José R. Ralat 🌶️
@TacoTrail
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Taco editor, @TexasMonthly. Author, American Tacos. 2x James Beard Award winner. Taco Chronicles 3. Panzón. Highly opinionated. Opinions mine. RT≠endorsements.
Texas, USA
Joined June 2011
The definitive list of @TexasMonthly's best tacos and a feature on the new, developing regional Texas Mexican cuisine, New Tejano, is live!
texasmonthly.com
We traversed the state from the Rio Grande Valley to the Panhandle to find the most superb tacos and taquerias. Along the way we found a new movement. Welcome to New Tejano.
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This is complex crowds with Ray3. From packed stadiums to bustling streets, large groups remain coherent. Every subject stays clear and consistent as scenes unfold. High fidelity preserves scale, motion, and detail ensuring realism across even the most complicated scenarios.
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Y’all work so hard & so excellently.
when you know your why… what others called hard becomes an extension of you thank you @TacoTrail and @TexasMonthly for this lovely feature about Olivia and her mission about preserving the past, the importance of a grain and process that represents a whole culture watch the
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Word is these tacos might show up on the permanent menu.
Yes, they’re deep-fried. But that’s not the most important part . . .
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Interacting with this northern Mexican dish isn’t a spectator’s sport.
It can be hard to figure out how to take the first bite of a tostada Siberia. Allow our taco editor @TacoTrail to walk you through it:
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Long live the taco salad! 🌮 🤝 🥗
texasmonthly.com
Think of it as nostalgia in a shell (if you can find one).
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But the mole is king.
Our taco editor's favorite breakfast tacos were the machacado with eggs and the scrambled eggs studded with rectangles of nopales.
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Never mind that a lot of Mexican American kids grew up eating baloney tacos & are sometimes considered a nostalgic, homey snack.
Don’t settle for a baloney taco (yikes 🙃). When it’s gotta be @HEB, and it’s gotta be now, Favor has you covered with H-E-B Now.
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The greatness of El Paso food, family & kindness in Austin.
Taco editor @TacoTrail tells the story of Arturo Reyes, who lost his best friend to pancreatic cancer after the two had dreamed of opening a food business together. Watch here:
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Now more than ever it’s imperative that you support your local taqueria & protect your local taquer@. I’m serious.
texasmonthly.com
As immigration actions continue across the state, owners of Mexican dining establishments point to employee fear and declines in customers.
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Our taco editor's favorite breakfast tacos were the machacado with eggs and the scrambled eggs studded with rectangles of nopales.
texasmonthly.com
At this Houston taqueria, family and community are just as important as the food.
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The 1980s saw the rise & cementing of Big Ag, transgenic corn & anxiety behind it in the U.S. It's visible in the horror flick Children of the Corn. At Hijos del Maiz in Midland, corn & its link to humanity is embraced, with a dash of comida norteña.
texasmonthly.com
Hijos del Maíz honors Mexico’s corn-centric history with an emphasis on norteño dishes—such as beef barbacoa—and generous serving sizes.
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Did you know Muenster is a Mexican borderlands cheese?
texasmonthly.com
Originating in medieval Alsace, this semisoft, orange-rind cheese is commonly used in Mexican dishes in the modern border region.
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“Cooking Mexican food in Texas is a great responsibility that must blend tradition with fresh takes…”
Señor Oink, in Farmers Branch, gives its menu of carnitas tacos a tropical edge with fruity salsas, beachy drinks, and colorful decor. 🍹
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@TacoTrail There have been some scofflaw taco tents up here in Portland this summer. Talked to the owners and they all say they came up from LA because of ICE raids. They're hoping to stay the winter, but I don't think they realize how bad the weather gets and why everyone else uses trucks.
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Eating at Chili’s in Texas, specifically Dallas, is eating local.
For those who crave predictability, Chili’s offers that in abundance. The restaurant is inherently Texan, through and through, writes @TacoTrail. From our archive:
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Arrests, raids, terrorism, immigration. Taquerias are at the frontlines of actions by federal agencies, and they're not OK.
texasmonthly.com
As immigration actions continue across the state, owners of Mexican dining establishments point to employee fear and declines in customers.
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Say it with me: Chili’s is Texan because Texans eat there, and Texans eat there because Chili’s is Texan. 🗣️
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.@TacoTrail An Ancient Frozen Mexican Dessert for a Modern Texas Summer
texasmonthly.com
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.
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A fund has been established in memory of the nephew of senior editor Aaron Parsley, whose recent account describes the family’s harrowing experience during the July 4 flooding in Central Texas.
texasmonthly.com
A fund has been established in memory of the nephew of senior editor Aaron Parsley, whose recent account describes the family’s harrowing experience during the July 4 flooding in Central Texas.
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