Matt Martinez

  • Dining

    January 17, 2013
  • Blogs

    May 24, 2010

    100 Favorite Dishes: The Bob Armstrong Dip at Matt's Rancho Martinez

    Adam Donald​As a countdown to the Dallas Observer's "Best of Dallas" 2010, City of Ate is serving up 100 of the favorite dishes we crave, savor and hope to scarf down again soon. These dishes are in no particular order. Some are little known, others celebrated. Some are pricey, others can be eaten ... More >>

  • Blogs

    December 23, 2009

    On The Range: Sopapillas

    ​On The Range is a weekly exploration of the history and lore of Texas menu items.Many of us got our first taste of sopapillas by raising the flag. Doesn't make sense? Well, back when dining out options were fewer and farther between, Panchos Mexican Buffet was one of the few places where you co ... More >>

  • Blogs

    September 16, 2009

    On The Range: Migas

    PedroserafinA Spanish version of migas.​On The Range is a weekly exploration of the history and lore of Texas menu items.Eggs, tortilla strips, onions, chiles, and cheese. Or bread, oil & vinegar, spinach, alfalfa, and....licorice flavoring?? Believe it or not, these are some of the raw ingre ... More >>

  • Blogs

    August 19, 2009

    On The Range: Gorditas

    ​On The Range is a weekly exploration of the history and lore of Texas menu items.Be careful how you use the term "gordita". It can get you into trouble real fast. Like many food-related expressions in Mexican culture, gordita has more than one meaning. You can use it colloquially as a term of e ... More >>

  • Blogs

    July 22, 2009

    On The Range: Quesadillas

    On The Range is a weekly exploration of the history and lore of Texas menu items.Say cheese.Quesadilla translates as "little cheesy thing"--so no true recipe can exist without it. Even vegan variations tend to use soy cheese prominently. Writing in his book Mexico: One Plate at a Time, Rick Bayles ... More >>

  • Blogs

    July 1, 2009

    On The Range: Flautas & Taquitos

    From street vendor snack to the frozen food aisle.On The Range is a weekly exploration of the history and lore of Texas menu items.Sometime toward 3 a.m., when the drinking is (usually) winding down and serious munchies coming on, almost anything will make for a snack, providing it releases th ... More >>

  • Blogs

    June 24, 2009

    On The Range: Guacamole

    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 >>

  • Blogs

    June 17, 2009

    On The Range: Beans

    On The Range is a weekly exploration of the history and lore of Texas menu items.Drywontonmee"When you have four hundred pounds of beans in the house, you need have no fear of starvation. Other things, delicacies such as sugar, tomatoes, peppers, coffee, fish or meat, may come sometimes miraculo ... More >>

  • Blogs

    June 3, 2009

    On The Range: Cabrito

    Goats helped settle America. Not kidding: According to Robb Walsh, author of The Tex-Mex Cookbook, goats were the preferred diet of common folk in Europe, so when Columbus sailed to the New World on his second voyage in 1493 he brought goats for meat, cheese, and milk--along with Spanish sheph ... More >>

  • Blogs

    May 20, 2009

    On The Range: Chiles Rellenos

    Chiles rellenos, Emeril-stylePoblano peppers or Anaheim? When making chiles rellenos, the chef must first consider which pepper might better serve his or her vision of the completed dish. Indeed, they are similar and both are widely used, but tasting reveals subtle but noticeable differences. ... More >>

  • Blogs

    March 25, 2009

    On The Range: Enchiladas

    Let's face it: A true Tex-Mex establishment succeeds or fails on the strength of its enchiladas. I realize I'm speaking only for myself, at least as far as popular dishes go. Many patrons of an El-or-La-something-or-other (as Rosemary Kent dubbed Tex-Mex restaurants in her Genuine Texas Handbook, r ... More >>

  • Blogs

    March 18, 2009

    On The Range: Bar-Mex (Nachos, Chips And Stuff Like That)

    Most of us--well, most non-Hispanics, anyway--have been eating nachos for many years without a clue as to where the term originated. You see, in Tejano culture, "Nacho" is merely the nickname for Ignacio, a rather common name in Spanish-speaking households. And according to Robb Walsh and his Tex-M ... More >>

  • Blogs

    March 16, 2009

    Rest In Peace: Matt Martinez, Jr.

    As most of you know, highly respected restaurateur Matt Martinez, Jr. died Friday evening. More from the Dallas Morning News.

  • News

    July 3, 2008
  • Dining

    July 3, 2008

    Bless Us, Oh Lard

    Damn fajitas and health-conscious eaters. They're killing traditional Tex-Mex.

  • Calendar

    July 24, 2003
  • Dining

    November 2, 2000

    Naughty Takeout

    At restaurants, what isn't nailed down likely will be stolen

  • News

    January 6, 2000

    Loaded for take-off

    Legend Airlines plans to chart a different course from the average meal-in-a-sack airline

  • Dining

    June 12, 1997

    A tentative seduction

    Coco Pazzo's designs on Dallas are off to a lukewarm start

  • Dining

    August 1, 1996

    Heavy mettle

    Matt's No Place offers spectacularly 'unlite' fare

  • Dining

    June 20, 1996

    No place in the West End

    To hell with authenticity, Y.O. Ranch has great cowboy grub