Actually, most of us do, which is why we’ve visited Mexican restaurants and taquerías all over the state in search of the best enchiladas, guacamole, cabrito, and other classic dishes; pilfered three great restaurant recipes for you to make in your own cocina; answered every frequently asked question we could think of; collected expert tips and techniques; and compiled a glossary of terms you’re likely to find on a menu. Sound like the last Mexican food story you’ll ever need to read?
December 1, 2004 | by Patricia Sharpe | Feature
Sixty-three of them, to be exact: from picadillo in Dallas and brisket tinga in Houston to carne asada gringa in San Antonio and chorizo-and-jalapeño in McAllen. Be sure you don’t leave this earth without trying each and every one.
December 1, 2006 | by Patricia Sharpe | Feature