A series that explores the ingredients, techniques, history, and culture of Mexican food in Texas
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.
Although the Mexico City style is dominant, tacos made with trompo meat vary regionally, offering many ways to enjoy the spit-roasted specialty.
The Instagram-famous tacos are major moneymakers for the restaurants that sell them. But being popular doesn’t always mean being good.
The ancient snack has found new prominence on Texas menus, thanks to enterprising chefs stamping it with their own creativity.
Texas chefs are putting a fresh spin on the dish, which often comes loaded with toppings—or even lit on fire.
The iconic dish takes myriad forms, including a sixteen-foot giant (available across Texas) and a tamale sandwich.
Venture beyond the yellow cheese.
This Oaxacan delicacy is starting to swarm across Texas.
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.
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).
Your guide to the many types of tacos around the state, where to find them, and how to enjoy them!
Ancient, colonial, and contemporary traditions are woven together in Dia de Los Muertos—and baked into the holiday's signature bread.
Plus, our recipe for the celebratory dish.
More and more Texas chefs are reconnecting with their roots by making artisan tortillas from scratch.
The truffle of Mexico, this culinary delicacy—sometimes called "black gold"—is treasured by taqueros and chefs.
