The Fort Worth Culinary Charreada will take place from 4 until 8 p.m. Sunday February 20th at Clear Fork Station, 4971 East I-20, Willow Park, Texas, just west of Fort Worth. Tickets are $45 per person or $80 per couple; kids 12 and under get in free. Click to purchase tickets. Terry Chandler [...]  Chris Shepherd Chef Chris Shepherd’s new restaurant, Underbelly, will be next door to the Hay Merchant Craft Beer Bar in the old Chances building–across the street from our very own Tex-Mex joint, El Real! I ran into Shepherd at the Farmer’s Market last weekend. Alison Cook had just reported the news. Underbelly will [...] 
We had some excellent barbacoa y sesos tacos at Gerardo’s on Saturday morning. You don’t see brain in the tacos much anymore. Meat packers stopped shipping brains after mad cow disease made everybody so nervioso about eating them. The only place you see them anymore is in carnecerias where they make old fashioned [...]  “Why don’t you give a class about how to make Tex-Mex cheese enchiladas?” Mike, my physical therapist said as he twisted my arm into a pretzel shape. Mike moved here from New York. He observed that there are lots of cooking classes in Houston, but he couldn’t find any about Tex-Mex. And since he [...] 
UPDATE: THIS EVENT HAS BEEN RESCHEDULED FOR EARLY FEBRUARY! Come join me in Charlotte, North Carolina on Thursday January 20th for a cocktail party and dinner at Paco’s Tacos & Tequila. I’ll be showing off some new recipes and autographing cookbooks for Tex-Mex-loving Tarheels. Proceeds of the dinner tix benefit a scholarship fund [...]  Have Recipes. Will Travel. In my latest career twist, I find myself working as a Tex-Mex restaurant consultant. First I showed the owner of Paco’s Tacos and his crew around the Houston Tex-Mex scene–and then once they got the place open in Charlotte, North Carolina, I went out there and sampled the whole menu. Lord knows, I am used to being a restaurant critic. But I can’t say I have ever been called on to put my money where my mouth is quite like this before. After I pointed out the problems, I put on chef’s whites, marched into the kitchen and joined the chefs in trying to fix what was wrong. Step one was ordering some yellow corn tortillas, step two was making some old-fashioned chili gravy. If was a lot of fun–and we made a vast improvement in the enchiladas at Paco’s Tacos and Tequila, if I do say so myself.   Fidel Castro Eating BBQ in Houston, 1959 (from The Tex-Mex Grill) Just in time for the Christmas shopping season, The Washington Post has named The Tex-Mex Grill, one of the Top Cookbooks of 2010. Listed under Ethnic/Regional, the book was described as: “Full of personality and great ideas; a must for carnivores.” Many [...]
“Everybody in San Antonio makes puffy tacos the same way,” Ray Lopez at Henry’s Puffy Tacos told me. You make tortillas out of raw masa and throw them in the deep fryer in a form to keep their shape. The resulting taco shell has a bubbly, crispy-on-the-outside, soft-on-the-inside texture that Tex-Mex fans in the Alamo City love. Puffy tacos are also popular in the Valley, in Austin, and elsewhere. But in Houston, puffy tacos are something entirely different.   California-style taco truck with skylights This deluxe “California Style” mobile catering center is being assembled on a 1999 rebuilt panel truck. It features a quilted stainless kitchen with glass cold cases on the outside–the cantilevered skylights are distinctive of the “California” style. The finished product will cost $45,000. To build the same food truck on a brand new chassis would run you about $90,000, Daniel Rodriguez of Rodriguez Brothers Catering Trucks estimated. The company designs, custom builds, and repairs food trucks in their Garrow Street garage on Houston’s East Side. read more Cooking Up Some New Food Trucks »
 Robert Del Grande at the grill read more The CIA's New Tex-Mex Campus »  |
 
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