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Another Tale of Wrongful Conviction?

Jan 21, 2013 By Michael Hall

Richard LaFuente, who was convicted of murder in 1986, has steadfastly proclaimed his innocence for more than twenty years. Now he has some unlikely support in one person—the victim's own sister.

Set Him Free

Jan 21, 2013 By Ryan Vogt

Senior editor Michael Hall on talking to Richard LaFuente, who some believe was wrongly convicted of murder in 1986.

The Paul Sadler Interview

Jan 21, 2013 By Brian D. Sweany

As the Democratic nominee for the U.S. Senate prepares for his final debate against Ted Cruz, he discusses why he thinks he can win, the state of the Democratic party, and what the word "troll" really means.

The Renaissance of Ann

Jan 21, 2013 By Christopher Kelly

Nearly six years after her death, Ann Richards, who is the subject of a new documentary, book, and stage play, still casts a long shadow.

A Q&A With Jan Reid

Jan 21, 2013 By John Spong

Senior editor John Spong talked with Jan Reid about his new Ann Richards biography, ‘Let the People In.’

Righting Votes

Jan 21, 2013 By josealiseda

Why requiring photo identification on Election Day is sensible and necessary—and hurts no one at all.

Made in Texas?

Jan 21, 2013 By joshuatrevio

Lone Star State conservatives may be happy about America’s turn to the right, but that doesn’t mean we can take the credit (or blame!) for it.

Agua de Sandía

Jan 21, 2013 By Texas Monthly

This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here. ¾ pound watermelon flesh (about 2 ½ cups), seeded, cut into 1-inch cubes1 cup granulated sugar 2 teaspoons fresh lime juice Blend watermelon, sugar, and 1 ½ cups water until smooth, about…

Coctel a la campechana

Jan 21, 2013 By Texas Monthly

Recipe from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here. 4 ounces raw red snapper, cut into 1/2-inch cubes1 tablespoon finely chopped white onion3/4 cup fresh lime juice, divided 1/2 cup thinly sliced octopus (cooked as below)4 medium shrimp…

Totopos

Jan 21, 2013 By Texas Monthly

This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here. 1 ½ cups corn oil8 regular-sized corn tortillas, each cut into 8 triangles salt to taste Place a medium cast-iron skillet over medium-high heat, add oil, and preheat to bubbling, 3 to 4 minutes.

Salsa tarasca

Jan 21, 2013 By Texas Monthly

This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here. 1/2 cup pepitas (hulled pumpkin seeds),      roasted 1/2 cup peanuts, roasted 4 medium tomatoes, roasted, peeled,   coarsely chopped 2 medium tomatillos, husks removed,  …

Salsa de tomatillo

Jan 21, 2013 By Texas Monthly

This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here. 4 medium tomatillos, husks removed,   coarsely chopped1 serrano pepper, stemmed 2 garlic cloves, peeled 1 tablespoon finely chopped white onion ¼ small bunch cilantro ¼ teaspoon…

Salsa de ajo

Jan 21, 2013 By Texas Monthly

This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here. 8 to 10 guajillos (long, reddish dried    chiles), stemmed, seeded,    reconstituted with enough water to    cover (reserve liquid)2 dried chiles de árbol, stemmed,   reconstituted 6 garlic cloves,…

Hugo’s salsa mexicana

Jan 21, 2013 By Texas Monthly

This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here. ½ small white onion 2 garlic cloves, peeled 2 serrano peppers, roasted, peeled,   stemmed ½ small bunch cilantro, divided in half 6 medium tomatoes, roasted, peeled 1 ½ teaspoons kosher…

Tlacoyos

Jan 21, 2013 By Texas Monthly

This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here. For the refritos (refried beans) 2 cups dry black beans, well rinsed and    picked over ½ small white onion, quartered,    plus another whole onion, finely    chopped…

Paletas de hielo de frambuesa

Jan 21, 2013 By Texas Monthly

This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here. 1 cup granulated sugar4 pints fresh raspberries1 tablespoon fresh lime juice Place a saucepan over medium heat and add sugar and 3 cups water. Bring to a boil, about 4 minutes.

A Q&A With Katy Vine

Jan 21, 2013 By Emily Alvarado - dupe

The senior editor on her glimpse into Austin Mahone's rise to teen pop stardom in a world where YouTube and Twitter are making adults in the music business scratch their heads.

The Ron Paul Effect

Jan 21, 2013 By Jeff Salamon

In the forthcoming Ron Paul’s rEVOLution, journalist Brian Doherty takes an up-close look at the libertarian Texas congressman.

Like a Writer

Jan 21, 2013 By Jeff Salamon

Bizarre similes pour forth from debut novelist Jonathan Woods’s fingers like wine from a bottomless bottle that is also missing its cork.

Oxheart

Jan 21, 2013 By Patricia Sharpe

FOOD GURU MICHAEL POLLAN would be a fan of Oxheart. Admittedly, I haven’t asked him, but his famous imperative—“Eat food, not too much, mostly plants”—squares with the philosophy behind the highly anticipated vegetable-centric restaurant from husband-and-wife chefs Justin Yu and Karen Man. (In case you find yourself a…

A Q&A With Bryan Curtis

Jan 21, 2013 By Alexandra Scoptur

The special correspondent on talking to former-football-star-turned-politician Craig James, understanding the “Real Street” rhetoric, and making predictions about sports.

A Q&A With John Spong

Jan 21, 2013 By Ariel Min

The senior editor on writing about outlaw country, hearing Jerry Jeff Walker tell stories, and listening to good music.