Coming to a coffee table near you: Tex-Mex restaurant picks some of its wittiest, funniest signs for new tome.
tex-mex
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.
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 "¡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.
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…
