Taco News Roundup: San Antonio Celebrates Its First Taco Week
Plus: an absurd device that promises to make eating a burrito easier, and Taco Bell's jalapeño pinot noir.
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.
Plus: an absurd device that promises to make eating a burrito easier, and Taco Bell's jalapeño pinot noir.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Nine tips for sampling the state's taco scene without jeopardizing your health or anyone else’s.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Plus: a cheesy dish that's half pizza, half quesadilla.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Alma’s Paleteria stands out for its emphasis on fresh, natural ingredients.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Plus, our recipe for the celebratory dish.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Plus: a new Mexican sushi option in San Antonio, Lubbock's best breakfast tacos, and tacos versus pumpkin spice.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Including cookies and beer.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
For decades, many Texans accepted racist stereotypes that Mexican food was unsafe. Businesses had to emphasize their cleanliness to survive.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
More and more Texas chefs are reconnecting with their roots by making artisan tortillas from scratch.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Plus: actor Danny Trejo urges struggling restaurant owners to “stay strong.”
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
The flautas ahogadas at Tacoholics are bathed in salsa verde, drizzled with a zippy crema, and sprinkled with queso asadero.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
It’s time to think beyond beer and margaritas, says Suerte wine director Celia Pellegrini.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
One of the nation’s only Mexican-Chamorro fusion restaurants, C Rojo’s serves tacos brimming with mangoes, pineapples, and even coconut.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Plus: a bizarre Trump campaign ad accuses Democrats of "taking away tacos."
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
The truffle of Mexico, this culinary delicacy—sometimes called "black gold"—is treasured by taqueros and chefs.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Three words: tequila almond croissant.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Taco y Vino’s homage to the Taco Bell classic, in which a crispy shell is wrapped in a soft tortilla, is comfort food at its finest.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
And sometimes that’s all you want in a burger.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
At EaDeaux's Cajun Cocina, the tacos come filled with gumbo, etouffee, or boudin.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
We won't judge.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Infused with beef tallow, Michael Wyont's tortillas are the result of his barbecue pedigree and his Mexican American heritage.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Japanese tacos might seem like a recent invention, but they're actually part of a long and rich international history.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Plus: Torchy's removes the Republican and Democrat tacos from its menu.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
This San Elizario family business, which specializes in queso asadero, started in a home kitchen and now has fans around the country.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
From Dallas to San Antonio, Southern California’s hottest taco trend is hitting Texas.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
It's a a smoky, mesquite-grilled, seasoning-speckled chicken leg wrapped in a corn tortilla.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Plus, Torchy's expands to Louisiana and a stroke survivor chooses tacos for his first meal outside the hospital.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
On National Elote Day, we’re craving the Middle Eastern-inspired za’atar street corn at Locura.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
The owner of this walk-up taqueria is a former psychologist, and it shows.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Nixtamalization is the long, slow, difficult way to make tortillas—and it's helped this business grow a loyal following.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
After complaints, the owner says he’s not changing the name or logo.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Plus: a Taco Bell literary magazine.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
This smoky, comforting taco recalls the chef’s youth as a migrant farmworker in South Texas.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
This taco is so beloved that it was part of a thorny trademark dispute.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Plus: the history of Sweden's “Taco Friday.”
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Classics such as papas con huevos and migas are litmus tests for breakfast taco spots, and this San Antonio shop nails the exam.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Nixta Taqueria’s Oaxacan tortillas boosted sales just enough to keep the restaurant from laying off staff.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
This weekends-only Arlington barbecue trailer is a taco joint in disguise.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Comedor, Suerte, and Cuchara take takeout to the next level by giving diners an engaging experience.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Favorite eateries, including barbecue joints and taquerias, have had to make big decisions—and quickly—since the governor's announcement Monday.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Good news for those missing Major League Baseball: you can still get your stadium food.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
A Grand Prairie beer barn makes sweet and gamey lamb tacos to go.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Scrambling to become a takeout-only business, Los Molcajetes got a much-needed bump from a viral tweet.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
The Dallas mezcal bar's new chef rose to the to-go challenge when the city closed dining rooms his first day on the job.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
José executive chef Anastacia Quiñones-Pittman and staff are making “five hundred sack lunches” a day to thank frontline health-care workers.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
At this little yellow food truck in Austin, it’s all about Taco Wednesday.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Updates on taqueria and Tex-Mex meal kits, mail orders, donations, and more.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
There’s plenty of Mexican-flavored Texas food content to stream online while you’re sheltering at home.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
The popular pop-up is now serving steamed tacos at one of its brewery stops.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
The novel coronavirus pandemic won’t defeat the versatile—dare we say perfect—food. “Tacos will feed America.”
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.