FUN FACT: Turns out other people have done the research and the five-second rule for food has connections to both Genghis Khan and Julia Child. www.sciencefriday.com/articles/the...

TIL that San Antonioans don’t eat enchiladas, whether of the Mexican or Tex-Mex variety, according to one of their own. They eat soft tacos. That’s right, folks. Someone who thinks he knows better than you says, food such as the one pictured below, is actually a taco. 🤣

Tune in this weekend for the next Texas Monthly Presents on PBS episode. I’ll be diving into ascendant New Tejano cuisine with chefs, taqueros & Texans.

Headline from @texasmonthly.bsky.social November letters to the editor: "Kolache Editor Wanted: Apply Inside." www.texasmonthly.com/the-stand-up...

Visit Las Cuatros Milpas before the pilgrimage-worthy restaurant closed permanently. I've been thrice & think of my meals there often, sometimes in my sleep. sandiegomagazine.com/food-drink/l...

In San Antonio, so trying one of @tacotrail.bsky.social’s recommendations from this year’s top 50 list - Con Huevos Tacos. Because a breakfast taco for lunch is an amazing thing. ❤️❤️🌮🌮

Read this insightful story by Paula.

Tex-Mex restaurants were iced out of Michelin bib(s?) gourmand at the 2025 Texas ceremony. But New Tejano made a respectable showing for a young regional Texas cuisine. I’m looking at you Papalo & Mezquite.

Dia de Muertos is upon us, and with it pan de muerto. From my @texasmonthly.bsky.social archives. www.texasmonthly.com/food/tex-mex...

Orinification, the concept of taqueria owners championing high design over the food on the menu, is a roblem. Most restaurants that try it serve bad tacos, especially Taqueria Orinico. Not Tacos Santos. Read why and how in my latest for @texasmonthly.bsky.social. www.texasmonthly.com/food/tacos-s...

“But mostly we serve tacos. Tacos from every nation. Ugandan tacos. Burmese tacos. Yugoslav tacos. What’s inside the tacos? Chef’s choice. Just don’t expect rice and beans. If you want Mexican, order the crepe.” www.mcsweeneys.net/articles/peo...

@reinhart.bsky.social Nailed it. Nailed Dallas diners! Nailed Michelin! Nailed El Califa de León! Nailed influencers! www.dmagazine.com/food-drink/2...

Instead of ridiculous viral stunts with two-hour lines, why not visit fun new restaurants that are here to stay?

All hail the tampiqueña plate, a Tex-Mex and a Mexican combo platter for the ages. www.texasmonthly.com/food/tampiqu...

Sopes FTW.

Best State Fair of Texas tacos—ever. They also have a surprising history behind them. Read my latest for @texasmonthly.bsky.social.

Do you know how to eat a tostada siberia? Permit me to help if you don’t. My latest for @texasmonthly.bsky.social

First @lataco.bsky.social is surprised that NYC got a beef trompo before they did. Texas has had them for nearly ten years. Now they're annoyed we have an automated taco machine before them. I'm over here scratching my head over the fact that my LA Taco member login isn't working.

For my latest @texasmonthly.bsky.social story, I fulfilled a years-old wish of attending a @texastech.bsky.social home game to witness the legendary & nuanced tradition of the tortilla toss & all the nuances involved. Have you seen or partaken in the tortilla toss? texasmonthly.com/food/texas-t...

Staying up so late for the Canelo fight was not worth the loss sleep. What a boring match!

Mexican Independence Day is next week. Find your chile en nogada, arguably the most patrotic Mexican dish. I haven't had one this season, so I best get me some too. www.texasmonthly.com/food/tex-mex...

Felicidades to New Tejano baker Mariela Camacho, owner of Comadre Panaderia, in Austin, for being named @foodandwine.com Best New Chef 2025. While I've quoted her for several stories over the hears, I finally wrote a profile last year. She is awesome! www.texasmonthly.com/food/comadre...

Beautiful! @reinhart.bsky.social nails this: www.dmagazine.com/food-drink/2...

I wasn't able to get a reservation in June. Now I'll never get one. 😂https://www.nytimes.com/shared/v2/interactive/2025/dining/best-restaurants-america/mezcaleria-alma.html?smid=url-share&rsrc=deeplink

Read my latest for @texasmonthly.bsky.social: Taqueria El Novillo is the definition of comida casera (homestyle cooking). Some customers aren't even given menus. The staff just knows. Babies are kissed! How's that for abuelita love? www.texasmonthly.com/food/taqueri...

Guacamole is personal. In the town of Comonfort, for example, in the central Mexican state of Guanajuato, guacamole is commonly punctuated with fruit, such as grapes, peaches, or pomegranates. So go nuts w/ your game-day guacamole. www.texasmonthly.com/food/all-abo...

The 1980s saw the rise & cementing of Big Ag, transgenic corn & anxiety behind it in the U.S. It's visible in the horror flick Children of the Corn. At Hijos del Maiz in Midland, corn & its link to humanity is embraced. It's also so much better than the movie. www.texasmonthly.com/food/hijos-d...

(in my completely unbiased and unnarcissistic point of view) there's nothing better than the places where texas and wisconsin overlap. thanks for writing about this one @tacotrail.bsky.social!

One of my earliest memories as a kid growing up in EP is my grandmother taking slices off a giant block of Muenster to make me quesadillas. I left the borderland over 30 years ago, and I STILL buy Muenster for snacking.

Muenster is Mexican. Read how and why that came to be in my latest for @texasmonthly.bsky.social www.texasmonthly.com/food/muenste...

“Cooking Mexican food in Texas is a great responsibility that must blend tradition with fresh takes…” www.texasmonthly.com/food/senor-o...

psssttt…..a reminder that the application deadline for @texasmonthly.bsky.social’s research chief role is AUGUST 25, aka MONDAY! www.texasmonthly.com/about/jobs-a...

My son is at his first quince. I laughed when he told me he’d be back by 10pm. That was at 6pm. The clock’s ticking & the window for curfew is closing. The stories I expect to hear when he gets home around midnight!

I shared the news of El Tiger’s closing on IG yesterday, but this report hits the mark for locals. “For a lot of us, that first bite felt like a turning point, proof that our city could not just hang with the state’s best, but lead the way.”

“To truly honor tacos means honoring the people behind them,” and your favorite taqueria is suffering right now. www.texasmonthly.com/food/texas-t...

We were promised a taco truck on every corner. But all we got was an ICE van on every corner.

While LA is under siege by ICE & receiving the deserved national attention, ICE, DHS & other fed agencies are operating quietly in TX, w/o much statewide or national reporting. The fear is real. I chime in. It's my professional & personal responsibility. I hope you'll take time to read it.

This week's required reading is from @paulaforbes.bsky.social. It's a great read about a great restaurant, @chilis.bsky.social. I've long been a fan and this story left me pining for a family outing to our local Chili's. No, I don't order the tacos.

Took my son to get his back-to-school haircut. It’s just a normal cut. So I asked, “Would you ever get a fade like your old man?” The kid did not hesitate. His response was a blunt “no.” Yeesh.

It's gonna be another scorcher today. I've got the cure. www.texasmonthly.com/food/nieves-...

To understand Texas, one must visit El Paso and San Antonio. Burritos Frontera connects both in one place. Read & share my latest for @texasmonthly.bsky.social

I’d go. richmond.nub.news/news/local-n...

Slept in, wrote a bit, ate homemade pancakes, caught up on more work, ate chicken nuggets & watched anime with my son, napped, and now I’m folding laundry. What a great Sunday so far!

QOTD: 🌮 " Breakfast tacos wake you up. Breakfast burritos put you to sleep." 🌯

ICYMI Nothing stops me. www.texasmonthly.com/food/managin...

San Antonians should support San Antonians. Unfortunately they can’t resist hating when their own come up with something that honors Tex-Mex tradition with their Mexican heritage. It’s happened again. www.texasmonthly.com/food/gimme-g...

Barbacoa not guns at the border.

This is how hard our favorite taco editor works for us in Texas!!

My esteemed colleague Skip Hollandsworth once asked how I get from one end of the state in a day. It's not easy. There are a lot of complications. Here's why: www.texasmonthly.com/food/managin...