How does a plate of saucy, cheesy enchiladas with rice and beans sound right about now? We thought so: We’re all craving classic Tex-Mex — dreaming about the day we can dunk chips in queso and guac, ...

From street food to global favorite: The fascinating story of the chimichanga The chimichanga might look like a modern fast-food invention, but its roots go deep into the borderlands of Tex-Mex ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Mix together 2 teaspoons chili powder, 2 teaspoons paprika and 2 teaspoons ground cumin. Toss with 2 quarts warm popped popcorn.

In a small bowl, combine chili powder, paprika and cumin. Put popped popcorn in a large bowl; spray lightly with cooking spray. Add spices to popcorn; mix thoroughly until all kernels are coated.