Rick Bayless

Why are Mexicans in Chicago so mean?

Are There Different Kinds of Mexican Food?

Alma: Great Mexican Food, but Give Us Tea for Texas.

What the Dead Eat: A Día de los Muertos
Party Menu

​Halloween is so passé. It's nothing more than Christmas, a commercial boon for cheap decorations, terrible eats and overdone getup far removed from its cultural and religious foundations. What people, especially those with an unending love for Mexican food, should celebrate is Día de los Muerto ... More >>

How Dallas Gained After the Swiss Immigrated to Mexico and Began Cooking

Grupo Sanborns is a large department store, pharmacy, retail and restaurant chain. Headquartered in Mexico City and employing some 18,000 workers, Sanborns was founded in 1903 by California immigrants Walter and Frank Sanborn, who also established the country's first soda fountain. Think Wal-Mart ... More >>

No Need Skimping on the Shrimp--Not in Mexico or Your Fridge

​Forty tons of shrimp. That's how many of the curvy crustaceans are processed and shipped from Mazatlan every year deservedly earning this jewel city of the Mexican Riviera its designation as "Shrimp Capital of the World". (In fact, I've read estimates as high as 40,000 tons. In any case, that's ... More >>

On The Range: Barbacoa

tasteoftx​On The Range is a weekly exploration of the history and lore of Texas menu items.Steamed, not smoked. According to Rick Bayless, chef extraordinaire and author of Mexico: One Plate at a Time, that's the primary difference in preparing Mexican barbacoa and traditional Texas barbecue. Tru ... More >>

Refried Beans With Extra Virgin Olive Oil? The Mexican Says For the Love of Lard, "No!"

tasteoftx​On The Range is a weekly exploration of the history and lore of Texas menu items.Steamed, not smoked. According to Rick Bayless, chef extraordinaire and author of Mexico: One Plate at a Time, that's the primary difference in preparing Mexican barbacoa and traditional Texas barbecue. Tru ... More >>

And The Winner Is...

Pepperidge Farm sent two boxes of crackers to my office. Wilonsky saw them and ran over to Jimmy's, returning with some cured meat and a hunk of cheese. My desk is now covered by crumbs, two empty boxes, white wrapping paper of the kind you find at, oh, an Italian shop selling salami, and a dirty kn ... More >>

On The Range: Tostadas

​On The Range is a weekly exploration of the history and lore of Texas menu items.How do you describe a tostada? As with many Latin dishes, it often depends on what side of the border you come from. In Texas, or most of the other Estados Unidos, the tostada ("toasted") is most familiar in its cla ... More >>

On The Range: Pozole

​On The Range is a weekly exploration of the history and lore of Texas menu items.In Puerto Vallarta, you can enjoy pozole poolside. According to food writer Eduardo Rincon-Gallardo, the only place to enjoy the savory pork and hominy stew in the Mexican seaside resort town in its green incarnatio ... More >>

On The Range: Chilaquiles

​Seriously, you would think that the people of Mexico had enough hangover remedies. After all, this is the culture that gave us menudo, that savory dish of cow or sheep stomach soup that is de rigueur eating on New Year's morning--not to mention other sopas such as chicken tortilla, which many p ... More >>

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 >>

On The Range: Carne Asada

pdphoto.org​On The Range is a weekly exploration of the history and lore of Texas menu items.If you think cookout in Texan terms, you are usually thinking of brisket...well, steak and burgers, too--but that's everywhere. If you think of grilling in Mexican terms, though, it's carne asada all the ... More >>

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 >>

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 >>

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 >>

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 >>

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 a ... More >>

¡Ask a Mexican!

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 a ... More >>

Freaky Number

Thirteen at dinner

Lanny's Things

Lanny's offers "high eating"

200 mph T-bone

Steak house announces deal with NASCAR

Catch a Ride

The Artrain rolls into Fair Park

Celebrity du Jour

Big-name chefs saturate an uncertain market

City to city

Ciudad quietly storms Dallas

Hot Dish

Ciudad quietly storms Dallas