José R. Ralat is a taco editor at Texas Monthly. He specializes in writing about tacos and Mexican food, while also exploring themes related to food culture and society. Ralat's work has been featured in BubbleLife Media, Cowboys & Indians Magazine, and Serious Eats, and he has received recognition for his Tex-Mexplainer column with multiple James Beard awards.
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Dallas, United States (Local)
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José R. Ralat's articles predominantly focus on food and culture, specifically within the context of Texas and San Antonio. His work often includes reviews and expert commentary related to local dining experiences.
Given his emphasis on local flavor and culinary exploration, José would likely be interested in pitches related to unique or culturally significant food offerings in Texas, particularly those with ties to Mexican cuisine. Pitches involving interviews with chefs, restaurant owners, or cultural experts could be well-received.
Furthermore, if you have insights into emerging trends or developments in Texan culinary scenes (especially relating to taquerias), these could align with José's coverage interests.
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By: José R. Ralat
A James Beard Award and pioneering techniques couldn’t save this fourteen-year-old spot that stole my heart.
If you’re visiting the Windy City—especially during the peak summer travel season—you’re going to want to know where to get breakfast tacos, birria, and tacos al pastor.
These eight taquerias will turn a weekend in the Rio Grande Valley into a veritable feast of tortilla-wrapped delight.
By: José R. Ralat
Well, we’ve had a good run with free appetizers, but inflation has made the practice seemingly impossible to continue.
Empalme, the Mexican snack from Monterrey, is searing-hot and making its way into Texas restaurants.
Some think corn tortillas must be made using the ancient process of nixtamalization. They're wrong.
By: José R. Ralat
While diners might be more wary of fresh produce during this disease outbreak, Texas taquerias are faring just fine.
I’m fond of visiting a certain kind of dining establishment, especially when I travel to Mexico. In Texas, it’s rarer and likely to be shut down quickly.
Mexican bakers are taking to the streets—likely in retrofitted Scion xBs—to deliver delicious pan dulce all over the state.
A few Texas taquerias are taking the historic fusion cuisine to new heights with za’atar-dusted tortillas and Aleppo-pepper-infused hot sauce.
