meat

The other day, I was in a taqueria eating a sandwich stuffed with a spicy, saucy picadillo that was rich with tomatoes and chiles. It was de...

“Are you familiar with the pork chop theory?” asked food writer Virginia Willis. I admitted that I was not. “Let me explain,” she said. And ...

“Grand Barbecue!” read the headline announcing a large gathering for Senator Sam Houston in the Texas Banner . This was back in 1847, so it’...

When I lived in Iowa City, a fellow homesick Texan was tired of the lack of good food, so he opened a Mexican restaurant called La Perlita. ...

“Bacon jam tastes like the love child of pulled pork and pate!” said one friend. “I am now officially in pig heaven,” said another as I shar...

I’ve been on a rib kick lately. I usually like my ribs simple—seasoned with nothing but a salt, cayenne and black pepper rub, smoked low and...

New York City is shaping up to be a terrific taco town. There are taco trucks scattered throughout the five boroughs, with one even parked j...