Subject:

Mexican Food and Cooking

  • Blogs

    May 6, 2009

    On The Range: Chicken Tortilla Soup

    Mexican cooks reuse leftovers like nobody's business. Consider the plight of the frugal family in days of yore, north or south of the border. The basics of life--shelter and food--are not certainties. Since the beginning of farming, rural families learned not to toss any part of a plant or animal t ... More >>

  • Blogs

    April 29, 2009

    On The Range: Chimichangas

    Toasted monkey or [expletive deleted]? These are the two prevailing definitions for the origin of the term chimichanga, that ever-popular fried burrito that has become a staple at Tex-Mex establishments.Chimichangas may have originated as early as the 1940's, when cooks at a bar in Nogales, Arizona ... More >>

  • Blogs

    April 1, 2009

    On The Range: Tortillas

    Corn or flour?Depends on the filling. This comes from Alison Cook, author of "Taco Capitol, USA," a groundbreaking Texas Monthly cover story on the subject of Tex-Mex cuisine, who notes that while flour tortillas are better suited to Northern Mexico-style grilled meats and to breakfast tacos, "certa ... 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 11, 2009

    On The Range: Tamales

    Pig's head tamales?Well, yes. Robb Walsh notes in his Tex-Mex cookbook that traditional emporiums use pig's heads as their base meat when making their husky creations. The head is boiled until the meat and lard cook away, then the broth is used to moisten the masa harina (corn meal infused with lime ... More >>

  • Dining

    March 5, 2009
  • Blogs

    March 4, 2009

    On The Range: Mexican Breakfasts

    Beans for breakfast? Are you kidding?Ah, but according to the indispensable tome The Tex-Mex Cookbook, here in the Lone Star State a pot of beans was often used to break a cowboy's fast on the long trail, whether plain (as preferred by eminent Texas writer J Frank Dobie) or with a little bacon and c ... More >>

  • Blogs

    February 25, 2009

    On The Range: Combination Plates

    Let's get one thing straight: Tex-Mex has never pretended to represent Mexican cuisine in its entirety. In fact, according to Robb Walsh, author of The Tex-Mex Cookbook, the genre was developed by Euro-American descendants and Hispanics living in Texas (Tejanos)--and was designed to be marketed to g ... More >>

  • Blogs

    February 18, 2009

    On The Range: Fajitas

    I made a rather startling discovery while continuing my quest into the origins of Tex-Mex. For some reason I had assumed fajitas were a California addition, perhaps because of their ready adoption in to the presumably healthier Cal-Mex lineup. But no--legend credits Ninfa's in Houston, although ac ... More >>

  • Blogs

    February 11, 2009

    On The Range: West Texas Enchiladas

    The first of a series documenting Chris Meesey's personal quest for authentic Tex-Mex. But we'll let him tell you more... I'm a genu-wine Texan, born and bred. In fact, I began life at Nix Hospital, San Antonio--less than one mile from The Alamo, the acknowledged epicenter of the Texas Universe. Ho ... More >>

  • Blogs

    February 9, 2009

    Short Orders: Cyclone Anaya's (Oak Lawn)

    Cyclone Anaya's3211 Oak Lawn Ave.214-420-0030Recent visits to this popular outpost of the Houston-based chain inspire two observations.First, bars and restaurants in Dallas consider the Margarita a child's drink. Order the famous Tex-Mex cocktail and, with a few exceptions, they bring out something ... More >>

  • Dining

    January 15, 2009
  • Blogs

    November 6, 2008

    Kids Eat The Darndest Things: Los Lupes, Duncanville

    For this inaugural edition of Kids Eat…11 year-old Iris and 6 year-old Lyle traveled, with quite a bit of adult assistance, to Los Lupes III, one of the local Tex-Mex chain’s seven franchise locations. The basics: Iris opted for the chicken kids fajitas ($5.99), featuring a generous serving of ... More >>

  • News

    July 24, 2008

    Ask a Mexican

    In corn vs. flour, wheat gets a smackdown

  • News

    July 3, 2008
  • Dining

    July 3, 2008

    Bless Us, Oh Lard

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

  • Dining

    April 24, 2008

    Review: Herrera's Cafe No. 1

    Herrera's sensational tortillas and fiery salsa will keep us coming back.

  • Dining

    January 17, 2008

    Pepe & Mito's

    Pepe & Mito's solid food is nice, the liquid diet even nicer

  • Dining

    January 3, 2008

    Review: Urban Taco

    Try a little Mexican food without the gloop and refrieds

  • News

    December 6, 2007

    Ask A Mexican

    All good things come from Texasin food, anyway

  • Dining

    October 18, 2007
  • Dining

    September 13, 2007

    The Haunting

    Tradicion can't shake the ghost of restaurants past

  • Dining

    June 7, 2007

    Bejeweled and Bedeviled

    La Joya makes boilerplate Mexican transcendent

  • News

    August 17, 2006
  • Dining

    March 9, 2006

    Mexican Swim

    Piscatory and carnivorous delights at Café San Miguel

  • Calendar

    September 8, 2005

    Zest is Best

    Spice things up with ZestFest

  • Dining

    September 8, 2005

    Discomfort Zone

    Comfort food, bewildering atmosphere at Manny's

  • News

    June 9, 2005

    Stuff It

    Plus: Liberal Libations

  • Dining

    February 17, 2005

    Chili-ing Out

    Why can't they make Texas food outside Texas?

  • Best of Dallas

    October 14, 2004

    Best Mexican Restaurant

    Avila's Mexican Restaurant

  • Best of Dallas

    October 14, 2004
  • Dining

    July 1, 2004

    Heathen Eating

    Mimo's Tex-Mex lacks flavor

  • Dining

    December 19, 2002

    Bump in the Road

    You'll be drinking faster than you eat at Wahoo Grill & Cantina

  • Dining

    November 28, 2002

    Border Wars

    What's the difference between Mexican and Tex-Mex food?

  • Dining

    April 4, 2002

    Lovely 'Rita

    The neat, clean Margarita Ranch needs to let loose a little

  • Dining

    February 21, 2002

    Taco Takeover

    Taqueria Cañonita changes hands

  • Dining

    February 14, 2002

    Billy Goat

    Lincoln County Grill a little light on flavor

  • Dining

    January 10, 2002

    Zzzzz

    Order the coffee black; you'll need it at the dull Z'Tejas Southwestern Grill

  • Best of Dallas

    September 20, 2001
  • Best of Dallas

    September 20, 2001

    Best Side of Beans

    Buster's Burritos

  • Best of Dallas

    September 20, 2001

    Best Flour Tortillas

    Mia's Tex-Mex Restaurant

  • Dining

    June 14, 2001

    Latin Homestyle

    La Duni Café serves up comfort food from down south ... way, way down south

  • Dining

    December 21, 2000

    Taco Star

    Taqueria Cañonita

  • Best of Dallas

    September 21, 2000

    Best lunch deal (tie)

    Nuevo Leon & Monica's Aca y Alla

  • Dining

    March 30, 2000

    City to city

    Ciudad quietly storms Dallas

  • Dining

    October 14, 1999

    Not so Nuevo Leon

    Third time's not the charm for the Dallas "Mex-Mex" institution

  • Dining

    August 5, 1999

    Mix-ican food

    Cabo tries to redefine taqueria

  • Dining

    October 8, 1998

    Drab fab

    Fabulosa! doesn't live up to its punctuation

  • Dining

    March 5, 1998

    Boonies kitsch

    Theme-soaked La Hacienda Ranch is worth the drive to Frisco

  • Dining

    June 12, 1997
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