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 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 At the Culinary Institute of America (CIA) ribbon cutting ceremony in San Antonio on Saturday, the “ribbon” was a string of chiles. That’s because the San Antonio CIA is dedicated to Latin American cooking. Among the amazing facilities at this cooking school is an outdoor grilling pavillion and a built-in underground pit for making such exotic buried barbacoa styles as Chilean curanto and Peruvian pachamanca
read more The CIA's New Tex-Mex Campus »
Texas chili con carne and barrel fermented sauerkraut are two of my favorite things. But I never thought of eating them together. In fact, they sound like two foods that should never ever be combined. So imagine my amazement when a request for a hot dog “all the way” at Janak’s Country Market in Halletsville yielded a fabulous Janak homemade Czech sausage on a bun spread with mustard and topped with both chili and Janak’s own housemade sauerkraut. Now that’s what I call Czech-Mex!
On first examining the sandwich, I wrapped it back up in aluminum foil and put it in the back of the car.
read more Chili and Sauerkraut? Now That's Czech-Mex! »
I was visiting the warehouse where Jim Jard works on his hot rods the other day. Jard has a bunch of restored neon signs hanging around the place. I asked him if he had any Tex-Mex stuff. He said, Yeah, look around the other side.” And there it was. The neon sign form [...]
Out in Southern California, L.A. food critic Jonathan Gold makes fun of authentic Mexican chef Rick Bayless — read all about it in Gustavo Arellano’s food blog “Stick a Fork in It.” And don’t miss Bayless responding to Gold in the comment section. They have such inspiring culinary conversations out there.
This was [...]
 The 20th Annual Austin Chronicle Hot Sauce Festival
The unofficial slogan of the Austin hot sauce contest–To Beat the Heat, You Gotta Eat the Heat!– was coined by MC for life Bryan Beck. The 20th Annual edition of the Hot Sauce Contest is being held this Sunday at Waterloo Park in Austin and [...]
Around this time of year in New Mexico and West Texas, green chile lovers buy a bag of chiles and get them roasted. The roasted chiles are then stored in the freezer for the rest of the year. Central Market has brought that quaintly picante custom to its stores in Texas. They are selling a case of roasted chiles for $28. That’s a lot more than they go for in New Mexico, but think of all the gas you’ll save.
Here’s a short history of the green chile and a recipe:
read more Holy Posole: It's Green Chile Time »
 Chicken Puffy Tacos at El Real
Back in August of last year I posted this item about the Tex-Mex puffy taco. We were building the menu of El Real Tex-Mex Cafe at the time. In the process we sampled a great many puffy tacos in hopes of perfecting our own. It took a whole lot of trial and error, but when we opened we had our puffy taco ready. If you haven’t tried it yet, I invite you to check it out and tell me who it rates compared to the greats.
The puffy tacos at Sammy’s Mexican Restaurant in La Vernia are the best I’ve had in awhile. They were a lot sturdier than most. As you are probably aware, the biggest problem with puffy tacos is the lack of structural integrity.
read more UPDATE: The Making of El Real's Puffy Tacos »
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In 1967, Frito-Lay Corporation launched a national advertising campaign featuring the Frito Bandito. Initially, the commercials appeared during children’s television shows, where they were an “unqualified success,” leading Frito-Lay to use the character in all its television and print advertising. In January 1971, a $610 million suit was filed against Frito-Lay in [...]
Most people go to Gerardo’s for the awesome barbacoa on Friday, Saturday and Sunday. Some swear by the crispy carnitas. I like the barbacoa de borrego and the chile rellenos too. But don’t ignore Gerardo’s sublime mollejas. You can buy them by the pound or by the taco.
Deep-fried sweetbread tacos are a [...]
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