A Waxahachie institution serves a great version of the South Texas specialty.
An Austin bar and record shop is cranking out wonderful additions to the city’s tortilla scene.
The recently opened Tex-Mex restaurant from chef Omar Flores has a few surprises among the classic offerings. One in particular is a must-try.
A tradition of the indigenous Otomí people of Mexico is growing in popularity north of the border.
The fried treat scarcely found outside San Antonio isn’t officially on the menu, but it’s worth inquiring about.
The El Paso native and celebrity chef is coming home in support of his new memoir, ‘Where I Come From.’
Zavala’s Barbecue’s weekday morning alter ego makes a signature taco even better than the joint’s original.
The tortillas de harina at this Brownsville restaurant are amazing, but just one is more than enough.
At his weekly pop-up in Houston, Eddie Ortiz serves tender brisket wrapped in a shell of griddled cheese.
As Roberto Espinosa and Eric Wilkerson mark the Austin institution's milestone anniversary this week, they look back on how it all began.
If ever an island paradise were represented in a single dish, this taqueria special might be it.
‘United Tacos of America’s’ Mando Rayo and Jarod Neece on Texas’s Top Taco City and the Great Burrito Debate
On this week’s National Podcast of Texas, the hosts of the El Rey series discuss the remarkable ways this humble dish brings people together.
Purists, be prepared to have your minds changed by the Fort Worth pizzeria.
The new Dallas taqueria serves this not-so-usual taco de guisado.
Mando Rayo and Jarod Neece connect tacos with community issues in their new show on Robert Rodriguez's El Rey Network.
You can cut meat from the bone before you eat, but it’s better to go all in with this San Antonio staple.
Daniel Vaughn welcomes José R. Ralat into the Texas Monthly fold as they chat tortillas, culinary coverage, and what it’s like to have the best jobs in the world.
Dallas-based writer and tortilla connoisseur José R. Ralat is one of five recent additions to our staff.
Núóc Mam Dipping Sauce3/4 cup Squid brand fish sauce (núóc mam, available at oriental markets) 1/4 cup rice wine vinegar 2 tablespoons chopped scallions (green onions)Whisk ingredients together and set aside.Vegetable Platter1 head leaf lettuce 1 bunch fresh mint 8 ounces bean sprouts 8 thin spears fresh pineapple, cut lengthwise