I almost don’t want to share this one. While scouting the best bites around NRG ahead of Rodeo season and World Cup, I stumbled into JP Tacos hungry and struck gold. The trompo with pineapple is the star, followed closely by crunchy tripe and carnitas, with cold horchata as the ideal pairing. On weekends, the quiet energy I experienced shifts—lines stretch out the door for the viral taquitos de canasta, also known as “steamy” or “basket” tacos, which are moistened under onions until tender. There’s also a playful twist: Be one of the first customers to roll a six or hit a buzzer at exactly 10 seconds, and your meal is free. I rolled a six on my first try! Don’t worry, I still paid. We support local businesses around here.

When a relative told my husband he’d found a Creole restaurant that rivaled Pappadeaux, I was skeptical. As someone with Creole roots and a family full of great cooks, my standards can be high. But the Rouxpour won me over quickly. The shrimp and crawfish fondue is rich and indulgent (much silkier than the version at Pappas Seafood House). A cup of seafood gumbo—dark, deeply seasoned, and unapologetically bold—sealed the deal. We ordered the Bayou pork rib eye topped with creamy gouda-jalapeño sauce, boudin-stuffed shrimp, crab-stuffed flounder, and the Big Easy Duo for dessert, which paired white chocolate bread pudding with bananas Foster and ice cream. With good-sized portions, there were plenty of leftovers for later—just not dessert.

Korean cuisine is arguably best known for its char-grilled classics: marinated bulgogi, tender short ribs, and samgyupsal, crispy pieces of pork belly. But, have you heard of samgyupsal’s boiled cousin, bossam? At Seoul Garden, one of Houston’s oldest Korean restaurants, pork belly is boiled with spices and seasonings until tender, cooled, then sliced into bites. Take a sliver and place it in a leaf of lettuce. Add accoutrements like raw garlic, spicy bean sauce, and kimchi. Then, chow down on this dish that is high protein, low carb, totally delicious, and perfect for warm spring temperatures. —Erica Cheng, news and city life editor

I love milkshakes. My stomach isn't always the biggest fan. Thankfully, Agnes and Sherman has an option that makes it easy on us lactose-intolerant folks: the dairy-free Dou milkshake, blended with coconut and soybean milk and flavored with fragrant pandan. It’s creamy, nostalgic, and topped with a cherry, meaning no sacrifice required.

Josephine’s is kicking off March and crawfish season with the return of its Backyard Boil series, benefiting the Southern Smoke Foundation. This Sunday, chef Lucas McKinney teams up with Trill Burgers chef Mike Pham for a Viet-Cajun–inspired spread featuring hamachi chipotle ceviche, seared yellowtail spring salad, and fish tacos alongside the boil. Expect Lone Star, whiskey, Jell-O shots, and plenty of specials. Miss this one? Chef Ope Amosu of ChòpnBlọk takes over on March 29.

Can’t make it to the World’s Championship Bar-B-Que Contest? You can still get Rodeo ready. Our Rodeo channel breaks down boot culture, winning wines, and how the event became the juggernaut it is today. And if you’re feeling brave, there’s always our deep dive into Texas cattle sperm.