Matt Taylor-Gross

Refried beans are covered with an indulgent load of swiss, provolone, and sour cream in this take on nachos from San Antonio.

These tacos are named for the late, great Raphaela (Ralphie) Pazos, a longtime cook at San Antonio’s Taco Haven. See the recipe for Ralphie’s Special Tacos »

In the 1950s, pickled jalapeños were sold whole or in strips; the now-familiar rings became available, not coincidentally, after nachos gained national popularity. Today, supermarkets offer an array of tortilla chips, shredded cheeses, and salsas, all intended to ease preparation of this Tex-Mex classic. This recipe brings us back to the joys of a simpler nacho. Get the recipe for Nachos »

Slow-cooked, extra-tender beef brisket is tossed with lime, chiles, herbs, and cheese, then topped with avocado slices for an incredible taco filling.

Skillet-cooked corn bread is a popular vaquero (Mexican cowboy) side dish. See the recipe for Jalapeño Corn Bread »

This dish is based on the crab-stuffed jalapeños found on menus throughout southeast Texas. We found that chilling the chiles after stuffing them makes them easier to coat with bread crumbs and fry.

Corn or flour tortillas that are deep-fried until they puff are a specialty of San Antonio’s Tex-Mex cuisine.

Grapefruit & Habanero Skirt Steak with Grilled Tomato Salsa