Jeffrey M. Pilcher, professor of history at the University of Minnesota, has traveled around the world eating tacos. For the past 20 years, he has investigated the history, politics and evolution of Mexican food, including how Mexican silver miners likely invented the taco, how Mexican Americans in the Southwest reinvented it, and how businessman Glen Bell mass-marketed it to Anglo palates via the crunchy Taco Bell shell. Pilcher is author and editor, respectively, of the forthcoming Planet Taco: A Global History of Mexican Food (Oxford University Press) and The Oxford Handbook of Food History. His previous books include The Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City, 1890-1917 and Que vivan los tamales! Food and the Making of Mexican Identity. Continue reading
by Steven Doyle
E Bar is a bit hidden, and it is a bit delicious. Actually it is plenty delicious. Platefuls of enchiladas, rellenos, tacos of all varieties can be found and used as a means of cutting the powerful margaritas that are requisite.
This is a perfect setting for National Taco Day which also happens to fall on that marvelous weekly Dallas holiday, every day. Continue reading
From chili and nachos to fajitas and enchiladas, Tex-Mex could be called the ultimate comfort food. Despite its enormous popularity all over the United States, it’s an understatement to say that Tex-Mex has struggled to get respect as a regional cuisine in its own right, rather than a lower-quality, corrupted version of traditional Mexican food. But with deep roots in both Spanish and Native American culture, the history of Tex-Mex cuisine—and the stories behind some of its most famous dishes—is worth another look.
Native Americans lived in the area that is now Texas for thousands of years before the first European settlers arrived in the early 1500s. For more than 300 years after that, Texas (like Mexico) was part of the Spanish colony known as New Spain, and Texas and Mexico remained linked after 1821, when the latter separated itself from Spain. Texas, of course, won its own independence 15 years later, and became part of the United States in 1845. Throughout this complicated history, and in the years since, a number of cultures—and culinary traditions—have been inextricably combined to produce what is known as Tex-Mex cuisine today. Continue reading
by Steven Doyle
There are times when I feel this national taco obsession might be a bit out of control. It is just then that happenstance smacks me in the grill with a killer version of the street meat. This was the case yesterday as I meandered down Harry Hines.
There is actually no excuse to be on Harry Hines unless you are looking for a good price on a dozen cheap sunglasses, a used tire on the DL, or trying to make your way from north to south very quickly. Or if you are in need of a taco. The latter was the case yesterday and I found a nice one at this bizarre gas station that is really just a front for a lavenderia. Continue reading
by Steven Doyle
I am stepping out on a culinary limb today and pronouncing the end to all things taco.
Well, not really. The taco is a delicious canvass for enjoying various meats and vegetables, and I think it has had a pretty good run, especially in these parts for the past several years. Continue reading
Austin City Taco Co., an Austin-inspired taqueria located at 517 University Drive in the heart of Fort Worth’s Cultural District and bustling West 7th Street, is officially open to the public. With renowned chef Juan Rodriguez as culinary director and menu creator, the 2,489-square-foot Austin City Taco Co. brings a down-to-earth Austin-vibe to Fort Worth with a focus on quality and simplicity. Continue reading
Velvet Taco, the edgy, Dallas-based, counter-service restaurant known for tacos inspired by unexpected flavors, is opening its 10th location at Legacy Hall later this spring. Legacy Hall is a European-style food hall with more than 20 restaurant partners located at 7800 Windrose Ave. in Legacy West, Plano’s popular mixed-use development.
Velvet Taco offers a thoughtfully created, chef-driven menu with scratch-made everything, including slow roasted marinated brisket, dry-rubbed pulled pork, tomato chutney prepared with fresh grilled vegetables, all sauces and more. The globally inspired cuisine that just happens to be in a tortilla is innovative and imaginative, yet still approachable while pushing the envelope. Continue reading