Tex-Mex

The Texanist

May 23, 2016 By David Courtney

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.

True Tex-Mex Cuisine’s Long Adios

Mar 19, 2015 By John Nova Lomax

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.

Talking Tacos With Gustavo Arellano

Jan 21, 2013 By Jason Cohen

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. 

Cheese Enchiladas

Jan 21, 2013 By Katharyn Rodemann

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…

Hot Plates!

Jan 20, 2013 By Patricia Sharpe

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

The Kitchen Is Closed

May 31, 2008 By Gary Cartwright

Forty years ago, Pete Dominguez and his Mexican restaurants were the toast of Dallas. Now he’s alone, broke, and nearly forgotten.

The Greatest Tacos Ever Sold

Dec 1, 2006 By Patricia Sharpe

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.

Tex-Mex 101

Jul 31, 2003 By Patricia Sharpe

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

Cheryl Clark

Apr 1, 1998 By Erin Gromen

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…

Mexican Revolution

Apr 1, 1997 By Patricia Sharpe

New restaurants in Dallas and Houston are serving up authentic interior-style Mexican dishes that turn the tables on Tex-Mex.

Texas, Paris

Feb 1, 1996 By clotildeluce

Two mythic cultures, one great love affair: How France has taken us to heart.