Mexican food — or American interpretations of it — has a special place in this country’s culinary landscape.
Whether it’s Tex-Mex queso; Cal-Mex fish tacos; or the rice-filled, Mission-style burritos of San Francisco, north-of-the-border takes on Mexican cuisine have become so popular that they’re regularly used to introduce diners to new flavors in an approachable way.
“In Austin, we eat tacos for breakfast, lunch and dinner,” said James Clark, director of food and
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