Fort Worth Food + Wine Festival introduced new events, and invited chefs from across the state. (Photo by Courtney Dabney)
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Lao’d Bar and Chef Bob Somsith won for best bite with their waterfall ribeye steak skewer. (Photo by Courtney Dabney)
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Chef Ix-Chel Ornelas flew in from Oaxaca, Mexico to showcase her delicious chicken sope with pipian. (Photo by Courtney Dabney)
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The Fort Worth Food + Wine Foundation supports local culinary programs, champions our local food and beverage industry, and throws one heck of a party each spring. The 2026 Festival was the best ever. The Fort Worth Food + Wine Festival took place April 9 through 12 at Clearfork’s lush Heart of The Ranch. Here are just a some of the highlights.
Tacos + Tequila has long been the Fort Worth Food + Wine Festival’s kick-off event. It is always an early sell-out. Guests enter the four-day festival serenaded by a mariachi band. Then they can wet their whistle with tequila tastings and fresh margaritas, while nibbling some creative tacos by the city’s best chefs.
Long lines formed to meet Rodrigo Rivera Rio, who is concepting the menu at Burciaga Hospitality’s soon-to-open Amacen El Gallo. He won a Michelin star for his KOLI Cocina de Origen in Monterrey, Mexico. He previewed two dishes at the festival, and told Fort Worth Digital Diary that his Taco Olvidado De Camaron (containing a crispy fried, head-on shrimp) is the same one he serves at KOLI.
Likewise, a crowd gathered to watch father and son, Chefs Juan Ramón and Rodrigo Cárdenas, carve a whole tuna. At their new Dos Mares restaurant, they hosted their first Tuna Ronqueo in February. The traditional whole Bluefin Tuna cutting is an experience they plan to continue bi-monthly. Look for the next event to be held in June, Rodrigo Cardenas says. They served fresh tuna tostadas.
Los Guapos Mexican Street Food grilled some habanero-spiced octopus al pastor. Magdalena’s surprised fans with a yummy vegan harissa-roasted cauliflower taco, and Zameika Williams of Lucky G’s Bistro won best bite of the evening with her curried beef creation.
With a wide array of cuisines as well as wines, cocktails, and craft beers, it was an unforgettable evening. Marcus Paslay brought a menu staple from his Piatello Italian Kitchen. The fried calamari and Castelvetrano olives dish was just as crispy and tender as in the restaurant. We were off to a great start.
Chef Molly McCook of Ellerbe’s Fine Foods imagined a deviled egg tartlet topped with house-made gravlax. Malai Kitchen served an incredible Massaman braised lamb confit, and Chef Jenna Kinard showcased a crab tartlet with avocado buttermilk mousse representing Madrone, which is still under construction inside the newly restored Public Market.
Tinie’s new chef, Ix-Chel Ornelas flew in from Oaxaca, Mexico to showcase her delicious chicken sope with green pipian sauce. And, Antonio Votta of Bricks and Horses, located inside Bowie House, took our breath away with his caviar-topped cornbread and a touch of Texas pecan butter. No surprise, it won for the night’s best bite.
In a pivot, this year, the Fort Worth Food + Wine Festival bid farewell to its two most meat-centric events, Burgers, Blues + Brews and Ring of Fire. Even the most ardent Paleo or Keto devotee can only ingest so much protein before hitting a wall. Saturday’s Fork + Fire allowed for a more well-rounded grazing event, including a live fire grilling zone.
This year, the festival also invited top chefs from Austin, Dallas, and Houston to take part ― giving festival goers something they’ve never tried before. For instance, Houston’s Trill Burgers was a major draw with its epic smash burgers. Hey Trill Burgers … how about opening a Fort Worth location? Just asking for a friend.
Another Houston favorite, Winnie’s came to play. Since the event took place on the eve of The Masters final round, they dressed as Masters caddies and allowed guests to put for a canned traditional Azalea cocktail. They served a classic pimento cheese dip with shrimp crackers. And Fluff Bake Bar (also of H-town) prepared individual baked Alaska pops filled with pistachio ice cream, a strawberry shell, and a torched meringue.
Other favorites included a Texas Twinkie by Old Roy Hutchins Barbecue, which just opened its second location in Arlington. Michael’s Cuisine brought a delish sherry-braised pork cheek atop goat cheese grits. Finally, Lao’d Bar and Chef Bob Somsith of Austin’s Luck Festival won for best bite with its waterfall ribeye steak skewer.
This brunch-inspired feast had music acts of both stages, and plenty of wines to sample, as well as leaded and unleaded cocktails. Julio Cartagena of Toro Toro brought a pork belly arepa with yuzu avocado sauce. Tailgater’s Barbecue served a pulled pork, egg, and cheese breakfast taco.
Sunrise Scones brought its famous tender blueberry lemon scones. And, Dayne’s Craft Barbecue served its delicate blueberry and lemon kolaches. Two very different takes on the same theme.
Other favorite bites included, Chef Deborah Williamson of James Provisions who served up a short rib taco, and Bodega on South Main created a classic brunch combo not to be missed ― a tomato basil soup shooter topped with grilled cheese. Chef Jett Mora of Café Modern brought house-made kimchi for his KFC-Korean Fried Chicken dish with gochujang, hot honey, and wheat waffle.
The Fort Worth Food + Wine Foundation raises money to invest in training for future culinarians and supports the local food and beverage community in many ways throughout the year. Fort Worth has a lot to be proud of these days, and its local food festival is simply one of the best in the Southwest.
