The “Flea Markets” on Airline Drive in North Houston form a giant mercado that draws some 50,000 Latino shoppers every weekend. Each flea market has its own taquerias and food stands.
De Buey Y Vaca is the most famous taqueria. (Buey y vaca means ox and cow, or steer and cow.) My favorite dish there [...]

Watch for more information about this Texas foodways group in the making.

Most people make masa from powdered instant mix these days. Real nixtamal is getting pretty rare–but if you find it, buy it. It makes the best tamales!

Cut open a bag of Fritos corn chips, ladle some hot Velveeta over top, add a scoop of chili con carne, some raw onions and chopped jalapeños. Voila!

From the Houston Press Eating Our Words blog:
This recipe originally appeared during the rodeo barbecue cook-off. It’s complicated, but the results are spectacular.
Borrego actually means mutton in Spanish, but for some reason, Anglos are more comfortable translating it to “lamb.” Which is odd when you think about it, since Anglos are usually squeamish about [...]

This article appeared in Cooking Light Magazine in June 2004, at about the same time that the cookbook Nuevo Tex-Mex was published.
Tex-Mex first blazed across American tastebuds in the Wild West of the 1880s. In those days, young Hispanic women with roses pinned to the bosoms of their dresses sashayed around San Antonio’s Military Square [...]