El Alebrije Oaxacan Streetfood serves nachos and fries for the crowd at the brewery where it’s parked, but also offers hard-to-find specialties such as chapulines and tacos de mole.
San Taco specializes in the comforting stews and braises, offering them on plates or by the pound alongside fresh tortillas.
Christopher Krinsky—a 24-year-old who grew up in the U.S. and Mexico and worked in Japanese restaurants—combines his influences in his Austin ramen counter.
Elemi's Emiliano Marentes tweaked his restaurant's most popular mole recipe into a version for home cooks that takes advantage of fall flavors and produce.
It usually doesn’t have chocolate, and it doesn’t require 36 ingredients. Texas chefs are putting their own local, seasonal spin on the classic dish.
A different sort of Texas Trinity makes for an exceptional taco at this Tomball joint.
Tejas Chocolate Craftory in Tomball spends some moolah on its delicious mole. So don't look for it on the counter.
From “What’s Good For the Goose”
Talavera tiles, tacos árabes—and mole mania.
Saucy Katherine Anne Porter’s recipe for mole.
