Tex-Mex

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.