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.