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.
How a San Antonio restaurant manager pioneered the art of taco diplomacy.
Over a career spanning three decades, Griffith chronicled the evolution of Texas from a culinary backwater to a major player on the national scene.
Originally from South Africa and Portugal, the peppery, lemony dish is now beloved by Texas Muslims. To understand why, you have to go back four hundred years.
For decades, many Texans accepted racist stereotypes that Mexican food was unsafe. Businesses had to emphasize their cleanliness to survive.
