Stuffed Avocados Are Back, Baby
While the dish might have reached its peak several decades ago, it's going through a resurgence, with restaurants putting the classic on their menus.
While the dish might have reached its peak several decades ago, it's going through a resurgence, with restaurants putting the classic on their menus.
A visit to Arizona’s capital shows how the Southwestern state celebrates Texas’s beloved cuisine and border food.
A taco media battle has raged since 2016, with the Alamo City constantly on the defensive. Eight years in, I suggest a different tactic.
While I admire the fervor the Episcopal bishop has for Tex-Mex, his insistence that “taco sauce” isn’t a part of it makes me think, “Let it go, dude.”
The restaurant's owner, Bill Lyons, reflects on how far the restaurant has come since its doors opened in 1946.
Austin’s El Patio was on the brink of closing in 2019 until some extended relatives stepped in and took the business to grocery shelves.
Berlin’s Taqueria El Oso honors Mexican cuisine with its suadero and tripas tacos, and, luckily, it’s just one of the continent’s stellar taco joints.
Sometimes food is less about the taste (or the ingredients . . . or the presentation) and more about being home.
In the Tex-Mex wars of my mind, the victor was never in doubt.
With Laredo as its flagship, this Tex-Mex chain has been supplying folks with piratas and more for 35 years. As it grows beyond the Rio Grande Valley, can it keep what's made it so beloved?
The days when Mexican food on this side of the border was all about crispy tacos and yellow cheese are long behind us, thanks to innovative chefs and cultural shifts.
After two years of interrupted travel, taco editor José R. Ralat hit the road full force this year and has a best-of list of a whopping 25 dishes to prove it.
Texpats living in the nation’s capital have recently seen an uptick in the availability of favorite dishes from home, including kolaches, breakfast tacos, and barbecue.
From hosting drag shows to feeding political campaigns, the Local in Abilene has been mired in some controversy, but it remains focused on serving tacos to folks of all stripes.
While Oak Cliff's Casa del Vegano has a few flaws, its innovative taco fillings like konjac root, banana blossoms, and oyster mushrooms warrant a try.
While Anglo businessmen are often lauded for contributions such as Eagle Chili Powder, it’s important to remember the originators behind the cuisine.
An editor reflects on the impact of Austin’s Curra’s Grill on her life—and its mystifying, rich, and ever-popular frozen drink.
In Andrews, this mostly serve-yourself Tex-Mex restaurant was a community staple that’s still remembered fondly after its closing.
An editor reflects on the impact of Austin’s Curra's Grill on her life—and its mystifying, rich, and ever-popular frozen drink.
Eva Marengo Sanchez has painted everything from tacos to conchas, and it’s given her work more meaning than she ever anticipated.
Two Texas Monthly writers go head-to-head on the merits and inferiorities of tacos made with crispy shells vs. soft tortillas.
Living in a taco-obsessed world and reporting on border issues makes senior editor Jack Herrera’s relationship with the dish complex—and a little frustrating.
How a San Antonio restaurant manager pioneered the art of taco diplomacy.
Even though Odelay has many stellar dishes, including the chili con carne enchilada, its artful homages to cartel culture prove unappetizing.
Sylvia's Mexican Restaurant has become such a staple over its 32 years in Stockdale that it's practically a second home for locals.
The Comanche Tortilla & Tamale Factory has been making tamales since 1947 and wants to help inspire and educate a new generation of home cooks.
After moving to the burbs, this barbecue joint is getting more adventurous with menu items like brisket enchiladas and fideo.
With inflation and supply issues plaguing the state’s taquerias and Mexican restaurants, they’re counting on loyal customers to see them through.
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.
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.