Tex-Mex

The Texanist |
May 23, 2016

The Texanist

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.

Food & Drink |
January 21, 2013

Cheese Enchiladas

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

Food & Drink |
January 20, 2013

Hot Plates!

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

Food & Drink |
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.

Food and Drink |
July 31, 2003

Tex-Mex 101

Nachos, tomatillo sauce, chile con queso——will the real Mexican food please stand up? A crash course in Texans’ favorite fusion fare.

Food & Drink |
April 1, 1998

Cheryl Clark

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

Food & Drink |
December 1, 1983

The Texas Food Manifesto

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