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.
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.
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.
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.
Don’t miss the Hummus a la Mexicana.
The tacos at Naco’s Mexican Eatery are some of the best I've tried this year—and they’re refreshingly simple.
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.
El Perrito celebrates the flavors of Texas’s oft-forgotten westernmost city.
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.
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.
Plus: Aaron Franklin's steak taco recipe, Wichita's booming taco scene, and a strange new addition to Taco Bell's menu.
Thanks to thoughtful experimentation and carefully crafted hybrid dishes, cultural appreciation has become the hallmark of contemporary Texas food.
El Salvador’s national dish shines at Santos Tacos in Crowley (make sure to try the tacos, too).
John Hernandez's Casa Masa carries on the traditions he learned in his grandmother’s kitchen.