Most Americans see Mexican cuisine through queso-colored glasses, content to crack open a box of store-bought hard-shell tortillas, stuff them with something fatty and vaguely chili-flavored and call the result "Mexican." In Texas, though, some are beginning to understand that Mexican food is more than gelatinous cheese sauces and leaden combo platters. We gaze beyond our southern border at a complex food and cultural landscape that has created a glorious culinary tradition—an epicure's El Dorado. The United Nations Educational, Scientific and Cultural Organization agrees. Last year, UNESCO declared Mexican cuisine an "intangible heritage of humanity," an honor Mexico shares with France. Still, boeuf bourguignonne... More >>>
A grilled porkchop with ancho chili and honey sauce is at home in Komali's chic space.