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KUT and KUTX news and music podcasts for Austin, Texas and beyond
The interview featured in this bonus episode of Tacos of Texas originally aired on the Texas Standard in December, 2017.
The following is an excerpt from the original article that was published on the Texas Standard website.
“The words used to describe taco-making techniques, many of them in Spanish, tell the heritage of the people in the kitchen.”
Tacos of Texas is made possible by listeners like you. You can support our work by making a donation at supportthispodcast.org
This interview in this episode of TOT originally aired on the Texas Standard in June, 2015. The following excerpt comes from the Texas Standard article that originally featured the interview heard in this episode.
You’ve seen the headlines this month: “America’s Egg Shortage Threatens Austin’s Breakfast Taco Supply”,“Austin Restaurants Respond To National Egg Crisis”. But – wait a minute. We need to think through this clearly. Deep breaths. Not having eggs in your tacos isn’t a tragedy; this is an opportunity to branch out of your comfort zone. That’s what Mando Rayo says – he’s the author of a book called “Austin Breakfast Tacos.” He stopped by the Texas Standard to put us at ease.
Tacos of Texas is made possible by listeners like you. You can support our work by making a donation at supportthispodcast.org
Today we’re live at Paprika ATX for the Tacos of Texas Wrap Party in Austin. In this bonus episode of Tacos of Texas, we talk to Margarito “Mago” Perez, owner of the Paprika on what it takes to go from a taco truck to a full on brick and mortar taquería. We’ll also dig into what it means to stand up for your own community because of the ICE and immigration raids.
If you’d like to support the Tacos of Texas podcast and other podcasts like it from KUT & KUTX in Austin, please visit supportthispodcast.org. Thank you for your support!
Let’s talk salsa with the Ojeda Middle School Salsa Club and learn how these young entrepreneurs are making and selling their own salsas. Guests include instructor Efrain Garza and his students.
If you’d like to support the Tacos of Texas podcast and other podcasts like it from KUT & KUTX in Austin, please visit supportthispodcast.org. Thank you for your support!
Elon Musk is leaving the Trump administration. Why now, and what’s next for the Texas-based billionaire.
A bill that aims to plug the state’s abandoned oil and gas wells – sometimes called “orphaned wells” – is headed to Gov. Greg Abbott’s desk.
Insurers in Texas are partnering with aerial imaging and AI companies to assess homes from the sky.
The Trump administration continues to threaten mass deportations. But dairy farms don’t seem to be losing any workers.
And: “Tacos of Texas” podcast host Mando Rayo shares his taco hot takes.
In this bonus episode of the Tacos of Texas podcast, Mando Rayo, taco journalist joins the Texas Standard, to talk about El Paso’s unique flavors.
The programming featured in this bonus episode was originally aired on the Texas Standard in February, 2024.
As we gear up for the next season of Tacos of Texas, we want to hear from listeners like you! Visit kut.org/tacosurvey to send us your thoughts about what you’d like to hear on the next season of the show. And stay tuned for Season CINCO of Tacos of Texas.
¡Vamos!
Taco Font, a Latino Art Weekend live event in collaboration with The Cathedral Austin and Of Color. Some taco trucks are colorful, some hand-written and painted, and others are inspired by the food they make. In this episode, we’ll capture the most creative taco trucks, the inspiration, and stories behind the art, and eat along the way. Guests include muralist, Ernesto “Cheche” Hernandez and Reyna Vasquez, Veracruz All Natural (Austin) and moderated by Mando Rayo, Taco Journalist.
What led H-E-B to go full Hispanic aisle? With the Mi Tienda brand, HEB went full into target Latino consumers from barbacoa, salsas y tamales. Guest is Manny Colunga, store leader at Mi Tienda in Houston, Texas.
Cazos, Discadas y parrillas, oh my! Take a tour of La Tia Pancha Flea Market in the northside of Houston as we discover the tools that taqueros y taqueras use to create their muy ricos tacos.