The days when Mexican food on this side of the border was all about crispy tacos and yellow cheese are long behind us, thanks to innovative chefs and cultural shifts.
Chef Alex Padilla skipped lunch one day, then nodded off. The result is an enormous, one-of-a-kind Tex-Mex burger.
Chef Miguel Vidal uses inside skirt steak for the smoked fajitas at Valentina’s Tex Mex BBQ.
For my experiment, I used a beer marinade from Valentina's, a kalbi-style marinade from Roy Choi, and a simple rub.
There is no answer to this question.
It took nine years for him to meat his match.
How a cut of meat from the wrong side of the street rose to culinary stardom, plus a guide to Texas’ most authentic fajitas.
Recipe from Las Manitas Cafe, Austin.
