January 20, 2013

Vietnamese Fish Tacos

Núóc Mam Dipping Sauce3/4 cup Squid brand fish sauce (núóc mam, available at oriental markets) 1/4 cup rice wine vinegar 2 tablespoons chopped scallions (green onions)Whisk ingredients together and set aside.Vegetable Platter1 head leaf lettuce 1 bunch fresh mint 8 ounces bean sprouts 8 thin spears fresh pineapple, cut lengthwise

January 20, 2013

Catfish Tacos

Recipe from Chef George W. Brown, Jr., Seventeen Seventeen, Dallas.Roasted-Jalapeño Remoulade1/2 shallot, peeled and finely chopped 1/2 cup mayonnaise 20 leaves cilantro, finely chopped 1 medium fresh jalapeño, roasted, peeled, seeded, and finely chopped 1 small red bell pepper, roasted, peeled, seeded, and finely chopped juice of 1 Mexican lime

January 20, 2013

Crispy Pork, Guacamole, and Chile Pecan Tacos

Chopped pecans, toasted with a coating of ancho chile, impart a nutty accent to the already wonderful combination of pork and guacamole. This recipe is even better with “twice-cooked pork,” so remember it when you have leftover pork chops or roast.1/4 cup olive oil 11/2 pounds boneless pork loin, thinly

Eat My Words|
February 17, 2011

Trailer Thursday: Coreanos

One, two, three, four. I declare a food truck war! Spotted: The Coreanos guy grinning sly while saying, “We tried what Chi’Lantro had to offer, and we thought we could do better.” Them’s L.A. fightin’ words! He wasn’t just blowing smoke from the grill,

Eat My Words|
August 26, 2010

Trailer Thursday: Chi’Lantro

Relax, y’all. Sure, there are more Californians stampeding to Texas than surfing the waves off their own coast these days, but there’s an upside, at least for Austinites. Not only are the people of the Golden State migrating this way, so is the latest golden trend: Korean-Mexican

Editor's Letter|
January 1, 2007

Our Cover Is Blown

IT WILL SHOCK AND DISTURB YOU—OR MAYBE it won’t—to learn that there are no original ideas in the magazine business; there are only good, worthwhile, creative riffs on original ideas. All of us who assign stories know what we like, and our job is to figure out how to do

December 1, 2006

The Greatest Tacos Ever Sold

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.

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