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 […]
Gustavo Arellano’s oft-stated opinion that “Tex-Mex is dying,” has been forwarded to me repeatedly by Tex-Mex enthusiasts. They think I should challenge him to a debate–or a duel. Few people seem to realize that Gustavo and I are friends and allies.
Gustavo will be in Houston on Thursday. He will launch the The […]
Back in August of last year I posted an 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 how it rates compared to the greats.
The puffy tacos at Sammy’s Mexican Restaurant in La Vernia are among the best I’ve had. They were a lot sturdier than most. As you are probably aware, the biggest problem with puffy tacos is the lack of structural integrity.
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 […]
“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.
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.