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 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.
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.
The Asian nation's food is on the rise in Texas. A recent pop-up collaboration shows how Tex-Mex is giving it a helping hand.
Food & Wine says so, and we agree. Plus: openings and closings around Texas.
Walk-up sales have helped keep restaurants afloat in the pandemic—and they're likely to long outlast it.
You might have to wait an hour to try this hearty, comforting broth, but it's worth it.
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!
A roundup of the city's best offerings, from beefy burritos to modernist cuisine.
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.