Edoko Omakase Sets the Standard for Japanese-Style Tacos in Texas
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. 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.
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.
At this San Antonio taco trailer, everything is better with cheese.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
In light of the coronavirus pandemic, we’re kicking off our inaugural biweekly roundup of taco and Mexican food news a tad bit differently than we would otherwise. Instead, we’re taking a cue from our long-running BBQ News Roundup. So first, some good news.El BuenoOur How to Support Your
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
This new Mexican restaurant in Midland is bringing a classic taco to burrito-happy West Texas.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Show your local joints some taco love during this crisis. They need it.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Who invented San Antonio’s signature Tex-Mex dish? And why hasn’t it blown up (sorry) around the world?
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Among the Brownsville taqueria's impressive array of tacos is one using tender beef from a trompo.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
The lucha-libre-themed Dallas taqueria offers Guadalajaran-style dishes and specialties.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
In Austin, a scaled-down SXSW could hit eateries hard; in Houston, Asian restaurants have seen a huge decline.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
A Mexican ice cream parlor in Houston is making one of the freshest dessert tacos in Texas.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
A different sort of Texas Trinity makes for an exceptional taco at this Tomball joint.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Don’t expect waffles, bacon, or even eggs at this Dallas taqueria’s take on a Sunday favorite.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
The gas station taqueria in Fort Worth offers impressive vegan options, including this standout taco built around a fried banana blossom.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
The family-owned Weslaco restaurant pays homage to the owners' Mexican hometown with this delicious meat-filled sandwich.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
This Austin taco shop proves that a great taco takes time.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
This Houston-area pop-up is adding a Tejano twist to a Mexican preparation trending on the West Coast.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Nopales, cocoa powder, squid ink, and beets are just some of the ingredients that can bring a new dimension to tortillas.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
This eatery, in the Texas Panhandle town of Childress, does fried tacos right.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
At this Rio Grande Valley taqueria, starting with dessert might be the best way to kick off a meal of creative tacos.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
The San Antonio outpost of a beloved Michoacán restaurant serves pork exactly like what you’ll find at the original in Mexico.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
At this mainstay, a flaky flour tortilla is the foundation of a smoked brisket breakfast taco—or, rather, a mariachi—that's one of the best in the state.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Houston and North Texas see the most closures as the chain shuts down underperforming stores.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.