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Tex-Mexplainer

A series that explores the ingredients, techniques, history, and culture of Mexican food in Texas

Tex-Mexplainer Tacos de Trompo
Tex-Mexplainer |
August 4, 2022

Trompo Tacos Are So Much More Than Tacos al Pastor

Although the Mexico City style is dominant, tacos made with trompo meat vary regionally, offering many ways to enjoy the spit-roasted specialty.

José R. Ralat
By José R. Ralat
José R. Ralat's Profile Photo
José R. Ralat

José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.

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Tacos |
July 8, 2022

Birria Is the Greatest Threat to Taco Culture—and Its Savior

The Instagram-famous tacos are major moneymakers for the restaurants that sell them. But being popular doesn’t always mean being good.

By José R. Ralat
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José R. Ralat

José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.

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Tex-mexplainer tetelas
Tex-Mexplainer |
April 27, 2022

Tetelas Are the Tasty Triangles You Need to Try Right Now

The ancient snack has found new prominence on Texas menus, thanks to enterprising chefs stamping it with their own creativity.

By José R. Ralat
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José R. Ralat

José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.

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queso fundido tex-mex-explainer
Tex-Mexplainer |
October 13, 2021

If You Love Queso, Try Queso Fundido, Its Equally Delectable Mexican Ancestor

Texas chefs are putting a fresh spin on the dish, which often comes loaded with toppings—or even lit on fire.

By José R. Ralat
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José R. Ralat

José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.

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tamales tex-mex explainer
Tex-Mexplainer |
July 27, 2021

With 350 Varieties, Tamales Are as Diverse as They Are Delectable

The iconic dish takes myriad forms, including a sixteen-foot giant (available across Texas) and a tamale sandwich.

By José R. Ralat
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José R. Ralat

José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.

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Enchiladas Tex-Mexplainer
Tex-Mexplainer |
May 25, 2021

Enchiladas Are So Much More Than You Think

Venture beyond the yellow cheese.

By José R. Ralat
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José R. Ralat

José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.

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mole-tex-mex-explainer-chapulines
Tex-Mexplainer |
March 31, 2021

Live a Little and Try Crunching on Chapulines, or Roasted Grasshoppers

This Oaxacan delicacy is starting to swarm across Texas.

By José R. Ralat
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José R. Ralat

José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.

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mole-tex-mex-explainer
Tex-Mexplainer |
March 1, 2021

Forget Everything You Think You Know About Mole

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.

By José R. Ralat
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José R. Ralat

José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.

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tex-mex-explainer-kitchen-appliances
Food |
December 3, 2020

Tex-Mexplainer: Five Essential Mexican Cooking Tools for Any Kitchen

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).

By José R. Ralat
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José R. Ralat

José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.

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the texas tacopedia
Food |
November 18, 2020

The Ultimate Texas Tacopedia

Your guide to the many types of tacos around the state, where to find them, and how to enjoy them!

By José R. Ralat
José R. Ralat's Profile Photo
José R. Ralat

José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.

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pan-de-muerto-explainer
Tex-Mexplainer |
October 6, 2020

Tex-Mexplainer: Pan de Muerto Is a Cross-cultural Taste of History

Ancient, colonial, and contemporary traditions are woven together in Dia de Los Muertos—and baked into the holiday's signature bread.

By José R. Ralat
José R. Ralat's Profile Photo
José R. Ralat

José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.

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texmexplainer-chile-en-nogada-explainer-1
Tacos |
August 31, 2020

Tex-Mexplainer: The History Behind Mexico’s Most Patriotic Meal, Chile en Nogada

Plus, our recipe for the celebratory dish.

By José R. Ralat
José R. Ralat's Profile Photo
José R. Ralat

José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.

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Nixtamalization-explainer
Tacos |
August 14, 2020

Tex-Mexplainer: Nixtamalization Is the 3,500-Year-Old Secret to Great Tortillas

More and more Texas chefs are reconnecting with their roots by making artisan tortillas from scratch.

By José R. Ralat
José R. Ralat's Profile Photo
José R. Ralat

José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.

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texas-mex-food-texas-huitlacoche-explainer-1
Tex-Mexplainer |
July 29, 2020

Tex-Mexplainer: Huitlacoche Is Misunderstood, but It Should Be Prized

The truffle of Mexico, this culinary delicacy—sometimes called "black gold"—is treasured by taqueros and chefs.

By José R. Ralat
José R. Ralat's Profile Photo
José R. Ralat

José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.

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We report on vital issues from politics to education and are the indispensable authority on the Texas scene, covering everything from music to cultural events with insightful recommendations.

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