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Texas Monthly

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Politics & Policy|
January 30, 2013

Cornyn, Cruz oppose Kerry confirmation

The emergence of Ted Cruz has made life miserable for Minority Whip John Cornyn. Cruz constantly has the senior senator for Texas looking over his right shoulder. Cornyn voted against Kerry as secretary of state, as did Cruz, but it’s likely that he did so only to inoculate himself against

Burka Blog|
January 30, 2013

Not with a bang but a whimper

And so ends, for all practical purposes, the long Perry governorship. In an article I posted on Saturday, previewing the State of the State address, I asked, “Is it his last?” The tenor of his speech yesterday affirms that it is. Perry spoke mainly about the state he loves:

Politics & Policy|
January 24, 2013

“Battleground Texas”

I have long been a skeptic about the prospects for revitalization of the state Democratic party, but recent developments call for re-evaluation. For one thing, the new finance chair of the Democratic National Committee is Henry Munoz III, of San Antonio. Some of his fundraising is likely to benefit

Politics & Policy|
January 21, 2013

The way politics ought to be

I’m not a regular reader of RedState.com, but I was struck by the piece Erick Erickson posted late yesterday about President Obama and his second inauguration. The headline of the column is “The Loyal Opposition,” and I’d like to take the liberty of posting it here in its entirety:Congratulations

January 21, 2013

SXSW: Stratfor CEO Gets “Mic Checked”

During George Friedman's first public speaking appearance since his company was hacked by Anonymous, occupy protesters interrupted a panel he hosted at SXSW, calling him a private spy who worked for wealthy corporations. 

Recipe|
January 21, 2013

Agua de Sandía

This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here.¾ pound watermelon flesh (about 2 ½ cups), seeded, cut into 1-inch cubes1 cup granulated sugar 2 teaspoons fresh lime juiceBlend watermelon, sugar, and 1 ½ cups water until smooth, about 2 minutes. Pour into

Recipe|
January 21, 2013

Coctel a la campechana

Recipe from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here.4 ounces raw red snapper, cut into 1/2-inch cubes1 tablespoon finely chopped white onion3/4 cup fresh lime juice, divided 1/2 cup thinly sliced octopus (cooked as below)4 medium shrimp (cooked as below)1/2 cup

Recipe|
January 21, 2013

Totopos

This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here.1 ½ cups corn oil8 regular-sized corn tortillas, each cut into 8 triangles salt to tastePlace a medium cast-iron skillet over medium-high heat, add oil, and preheat to bubbling, 3 to 4 minutes. Working in batches, fry tortilla

Recipe|
January 21, 2013

Salsa tarasca

This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here.1/2 cup pepitas (hulled pumpkin seeds),      roasted 1/2 cup peanuts, roasted 4 medium tomatoes, roasted, peeled,   coarsely chopped 2 medium tomatillos, husks removed,   roasted, coarsely chopped 2 chipotle peppers in

Recipe|
January 21, 2013

Salsa de tomatillo

This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here.4 medium tomatillos, husks removed,   coarsely chopped1 serrano pepper, stemmed 2 garlic cloves, peeled 1 tablespoon finely chopped white onion ¼ small bunch cilantro ¼ teaspoon kosher salt Place tomatillos, pepper, garlic,and onion

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