This recipe from “The Tex-Mex Cookbook” shows the way they make enchiladas in Texas. It’s a simple but delicious recipe. These enchiladas are filled with only onions and cheese, but other fillings, ...

We begin, as we must, with the enchiladas: a hot plate of creamy, orange cheese-filled corn tortillas drenched in a chili gravy of rich, intense complexity that is at once alien and utterly familiar.

A sauce made with chipotle and ancho chile peppers gives these cheese enchiladas a smoky, earthy flavor. (Gretchen McKay/Pittsburgh Post-Gazette/TNS) Like a lot of Mexican food fans, I could stuff my ...

Like a lot of Mexican food fans, I could stuff my face with tacos every day of the week and consider myself wonderfully fed. But you’ve got to shake it up every now and again to keep flavors fresh and ...

Introduction: Tex-Mex: that lovable ugly duckling -- 1: Talking Tex-Mex: terms, tools, and techniques -- 2: Old-fashioned breakfasts: the Spanish missions and the cowboy culture -- 3: Chili con carne: ...

Let’s get one thing straight: Tex-Mex has never pretended to represent Mexican cuisine in its entirety. In fact, according to Robb Walsh, author of The Tex-Mex Cookbook, the genre was developed by ...

You don't have to go far to find good Tex-Mex cooking in Houston. Drive down any road and you can come across a cantina or taquería claiming the best fajitas or enchiladas. Everyone has his favorites.

Tex-Mex is a cuisine as American as apple pie. It’s long been dismissed as a distorted version of genuine Mexican food. But Tex-Mex was born in Texas, and all corners of the United States now boast ...

"The first time I ate Mexican food was at the Mexican Inn in downtown Fort Worth when I was in junior high," he observed. "Cheese enchiladas, rice and beans. I'll never forget it. It was like an ...