tex-mex
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The Heyday of Chili Con Carne
The official state dish reached its apotheosis in the era of San Antonio’s Chili Queens.
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The Bloody San Antonio Origins of Chili Con Carne
The original Tex-Mex staple dates back further than most historians realize.
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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.
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Queso on the Hudson
New York takes on Tex-Mex.
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True Tex-Mex Cuisine’s Long Adios
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.
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Enchiladas
The cheese, yes. But don’t forget the chile.
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Chile con Queso
Let us now praise the large bowl of cheese, so simple and yet so satisfying.
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Talking Tacos With Gustavo Arellano
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.
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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 their curative power, which salves everything …
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The Yellow Cheese Hall of Fame
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.