A German Taqueria Is Leading Europe’s New Taco Revolution
Berlin’s Taqueria El Oso honors Mexican cuisine with its suadero and tripas tacos, and, luckily, it’s just one of the continent’s stellar taco joints.
Berlin’s Taqueria El Oso honors Mexican cuisine with its suadero and tripas tacos, and, luckily, it’s just one of the continent’s stellar taco joints.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Berlin’s Taqueria El Oso honors Mexican cuisine with its suadero and tripas tacos, and, luckily, it’s just one of the continent’s stellar taco joints.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Eight years after the listeria crisis, the Brenham-based brand continues to win folks like me over with new flavors and old memories.
Headquartered in Irving, the arcade–pizza parlor chain may be past its glory days. But it’s still kicking—and providing traumatic, animatronic-fueled memories for millennials.
With Laredo as its flagship, this Tex-Mex chain has been supplying folks with piratas and more for 35 years. As it grows beyond the Rio Grande Valley, can it keep what's made it so beloved?
In the Tex-Mex wars of my mind, the victor was never in doubt.
I can still smell its heavenly aroma.
Jason Heid is a staff writer and editor focused on business, medicine, science, and technology.
Sometimes food is less about the taste (or the ingredients . . . or the presentation) and more about being home.
Sure, the restaurant chain was founded in Dallas and is currently headquartered there—but the concept also embraces the Dallas identity.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
The chain has been around for more than 85 years. Despite its ubiquity—with more than 300 locations—each location holds its own memories.
Taco Shop in El Paso has featured kangaroo, turtle, and alligator on its menu. While some are turned off by the game, many more customers line up to try them.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Here’s our take on the state’s new restaurants, along with a few updates to longtime favorites.
Cordyceps, a parasitic fungus made popular by the HBO drama, can be added to coffee for a boost of brain energy. A few Texas cafes offer a safe space to try it out.
At the Lymbar, legendary Houston restaurateurs David and Michael Cordúa serve Truffle Twinkies and potato “bouquets” alongside the churrasco and empanadas that made the family famous.
Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Houston-based Black Girl Tamales' offerings include steamed masa filled with collard greens, oxtail, dirty rice, and shrimp.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.