Don’t take aguachile’s lightness for weakness. The spicy dish packs a punch.
After Japanese laborers emigrated to Mexico in the nineteenth century, a culinary merger eventually resulted in nori stuffed with carne asada.
How to weave your way through this magical Mexican destination.
The restaurant's owner, Bill Lyons, reflects on how far the restaurant has come since its doors opened in 1946.
Rogelio and Carrie Tellez combine the cuisines of their Mexican and Pacific Islander roots at a restaurant that serves tacos unlike any others in Texas.
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.
The latest from Regino Rojas is fun and festive, but the food’s not fooling around.
Three newcomers and five mainstays that you won’t want to miss.
After two years of interrupted travel, taco editor José R. Ralat hit the road full force this year and has a best-of list of a whopping 25 dishes to prove it.
From mamey to nuez, the varied flavors found at Mexican ice cream shops around the state make for a pretty accurate personality test.
The filled masa cakes have long been in the shadow of another comfort food (ahem, tacos), but Texas taquerias are now showcasing them in diverse, interesting ways.
If you were charmed by Juan Ramón Cárdenas in ‘The Taco Chronicles,’ you’ll want to make your way to Don Artemio.
Throughout her fifty-year career, the English-born cook influenced—and even advised—chefs of some of Texas’s best Mexican restaurants.
With 15,000 square feet, three private dining rooms, and one tequila sommelier, this Dallas restaurant is as lavish as it gets.
The Mexican, a fancy new restaurant in Dallas, aims for authenticity but isn’t using proper masa.
The ancient snack has found new prominence on Texas menus, thanks to enterprising chefs stamping it with their own creativity.
The Gutierrez family still runs the South Texas cafe, specializing in Mexican recipes passed down for generations.
The McAllen restaurant features tacos stuffed with bulgogi, kimchi, choriqueso, and more, and it’s dedicated to giving back to its community.
After moving to the burbs, this barbecue joint is getting more adventurous with menu items like brisket enchiladas and fideo.
A transplant from California wades into an age-old culinary debate.
A prickly pear cookie, a revelatory bowl of birria ramen, and twelve other extraordinary things our taco editor tasted this year.
Just don’t say it’s “elevating” Mexican food.
The chef's special tacos—think lobster tail draped with mole verde and maitake mushrooms topped with burrata and pickled peppers—make José on Lovers a must-visit.
Plus: Some yummy Mexican pastries in Austin and an early collection of Sandra Cisneros poetry.
Don’t miss the Hummus a la Mexicana.
This vibrant springtime dish, created by Mixtli’s Rico Torres, is the chef’s go-to Sunday supper all season long.
This niche of the food industry is still male dominated, but women have always done the real work behind the scenes.
This Oaxacan delicacy is starting to swarm across Texas.
Chile-coated Skittles, pickles doused in chamoy, and extra-spicy Gushers: Tejano dulceros are setting the internet on fire with new interpretations of the classic Mexican treats.
More and more Texas chefs are reconnecting with their roots by making artisan tortillas from scratch.
The truffle of Mexico, this culinary delicacy—sometimes called "black gold"—is treasured by taqueros and chefs.
Three words: tequila almond croissant.
After complaints, the owner says he’s not changing the name or logo.
Sylvia Casares returns to her Brownsville roots with this frontera-style family dish.
Plus: the history of Sweden's “Taco Friday.”
Good news for those missing Major League Baseball: you can still get your stadium food.
Aarón Sánchez: “You Can Instantly Judge a Mexican Restaurant on Three Things: Tortillas, Margaritas, Guacamole.”
On the National Podcast of Texas, the El Paso native and celebrity chef on the tradition and future of Mexican food, immigration, and #metoo.
The El Paso native and celebrity chef is coming home in support of his new memoir, ‘Where I Come From.’
A northern Mexican specialty gets a Mexico City twist in Central Texas.
This Tarrant County taco pop-up treats its vegetarian options as seriously as its meat offerings.
Purists, be prepared to have your minds changed by the Fort Worth pizzeria.
A revelatory trip four years ago inspired chef Larry Delgado to go back to his roots.
A pair of Mexico City’s best-known chefs team up to host benefit dinners that shine a light on all that unites this binational community.
Chefs Philip Speer, Gabe Erales, and Alan Delgado honor their border roots with a decidedly modern menu at Comedor in Downtown Austin.
The fiercely passionate author, now 96, recently donated her extensive archives and rare cookbooks to UTSA.
Using their grandmother’s recipe—and a ranking system—the Ruiz women have gathered since 1972 to make tamales and strengthen ties.
Get on the gravy train.
Oil, masa, air bubbles, and the filling of your choice—do you really need anything else?
Hugo Ortega’s new restaurant puts a sophisticated spin on interior-Mexican seafood.