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The article focuses on the growing trend of incorporating insects into gourmet dishes at Texas restaurants, including Dallas-based El Come Taco's chapulines and escamoles, Emiliano Marentes's use of hormigas chicatanas in El Paso, and Xochi's ant-based mole and gusanos de maguey in Houston.

The article reviews several restaurants in Texas, including the Thai food restaurant Thai Star in Amarillo; the Mexican food restaurant El Naranjo in Austin; and the barbecue restaurant All the King's Men at Bryan-College Station.

The article reviews several Texan-Mexican restaurants located in Austin, Texas which includes the Rosita's Al Pastor Restaurant, Enchiladas Y Mas restaurant and the Amaya's Taco Village.

Mexico City-based Grupo Carolo and the backers of the Eureka casual-dining concept plan to bring the upscale La Popular to the United States, with plans for California this year and Nevada and Texas next. La Popular's menu will be overseen by Cesar de la Parra Coghlan, the executive chef who also oversees Eureka's menu, and will showcase traditional Mexican dishes, the company said. [Extracted from the article]

The article reviews restaurants in Texas including the Franklin Barbecue, the Fonda San Miguel Mexican restaurant, and the Clark's Oyster Bar.

Freebirds World Burrito, a Texas-based Mexican restaurant concept, is offering on-demand delivery via a partnership with fellow Texas-based company, Favor Delivery. "Freebirds and Favor not only share Texas roots but also a commitment to exceptional service," Eric Coolbaugh, Freebirds' vice president of marketing, said in a company press release. [ABSTRACT FROM AUTHOR]

An introduction is presented in which the editor discusses various reports within the issue on topics including Texan-Mexican restaurants, Mexican cooking and Mexican dishes such as salsa and carne guisada.

From BBQ and steak to Mexican cuisine, this year's Central Market Cooking Tent features chefs, cooking demos, and conversations to satisfy every appetite. Brock, who joined the ranks of top U.S. chefs as the founder of South Carolina's Husk and as a host on Anthony Bourdain's The Mind of a Chef, is about to launch a new culinary adventure with the opening of a Nashville restaurant focused an Appalachian cuisine. Having written two cookbooks and blazed a trail through the world of American celebrity chefs and restaurateurs, he looks back on his journey in Where I Come From: Life Lessons from a Latino Chef. [Extracted from the article]

The article outlines several dishes available in a Texan-Mexican restaurants which includes the enchiladas, fajitas and carne guisada.

The article presents a brief history of Texan-Mexican restaurant on Austin, Texas which feature traditional or interior Mexican cooking such as corn tortillas and white cheese.

The article reviews several restaurants in Texas including the seafood restaurant Clark's Oyster Bar, the Mexican restaurant Fonda San Miguel, & the Mediterranean restaurant Launderette.

A review is offered for several restaurants located in Texas including Franklin Barbecue in Austin, Mi Tierra in San Antonia, and L&J Cafe in El Paso.