Why Griddled Cheese Is a Taco Game-Changer
For my latest Taco of the Week, I chose the El Corazón from Eddie O’s Texas Barbecue, a pop-up in Houston. What sets this taco apart is the vesseRead More…
Category: Food
Taco of the Week: El Corazón at Eddie O’s Texas Barbecue
The hot shell of griddled Monterey Jack cheese used in place of a tortilla cradles a slice of fatty brisket and is releasing enough oil to keep from cRead More…
Whataburger Is Aware That Their Table Tents Are Being Sold on the Black Market
For many people who came of age in Texas, swiping a Whataburger table tent has become something of a tradition. Taking those small, A-shaped plastic oRead More…
Tejas Burger Joint in Tomball Bets Big on Smoked Burgers
Smoked burgers have become a trend in Texas barbecue. We wrote about the first well-executed example back in 2016 when Lakewood Smokehouse in Dallas fRead More…
Tacodeli’s Co-owners Reflect on 20 Years of Tacos, Menu Changes, and the Salsa Doña
Tacodeli co-owners Roberto Espinosa and Eric Wilkerson attended the University of Texas in the early nineties. They both lived and worked in Atlanta aRead More…
Taco of the Week: El Holboxqueño at Revolver Taco Lounge
Regino Rojas took his family to Mexico this past summer and almost didn’t come back. “It’s paradise,” says the owner-chef of Revolver Taco LouRead More…
Houston Expert Explores How to Feed Kids in a Highly Processed World
What should children eat? Depends on whom you ask. Kids will tell you the answer is, apparently, pizza and chicken nuggets and cereals with cartoons oRead More…
What Do Trail Racing and Tacos Have in Common?
The text messaging was relentless. There was a photo of a foam trucker hat that had a taco over the embroidered words “El Taco Loco” and a link. TRead More…
The Ultimate Fast-Food Barbecue Sauce Taste Test
In reporting a story on fast-food barbecue, I ate more fast-food barbecue sauce in a two-week period than I had in the previous decade. I had nuggets,Read More…
Fast-Food Barbecue Is All in the Sauce
I recently sampled the new brisket sandwiches being hawked by chains from Arby’s and Subway to Quiznos. But before I get to that, let’s exRead More…
Taco of the Week: Discada at Discada
Some taquerias are so confident about the taco in which they specialize that it’s practically all they serve. Their menus offer just one flavor Read More…
‘United Tacos of America’s’ Mando Rayo and Jarod Neece on Texas’s Top Taco City and the Great Burrito Debate
Subscribe Apple — Google Play — Stitcher — Spotify On Tuesday night, Robert Rodriquez’s El Rey network will air the third episode of UnitedRead More…
Recipe: Instant Pot Pimento Mac and Cheese
After surviving a torturously long summer, your reward has arrived. It is now officially time to get cozy, so bust out the sweaters, put on a movie, aRead More…
Taco of the Week: The Bird’s Nest at Bad Spanish
The pop-up restaurant scene in Dallas-Fort Worth is flourishing, and it shouldn’t come as a surprise that some of the best of these operations speciRead More…
Wright’s Barbecue Brings Texas Smoke to Arkansas
Like many barbecue entrepreneurs, Jordan Wright began as a backyard hobbyist. He cooked on a Big Green Egg at his home in Fayetteville, Arkansas, on tRead More…
This TikTok of a Kid Eating a Ten-Patty Whataburger Is the Most Inspiring Video of the Year
There’s no shortage of iconic images that demonstrate what people are capable of, what true courage looks like, and that capture both the agony Read More…
Texas Monthly Recommends: Sarah Jaffe’s ‘This Is Better’
Sarah Jaffe released a pair of EPs, This is Better Pt. 1 and Pt. 2, with a party at Dallas’s Belmont Hotel in July. Following a bad break-up,Read More…
The Pizza al Pastor at Black Cat Pizza Is Why Pineapple Belongs on Pizza
It’s time we all accept pineapple on pizza. Pineapple happens. It’s going to happen. And it happens for damn good reasons, especially when it comeRead More…
A Whiskey Expert’s Five Texas Picks
Kentucky has its bourbons and ryes. Scotland has its single malts and blends. Texas has, well, everything. A decade into its existence, the state’s Read More…
Celebrating the Border’s Fusion of Cuisine and Culture in El Paso and Juárez
Hot, behind,” yells a cook, a boiling pot of sauce in hand. “Corner,” hollers another, rounding the turn between the dishwashing station and theRead More…