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.
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.
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 their
Where’s the best place to get a perfect plate of enchiladas? A chile relleno to die for? A salsa you’ll never forget? Come along on our tour of the fifty greatest Mexican restaurants in Texas, from Hugo’s, in Houston, to Tacos Santa Cecilia, in El Paso. This is not your
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.