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ZZ Tex-Mex


Billy Gibbons stopped by El Real Tex-Mex for brunch today. He wanted to try the bacon enchiladas–two cheese enchiladas with bacon inside and a sunny side up egg on top–it’s our number one brunch entree. Billy loved them. I gave his wife, Gilligan Gibbons, one of those northern Mexican goat’s milk caramel and pecan […]

Reviews and Write-ups:

[View the story “A Chili Winter” on Storify]

When was the last time you had a steaming bowl?

[View the story “Fired Up for The Chili Cookbook!” on Storify]

25 Years of Hot Sauce!


Hard to believe I have been at the helm of the big hot sauce contest in Austin for a quarter century. I have never missed a year. It’s one of my favorite days of the year.

Check out what Austin Chronicle Editor, Louis Black had to say about the event 5 years ago, […]

June 2015 Recap

[View the story “Junebugs and BBQ ” on Storify]

Recap: The Texas Mexican Table: 2015 Foodways Texas Symposium

[View the story “Recap: 2015 Foodways Texas Symposium” on Storify]

Tex-Mex Symposium in Old San Antone

Foodways Texas

2015 Foodways Texas Symposium

“The Texas Mexican Table” 5th Annual Foodways Texas Symposium May 7-9, 2015 San Antonio, Texas

Tickets on sale: Members – $290 Public – $325

Buy Tickets Here

Join us in San Antonio as we celebrate “The Texas Mexican Table.” Our discussion will cover Mexican food in Texas in its many […]

Chili de Las Comadres


Sisters Maria and Sylvia Calderon cook side by side in their tiny eatery located on the banks of the Ramos river in Allende, Mexico under a towering tree. At their one-room, one-table restaurant, they only serve one dish–chile con carne–though sometimes they call it “carne con chile.”

It comes in a bowl with […]

Talking About Tex-Mex in Old Mexico


I’ll be attending the Foro Parallelo Monterrey this week. I’m giving a talk on chili con carne and its role in Tex-Mex to the gastronomic conference. Should be amusing! Come see.

Chili Americana: Landmark Chili Parlors


Opened in 1958 in a former theater at 1213 U Street, Ben’s is a Washington D.C. landmark and an icon of the golden age of chili parlors. Ben’s signature dish, the original chili half-smoke, is a quarter-pound link of the griddled sausage on a steamed bun, with mustard, onions and chili sauce. The […]