Don’t miss the horchata cold brew.
At Trill Foods, Nick Belloni is making some of the city’s most creative dishes.
Stunts aside, Taqueria Los Angeles makes some of the best burritos in North Texas.
Don’t worry: there’s not actually taco meat brewed in.
Texas chefs are putting a fresh spin on the dish, which often comes loaded with toppings—or even lit on fire.
Selections from Brownsville, San Antonio, Bellaire, and more showcase the wide variety of vibrant foods in the Lone Star State.
This might be the biggest taco trend since birria de res.
Just don’t say it’s “elevating” Mexican food.
The founders of Los Danzantes ATX bring the same vitality to their food and their dancing.
The El Paso taqueria offers fresh tortillas, creative fillings, and fiery salsas that nod to Dragon Ball fandom.
While figuring out how to eat one might seem daunting, it's well worth the effort.
The chef's special tacos—think lobster tail draped with mole verde and maitake mushrooms topped with burrata and pickled peppers—make José on Lovers a must-visit.
In Laredo, Chopchop offers a tasty Tejano take on the Thai dessert.
The thirty-year-old South Texas joint serves lessons in flavor and living.
This Rio Grande City smoke shack has barbecue in its name, but its Mexican dishes really shine.
A historic road outside El Paso teems with under-the-radar taco stops.
The iconic dish takes myriad forms, including a sixteen-foot giant (available across Texas) and a tamale sandwich.
At this old-school spot, you could get your dusty pickup washed while munching on a taco or an omelet.
This cooling, rejuvenating summer drink is made up of four ingredients that you already have at home: water, lime juice, ice, and sugar.
The Dallas Viet-Mex joint serves up one-of-a-kind delights, from boba horchata to a burrito stuffed with pho fixings.
A Texas Monthly investigation.
From dousing a fire to fund-raising for a chef's medical bills and hosting pop-ups, this group is changing the city's competitive dining culture.
Find happiness on a stick at these five Texas paleterías.
Don’t miss the Hummus a la Mexicana.
The Lone Star State and Kansas share a long, rich taco tradition. We ate our way through KC and picked five of our favorites.
The tacos at Naco’s Mexican Eatery are some of the best I've tried this year—and they’re refreshingly simple.
Venture beyond the yellow cheese.
Plus: Tacodeli is opening a “cousin restaurant” in West Austin, and Filipino tacos are trending.
Surprising dishes—bulgogi trompo tacos, anyone?—fill the menu at La Fonda de Jaime 2.0.
The next time you hear a California transplant claim that there’s no good Mexican food in Texas, send them to Valerie’s Taco Stand.
Plus, Rusty Taco expands to San Antonio and Mother's Day specials abound.
This niche of the food industry is still male dominated, but women have always done the real work behind the scenes.
Plus: a Houston traveler tries to smuggle drugs in a taco, iguana tacos come to El Paso, and French tacos are trés chic.
This Dallas food trailer is still finding its footing, but it’s mastered the huarache—a sandal-shaped masa dough piled high with a range of delicious toppings.
El Perrito celebrates the flavors of Texas’s oft-forgotten westernmost city.
These breakfast cousins are often mistaken for each other. But they have some fundamental (and delectable) differences.
Plus: Pickle margaritas, concha burgers, and a few lines of taco poetry.
Some of Torres Mochas’ best dishes aren’t listed on the menu.
This Oaxacan delicacy is starting to swarm across Texas.
It might sound like just another PR stunt—but for Picos, which was recently targeted by anti-immigrant threats, the holiday is a celebration of resilience.
Owner-pitmaster Arnulfo “Trey” Sánchez III uses the weeknight to experiment and express Mexican and Tejano history.
As the birria boom sweeps the state, these three versions—all served with the customary consommé for dipping—stand out from the rest.
It's just a silly concept. Plus: Americans are eating 13 percent more tacos, and birria has arrived in Montreal.
They fear that the end of the mask mandate and the influx of spring break crowds is a recipe for danger.
It usually doesn’t have chocolate, and it doesn’t require 36 ingredients. Texas chefs are putting their own local, seasonal spin on the classic dish.
Plus: Aaron Franklin's steak taco recipe, Wichita's booming taco scene, and a strange new addition to Taco Bell's menu.
Taco trucks mobilized to feed hungry Texans during the storm, and now they could use your support. Here are nine tips for first-timers.
Plus: heart-shaped taco boxes for Valentine’s Day, breakfast tacos with grits, and a new Topo Chico flavor.
Thanks to thoughtful experimentation and carefully crafted hybrid dishes, cultural appreciation has become the hallmark of contemporary Texas food.