The AI-powered chatbot has been making headlines recently, so we hit it with our hardest taco-related questions to test its mettle.
Houston’s El Topo has won awards for its brisket suadero taco, which features nixtamalized blue-corn tortillas and a house-special salsa.
In the Mexican city near Brownsville, tacos with various cuts and preparations of beef stand out, including tacos estilo Matamoros.
Rogelio and Carrie Tellez combine the cuisines of their Mexican and Pacific Islander roots at a restaurant that serves tacos unlike any others in Texas.
Some Texas taquerias have increased prices due to the egg shortage, so we’ve compiled a list of great eggless breakfast tacos in case you’re starting to feel the pinch.
Nothing transcends culinary borders like the tortilla.
The days when Mexican food on this side of the border was all about crispy tacos and yellow cheese are long behind us, thanks to innovative chefs and cultural shifts.
Tacos y Chelas may be surrounded by pricey restaurants, but the humble space has tacos al pastor and birria tacos that won’t break the bank.
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.
Sonia Margarita Vasquez-Grizzle is the heart of Margarita’s Tortilla Factory, and despite personal challenges, she has always dedicated herself to her business.
Explore the oil patch’s regional specialties, from overstuffed burritos to crispy tacos—just remember to bring cash.
The Netflix series honors the fusion food by featuring two joints in Dallas and San Antonio. We add two more that could’ve made the cut.
After two years of interrupted travel, taco editor José R. Ralat hit the road full force this year and has a best-of list of a whopping 25 dishes to prove it.
From hosting drag shows to feeding political campaigns, the Local in Abilene has been mired in some controversy, but it remains focused on serving tacos to folks of all stripes.
At 19, Sarah Hernandez runs a successful San Antonio business with her sister, Rebecca. The two are used to convincing confounded customers.
La Parrilla Tacos & Más joins other trompo-focused Oak Cliff favorites with outstanding dishes like frijoles charros and empalme.
The family-owned San Antonio company produces the bulk, whole, and blended spices the state can’t cook without.
While Oak Cliff's Casa del Vegano has a few flaws, its innovative taco fillings like konjac root, banana blossoms, and oyster mushrooms warrant a try.
Our first midterm report indicates that all over the state, tradition abides while creativity flourishes.
Austin’s Siete Family Foods—known for its grain-free tortillas—employs seven family members and is poised to outpace some of the nation’s largest legacy brands.
A small community of chefs and taqueros are bringing nixtamalized, heirloom corn tortillas—the foundation of Mexican cuisine—to the masses.
Based in San Antonio, BE&SCO perfected the appliance behind everybody’s favorite flatbread—and changed how Mexican restaurants operate.
From mamey to nuez, the varied flavors found at Mexican ice cream shops around the state make for a pretty accurate personality test.
While Anglo businessmen are often lauded for contributions such as Eagle Chili Powder, it’s important to remember the originators behind the cuisine.
If you’re a ‘Great British Bake Off’ fan, good news: you’ve freed up an hour this week. Here are a few ideas on how to spend it.
In Andrews, this mostly serve-yourself Tex-Mex restaurant was a community staple that’s still remembered fondly after its closing.
Eva Marengo Sanchez has painted everything from tacos to conchas, and it’s given her work more meaning than she ever anticipated.
Two Texas Monthly writers go head-to-head on the merits and inferiorities of tacos made with crispy shells vs. soft tortillas.
Living in a taco-obsessed world and reporting on border issues makes senior editor Jack Herrera’s relationship with the dish complex—and a little frustrating.
Round out your taco meal with add-ons—but order armed with the knowledge of what might disappoint and what will hit the spot every time.
How a San Antonio restaurant manager pioneered the art of taco diplomacy.
The filled masa cakes have long been in the shadow of another comfort food (ahem, tacos), but Texas taquerias are now showcasing them in diverse, interesting ways.
Even though Odelay has many stellar dishes, including the chili con carne enchilada, its artful homages to cartel culture prove unappetizing.
This classic comfort food is made heartier and more exciting when stuffed with rich barbacoa and spicy birria, as it is at many restaurants across Texas.
Two food trucks in the Golden Triangle—the Taste of Texas and James & Jon—excel when it comes to serving barbecue in tortillas.
Taqueria Mi Rancho serves posito, tacos al pastor, and birria, and is located on the co-owner's ranch, bringing a sense of comida casera to the restaurant.
After going through the new-business-owner blues, Luis Mendoza is seeing long lines at Un Mundo de Sabor, which serves tacos, enchiladas, and tres leches.
Although the Mexico City style is dominant, tacos made with trompo meat vary regionally, offering many ways to enjoy the spit-roasted specialty.
A beloved children’s book led the pair to collect salsas and hot sauces and host live tastings on Instagram.
The Instagram-famous tacos are major moneymakers for the restaurants that sell them. But being popular doesn’t always mean being good.
El Pastor Es Mi Señor follows the Mexico City tradition of trompo cooking, which yields beautiful pork and sirloin in tacos, salads, tortas, and more.
Amarillo may be famous for its steak-eating contest, but Yellow City Street Food is drawing hype for tacos stuffed with mushrooms and seitan.
In its South Dallas neighborhood, Encanto Market & Cocina serves essentials for nearby residents, from dry goods to fruit to guisado-filled tacos.
Sylvia's Mexican Restaurant has become such a staple over its 32 years in Stockdale that it's practically a second home for locals.
Leo Davila’s combos are twists on the classics of his multicultural San Antonio upbringing, and they make Stixs & Stone worth the hype.
The Comanche Tortilla & Tamale Factory has been making tamales since 1947 and wants to help inspire and educate a new generation of home cooks.
Marcelino's has been in East Austin for 35 years, and the family who runs it serves multiple generations of adoring customers.
The San Antonio festival brought together the city's best taquerias—plus some special guests—for a hot day of delicious food.
The Mexican, a fancy new restaurant in Dallas, aims for authenticity but isn’t using proper masa.