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