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.
Don’t worry: there’s not actually taco meat brewed in.
JQ's Tex-Mex Barbecue helped put the smoked brisket birria taco on the map, but it's worth the drive to Houston for any item on the menu.
The next time you hear a California transplant claim that there’s no good Mexican food in Texas, send them to Valerie’s Taco Stand.
It took decades of persistence in the restaurant industry for Mexican food to get the respect it deserves, says Mariano Martinez.
El Perrito celebrates the flavors of Texas’s oft-forgotten westernmost city.
Plus: the history of Sweden's “Taco Friday.”
This Houston-area pop-up is adding a Tejano twist to a Mexican preparation trending on the West Coast.
One man’s strange, quixotic journey from New Braunfels to Longview.
Houston and North Texas see the most closures as the chain shuts down underperforming stores.
In addition to my tacos of the week, these dishes from both sides of the border stand out.
The Los Angeles chef celebrates his San Antonio roots by sharing his secrets to making Tex-Mex classics.
Three Texas cities—and their respective tastes—appeared in the review service’s “word clouds.”
The Superica restaurateur offers recipes for comfort classics, from the famous Felix queso to grilled Gulf oysters divorciados.
Food writer Lisa Fain discusses why she just moved back to Dallas from New York and shares her recipe for Herrera's Crazy Nachos (which she won't have to make as much anymore).
The family behind the iconic San Antonio restaurant reveals its Tex-Mex secrets.
The most delicious trend in smoked meats combines Texas’s two favorite food groups in exciting ways.
Valentina's is known for serving barbecue in tortillas. But for its newest addition, pitmaster Miguel Vidal looked to the Spanish bocadillo.
Coming to a coffee table near you: Tex-Mex restaurant picks some of its wittiest, funniest signs for new tome.
The official state dish reached its apotheosis in the era of San Antonio’s Chili Queens.
The original Tex-Mex staple dates back further than most historians realize.
Our estimable advice columnist on saying “I do” to a potbellied pig, bidding farewell to supper, giving your regards to Texas, and complaining about cold tortillas.
New York takes on Tex-Mex.
Beset by high-end interior Mexican, mid-range fajita-and-’rita chains, budget taquerias, and taco trucks—and whatever Torchy’s is—Houston’s old-school Tex-Mex is fading away.
The cheese, yes. But don’t forget the chile.
Let us now praise the large bowl of cheese, so simple and yet so satisfying.
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.
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
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.
From La Valentina in Dallas to Casa del Sol in Juárez, 75 Mexican restaurants that will leave your taste buds begging for more, plus seven great recipes.
Recipe for a great new cookbook: Combine a celebrated chef, a veteran food writer, and an innovative approach to contemporary Tex-Mex; serve.
If it’s salmon you relish, you’ll go bananas for a plantain-crusted concoction at Austin’s Z’Tejas.
Recipe from Z’Tejas Grill, Austin.Black Bean—Mango Relish1/2 cup cooked black beans, rinsed (may use canned) 1 ripe mango, diced 1/2 red bell pepper, diced 2 tablespoons chopped cilantro 1 teaspoon chopped fresh ginger 2 tablespoons chopped red onion 1 teaspoon chopped fresh jalapeño Juice of 1 limeCombine ingredients and chill.Saffron
The singer-songwriter talks college football, Willie, and Mexican food with Garden and Gun, which also has a lot of love for Texas in its latest issue.
Forty years ago, Pete Dominguez and his Mexican restaurants were the toast of Dallas. Now he’s alone, broke, and nearly forgotten.
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.
Nachos, tomatillo sauce, chile con queso—will the real Mexican food please stand up? A crash course in Texans’ favorite fusion fare.
Hot CDs and Hot Books
Growing up in Harlingen, Cheryl Clark cooked for family friends, but only for fun. Then, at fifteen, she lied about her age to get a real job in a restaurant, and ever since, like a soufflé with extra egg whites, her star has risen to extraordinary heights. After attending New
New restaurants in Dallas and Houston are serving up authentic interior-style Mexican dishes that turn the tables on Tex-Mex.
Two mythic cultures, one great love affair: How France has taken us to heart.
How the owner of Goode Company in Houston took the three basic Texas food groups—barbecue, Tex-Mex, and burgers—and built an empire.
Lone Star cuisine is all the rage in Paris—France, that is.
Las Manitas Avenue Cafe is closed while the sisters prepare to open in a new location.
Blessed art thou, who hath created Tex-Mex.
Fie on the cilantro fad, greaseless barbecue, and indiscriminate mesquite-grilling. Let’s hear it for Frito pie, catfish plates, and other gems of Texas’ true cuisine
Out of the Texas melting pot comes a food hot enough to melt anything.
The Bronx is up and the Battery’s down and there are little bits of Texas all over the place.