July 1989

Jun 30, 1989 — By Paul Burka, Patricia Hart, Ellen Williams and jenniferbradley

We just rate them. You voted for them.

Jun 30, 1989 — By Stephen Harrigan

In downtown Mexico City are the ruins of the great Aztec pyramid, the site where one empire ended and a new world began.

Jun 30, 1989 — By Tom Curtis

Jim Wright’s attorney Steve Susman is living proof that clients may lose, but lawyers don’t.

Jun 30, 1989 — By Jan Jarboe Russell

Kids in T-shirts bearing political slogans, ideological confrontations in the supermarket, skirmishes at the PTA. Welcome to the battle between moms who work and moms who don’t.

Jun 30, 1989 — By Emily Yoffe

Two nice guys with financial troubles thought they found the perfect solution to the bust. Well, it seemed like a good idea at that time.

Jun 30, 1989 — By Joe Nick Patoski

How did shy, sweet Edie Brickell become America’s hottest new performer? By sticking to her vision—and doing what the record company told her.

Jun 30, 1989 — By Texas Monthly

Texas cleans up its act with natural gas.

Jun 30, 1989 — By Texas Monthly

Sharing our treasured spots

Jun 30, 1989 — By Chester Rosson

A Texas Novelist Finds Favor in Washington.

Jun 30, 1989 — By Jody Denberg

Dallas’ KERA discovered that music that’s good for you doesn’t have to be boring.

Jun 30, 1989 — By frederickeldquoshadrdquorowejr

Having a billion dollars isn’t everything, unless you’re Harold Simmons.

Jun 30, 1989 — By Gregory Curtis

Heroes in the shade.

Jun 30, 1989 — By T. Fehrenbach

A fresh look at the U.S. war with Mexico shows that the effects of this forgotten conflict are still being felt today.

Jan 20, 2013 — By Texas Monthly

4 tomatillos, shucked 4 fresh jalapeños, stems removed 2 ripe avocados 4 sprigs cilantro 1 small to medium leaf of romaine lettuce 1 teaspoon chopped garlic 2 teaspoons salt Juice of 1/2 lime In saucepan, cover tomatillos and jalapeños with water. Bring to…

Jan 20, 2013 — By Texas Monthly

1/4 cup lemon juice 1/2 cup (or more) orange juice 1 ounce each of yogurt and tahini paste Dash of harissa sauce 1 clove garlic 1 cup olive oil Salt and pepper, to taste 1 cucumber, peeled, seeded, and diced 1 medium…

Jan 20, 2013 — By Texas Monthly

1 ripe pineapple, peeled and diced 1 red bell pepper, roasted, peeled, seeded, and diced 1 tablespoon green peppercorns 2 tablespoons brine from peppercorns 1 tablespoon honey 2 teaspoons ginger juice (scrape fresh ginger-root and squeeze out juice) 1 ounce rice-wine vinegar 1/4…

Jan 20, 2013 — By Texas Monthly

12 ripe plum tomatoes 1 small yellow onion, coarsely chopped 6 cloves garlic 5 serrano chiles Small bunch of cilantro 2 to 4 chipotle chiles, canned Salt and pepper, to taste Lime juice, to taste Place tomatoes in roasting pan like billiard balls…

Jan 20, 2013 — By Texas Monthly

1/2 pound serrano chiles, stems removed 4 cloves garlic, peeled 1 1/2 bunches cilantro 1 to 2 medium-sized tomatillos, quartered 1/2 tablespoon salt 1 tablespoon white vinegar Put serrano chiles and garlic in blender or food processor with 1/2 tablespoon of water. Pulse lightly until…

Jan 20, 2013 — By Mary Malouf

Hot like summer, as refreshing as a breaking wave, standard Mexican salsas are taking on new guises. Now they’re as likely to be a topping for grilled fish as a dip for chips.

Jan 20, 2013 — By Texas Monthly

6 large ripe tomatoes, chopped (peel if skins are tough) 1 cup chopped canned tomatoes, with juice (or increase fresh tomatoes to 8) 4 to 5 fresh serrano chiles, seeded and chopped 1 medium red onion, chopped 2 to 3 fresh jalapeño peppers, seeded and chopped…

Jan 20, 2013 — By Texas Monthly

Preparation Time: 15 minutes Cooking Time: 30 minutes 2 tablespoons extra-virgin olive oil 1 large or 2 small red onions, finely chopped 1 clove garlic, mashed 1/2 tablespoons chopped fresh thyme or 1 teaspoon dried thyme 6 ounces Texas goat cheese, crumbled 5 large…

Jan 20, 2013 — By Texas Monthly

Recipe from Quick Cuisine: Shellfish Intentions.

Jan 20, 2013 — By Texas Monthly

Recipe from Quick Cuisine: Shellfish Intentions.

Jan 20, 2013 — By Ann Clark

Up for crab.

Jan 20, 2013 — By Texas Monthly

Preparation Time: 8 minutes 1 pint each of fresh strawberries, raspberries, blackberries, and blueberries 2 to 3 tablespoons sugar 1/4 cup Chambord (black raspberry liqueur) Fresh mint sprigs (for garnish) Sprinkle cleaned berries with sugar and liqueur. Chill. From Quick Cuisine: Shellfish Intentions originally featured in…

Jan 20, 2013 — By Texas Monthly

From a small catering business in Amarillo to their present incarnation in Austin, where they’ve feted British royalty (Prince Charles) and Texas common folk, Gourmet Gals are all over the map. This simple cobbler has an appealing, almost puddinglike consistency. “With the trends in Southwestern cuisine, we’ve kind of overlooked…

Jan 20, 2013 — By Texas Monthly

3/4 cup flour Less than 1/8 teaspoon salt 2 teaspoons baking powder 1 3/4 cups sugar 3/4 cup milk 1/2 cup butter 3 cups sliced fresh peaches Sift flour, salt, and baking powder together. Mix with 1 1/2 cups sugar. Slowly stir in milk.