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.
The owner of this walk-up taqueria is a former psychologist, and it shows.
After complaints, the owner says he’s not changing the name or logo.
Plus: the history of Sweden's “Taco Friday.”
Good news for those missing Major League Baseball: you can still get your stadium food.
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.’
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.
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.
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.
Fun Fun Fun Fest's most unique "headliner" returns, firing bean, cheese and tortilla ammunition—and possibly some Twinkies—across Austin's Auditorium Shores.
Breakfast! A multi-generational history of the breakfast taco, via Austin institution the Tamale House. Excerpted from the new book "Austin Breakfast Tacos."
The city has already adopted several Texas dishes, including barbecue, kolaches, and Frito pie. Now a few restaurants are serving up breakfast tacos, much to the delight of Tex-pats and New York natives.
The breakfast antidote to whatever needs fixing.
Shares of the Tex-Mex chain are expected to sell for $11 to $13.
The "¡Ask a Mexican!" columnist and author of Taco USA: How Mexican Food Conquered America talks about Tex-Mex, Houston versus Dallas, and Ray's versus Henry's.
¡Ask a Mexican! columnist and OC Weekly editor Gustavo Arellano, whose new book Taco USA comes out in April, makes his case.
Fish tacos, the way Houston chef Hugo Ortega makes them.
The Dish They are, simply put, an addiction. First, there’s the frequency with which we consume them, which, if we’re honest, is at least weekly. Then there’s their powerful nostalgia—of long Saturdays cooking with your welita, of Sunday lunches out with family, of Christmas Eve dinners. And finally there’s…
If these seven chefs have their way, Mexican food in Texas will never be the same.
A Mexican beer pairing guide.
Mex-Mex has the purist vote wrapped up, but these Tex-Mex bastions win hands down when it comes to comfort food and customer loyalty.
A lesson with Diana Kennedy.
From 3500 BC, when indigenous peoples in Mexico and Central America began cultivating chiles, to 2010, when the Culinary Institute of America opened an expanded campus in San Antonio.
We hold (the perfection of) this stew to be self-evident.
In the October issue of EveryDay with Rachael Ray – on stands now – the El Naranjo food trailer is mentioned in “From Wheels to Walls,” a feature article that showcases a handful of food trucks that have added a brick-and-mortar space to their concepts. In case you don’t rememeber, El…
In this exclusive excerpt from his forthcoming cookbook, Hugo Ortega shares the secrets of the humble dishes of his homeland.
The morning show dubs the legendary and unique Mexican food restaurant in El Paso one of their “local legends.”
One of the best things about food trailers is that they’re on wheels. So if they want to pick up from, say, San Antonio and truck all the way to, oh, I don’t know, Jasper, Missouri, they can say the word and get on the road. That’s exactly what…
PICTURE YOURSELF ON A Mexican-tiled patio as sunlight filters through a rustic roof made of slender wooden latillas. A margarita stands at the ready, droplets of moisture condensing enticingly on the chilled glass. Within arm’s reach on your left is a cast-iron dish piled with chunky guacamole. On your right…
Sixty-three of them, to be exact: from picadillo in Dallas and brisket tinga in Houston to carne asada gringa in San Antonio and chorizo-and-jalapeño in McAllen. Be sure you don’t leave this earth without trying each and every one.
New restaurants in Dallas and Houston are serving up authentic interior-style Mexican dishes that turn the tables on Tex-Mex.
Out of the Texas melting pot comes a food hot enough to melt anything.