Infused with beef tallow, Michael Wyont's tortillas are the result of his barbecue pedigree and his Mexican American heritage.
Bartender Robert Bjorn Taylor of Austin shows how to make his at-home cocktail, the Robert Royale.
In their new book, ‘The Sober Lush,' Austin writers Amanda Eyre Ward and Jardine Libaire offer a booze-free road map to a rich, full lifestyle.
Japanese tacos might seem like a recent invention, but they're actually part of a long and rich international history.
Step aside, White Claw.
Plus: Torchy's removes the Republican and Democrat tacos from its menu.
Chefs and owners have had to adapt quickly and nimbly, with takeout, meal kits, booze to go, and reconfigured dining spaces. Will it be enough to survive?
After three months in Dallas, she returns to New York ready and resolved to push for real change.
On The National Podcast of Texas, one of Food & Wine’s Best New Chefs on systemic racism and reopening in a pandemic.
This San Elizario family business, which specializes in queso asadero, started in a home kitchen and now has fans around the country.
From Dallas to San Antonio, Southern California’s hottest taco trend is hitting Texas.
It's a a smoky, mesquite-grilled, seasoning-speckled chicken leg wrapped in a corn tortilla.
Plus, Torchy's expands to Louisiana and a stroke survivor chooses tacos for his first meal outside the hospital.
On National Elote Day, we’re craving the Middle Eastern-inspired za’atar street corn at Locura.
The owner of this walk-up taqueria is a former psychologist, and it shows.
Time had a way of stopping at the iconic cafeteria chain. Not any longer.
Nixtamalization is the long, slow, difficult way to make tortillas—and it's helped this business grow a loyal following.
After complaints, the owner says he’s not changing the name or logo.
Every day is a special occasion as this extended time at home begins to wind down.
Restaurants around the state have answered our call for the ultimate comfort food.
You won't get leftovers fatigue from this dish, which works as a taco or enchilada filling, in a soup, or over rice.
Plus: a Taco Bell literary magazine.
The COVID-19 pandemic has led to what one expert calls “a perfect storm”: more hungry people, fewer volunteers, and declining donations.
Going out for chaat isn't possible right now, so she turns the kitchen into a snack paradise.
This smoky, comforting taco recalls the chef’s youth as a migrant farmworker in South Texas.
On a special edition of The National Podcast of Texas, our taco editor and the author of ‘American Tacos’ on the resilience of “the perfect food.”
Fish tacos, a hip-hop ‘Pomp and Circumstance,' and a fake diploma: throwing a safe backyard party was a welcome, memorable diversion.
This taco is so beloved that it was part of a thorny trademark dispute.
Chaat masala makes almost everything better, from baked potatoes and grilled cheese to watermelon and salads.
Using five great Texas cookbooks, you can create a coursed meal that will take you across the state, from the comfort of your kitchen.
Sylvia Casares returns to her Brownsville roots with this frontera-style family dish.
Eric Silverstein's dishes from his Austin restaurant are the fun we need right now.
The award-winning restaurant in Buffalo Gap offers up a salad strong enough to withstand the Texas summer heat.
This favorite dessert from the Houston chef's Underbelly days is based on an Appalachian recipe modeled after a chess pie.
The most popular cocktail from Marfa's Capri restaurant captures the desert in a glass.
Nothing breaks up the monotony like dining alfresco, drinking cocktails by the creek, and just breathing in the fresh air.
Our beer correspondent shares what he’s been drinking in lockdown—and recommends some favorite Texas brews to try.
Plus: the history of Sweden's “Taco Friday.”
They might not be considered essential ingredients, but they are the easiest way to liven up a dish and break the monotony of meals you make on repeat.
Classics such as papas con huevos and migas are litmus tests for breakfast taco spots, and this San Antonio shop nails the exam.
Sometimes comfort food like quesadillas is all we can muster—and that's more than okay.
Nixta Taqueria’s Oaxacan tortillas boosted sales just enough to keep the restaurant from laying off staff.
As Texans flock to the hobby in record numbers, we convened a virtual staff roundtable to share tips.
All proceeds from the sale of the Wanderer Series Relief Project cinsault go to the Southern Smoke Foundation.
For the first time in weeks, this extreme extrovert gets time to herself, complete with a comforting bowl of noodles.
This weekends-only Arlington barbecue trailer is a taco joint in disguise.
Anvil Bar & Refuge is still in the running for Outstanding Bar Program. Meanwhile, GQ recognizes two Texas restaurants.
Celebrating Cinco de Mayo in quarantine is a cinch with these festive drinks.
Comedor, Suerte, and Cuchara take takeout to the next level by giving diners an engaging experience.