Best Tex Mex
The Star Cactus, *Astrophytum asterias*, is a small, globular cactus native to Texas and northeastern Mexico. Its distinctive eight-ribbed star shape makes it an attractive ornamental plant. Due to habitat loss and overcollection, this species is federally endangered in the United States, primarily...
Ariocarpus fissuratus is a flat-bodied cactus native to the Chihuahuan Desert. Its distinctive gray-green tubercles create excellent camouflage amongst rocky terrain. This slow-growing species is notable for its unique adaptation to survive in harsh conditions and is particularly relevant to botanis...
Smoked brisket tacos are a Tex-Mex dish combining Texas-style smoked beef brisket with tortillas and accompaniments. The brisket is typically seasoned with a dry rub and smoked for many hours over oak, following Central Texas barbecue tradition. The meat is then sliced or chopped and served in corn...
Epithelantha bokei, commonly known as the Boke’s Cactus, is a diminutive Texan cactus found in the Big Bend area. It's notable for its exceptionally large pink fruits relative to its size and slow growth rate. The species was first described by botanist Norman Boke in 1957. It is of interest to rese...
For Tex-Mex and Mexican cuisine, Mission provides a reliable and widely accepted gluten-free tortilla. They are excellent for tacos, quesadillas, and wraps, offering a pliable texture that holds up well to fillings and folding. Their consistency makes them a staple in many households that cook Latin...
Chili con carne is a savory beef and bean stew characterized by its spiced flavor profile. It traditionally incorporates chili peppers creating a warming heat. This dish holds significant cultural importance within American cuisine particularly in Tex-Mex traditions. It’s commonly enjoyed by individ...
Echinocereus pectinatus, frequently called the rainbow cactus, is a small, globular to cylindrical cactus native to the Chihuahuan Desert in Mexico and the southern United States. It is botanically recognized for its distinctive pectinate, or comb-like, radial spines that lay flat against the plant'...
Epithelantha micromeris, commonly called the button cactus, is a small cactus native to parts of the southwestern United States and northern Mexico. Its rounded or short cylindrical stem is covered by numerous tiny tubercles and dense white radial spines, which can largely conceal the green surface....
Borracho beans are a Tex-Mex dish of pinto beans simmered with beer, bacon or pork, onions, and seasonings such as cumin, garlic, and chili peppers. The name translates to 'drunken beans' in Spanish, referencing the beer used in the cooking liquid. The dish is related to charro beans (frijoles charr...
Thelocactus bicolor, commonly known as the Glory of Texas, is a globular cactus native to the Chihuahuan Desert of northeastern Mexico and southern Texas. The plant is distinguished by its prominent, colorful spines that range from white and yellow to deep red. It produces vibrant, funnel-shaped flo...
“The Border Cookbook” presents a comprehensive collection of recipes reflecting the diverse culinary traditions along the U.S.-Mexico border region, showcasing ingredients and techniques influenced by both cultures from the late 19th century through the mid-20th century.
Echinocactus horizonthalonius, commonly called the eagle's claw cactus or Turk's-head cactus, is a small barrel-shaped cactus native to the Chihuahuan Desert region of Mexico and the southwestern United States. It has a blue-gray to gray-green body divided into prominent ribs and bears stout, curved...
The San Antonio Puffy Taco is a regional Tex-Mex specialty consisting of a masa shell deep-fried until puffed and crisp. Unlike pre-formed hard taco shells, the puffy taco's shell is made from fresh masa pressed thin and fried to order, causing it to puff into a pocket that holds fillings such as se...
Echinocereus dasyacanthus, commonly known as the Texas rainbow cactus, is a species of hedgehog cactus native to the Chihuahuan Desert in the southwestern United States and northern Mexico. It is distinguished by its cylindrical, ribbed stem covered in bands of brightly colored spines that frequentl...
Thelocactus setispinus, commonly known as the Miniature Barrel, is a globular cactus native to the arid regions of northeastern Mexico and southern Texas. The plant typically grows as a solitary, spherical stem covered in distinctive, bristle-like radial spines and a central hooked spine. It is dist...
Smoked queso is a Tex-Mex dip made by melting processed and fresh cheeses with chiles in a cast-iron skillet on a smoker, gaining popularity at American backyard cookouts in the 2010s.
Pace Picante Sauce is a commercial salsa created by David Pace in San Antonio, Texas, in 1947, distinguished by its chunky vegetable texture and role in popularizing Tex-Mex cuisine.
Escobaria sneedii, commonly known as the Sneed pincushion cactus, is a small clustering cactus native to the Chihuahuan Desert in New Mexico and Texas. It is characterized by its dense clusters of tiny, tubercular stems and small pink or magenta flowers. The species is officially recognized as endan...
Coryphantha macromeris, or the Nipple Cactus, is a globose plant native to the Chihuahuan Desert in Mexico and the United States, noted for containing the psychoactive alkaloid macromerine.
Commonly known as lady finger cactus, Echinocereus pentalophus is native to Mexico and the United States, recognized for its sprawling stems and pink flowers.
Glandulicactus uncinatus, or Turk's Head, is a solitary cactus native to the Chihuahuan Desert in Mexico and Texas that was first scientifically described by Henri Galeotti in 1848.
Ancistrocactus scheeri, known as the Fishhook Cactus, is a small spherical plant native to the Mexican state of Tamaulipas and distinguished by its prominent hooked central spines.
Neolloydia conoidea is a small, tuberculous cactus native to the Chihuahuan Desert in Mexico, distinguished by its cone-shaped tubercles and pink flowers.
Pintos and cheese is a Southern American comfort dish consisting of pinto beans baked or simmered with melted cheese, commonly served as a barbecue side dish in states like Texas.
Served by the Texas-based fast-casual chain Fuzzy's Taco Shop, the Breakfast Taco combines scrambled eggs, potatoes, and cheese on a flour tortilla.
Old El Paso Taco Sauce is a mass-produced condiment from the American brand established in 1917, notable for providing a mild, pre-packaged tomato and chili sauce for home-made tacos.
Taco Cabana Street Tacos are miniature, traditional-style tacos served by the Texas-based fast-casual chain Taco Cabana, typically featuring meat on corn tortillas.
The Crispy Beef Taco is a standard menu offering from the San Antonio-based Mexican restaurant chain Taco Cabana, consisting of fried beef inside a corn tortilla.
