Why Serve $250 Margaritas Alongside Industrial Tortillas?
The Mexican, a fancy new restaurant in Dallas, aims for authenticity but isn’t using proper masa.
José R. Ralat is Texas Monthly's taco editor, writing about tacos and Mexican food. He is the author of American Tacos: A History & Guide. José has written for Eater, Imbibe, Dallas Observer, D Magazine, Vice, Cowboys & Indians magazine, Gravy, and other national and regional online and print media outlets. José is also a member of the National Association of Hispanic Journalists and serves on the advisory board of Foodways Texas.
The Mexican, a fancy new restaurant in Dallas, aims for authenticity but isn’t using proper masa.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
The ancient snack has found new prominence on Texas menus, thanks to enterprising chefs stamping it with their own creativity.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
There's a taste of everything in this city, from upscale Mexican cuisine to trucks specializing in globally inspired delights.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Corpus Christi's Roberto Ruiz elaborates on his Twitter-beloved plan for a half-crimped, half-open taco that won't deposit guisada all over your lap.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
The McAllen restaurant features tacos stuffed with bulgogi, kimchi, choriqueso, and more, and it’s dedicated to giving back to its community.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
And its young owner, Ana Liz Pulido, is not to be underestimated. After losing her supplier of nixtamalized-corn tortillas, she learned to make her own.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
After opening a year ago, the restaurant, which serves birria tacos and more, is already looking to expand to serve its growing customer base.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
With its exceptional tacos tapatios, tacos norteños, and boxes loaded with 15 tacos, there's not another place like it in town.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
With 38 nominations, our restaurants and chefs are coming in hot after last year's awards were canceled. The group is the most diverse it's ever been.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Located behind a coffee shop, this RGV trailer serves massive tacos overflowing with brisket and other hearty meats and toppings.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
After two years, the festival makes its glorious return to the Capital City, and the dining scene is a little different but no less enticing.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The vibes these restaurants cultivate, from the “South Texas diner” to the “Tex-Mex palace,” say as much about them as the food does.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
After a death threat on a U.S. official halted the importation of Mexican avocados this week, restaurants and grocers remain optimistic.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
After breaking off from Mariachi's Dine-In, taquero Angel Fuentes puts a more personal spin on his tacos and pozoles.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
With inflation and supply issues plaguing the state’s taquerias and Mexican restaurants, they’re counting on loyal customers to see them through.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
While enchiladas are the specialty at Tortilleria La Potosina, the tacos also benefit from the fresh, handmade nixtamalized tortillas.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
These taquerias, trucks, and restaurants show why this region is one of the best in the state for tacos.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
From a word-of-mouth backyard pop-up to a nationally lauded brick-and-mortar, the Oak Cliff location of Trompo was a spot like no other. Now it’s gone.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Run by a third-generation tortilla-maker, Tortilleria Terrell also offers tacos, tamales, gorditas, and enchiladas.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
A creation by Dallas's Alfonso Hernandez is the pièce de résistance of any party.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
A prickly pear cookie, a revelatory bowl of birria ramen, and twelve other extraordinary things our taco editor tasted this year.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Don’t miss the horchata cold brew.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
At Trill Foods, Nick Belloni is making some of the city’s most creative dishes.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Stunts aside, Taqueria Los Angeles makes some of the best burritos in North Texas.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Don’t worry: there’s not actually taco meat brewed in.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Texas chefs are putting a fresh spin on the dish, which often comes loaded with toppings—or even lit on fire.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Selections from Brownsville, San Antonio, Bellaire, and more showcase the wide variety of vibrant foods in the Lone Star State.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
This might be the biggest taco trend since birria de res.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Just don’t say it’s “elevating” Mexican food.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
The founders of Los Danzantes ATX bring the same vitality to their food and their dancing.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
The El Paso taqueria offers fresh tortillas, creative fillings, and fiery salsas that nod to Dragon Ball fandom.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
While figuring out how to eat one might seem daunting, it's well worth the effort.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
The chef's special tacos—think lobster tail draped with mole verde and maitake mushrooms topped with burrata and pickled peppers—make José on Lovers a must-visit.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
In Laredo, Chopchop offers a tasty Tejano take on the Thai dessert.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
The thirty-year-old South Texas joint serves lessons in flavor and living.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
This Rio Grande City smoke shack has barbecue in its name, but its Mexican dishes really shine.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
A historic road outside El Paso teems with under-the-radar taco stops.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
The iconic dish takes myriad forms, including a sixteen-foot giant (available across Texas) and a tamale sandwich.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
At this old-school spot, you could get your dusty pickup washed while munching on a taco or an omelet.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
This cooling, rejuvenating summer drink is made up of four ingredients that you already have at home: water, lime juice, ice, and sugar.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
The Dallas Viet-Mex joint serves up one-of-a-kind delights, from boba horchata to a burrito stuffed with pho fixings.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
A Texas Monthly investigation.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
From dousing a fire to fund-raising for a chef's medical bills and hosting pop-ups, this group is changing the city's competitive dining culture.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Find happiness on a stick at these five Texas paleterías.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Don’t miss the Hummus a la Mexicana.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
The Lone Star State and Kansas share a long, rich taco tradition. We ate our way through KC and picked five of our favorites.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
The tacos at Naco’s Mexican Eatery are some of the best I've tried this year—and they’re refreshingly simple.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Venture beyond the yellow cheese.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Plus: Tacodeli is opening a “cousin restaurant” in West Austin, and Filipino tacos are trending.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Surprising dishes—bulgogi trompo tacos, anyone?—fill the menu at La Fonda de Jaime 2.0.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.