March 1991 Issue

On the Cover

Into the Storm

In normal times, Fort Hood teems with troops training in tanks and helicopters. But in their absence, the huge base is left with a scattering of soldiers and a uneasy sense of peace.



Salsa Chipotle

Smoky salsa gets its flavor from Northern Mexico3 to 6 canned chipotle chiles; reserve adobo sauce 3 cloves garlic, minced 1 teaspoon cumin 1 teaspoon oregano 4 tablespoons butter 4 tablespoons flour 1 cup beef broth 2 1/2 cups water 6 tablespoons of reserved adobo sauceRinse, seed, and chop chiles;

Enchiladas in Salsa Chipotle

EnchiladasCooking oil 12 corn tortillas 1/2 pound mild cheddar cheese, grated 1/2 pound cooked chicken, shredded 1/2 medium onion, minced Salsa chipotle (recipe below)Heat about 1/2 inch cooking oil in small skillet just until it begins to smoke. Using kitchen tongs, immerse each tortilla in oil for a few seconds,



Road Warriors

Texans used to litter like crazy; now the state’s get-tough-on-trash policy is cleaning up their act.


Pen Pal

A prisoner’s efforts at legal aid for fellow inmates could right wrongs—but is it good strategy to threaten a judge?


King Crab

In tiny Sabine Pass, two restaurants battle to see which will be the barbecued-crab master of the universe.



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