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.
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.