What does a year's worth of meals say about where Dallas' restaurants are headed next?
I wouldn't be the first to note that tacos are somehow disproportionately satisfying for their size and cost. Where else can you by a smile with a free side of hot sauce for just a buck and change? Wash one down with a fizzy Topo Chico and then order another. It's National Taco Day, and this is the ... More >>
How does Dallas rank as a food city? I ask because the Washington Post published an article this week in which Mark H. Furstenberg bitches for two pages about his city's food scene, which I typically regard as pretty great. Not New York City or San Fransisco great, but generally a pleasure to explor ... More >>
No matter how crazy you got last night, things will be better soon.
When I interviewed Alberto Neri for my review of La Banqueta, I pressed the popular taquero for his meat source, which he eventually divulged. Halfway through my second interview he slipped me a business card. Taqueria Y Carniceria Guanajuato, it said. There was a picture of a cow on the front and b ... More >>
When Mike Kearns, owner of El Fenix, set about opening an authentic, regional Mexican food restaurant in Dallas, he tapped Nico Sanchez, who'd spent his youth working and traveling throughout Mexico and learning about regional foods. The resulting restaurant, Meso Maya, has been open for just over a ... More >>
If you've yet to see a movie at the Texas Theatre, which recently began showing classic and foreign-language films after too long in the dark, tonight would be a good time to check it out. At 7:30 they'll screen Gerardo Naranjo's I'm Gonna Explode, which opened in New York last summer but never g ... More >>
The On The Range piece about Machacado con Huevo last week brought back some old memories from my childhood. I was born and raised in South Texas by immigrant Mexican parents. My mother was from Guanajuato, and my father migrated from San Fernando, Tamaulipas. Mom's home cooking mostly entailed e ... More >>
On The Range is a weekly exploration of the history and lore of Texas menu items. Jon Sullivan"Was there ever a fruit as sensual as the avocado? So rough-hewn, dare-to-touch-me masculine on the outside, so yielding, inviting, soft spring green and feminine inside?...It's no wonder that this perf ... More >>
Mike McCuneLittle bits of meat--that's the literal definition of carnitas, those bite-size morsels of pork that have served as a favorite snack food throughout central Mexico for many years. However, according to eminent British food historian Rachel Laudan, carnitas are actually the preferre ... More >>
He was an Olympic disappointment, but with his first pro fight on Friday, Yanez is out to prove he's the real deal.
Mexican family ties are more than skin-deep
Uncle Sam wants you--especially if you're Latino
Latino activist Carlos Quintanilla's combative style makes enemies, even among his friends
FC Dallas' Mario Torres carries the hopes of Latino soccer fans. But is he the future--or just a cynical marketing ploy?
Bill Hill's office helped jail dozens of innocent people, and he's a shoo-in for re-election. Huh?
Border authorities fear a return to the law of the Wild West as Texas homeowners take up guns against illegal Mexican immigrants
Forget Hispanics and tequila. What we're really worried about are those darn homosocials.
Poor, brown, and inner-city. These Adamson High School kids weren't supposed to make it. They did anyway.
After an infant died in a Cedar Hill foster home, state investigators turned up evidence of neglect and greed. The worst thing is, they already knew.
In Dallas' cantinas, where the company of pretty young meseras is doled out by the drink, a killer lurks
July 2 - 8, 1998
A bungling bureaucracy allowed murder suspect Maricela Martinez to escape to Mexico
A legal loophole lets illegal immigrants get out of jail nearly free
Hedary's Lebanese Oven & Grill offers reverent interpretations of ancient dishes