Meet the Masa Masters of Texas
A small community of chefs and taqueros are bringing nixtamalized, heirloom corn tortillas—the foundation of Mexican cuisine—to the masses.
A small community of chefs and taqueros are bringing nixtamalized, heirloom corn tortillas—the foundation of Mexican cuisine—to the masses.
Based in San Antonio, BE&SCO perfected the appliance behind everybody’s favorite flatbread—and changed how Mexican restaurants operate.
From mamey to nuez, the varied flavors found at Mexican ice cream shops around the state make for a pretty accurate personality test.
While Anglo businessmen are often lauded for contributions such as Eagle Chili Powder, it’s important to remember the originators behind the cuisine.
If you’re a ‘Great British Bake Off’ fan, good news: you’ve freed up an hour this week. Here are a few ideas on how to spend it.
In Andrews, this mostly serve-yourself Tex-Mex restaurant was a community staple that’s still remembered fondly after its closing.
Eva Marengo Sanchez has painted everything from tacos to conchas, and it’s given her work more meaning than she ever anticipated.
Two Texas Monthly writers go head-to-head on the merits and inferiorities of tacos made with crispy shells vs. soft tortillas.
Round out your taco meal with add-ons—but order armed with the knowledge of what might disappoint and what will hit the spot every time.
Living in a taco-obsessed world and reporting on border issues makes senior editor Jack Herrera’s relationship with the dish complex—and a little frustrating.
How a San Antonio restaurant manager pioneered the art of taco diplomacy.
The filled masa cakes have long been in the shadow of another comfort food (ahem, tacos), but Texas taquerias are now showcasing them in diverse, interesting ways.
Even though Odelay has many stellar dishes, including the chili con carne enchilada, its artful homages to cartel culture prove unappetizing.
This classic comfort food is made heartier and more exciting when stuffed with rich barbacoa and spicy birria, as it is at many restaurants across Texas.
Two food trucks in the Golden Triangle—the Taste of Texas and James & Jon—excel when it comes to serving barbecue in tortillas.
Taqueria Mi Rancho serves posito, tacos al pastor, and birria, and is located on the co-owner's ranch, bringing a sense of comida casera to the restaurant.
After going through the new-business-owner blues, Luis Mendoza is seeing long lines at Un Mundo de Sabor, which serves tacos, enchiladas, and tres leches.
Although the Mexico City style is dominant, tacos made with trompo meat vary regionally, offering many ways to enjoy the spit-roasted specialty.
A beloved children’s book led the pair to collect salsas and hot sauces and host live tastings on Instagram.
The Instagram-famous tacos are major moneymakers for the restaurants that sell them. But being popular doesn’t always mean being good.
El Pastor Es Mi Señor follows the Mexico City tradition of trompo cooking, which yields beautiful pork and sirloin in tacos, salads, tortas, and more.
Amarillo may be famous for its steak-eating contest, but Yellow City Street Food is drawing hype for tacos stuffed with mushrooms and seitan.
In its South Dallas neighborhood, Encanto Market & Cocina serves essentials for nearby residents, from dry goods to fruit to guisado-filled tacos.
Sylvia's Mexican Restaurant has become such a staple over its 32 years in Stockdale that it's practically a second home for locals.
Leo Davila’s combos are twists on the classics of his multicultural San Antonio upbringing, and they make Stixs & Stone worth the hype.
The Comanche Tortilla & Tamale Factory has been making tamales since 1947 and wants to help inspire and educate a new generation of home cooks.
Marcelino's has been in East Austin for 35 years, and the family who runs it serves multiple generations of adoring customers.
The San Antonio festival brought together the city's best taquerias—plus some special guests—for a hot day of delicious food.
The Mexican, a fancy new restaurant in Dallas, aims for authenticity but isn’t using proper masa.
His two nominations are the most recent recognitions for Texas Monthly’s work this award season. See the full list.
The ancient snack has found new prominence on Texas menus, thanks to enterprising chefs stamping it with their own creativity.
There's a taste of everything in this city, from upscale Mexican cuisine to trucks specializing in globally inspired delights.
The McAllen restaurant features tacos stuffed with bulgogi, kimchi, choriqueso, and more, and it’s dedicated to giving back to its community.
And its young owner, Ana Liz Pulido, is not to be underestimated. After losing her supplier of nixtamalized-corn tortillas, she learned to make her own.
After opening a year ago, the restaurant, which serves birria tacos and more, is already looking to expand to serve its growing customer base.
With its exceptional tacos tapatios, tacos norteños, and boxes loaded with 15 tacos, there's not another place like it in town.
Located behind a coffee shop, this RGV trailer serves massive tacos overflowing with brisket and other hearty meats and toppings.
The vibes these restaurants cultivate, from the “South Texas diner” to the “Tex-Mex palace,” say as much about them as the food does.
After a death threat on a U.S. official halted the importation of Mexican avocados this week, restaurants and grocers remain optimistic.
After breaking off from Mariachi's Dine-In, taquero Angel Fuentes puts a more personal spin on his tacos and pozoles.
With inflation and supply issues plaguing the state’s taquerias and Mexican restaurants, they’re counting on loyal customers to see them through.
While enchiladas are the specialty at Tortilleria La Potosina, the tacos also benefit from the fresh, handmade nixtamalized tortillas.
These taquerias, trucks, and restaurants show why this region is one of the best in the state for tacos.
From a word-of-mouth backyard pop-up to a nationally lauded brick-and-mortar, the Oak Cliff location of Trompo was a spot like no other. Now it’s gone.
Run by a third-generation tortilla-maker, Tortilleria Terrell also offers tacos, tamales, gorditas, and enchiladas.
A prickly pear cookie, a revelatory bowl of birria ramen, and twelve other extraordinary things our taco editor tasted this year.
Don’t miss the horchata cold brew.
At Trill Foods, Nick Belloni is making some of the city’s most creative dishes.
Stunts aside, Taqueria Los Angeles makes some of the best burritos in North Texas.
Don’t worry: there’s not actually taco meat brewed in.