These Tacos Make the Valley a Must-Stop on Your Barbecue Tour
El Sancho Tex Mex BBQ, in Mission, innovates with ten different tacos filled with combos like brisket and chilaquiles and chicharrón and pork belly.
El Sancho Tex Mex BBQ, in Mission, innovates with ten different tacos filled with combos like brisket and chilaquiles and chicharrón and pork belly.
Austin’s El Patio was on the brink of closing in 2019 until some extended relatives stepped in and took the business to grocery shelves.
From a chimichurri to a halal rub, these smoked meat add-ons will seriously liven up everything from steak to sausage to eggs.
A beloved children’s book led the pair to collect salsas and hot sauces and host live tastings on Instagram.
For a small salsa company to succeed, it takes a lot more than a Texan grandmother's recipe for great dip.
The beloved Austin ’cue truck’s chunky, tangy salsa is simple to make at home—with or without a smoker in your backyard.
A Fort Worth man can’t bottle up his confusion any longer.
A Houston man knows that the Carolina Reaper will cause him pain. He’s worried that it might cause him real harm, too.
It’s what’s for dinner. And lunch. And breakfast. And snack time.
It’s what’s for dinner. And lunch. And breakfast. And snack time.
Tacos go uptown in the hands of Dean Fearing. All it takes is a little lobster, jalapeño-spiked cheese, fresh spinach, and Fearing’s snappy yellow-tomato salsa. A signature dish of Dallas’ Mansion on Turtle Creek (2821 Turtle Creek Boulevard), these tony tacos are featured in De Gustibus Presents the Great Cooks’
The cooking of Northern Mexico got its spark from ranching culture, in which food was prepared with indigenous ingredients and cooked over a wood fire; it has long been overshadowed by the more glamorous and complex cuisine of the South. But former restaurateur James W. Peyton of San Antonio redresses
6 large ripe tomatoes, chopped (peel if skins are tough) 1 cup chopped canned tomatoes, with juice (or increase fresh tomatoes to 8) 4 to 5 fresh serrano chiles, seeded and chopped 1 medium red onion, chopped 2 to 3 fresh jalapeño peppers, seeded and chopped 4 cloves garlic, minced
Hot like summer, as refreshing as a breaking wave, standard Mexican salsas are taking on new guises. Now they’re as likely to be a topping for grilled fish as a dip for chips.
1/2 pound serrano chiles, stems removed4 cloves garlic, peeled1 1/2 bunches cilantro1 to 2 medium-sized tomatillos, quartered1/2 tablespoon salt1 tablespoon white vinegarPut serrano chiles and garlic in blender or food processor with 1/2 tablespoon of water. Pulse lightly until chopped but not liquefied. Set aside. In food processor, blend cilantro,
12 ripe plum tomatoes 1 small yellow onion, coarsely chopped 6 cloves garlic 5 serrano chiles Small bunch of cilantro 2 to 4 chipotle chiles, canned Salt and pepper, to taste Lime juice, to tastePlace tomatoes in roasting pan like billiard balls in a rack. Add onion, garlic, and serrano
1 ripe pineapple, peeled and diced 1 red bell pepper, roasted, peeled, seeded, and diced 1 tablespoon green peppercorns 2 tablespoons brine from peppercorns 1 tablespoon honey 2 teaspoons ginger juice (scrape fresh ginger-root and squeeze out juice) 1 ounce rice-wine vinegar 1/4 teaspoon turmeric 1 tablespoon nam pla (Thai
1/4 cup lemon juice 1/2 cup (or more) orange juice 1 ounce each of yogurt and tahini paste Dash of harissa sauce 1 clove garlic 1 cup olive oil Salt and pepper, to taste 1 cucumber, peeled, seeded, and diced 1 medium red onion, diced 2 tomatoes, peeled, seeded, and
4 tomatillos, shucked4 fresh jalapeños, stems removed2 ripe avocados4 sprigs cilantro1 small to medium leaf of romaine lettuce1 teaspoon chopped garlic2 teaspoons saltJuice of 1/2 limeIn saucepan, cover tomatillos and jalapeños with water. Bring to boil; reduce heat slightly and cook 4 to 5 minutes (don’t let skins burst). Drain,
4 plump tomatillos, husks removed8 to 10 chiles colorados4 cloves garlic, peeledSalt, to taste1/2 onion, finely choppedFresh cilantro, choppedHeat a comal or griddle, and roast tomatillos, turning frequently, until slightly charred and rather soft. Remove. Quickly toast chiles on comal for about 15 seconds on both sides (do not burn
Teala’s, 3210 W. Dallas, Houston
Recipe from Teala’s, Houston
Recipe from Rosario’s, San Antonio