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 cheese, yes. But don’t forget the chile.
Let us now praise the large bowl of cheese, so simple and yet so satisfying.
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…
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.
Recipe for a great new cookbook: Combine a celebrated chef, a veteran food writer, and an innovative approach to contemporary Tex-Mex; serve.
The singer-songwriter talks college football, Willie, and Mexican food with Garden and Gun, which also has a lot of love for Texas in its latest issue.
Forty years ago, Pete Dominguez and his Mexican restaurants were the toast of Dallas. Now he’s alone, broke, and nearly forgotten.
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.