Explore by Tags
Entries tagged with 'Tex-Mex'
Page 1 of 1
San Antonio: How to Make Puffy Tacos
A puffy taco is not a crispy taco, a crunchy taco, or a soft taco. It is strictly a puffy taco, and after having one (or three), you may be willing to forsake all other taco forms. Chef Diana Barrios-Treviño Los Barrios in San Antonio will readily admit that she didn't invent the puffy, but she and her family have perfected them over the years. Maybe you've seen her make them on Throwdown with Bobby Flay (and win)? The puffy taco shells are super-crisp on the outside but soft within—surprisingly light for fried dough. We were recently in San Antonio and learned how to make the Tex-Mex specialty.La Cocina de Consuelo: The Best Tex-Mex Breakfast in Austin?
The best breakfast tacos and migas in Austin? It was a difficult, tortilla-filled quest. So many taquerias and roadside stands claim to have the best. But we found one of our favorites at La Cocina de Consuelo, where you'll actually see a hair-netted Consuelo, or Connie (Rodriguez), in the kitchen making everything to order. If you get there before 11 a.m., she's wrapping breakfast burritos with her pressed-that-morning tortillas: steamy, chewy, and freckled with tiny brown bubbles.Matt Martinez Jr., 'King of Tex-Mex,' 63
Will van Overbeek/Houston Press Matt Martinez Jr., the "King of Tex-Mex," died on Friday. He was 63. Martinez and his family owned the Dallas restaurants Matt's Rancho Martinez and Matt's No Place as well as a stake in Matt's El Rancho in Austin, the restaurant his father founded. Robb Walsh, on his embrace of the term: Matt Jr. was attending a cooking class taught by Englishwoman Diana Kennedy, who spoke derisively of Americanized Mexican food."She said she only did authentic Mexican food, not Tex-Mex," Martinez fumed in the introduction to his book [Matt Martinez's Culinary Frontier]. "I was so insulted." To defy Kennedy and those who belittled his heritage, he decided to abandon any claim to "authentic Mexican" and...Is Old-Fashioned Tex-Mex in Trouble?
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....Fort Worth, Texas: A Serious Eating Tour
When I asked all of you to pray for me diet-wise because I was headed to Dallas and New Orleans, I meant it. Here's the kind of thing I'm going to be doing for the next four days: My friend Robb Walsh, restaurant critic of the Houston Press, who perhaps knows more about barbecue and Tex-Mex food than any man alive, picked me up at the Dallas airport yesterday at 5:30 p.m. and announced we were going on a real Fort Worth food tour for the rest of the evening. By 6 p.m., we put our names on the list at a fried-chicken and chicken-fried-steak roadhouse called Babe's Chicken Dinner House in Roanoke, Texas. While we were waiting for...The Breakfast Tacos of San Antonio
Denver Post sportswriter John Henderson visits San Antonio for work and develops a fascination for that city's great contribution to Tex-Mex cuisine, the humble breakfast taco: "I can't imagine trying to drive with cheddar and beans flowing down my wrist but in San Antonio, the traditions of neighboring Mexico clash with fast-paced modern American society. I often saw people driving through downtown in the morning with a taco nearing their mouth. It's messier than a cellphone but not nearly as annoying. "It doesn't take up too much of your time when you're rushing," Torres said. "You call, it's ready, you pick it up and go."...Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
Continue reading »
BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
Recently in Talk
Recently in SE Blogs
Most Emailed
The Secret Ingredient (Parsley): As-Good-As-Cole-Slaw Cabbage and Parsley Salad
Serious Reads: An Extravagant Hunger, by Anne Zimmerman
Sunday Supper: Chicken with Apples, Thyme and Shallots
Look Who's Talkin': Comments, Quips, and Tips We Have Known and Loved
This Week's Tasty 10: The Most Popular Posts from the SE Oven
This Week at Serious Eats World Headquarters
