Texan cuisine is the food associated with the Southern U.S. state of Texas, including its native Southwestern cuisine–influenced Tex-Mex foods. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Tejano/Mexican, Native American, Creole/Cajun, African-American, German, Czech, Southern and other European American groups. The cuisine of neighboring states also influences Texan cuisine, such as New Mexican cuisine and Louisiana Creole cuisine. This can be seen in the widespread usage of New Mexico chiles, Cayenne peppers, and Tabasco sauce in Texan cooking.

In the 1880s, citrus growers in Texas and Florida discovered pink-fleshed seedless grapefruit mutations like the Ruby. Early varieties like the Duncan had many seeds and pale flesh.

Citrus is grown commercially in Texas only in the Rio Grande valley, centered on Hidalgo County. Other fruit trees grown commercially include peaches. A center of peach production is Parker County and the county seat of Weatherford hosts an annual peach festival in July. Apples have historically been grown commercially only in the Davis Mountains, due to their chill-hour requirements. Melons are grown across the state and are particularly suited to North Texas, with several varieties emerging from Parker County. Nearby Wise County continues to grow large amounts of melons. Blackberries and grapes are some of the most well-suited crops for the state, due to their tolerance for hot, intense summer weather as well as a relative lack of pests.

Texas barbecue was influenced by the cooking technique barbacoa, a method of slow cooking meat that has been wrapped in leaves in a covered pit.

In the 19th century, cowboys developed techniques to cook the tough beef from range cattle over coals and colonial style open pit barbecue was brought to the state when blacks arrived from the southeast, but later developed into closed pit Western-style barbecue which uses indirect heat instead of coals and imparts a smokier flavor.

Barbecue in Texas is most commonly served with white bread, spicy sauces, pickles, sliced onion, and jalapeños; sides include pinto beans, potato or rice salad, and cabbage slaw. Common desserts served with barbecue are fruit cobbler, banana pudding, and pecan pie.

Texas is among a handful of states that developed an early preference for beef barbecue, alongside other states in the neighboring cuisine of the Southwestern United States and the cuisine of the Western United States. Beef brisket (slowly cooked in smoke in a wood-fired "pit") is the most common barbecue.^{[citation needed]}

The influence of steak on Texas barbecue is so great that it is often highlighted in popular culture, for example the animated sitcom King of the Hill. Restaurants that serve Texan cuisine, such as The Big Texan Steak Ranch, and even national brands like Texas Roadhouse, often specialize in steak in particular.