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By ELIZABETH LARGE | August 14, 1994
Loco Hombre, 413 W. Cold Spring Lane, (410) 889-2233. Open every day for lunch and dinner. MC, V. No smoking. Prices: $4- $14. **1/2There's nothing wrong with Loco Hombre, the new Tex-Mex restaurant on Cold Spring Lane, that having fewer customers wouldn't cure.Who would have thought that Roland Park was so desperate for Mexican food? Even on weeknights, customers line up to get into the cheerful dining room with its desert mural, cactus wall decorations and tables set with bright Fiesta ware.
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ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | October 3, 2012
Tacos make great bar food. And Banditos makes great tacos. The Tex-Mex-themed bar and eatery, which opened in July in the Federal Hill space that formerly housed Taco Spot, gets a lot of things right — not just the tacos. With an extensive drinks menu, a short list of simple but appealing food, and chipper service, Banditos is a welcome addition to the busy, bar-friendly neighborhood. The team behind Banditos includes Andrew Dunlap and Sean White, former owners of The Reserve and the disappointingly short-lived 1542 Gastropub.
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By Lisa Airey , thewinekey@aol.com | July 14, 2011
It just don't get much better than this. Commercially prepared chili fixings are loaded with salt, spices/herbs and (often) other additives and preservatives. Salt desiccates everything and transparent packaging allows the spice mix to oxidize, delivering a product that is less than optimal in flavor profile. This I learned from Jane Butel, renowned cookbook author and expert on all things Tex-Mex and New Mex (www.janebutelcooking.com), while attending a private cooking class in New Mexico.
NEWS
March 7, 2012
N ot so long ago, Italian, Chinese and Greek food were considered delicacies. Now they're take-out (and even chain restaurant) fodder, and Baltimore's international dining offerings have expanded to every continent, save Antarctica. (Perhaps that's coming soon.) Still, it's easy to stick with the standards instead of being adventurous and sampling cuisine from other corners of the world. So, we've picked five restaurants that not only make food from less-familiar parts, but also do it really well.
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | October 11, 2000
"I've lost my longtime and treasured recipe for King Ranch Chicken Casserole from the famous King Ranch in Texas, near the Mexican border, where it is served to this day. It is made with cut-up chicken breast, green chilies and tortilla pieces and baked in a sauce. I hope one of your readers can help," wrote Mrs. William Gottschalk of Baltimore County. Donna Amacher of Lutherville responded with a recipe and a note. "I grew up in Texas and also, like Mrs. Gottschalk, am always looking for good Tex-Mex casseroles.
NEWS
By ELIZABETH LARGE | July 29, 2009
When I did a Top 10 list of Mexican restaurants a while back, I promised to make up a list of Tex-Mex at a later date. Last week I finally got around to it, even though I knew the list would create an uproar. My biggest problem was that it was hard to come up with 10 good, bad or indifferent. I didn't want to include chains. My one regret is that I didn't include Taco Fiesta in Harbor East, which several readers recommended when they saw my list. 1 Austin Grill in Canton. An area chain that features 15 homemade salsas and sauces and mesquite-grilled fish.
ENTERTAINMENT
By Robin Tunnicliff Reid and Robin Tunnicliff Reid,SPECIAL TO THE SUN | February 28, 2002
TEX-MEX food has become tiresome to me. Too much cheese and sour cream. Too much shredded lettuce and beans. Too much Texas braggadocio. You get the picture. So it was with a heavy heart that I took two friends to Armadillo's Tex-Mex Cafe, which opened two months ago in Fells Point. I couldn't make excuses any longer; duty called. The restaurant's cheerful yellow exterior and striped awning looked appealing, at least. Inside, there were cheese and beans on the menu all right, even sour cream and some Texas-style paraphernalia hanging on the walls.
FEATURES
By Rita Calvert and Rita Calvert,Special to The Sun | November 16, 1994
Your taste buds may grow weary of those same Thanksgiving flavors, but give that leftover turkey a fast twist in a rich chowder with a Tex-Mex slant. This soothing soup can basically be called an assembly because you will transform ingredients to a steaming chowder in less than 15 minutes.Creamed corn makes the rich base here with floating turkey cubes along with chunks of tomatoes, green beans and scallions. Of course, this may become such a family favorite you will have to buy a thick slice of roasted turkey breast from the deli to make it year round.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | April 7, 1995
Cactus Rose GrillWhere: Eden and Fleet streetsHours: Open 11:30 a.m.-11 p.m. Tuesdays to Thursdays; 11:30 a.m.-midnight Fridays, 3 p.m.-midnight Saturdays, 3 p.m.-11:30 p.m. SundaysCredit cards accepted: Major credit cardsFeatures: Southwestern fareCall: (410) 563-7220Prices: Appetizers, $4.95-$7.95; entrees, $5.95-$14.95** 1/2 You have to admit that the Cactus Rose Grill is an improvement over the old Bohager's, if only because the new dining area adds warmth and life to what was once a wastepaper management firm.
NEWS
By TaNoah Morgan and TaNoah Morgan,SUN STAFF | June 10, 1999
Tia's Tex-Mex is exactly what its name proclaims -- Mexican food born (and commercialized) in the U.S.A.Despite the building's cliched appearance -- forced rustic, with neon signs and tacky wall hangings, including a saddle and stuffed cowboy hanging from the rafters -- the new restaurant along U.S. 301, just beyond Prince George's Stadium, home of the Bowie Baysox, does offer a few surprises.Tia's tries hard to be authentic. A mariachi band plays there several nights a week, and the menu includes items not usually seen in area restaurant chains.
EXPLORE
By Jennifer K. Dansicker | October 3, 2011
Chef Neel Kamal is a well-known artisan in the kitchens of some well-known Harford County restaurants and has recently opened Elrodeo Mexican Bar & Grill, the first Harford County establishment committed to serving only the finest Mexican food prepared in a traditional southwestern style. For over 15 years, Kamal has been tempting the taste buds of many residents and hopes this new style of cuisine will inspire them to new heights.   “Harford County has been very generous to me since I arrived in the United States in 2004,” Chef Neel Kamal says.
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By Lisa Airey , thewinekey@aol.com | July 14, 2011
It just don't get much better than this. Commercially prepared chili fixings are loaded with salt, spices/herbs and (often) other additives and preservatives. Salt desiccates everything and transparent packaging allows the spice mix to oxidize, delivering a product that is less than optimal in flavor profile. This I learned from Jane Butel, renowned cookbook author and expert on all things Tex-Mex and New Mex (www.janebutelcooking.com), while attending a private cooking class in New Mexico.
ENTERTAINMENT
By Rob Kasper, The Baltimore Sun | October 27, 2010
Meeting and eating a new food can be exciting. The other night at El Hidalgo , a Tex-Mex restaurant in an Elkridge shopping center, I was introduced to tlacoyos. They were Mexican corn cakes ($7) shaped like torpedoes, stuffed with chicken and topped with pico de gallo, lettuce, cheese and a tomatillo-serrano sauce. The two were served piping hot, right off the griddle. Although they were listed on the menu as an appetizer, they were big enough to be an entree. I loved their look and appreciated their corn flavor.
NEWS
By ELIZABETH LARGE | July 29, 2009
When I did a Top 10 list of Mexican restaurants a while back, I promised to make up a list of Tex-Mex at a later date. Last week I finally got around to it, even though I knew the list would create an uproar. My biggest problem was that it was hard to come up with 10 good, bad or indifferent. I didn't want to include chains. My one regret is that I didn't include Taco Fiesta in Harbor East, which several readers recommended when they saw my list. 1 Austin Grill in Canton. An area chain that features 15 homemade salsas and sauces and mesquite-grilled fish.
ENTERTAINMENT
By Karen Nitkin and Karen Nitkin,special to the sun | February 1, 2007
At La Tijuana Cantina, a Tex-Mex restaurant in Mount Vernon, our enchiladas, chalupas and fajitas arrived on pretty brick-red ceramic plates, accompanied by a warning. Those little green peppers resting so attractively next to the cilantro sprig and slice of lime are just there for decoration, our waitress said. Eat them at your own risk. Poor:]
NEWS
By SLOANE BROWN | September 27, 2006
The owners of the popular York Road eatery Cafe Zen are bringing what they hope will quickly become another favorite hangout to the neighborhood. They plan to open Zen West this week in the space that used to be Gator's. Restaurant consultant Spike Owen says he was brought in by the brother-and-sister team of Po and Jo Chang to help create their spin on the roadside diners they grew up with in Texas. Owen says he and the Changs have spent the past year gutting the place and giving it a whole new look.
NEWS
By SLOANE BROWN | September 27, 2006
The owners of the popular York Road eatery Cafe Zen are bringing what they hope will quickly become another favorite hangout to the neighborhood. They plan to open Zen West this week in the space that used to be Gator's. Restaurant consultant Spike Owen says he was brought in by the brother-and-sister team of Po and Jo Chang to help create their spin on the roadside diners they grew up with in Texas. Owen says he and the Changs have spent the past year gutting the place and giving it a whole new look.
ENTERTAINMENT
By Rob Kasper, The Baltimore Sun | October 27, 2010
Meeting and eating a new food can be exciting. The other night at El Hidalgo , a Tex-Mex restaurant in an Elkridge shopping center, I was introduced to tlacoyos. They were Mexican corn cakes ($7) shaped like torpedoes, stuffed with chicken and topped with pico de gallo, lettuce, cheese and a tomatillo-serrano sauce. The two were served piping hot, right off the griddle. Although they were listed on the menu as an appetizer, they were big enough to be an entree. I loved their look and appreciated their corn flavor.
NEWS
By Donna Pierce and Donna Pierce,CHICAGO TRIBUNE | June 9, 2004
Combine shrimp infused with spices and lots of garlic with onions and peppers for a delicious Tex-Mex dinner that comes together in minutes. It's OK to splurge on large or jumbo shrimp for this dish, because you'll need only two to fill a tortilla. And instead of chopping garlic and tomatoes for the requisite guacamole to accompany this dish, I stir in my favorite prepared salsa to add a perfect spark of seasoning when mixed with ripe (very pliable and blackened) avocados. Menu: Shrimp fajitas with guacamole, sour cream and pico de gallo Black beans and rice Baby greens with sherry vinaigrette Butter pecan ice cream Mexican beer or ginger ale The Chicago Tribune is a Tribune Publishing newspaper.
ENTERTAINMENT
By Karen Nitkin and Karen Nitkin,SPECIAL TO THE SUN | January 29, 2004
Sometimes a little thing shows a restaurant's quality. For me, during a recent dinner at Rivera's, that thing was the crispy, perfectly charred edges of a grilled seafood quesadilla appetizer. Those crackly corners in a quesadilla stuffed with gooey cheese and nuggets of shrimp told me that Rivera's is more than the average bean-and-cheese-slinging Tex-Mex joint. The family-owned restaurant, in a Severna Park shopping strip, is warm and welcoming, with an excellent and extensive menu.
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