June 1993 Issue

David Koresh and the Myth of the Alamo

He was no William Barrett Travis, but in many ways, the leader of the Brand Davidians was an archetypal Texan to the end.

By Jan Jarboe Russell

One Last Shot

Decades after his family controlled Galveston’s liquor and gambling, 89-year-old Vic Maceo is clinging to his gangster past—and to his pistol.

By Gary Cartwright

The Enemy Within

A blundered raid and a botched finale don’t change an essential fact about the Mount Carmel standoff: David Koresh is to blame.

By Gary Cartwright

Cat Fight

When mountain lions started turning up, the Sierra Club said, “Save them!” Ranchers said, “No way!”

By Christine Carroll

Deconstructing Willie

Carnality, Castration Anxiety, and Jouissance in Willie Nelson’s Taco Bell Commercial.

By Stephen Harrigan

School’s Out

By Gregory Curtis

Holding the Fort

In 1731 the Spanish presidio of Los Adaes became the first capital of Texas. Today no one recognizes the name.

By Stephen Harrigan

Range Writer

For years, no one took cowboy poetry seriously. But Buck Ramsey’s epic verse has taken the genre to new heights.

By John Morthland

Mango-Jicama Salsa

1/2 cup shredded jicama 1/2 cup chopped mango 2 tablespoons lime juice 2 tablespoons fresh-squeezed orange juice 2 tablespoons chopped cilantro 1 jalapeño, seeded and finely chopped Salt to taste 1 tablespoon vegetable oilMix ingredients in glass bowl with wooden spoon, adding oil last. Make sure oil coats everything. Let

By Texas Monthly

Adobo Sauce

6 ancho chiles 10 pasilla chiles 2 cups hot water 1 1-inch cinnamon stick 5 whole cloves 6 black peppercorns 1/4 teaspoon thyme 1/4 teaspoon marjoram 1/4 teaspoon cumin 6 cloves garlic, peeled 2 tablespoons mild white vinegar 2 bay leaves 2 tablespoons sugar 3 cups chicken stockToast chiles in

By Texas Monthly

Little Boats de la Noche

Little Boats1 pound skinless snapper filet 2 cups adobo sauce (see recipe, below) 1/2 cup chopped cilantro 1/2 cup chopped onion 12 corn husks (tamale-style)Cut snapper filet into strips approximately 1/4 inch by 2 inches. Marinate strips in adobo sauce for 5 minutes. Remove from marinade and mix fish with

By Texas Monthly

Ad and Subtract

By Paul Burka

Liquid Light at Barton Springs, 1988

By Texas Monthly

Little Boats de la Noche

For millennia, Mexican people have used corn husks as cooking vessels. Alan Mallett, the executive chef at Houston’s Cafe Noche, has adapted the technique for the restaurant’s signature Little Boats because, he says, the ingredients “steam in their own juices and retain all their flavor and texture.” Three variations on

By Patricia Sharpe

Cola Nuts

By Texas Monthly

Free Weights

A San Antonian is going out of business by giving away the store—literally.

By Helen Thompson

Fire Storm

Fanned by winds, flames ravage West Texas’ mountains.

By Helen Thompson

Water Foul

As the Guadalupe overflows with tourists, locals battle over managing crowds.

By Helen Thompson