This Restaurant Reimagines El Paso’s Favorite Taco
The flautas ahogadas at Tacoholics are bathed in salsa verde, drizzled with a zippy crema, and sprinkled with queso asadero.
José R. Ralat is Texas Monthly's taco editor, writing about tacos and Mexican food. He is the author of American Tacos: A History & Guide. Ralat has written for Eater, Imbibe, Dallas Observer, D Magazine, Vice, Cowboys & Indians magazine, Gravy, and other national and regional online and print media outlets. Ralat is also a member of the National Association of Hispanic Journalists and serves on the advisory board of Foodways Texas. In 2022, he won a James Beard award for his Tex-Mexplainer column.
The flautas ahogadas at Tacoholics are bathed in salsa verde, drizzled with a zippy crema, and sprinkled with queso asadero.
It’s time to think beyond beer and margaritas, says Suerte wine director Celia Pellegrini.
One of the nation’s only Mexican-Chamorro fusion restaurants, C Rojo’s serves tacos brimming with mangoes, pineapples, and even coconut.
Plus: a bizarre Trump campaign ad accuses Democrats of "taking away tacos."
The truffle of Mexico, this culinary delicacy—sometimes called "black gold"—is treasured by taqueros and chefs.
Three words: tequila almond croissant.
Taco y Vino’s homage to the Taco Bell classic, in which a crispy shell is wrapped in a soft tortilla, is comfort food at its finest.
And sometimes that’s all you want in a burger.
At EaDeaux's Cajun Cocina, the tacos come filled with gumbo, etouffee, or boudin.
We won't judge.
Infused with beef tallow, Michael Wyont's tortillas are the result of his barbecue pedigree and his Mexican American heritage.
Japanese tacos might seem like a recent invention, but they're actually part of a long and rich international history.
Plus: Torchy's removes the Republican and Democrat tacos from its menu.
This San Elizario family business, which specializes in queso asadero, started in a home kitchen and now has fans around the country.
From Dallas to San Antonio, Southern California’s hottest taco trend is hitting Texas.
It's a a smoky, mesquite-grilled, seasoning-speckled chicken leg wrapped in a corn tortilla.
Plus, Torchy's expands to Louisiana and a stroke survivor chooses tacos for his first meal outside the hospital.
On National Elote Day, we’re craving the Middle Eastern-inspired za’atar street corn at Locura.
The owner of this walk-up taqueria is a former psychologist, and it shows.
Nixtamalization is the long, slow, difficult way to make tortillas—and it's helped this business grow a loyal following.
After complaints, the owner says he’s not changing the name or logo.
Plus: a Taco Bell literary magazine.
This smoky, comforting taco recalls the chef’s youth as a migrant farmworker in South Texas.
This taco is so beloved that it was part of a thorny trademark dispute.
Plus: the history of Sweden's “Taco Friday.”
Classics such as papas con huevos and migas are litmus tests for breakfast taco spots, and this San Antonio shop nails the exam.
Nixta Taqueria’s Oaxacan tortillas boosted sales just enough to keep the restaurant from laying off staff.
This weekends-only Arlington barbecue trailer is a taco joint in disguise.
Comedor, Suerte, and Cuchara take takeout to the next level by giving diners an engaging experience.
Favorite eateries, including barbecue joints and taquerias, have had to make big decisions—and quickly—since the governor's announcement Monday.
By Daniel Vaughn and José R. Ralat
Good news for those missing Major League Baseball: you can still get your stadium food.
A Grand Prairie beer barn makes sweet and gamey lamb tacos to go.
Scrambling to become a takeout-only business, Los Molcajetes got a much-needed bump from a viral tweet.
The Dallas mezcal bar's new chef rose to the to-go challenge when the city closed dining rooms his first day on the job.
José executive chef Anastacia Quiñones-Pittman and staff are making “five hundred sack lunches” a day to thank frontline health-care workers.
At this little yellow food truck in Austin, it’s all about Taco Wednesday.
Updates on taqueria and Tex-Mex meal kits, mail orders, donations, and more.
There’s plenty of Mexican-flavored Texas food content to stream online while you’re sheltering at home.
The popular pop-up is now serving steamed tacos at one of its brewery stops.
The novel coronavirus pandemic won’t defeat the versatile—dare we say perfect—food. “Tacos will feed America.”
At this San Antonio taco trailer, everything is better with cheese.
In light of the coronavirus pandemic, we’re kicking off our inaugural biweekly roundup of taco and Mexican food news a tad bit differently than we would otherwise. Instead, we’re taking a cue from our long-running BBQ News Roundup. So first, some good news.El BuenoOur How to Support Your
This new Mexican restaurant in Midland is bringing a classic taco to burrito-happy West Texas.
Show your local joints some taco love during this crisis. They need it.
Who invented San Antonio’s signature Tex-Mex dish? And why hasn’t it blown up (sorry) around the world?
Among the Brownsville taqueria's impressive array of tacos is one using tender beef from a trompo.
The lucha-libre-themed Dallas taqueria offers Guadalajaran-style dishes and specialties.
In Austin, a scaled-down SXSW could hit eateries hard; in Houston, Asian restaurants have seen a huge decline.
A Mexican ice cream parlor in Houston is making one of the freshest dessert tacos in Texas.
A different sort of Texas Trinity makes for an exceptional taco at this Tomball joint.