Tex-Mexplainer
August 26, 2026
This Sizzling Bowl of Meat Is Way Better Than a Fajita Platter
The multifunctional molcajete serves as the hot centerpiece of a communal dining experience.
Tex-Mexplainer
A series that explores the ingredients, techniques, history, and culture of Mexican food in Texas
Latest
1-42 of 42 Articles
Tex-Mexplainer
July 9, 2026
This Is What You Get When You Cross a Quesadilla and a Sandwich
Empalme, the Mexican snack from Monterrey, is searing-hot and making its way into Texas restaurants.
Tex-Mexplainer
May 7, 2026
They’re Steamy. They’re Sweaty. They’re Your New Favorite Tacos.
Tacos al vapor (or tacos de canasta) cook with steam, making them perfectly portable. Mexico City loves them, and now Texas will too.
Tex-Mexplainer
April 21, 2026
Why “Slap” Tacos Are All Over Texas Now
For Spanish speakers, seeing “cachetadas” on a menu might elicit some surprise. But expect to see lots more of these beefy, cheesy tacos.
Tex-Mexplainer
January 12, 2026
Why Mexican Coffee Is Becoming More Popular in Texas
I took a trip to the heart of the country’s coffee-growing scene to learn more about the beans that turn into an easy-drinking brew.
Tex-Mexplainer
December 1, 2025
There’s No Better Pairing for Holiday Tamales Than This Cozy Mexican Drink
Atole is often enjoyed hot during the holidays, but cooler variations make it a year-round treat.
Tex-Mexplainer
October 17, 2025
Why a Combo Plate Invented 85 Years Ago Was So Influential for Tex-Mex Food
The carne asada a la tampiqueña has gone by many names, crossed the border, and changed how Texans eat.
Tex-Mexplainer
September 27, 2025
This Tostada May Look Like a Sandwich, but It Shouldn’t Be Eaten Like One
Monterrey’s messy-but-worth-it tostada Siberia comes with a handy eating utensil: an extra tostada.
Tex-Mexplainer
August 26, 2025
In El Paso, an Unlikely Cheese Reigns Supreme
Originating in medieval Alsace, this semisoft, orange-rind cheese is commonly used in Mexican dishes in the modern border region.
Tex-Mexplainer
August 5, 2025
How an Upper-Class Treat Became the Frozen Dessert of the People
Nieves de garrafa were once made with ice from the tops of volcanoes. Now you can find them served in plazas in Mexico and in Texas shops.
Tex-Mexplainer
June 2, 2025
Mexican Hot Dogs Are the More Fun Version of Their American Counterparts
Wrapped in bacon, stuffed into a bolillo, and topped with garnishes such as Doritos and carne asada, these franks give more oomph to your summer.
Tex-Mexplainer
April 1, 2025
Sotol Stokes Controversy—but for Some, It’s Just a Taste of Home
The spirit is endemic to Chihuahuan Desert; for folks from that area, it evokes survival, resilience, and just a hint of rebellion.
Tex-Mexplainer
March 18, 2025
Haven’t Heard of Green Spaghetti? You Will Soon.
The dish has long been a home-cooked staple in the Rio Grande Valley, but it's started popping up on restaurant menus all over Texas.
Tex-Mexplainer
January 28, 2025
Why Yes, You Can Put Peas in Guacamole
The avocado-based dip is way more riffable than purists insist. Some parts of Mexico even include sweet fruits in their variations.
Tex-Mexplainer
November 19, 2024
Churros Leave Other Desserts in Their Dust
Texans are giving the classic fried dough treat a makeover by adding even more sugar.
Tex-Mexplainer
July 23, 2024
Not a Taco Salad and Not a Taco Bowl, Taco Rice Is Its Own Delicacy
You won't find this regional Japanese dish with Mexican American roots on many restaurant menus, but it's worth a trip when you do.
Tex-Mexplainer
May 28, 2024
A Taco Is Not a Sandwich. A Torta, on the Other Hand, Is.
After a recent court ruling in Indiana, the age-old debate over tacos has risen again. But there really is no argument when we have wide-ranging tortas.
Tex-Mexplainer
May 15, 2024
What Makes Mexican Hamburgers So Great?
It may be because of the processed pork product topping or the mesquite grilling, but these handheld delights are endlessly customizable.
Tex-Mexplainer
March 13, 2024
Stuffed Avocados Are Back, Baby
While the dish might have reached its peak several decades ago, it's going through a resurgence, with restaurants putting the classic on their menus.
Tex-Mexplainer
January 23, 2024
Torta Ahogada’s Got the Sauce
The Mexican sandwich with French-inspired bread holds up when “drowned” in salsa.
Tex-Mexplainer
November 13, 2023
Meet Aguachile, Ceviche’s Hotter Cousin
Don’t take aguachile’s lightness for weakness. The spicy dish packs a punch.
Tex-Mexplainer
October 18, 2023
Red, White, and Covered in Salsa: How Two Colors Came to Dominate Taquerias
You can thank an internationally famous soda brand and psychology for the classic red-and-white design of your favorite taco spots.
Tex-Mexplainer
September 8, 2023
Mexican Sushi Is Rolling Across the Border
After Japanese laborers emigrated to Mexico in the nineteenth century, a culinary merger eventually resulted in nori stuffed with carne asada.
Tex-Mexplainer
August 31, 2023
Aguas Frescas Will Get You Through a Brutal Summer
Whether it’s creamy horchata or cooling cucumber, the various flavors of this sweet, refreshing drink act as potable air-conditioning.
Tex-Mexplainer
June 13, 2023
Defining ‘Guisado’ Is Just as Messy as the Dish Itself
While the term is most commonly translated as ”stew,” it's not wholly accurate. Guisados are more of a feeling of warmth and family.
Tex-Mexplainer
April 4, 2023
A Head Above: How Barbacoa Paved the Way for Barbecue
Whether using lamb, beef, or goat, the cooking method of barbacoa is rooted in pre-Hispanic traditions and set the scene for smoking meat as we know it stateside.
Tex-Mexplainer
September 29, 2022
Affordable and Portable, Gorditas Are Ready for the Spotlight
The filled masa cakes have long been in the shadow of another comfort food (ahem, tacos), but Texas taquerias are now showcasing them in diverse, interesting ways.
Tex-Mexplainer
August 4, 2022
Trompo Tacos Are So Much More Than Tacos al Pastor
Although the Mexico City style is dominant, tacos made with trompo meat vary regionally, offering many ways to enjoy the spit-roasted specialty.
Tacos
July 8, 2022
Birria Is the Greatest Threat to Taco Culture—and Its Savior
The Instagram-famous tacos are major moneymakers for the restaurants that sell them. But being popular doesn’t always mean being good.
Tex-Mexplainer
April 27, 2022
Taco Editor José Ralat Is a James Beard Award Winner
His two nominations are the most recent recognitions for Texas Monthly’s work this award season. See the full list.
Tex-Mexplainer
April 27, 2022
Tetelas Are the Tasty Triangles You Need to Try Right Now
The ancient snack has found new prominence on Texas menus, thanks to enterprising chefs stamping it with their own creativity.
Recipes
October 13, 2021
If You Love Queso, Try Queso Fundido, Its Equally Delectable Mexican Ancestor
Texas chefs are putting a fresh spin on the dish, which often comes loaded with toppings—or even lit on fire.
Tex-Mexplainer
July 27, 2021
With 350 Varieties, Tamales Are as Diverse as They Are Delectable
The iconic dish takes myriad forms, including a sixteen-foot giant (available across Texas) and a tamale sandwich.
Tex-Mexplainer
May 25, 2021
Enchiladas Are So Much More Than You Think
Venture beyond the yellow cheese.
Tex-Mexplainer
March 31, 2021
Live a Little and Try Crunching on Chapulines, or Roasted Grasshoppers
This Oaxacan delicacy is starting to swarm across Texas.
Tex-Mexplainer
March 1, 2021
Forget Everything You Think You Know About Mole
It usually doesn’t have chocolate, and it doesn’t require 36 ingredients. Texas chefs are putting their own local, seasonal spin on the classic dish.
Food
December 3, 2020
Tex-Mexplainer: Five Essential Mexican Cooking Tools for Any Kitchen
Don’t know a comal from a molcajete? We break it down (and share an easy recipe for discada, a northern Mexican grilled meat dish).
Food
November 18, 2020
The Ultimate Texas Tacopedia
Your guide to the many types of tacos around the state, where to find them, and how to enjoy them!
Tex-Mexplainer
October 6, 2020
Tex-Mexplainer: Pan de Muerto Is a Cross-cultural Taste of History
Ancient, colonial, and contemporary traditions are woven together in Dia de Los Muertos—and baked into the holiday's signature bread.
Tacos
August 31, 2020
Tex-Mexplainer: The History Behind Mexico’s Most Patriotic Meal, Chile en Nogada
Plus, our recipe for the celebratory dish.
Tacos
August 14, 2020
Tex-Mexplainer: Nixtamalization Is the 3,500-Year-Old Secret to Great Tortillas
More and more Texas chefs are reconnecting with their roots by making artisan tortillas from scratch.
Tex-Mexplainer
July 29, 2020
Tex-Mexplainer: Huitlacoche Is Misunderstood, but It Should Be Prized
The truffle of Mexico, this culinary delicacy—sometimes called "black gold"—is treasured by taqueros and chefs.