April 2001 Issue

On the Cover

The Education of Laura Bush

A first read on the Midland librarian in the White House: what she has learned so far and how her life has changed.


Round and Round

Tortillas have been with us since the heyday of the Maya and the Aztecs. Now these simple small cakes are big business-but some are still made the old fashioned way. Includes extra tortilleria listings.


History in the Making

Austin's new Bob Bullock museum sports six bas-reliefs that tell the story of Texas. Here's how a sculptor and a team of artisans made them, like the museum's namesake, larger than life.

The Battle for the Border

In Maverick County illegal immigrants are crossing in record numbers, creating a war zone. Mexicans have been shot and killed, houses robbed, cattle stolen. Some ranchers are fleeing. But others, like Dob Cunningham, have decided to stay and fight.



Imperfect 10

The top 10 percent rule was supposed to solve the admissions problems at Texas' public universities, but it isn't making the grade.




Rosario’s Tacos Callejeros (Street Vendor’s Tacos)

Meat Filling2 cups shredded cooked chicken, pork, or beef (if you wish, use the chicken filling for Las Manitas’ Enchiladas Zacatecanas, November 1999)Marinated Cabbage2 cups shredded green cabbage1 bunch chopped cilantro (about 2 cups)1 white onion, thinly sliced4 or 5 Roma tomatoes, diced2 fresh jalapeños or 4 to 6

Pat's Pick

Star Power

Brandishing its tongue-in-chic Western style—cowboy hats are displayed like fine art—Star Canyon has hit Austin with a resounding bang. Diners there are embracing the food and the mood as wholeheartedly as those in Dallas and Las Vegas, particularly flashier dishes such as the Texas-size Cowboy Ribeye and the hot-pink prickly-pear


Enchiladas De Chile Ancho

Ancho Sauce6 ancho chiles, core and seeds removed 1 clove garlic 1/4 small yellow or white onion, chopped 1/2 teaspoon dried Mexican oregano (1 teaspoon fresh) salt to taste Put first 4 ingredients in a pan, cover with water, and boil until the chiles become very soft, about 20 minutes.

Web Exclusive

Flour or Corn?

It sounded like the perfect assignment: Find the state's best tortillas. But was it? A Q&A with senior editor Patricia Sharp.


Tortilla Turnovers

Seasoned Crema Fresca1 1/2 cups sour cream 1 1/2 tablespoons skim milk scant 1/4 teaspoon cayenne scant 1/4 teaspoon pure red chile powder scant 1/4 teaspoon granulated garlic salt to tasteWhisk all ingredients together and refrigerate.Salsa Fresca2 serrano chiles, seeded and chopped 1/4 cup chopped white onion 1 pound tomatoes,

Web Exclusive

On the Border

After spending a week at the busiest U.S. Border Patrol station in Texas, associate editor Pamela Colloff learned that there is more to an agent's job than helicopters and surveillance cameras.


Restaurant Guide

Restaurant Guide

Austin circles its wagons at a new Star Canyon. Plus: The secret at Clark's Outpost in Tioga and two wine and food festivals that offer their fill.

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