A taco media battle has raged since 2016, with the Alamo City constantly on the defensive. Eight years in, I suggest a different tactic.
While I admire the fervor the Episcopal bishop has for Tex-Mex, his insistence that “taco sauce” isn’t a part of it makes me think, “Let it go, dude.”
You’ve likely seen videos of the Big Mac–taco hybrid on social media, but the dish isn’t a newfangled fad—it has roots going back to the early 1900s.
It’s small-town Texas’s go-to convenience store snack. Texas Monthly’s taco editor finally gives it a go.
Invented by grandmas and popularized by drive-ins, the cheese-filled, tortilla-wrapped frank is a nostalgic treat that's disappearing from menus.
The family-owned San Antonio company produces the bulk, whole, and blended spices the state can’t cook without.
These breakfast cousins are often mistaken for each other. But they have some fundamental (and delectable) differences.
Thanks to thoughtful experimentation and carefully crafted hybrid dishes, cultural appreciation has become the hallmark of contemporary Texas food.
For decades, many Texans accepted racist stereotypes that Mexican food was unsafe. Businesses had to emphasize their cleanliness to survive.
A tradition of the indigenous Otomí people of Mexico is growing in popularity north of the border.