. Reviewers noted that despite Austin’s rapid modernization and growing reputation as a major technology industry hub, Paprika preserves an open, cheerful, and unpretentious atmosphere that feels genuinely anchored in the local neighborhood.
Further west in El Paso, Elemi Taqueria earned its own spot among the nation’s culinary elite after opening its doors in the winter of 2026. Founded by Emiliano and Kristal Marentes, the taquería began operating in a quiet strip mall suite situated off Paseo Del Norte.
Despite its unassuming shopping-center location, Elemi quickly captured the attention of national critics, who observed that the kitchen managed to achieve remarkable mastery across every style of taco featured on its menu.
The Times specifically singled out Elemi’s al pastor preparation as a masterclass in technical execution. To achieve optimal texture and flavor, the kitchen partially freezes the seasoned pork before slicing it into thin, uniform pieces that are carefully stacked onto a vertical rotating spit known as a trompo.
This precise slicing and stacking method ensures that as the meat roasts, it develops crisp, caramelized outer edges while locking in essential juices and flavorful fats, yielding exceptional depth in every serving.
Elemi’s commitment to quality extends across the entire plate, from handcrafted salsas prepared with painstaking precision to fresh tortillas pressed and cooked directly on the comal for every order.
The national accolade holds particular significance given El Paso’s longstanding reputation as one of the country's most revered taco destinations. As The New York Times observed, while the border city has long been celebrated for its rich taco heritage, Elemi Taqueria proves that there is always room for fresh culinary ingenuity and excitement within a storied food culture.
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