Mexican Food

Puffy Tacos

Jul 16, 2014 By Courtney Bond

Oil, masa, air bubbles, and the filling of your choice—do you really need anything else?

Sea Change

Feb 11, 2014 By Patricia Sharpe

Hugo Ortega’s new restaurant puts a sophisticated spin on interior-Mexican seafood.

New York Takes a Bite of Breakfast Tacos

Jun 24, 2013 By Jason Cohen

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.

Talking Tacos With Gustavo Arellano

Jan 21, 2013 By Jason Cohen

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. 

Cheese Enchiladas

Jan 21, 2013 By Katharyn Rodemann

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…

Key Moments in Mexican Food History

Jan 20, 2013 By Texas Monthly

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.

Austin’s El Naranjo gets some love from EveryDay with Rachael Ray

Sep 26, 2012 By Layne Lynch

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…


Apr 30, 2011 By Patricia Sharpe

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…

The Greatest Tacos Ever Sold

Dec 1, 2006 By Patricia Sharpe

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.

Mexican Revolution

Apr 1, 1997 By Patricia Sharpe

New restaurants in Dallas and Houston are serving up authentic interior-style Mexican dishes that turn the tables on Tex-Mex.