In today’s episode we’re flipping the tortilla. I’m actually the one being interviewed by El Mero Mero and Jr. Taco Correspondent Samuel Franco. So sit back and relax and get to know a little more about El Taco Journalist Mando Rayo (me!)

The full transcript of this episode of Tacos of Texas is available on the KUT & KUTX Studio website. The transcript is also available as subtitles or captions on some podcast apps.

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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!

The full transcript of this episode of Tacos of Texas is available on the KUT & KUTX Studio website. The transcript is also available as subtitles or captions on some podcast apps.

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Mando Rayo, host of the Tacos of Texas podcast talks to Daniela & Rosa De Lima Hernandez from La Santa Barbacha about how they started one of the best barbacoa places in Austin, what it felt like to get a nod from the Michelin guide and what’s involved in bringing tacos to the people at ACLfest.

The full transcript of this episode of Tacos of Texas is available on the KUT & KUTX Studio website. The transcript is also available as subtitles or captions on some podcast apps.

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In this episode, Mando Rayo, host of the Tacos of Texas Podcast talks with award-winning journalist Maria Hinojosa as they discuss the intersection of tacos, culture, and community resilience. Together, they’ll dig into how food tells our stories, how taquerias serve as cultural anchors, and the harsh realities immigrant communities face when ICE raids threaten not just businesses, but livelihoods and traditions. From the flavor of carne asada to the fight for dignity, this conversation will go beyond the plate—exploring how tacos connect us, sustain us, and reflect the struggles and triumphs of the people who make them.

The full transcript of this episode of Tacos of Texas is available on the KUT & KUTX Studio website. The transcript is also available as subtitles or captions on some podcast apps.

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Get in on the barbacoa craze that hit Grandpa’s Barbacoa. Find out how that slow cooked lamb barbacoa hits differently in an outdoor, above-ground Pozo.

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!

The full transcript of this episode of Tacos of Texas is available on the KUT & KUTX Studio website. The transcript is also available as subtitles or captions on some podcast apps.

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Let’s take a class on whole hog butchering with Chef Jesse Griffiths, co-owner of Dai Due and learn the essentials of cutting a wild hog to prep for your favorite dish, from the shoulder to the tenderloin. From cabeza to colita, we’re getting real hands-on con estos maranitos. This is a two part episode, the first part is a one-on-one interview with Jesse Griffiths and in this 2nd episode, we’re gonna let Jesse get to butchering in the whole hog class. Let’s dig in.

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!

The full transcript of this episode of Tacos of Texas is available on the KUT & KUTX Studio website. The transcript is also available as subtitles or captions on some podcast apps.

The post Whole Hog Butchering with Chef Jesse Griffiths (Part 2) appeared first on KUT & KUTX Studios -- Podcasts.

Whole Hog Butchering with Chef Jesse Griffiths (Part 1)

Let’s take a class on whole hog butchering with Chef Jesse Griffiths, co-owner of Dai Due and learn the essentials of cutting a wild hog to prep for your favorite dish, from the shoulder to the tenderloin. From cabeza to colita, we’re getting real hands-on con estos maranitos. This is a two part episode, in part 1, we are doing a one-on-one interview with Jesse Griffiths and in part 2, we’re gonna let Jesse get to butchering in the whole hog class.

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!

The full transcript of this episode of Tacos of Texas is available on the KUT & KUTX Studio website. The transcript is also available as subtitles or captions on some podcast apps.

The post Whole Hog Butchering with Chef Jesse Griffiths (Part 1) appeared first on KUT & KUTX Studios -- Podcasts.

Let’s take a deep dive into the history of tacos and Mexican restaurants in Austin, from the early 1900s to the effects of the 1928 Master Plan and the Tejano establishments still standing to the next generation of taqueros and taqueras. Guest is Alan Garcia, the creator of the instagram page ATX Barrio Archive.

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!

The full transcript of this episode of Tacos of Texas is available on the KUT & KUTX Studio website. The transcript is also available as subtitles or captions on some podcast apps.

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Let’s get a pulse of the community and how tacos play a role in identity and politics in 2025; how taquerías are being impacted by ICE raids and explore how some Latinos or people of Mexican heritage can feel deeply connected to their culture – through food, traditions, or family – while also supporting political views that might seem at odds with their identity; and ultimately ask a Maga Latino, how he feels about undocumented immigrants picking and making his food. Guests include Chef Victoria Elizondo, DACA recipient and owner of Cochinita & Co. in Houston and Daniel Estrada, a self-described MAGA Latino and Trump supporter.

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!

The full transcript of this episode of Tacos of Texas is available on the KUT & KUTX Studio website. The transcript is also available as subtitles or captions on some podcast apps.

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Join us for a conversation with Esme Tejeda from El Dorado Cafe and what it takes to run the back of the kitchen as well as how cocineras play a major role in a restaurant’s success.

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!

The full transcript of this episode of Tacos of Texas is available on the KUT & KUTX Studio website. The transcript is also available as subtitles or captions on some podcast apps.

The post Cocineras: The Backbone of Mexican restaurants appeared first on KUT & KUTX Studios -- Podcasts.