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Make Your Own Tortillas Already
It’s not as hard as you think — and if warm, fresh restaurant tortillas mean as much to you as they do to me, you’ll be so happy
I grew up in Austin, Texas — a place known for Willie Nelson, Dazed and Confused, and Tex-Mex food. For the uninitiated, Tex-Mex might seem like an appropriation of authentic interior Mexican cuisine, but Tex-Mex actually originated with the home cooking of Texas’s sizable Tejano population and is beloved by Texans of all backgrounds, not just gringos like me.
Tex-Mex is as diverse as the thousands of restaurants that serve it across Texas and (to various degrees of success) in other parts of the country, but it’s perhaps most simply described as extra-cheesy Mexican food. There are enchiladas, fajita style tacos, quesadillas, migas, huevos rancheros, breakfast taco, and, of course, chile con queso, a dip of melted cheese and chili peppers served most often with chips (or drizzled on top of everything else you eat). Tortillas abound — you’ll be asked if you prefer flour or corn, but the…
