Don’t Panic Over the Avocado Embargo
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. He is the author of American Tacos: A History & Guide. Ralat has written for Eater, Imbibe, Dallas Observer, D Magazine, Vice, Cowboys & Indians magazine, Gravy, and other national and regional online and print media outlets. Ralat is also a member of the National Association of Hispanic Journalists and serves on the advisory board of Foodways Texas. In 2022, he won a James Beard award for his Tex-Mexplainer column.
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.
The next time you hear a California transplant claim that there’s no good Mexican food in Texas, send them to Valerie’s Taco Stand.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Plus, Rusty Taco expands to San Antonio and Mother's Day specials abound.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
This niche of the food industry is still male dominated, but women have always done the real work behind the scenes.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Plus: a Houston traveler tries to smuggle drugs in a taco, iguana tacos come to El Paso, and French tacos are trés chic.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
This Dallas food trailer is still finding its footing, but it’s mastered the huarache—a sandal-shaped masa dough piled high with a range of delicious toppings.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
El Perrito celebrates the flavors of Texas’s oft-forgotten westernmost city.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
These breakfast cousins are often mistaken for each other. But they have some fundamental (and delectable) differences.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Plus: Pickle margaritas, concha burgers, and a few lines of taco poetry.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Some of Torres Mochas’ best dishes aren’t listed on the menu.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
This Oaxacan delicacy is starting to swarm across Texas.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
It might sound like just another PR stunt—but for Picos, which was recently targeted by anti-immigrant threats, the holiday is a celebration of resilience.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Owner-pitmaster Arnulfo “Trey” Sánchez III uses the weeknight to experiment and express Mexican and Tejano history.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.