Plus: the Houston Heights gets a new taco stand and Midland gets a Baja-style eatery.
The unusual salsa has become the state’s must-have Mexican condiment.
Plus, Texas tacos hit best of 2020 lists, Houston gets two new taco joints, and Gal Gadot tries Taco Bell.
Steamed for up to an hour in woven baskets, these tacos are a Mexico City favorite.
Plus: mapping Houston's best tamales and resurrecting old favorites from Taco Bell.
From the classic (Matamoros-style tacos) to the adventurous (birria wontons, anyone?), these are the best dishes I sampled this year.
We set the record straight and offer several favorite options to fill your belly while fueling up your tank.
We tried dozens of them and compiled this definitive ranking.
Don’t know a comal from a molcajete? We break it down (and share an easy recipe for discada, a northern Mexican grilled meat dish).
Plus: the only thing better than an ugly Christmas sweater is a taco-themed ugly Christmas sweater.
Your guide to the many types of tacos around the state, where to find them, and how to enjoy them!
Specialized taquerias and modernist Mexican restaurants offer more choices than ever before.
This Tex-Mex wonderland of a city has some of the best taquerias in the state.
A roundup of the city's best offerings, from beefy burritos to modernist cuisine.
There's a taste of everything in this city, from upscale Mexican cuisine to trucks specializing in globally inspired delights.
Where to find the region's specialties, from mammoth breakfast tacos to old-school barbacoa.
These taquerias, trucks, and restaurants show why this region is one of the best in the state for tacos.
The Dallas restaurant is a shrine to the owner’s love of lucha libre and his native Guadalajara.
This gem of a restaurant in El Paso keeps tortilla traditions alive.
Nicole Blaque stands out in San Antonio with her one-of-a-kind Jamaican tacos.
Dallas's Regino “Gino” Rojas stands out in Texas for his wildly creative food and his willingness to take risks (who says you can’t open a new restaurant concept during a pandemic?).
San Antonio's Alejandro Paredes helped changed the scene by focusing on one kind of taco.
The Austin trailer is one of the few Texas trucks that sell legitimate Mexico City–style street tacos.
Plus, we raise our eyebrows at Ina Garten's enchilada recipe.
Chef Alex Padilla skipped lunch one day, then nodded off. The result is an enormous, one-of-a-kind Tex-Mex burger.
Two new Dallas concepts expertly combine Asian and Mexican flavors and methods, and a new concept from the chefs at Mixtli, in San Antonio, will soon do the same.
Taco Cabana has gone too far.
Ancient, colonial, and contemporary traditions are woven together in Dia de Los Muertos—and baked into the holiday's signature bread.
The Mexico City dish remains rare in Texas, but it's starting to take off in Austin.
Plus: an absurd device that promises to make eating a burrito easier, and Taco Bell's jalapeño pinot noir.
Nine tips for sampling the state's taco scene without jeopardizing your health or anyone else’s.
Plus: a cheesy dish that's half pizza, half quesadilla.
Alma’s Paleteria stands out for its emphasis on fresh, natural ingredients.
Plus, our recipe for the celebratory dish.
Plus: a new Mexican sushi option in San Antonio, Lubbock's best breakfast tacos, and tacos versus pumpkin spice.
Including cookies and beer.
For decades, many Texans accepted racist stereotypes that Mexican food was unsafe. Businesses had to emphasize their cleanliness to survive.
More and more Texas chefs are reconnecting with their roots by making artisan tortillas from scratch.
Plus: actor Danny Trejo urges struggling restaurant owners to “stay strong.”
The flautas ahogadas at Tacoholics are bathed in salsa verde, drizzled with a zippy crema, and sprinkled with queso asadero.
It’s time to think beyond beer and margaritas, says Suerte wine director Celia Pellegrini.
One of the nation’s only Mexican-Chamorro fusion restaurants, C Rojo’s serves tacos brimming with mangoes, pineapples, and even coconut.
Plus: a bizarre Trump campaign ad accuses Democrats of "taking away tacos."
The truffle of Mexico, this culinary delicacy—sometimes called "black gold"—is treasured by taqueros and chefs.
Three words: tequila almond croissant.
Taco y Vino’s homage to the Taco Bell classic, in which a crispy shell is wrapped in a soft tortilla, is comfort food at its finest.
And sometimes that’s all you want in a burger.
At EaDeaux's Cajun Cocina, the tacos come filled with gumbo, etouffee, or boudin.
Infused with beef tallow, Michael Wyont's tortillas are the result of his barbecue pedigree and his Mexican American heritage.