In 4,200 words, Robb Walsh valiantly searches the Lone Star State for old-school Tex Mex. We're talking chili con carne before Velveeta was ever a thing, third-generation tamale carts, and what tacos used to be: tortillas dipped in oil, filled with smoked brisket, and then griddled. If anyone can build a Tex-Mex time machine, Walsh can.

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