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.”
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.
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…
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.
Recipe for a great new cookbook: Combine a celebrated chef, a veteran food writer, and an innovative approach to contemporary Tex-Mex; serve.
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.
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.