After working at such restaurants as Pujol, in Mexico City, chef Edgar Rico brings his masa talents to East Austin.
At this Rio Grande Valley taqueria, starting with dessert might be the best way to kick off a meal of creative tacos.
At this mainstay, a flaky flour tortilla is the foundation of a smoked brisket breakfast taco—or, rather, a mariachi—that's one of the best in the state.
Houston and North Texas see the most closures as the chain shuts down underperforming stores.
If life takes you to Hollywood, there are some places that can help you miss Texas less.
How to wear your love for tacos on your sleeve, your feet, or even on a fanny pack.
Poblanos, cauliflower, kale, and other delights have the starring role in these inventive offerings.
A Waxahachie institution serves a great version of the South Texas specialty.
An Austin bar and record shop is cranking out wonderful additions to the city’s tortilla scene.
The recently opened Tex-Mex restaurant from chef Omar Flores has a few surprises among the classic offerings. One in particular is a must-try.
A tradition of the indigenous Otomí people of Mexico is growing in popularity north of the border.
The El Paso native and celebrity chef is coming home in support of his new memoir, ‘Where I Come From.’
A brief history of the costra, a Mexico City delight that's finally gaining traction across the state.
As Roberto Espinosa and Eric Wilkerson mark the Austin institution's milestone anniversary this week, they look back on how it all began.
If ever an island paradise were represented in a single dish, this taqueria special might be it.
I might have come in last place, but I learned a lot while walking in the woods of San Antonio during El Taco Loco.
A northern Mexican specialty gets a Mexico City twist in Central Texas.
On this week’s National Podcast of Texas, the hosts of the El Rey series discuss the remarkable ways this humble dish brings people together.
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 new Dallas taqueria serves this not-so-usual taco de guisado.
Mando Rayo and Jarod Neece connect tacos with community issues in their new show on Robert Rodriguez's El Rey Network.
I ate my way from San Antonio to Dallas in one (very filling) day. Here are some of the highlights of my taco travels.
You can cut meat from the bone before you eat, but it’s better to go all in with this San Antonio staple.
Hundreds of Whataburger meals, tons of tacos, and other staples to consider before this astronomically expensive meal.
Blasphemy? Far from it. Allow me to fill you in.
Restaurants that make tortillas in-house have to get it right, like the new Dai Due Taqueria in Austin.
We've got some bueno taco suggestions for the Cowboys' new defensive end.
Former Aggie defensive end bids farewell to Fuego's tacos.
Combining barbecue and tacos is a damn-near perfect culinary Texas creation. In fact, it is the barbecue tacos at Valentina’s Tex-Mex BBQ in Austin that has made this one of my favorite joints in the state. I’ve often wished that more tortillas were stuffed with smoked meat, so I was happy to find another…
Tacos with a side of civic engagement.
OK, sure. Now, can we stop talking about this?
It’s become a fairly common sight in Texas: smoke rising from a little trailer parked in a gravel lot alongside the highway. But the Plantation BBQ trailer in Richmond was running a trailer long before it food trucks were de rigueur. Richmond is southwest of Houston, about forty minutes from downtown,…
As SXSW approaches, Austin once more claims to be the home of the breakfast taco—and San Antonians aren’t having any of it.
Readers respond to our annual Bum Steer Awards.
Readers respond to the December 2015 issue.
Are You Ready for the 120 Tacos You Must Eat Before You Die?
The poor 'Texas Monthly' taco team had to eat soooo many tacos.
The Taco Cannon, which debuted at Fun Fun Fun Fest in 2012, once again fights to be recognized as the world’s first.
Texans LOVE their tacos. Versatile, portable, and quick to wolf down, tacos are made with either corn or flour tortillas. In their different styles, you can trace more than half a century of Texas’s Mexican-food history.
Oil, masa, air bubbles, and the filling of your choice—do you really need anything else?
A real estate blog has released a list with quantifiable data to prove what we already knew: People in Texas really love tacos.
He wanted six tacos, and if his sword had anything to say about it, those tacos were going to be free.
My first trip to Valentina’s was on a whim. I stopped at the trailer behind the Star Bar on Sixth Street in Austin on my way out of town. A friend was writing a story on taco variations, and I thought I might be able to add a novelty to…
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."
World's biggest Frito pie? Check. Most consecutive back handsprings? Got it. Largest pecan pie? Indeed. But when it comes to some truly important Guinness records, Texas is playing second enchilada.