Mexico City Is Finally Embracing Tex-Mex
Restaurants such as Coyota, La Tonina, and Tacos Domingo are leading the charge for greater respect in the Mexican capital for Texas’s favorite cuisine.
Restaurants such as Coyota, La Tonina, and Tacos Domingo are leading the charge for greater respect in the Mexican capital for Texas’s favorite cuisine.
Restaurants such as Coyota, La Tonina, and Tacos Domingo are leading the charge for greater respect in the Mexican capital for Texas’s favorite cuisine.
The Austin-based, better-for-you soda brand has become a hit over the last four years, especially for the millennial and Gen Z set.
Perhaps-too-humble taquero Abel Palacios should take more credit for the ceviche, aguachile, and shrimp tacos he produces at his Horizon City trailer.
“Spirit in a Bottle” highlights the Austin brand’s history and rise to prominence alongside cocktail and infusion recipes.
Pullman Market, at San Antonio’s Pearl, offers restaurants, a mezcal bar, and grocery items that celebrate the state’s culinary bounty.
Kirthan and Kripa Shenoy honor Houston's famous internationalism in the best kind of way.
Birrieria y Mariscos El General is back in Corpus Christi after temporarily moving to San Antonio, and its tacos, tostadas, and sopes are as fresh as ever.
The classic American dish gets a Tex-Mex makeover covered in chili gravy and cheese, taking comfort food to another level.
By Paula Forbes
Restaurants that cook Hidalgo-style barbacoa de borrego often have challenges adhering to health department regulations. But El Grandpa Mexican BBQ, in Georgetown, has made it work.
The company started in 1924 as a way to counter inflammation from Tejanos’ beloved chiles, and today its homeopathic products still help with all manner of aches and pains.
The Laredo-based chain’s straightforward, satisfying fare stays true to its Mexican roots. I wish many more Texans, and Americans, could enjoy it.
With their anything-goes approach to ingredients—and deep-pocketed investors—Torchy's Tacos and Velvet Taco have ambitious plans to expand nationally.
By Tom Foster
At El Paso Flauta, in Austin, Arturo Reyes recreates—and even surpasses—Sun City's famous dishes, such as the chile relleno burrito and tacos ahogados.
San Antonio chef Steve McHugh shares his "Cured" take on the Southern classic, which swaps peppers for pickles.