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How Texas Chefs Are Blending Cuisines in Ways That Are Respectful—and Delicious

A spread of Texas barbecue, smoked lengua, and tacos at Vaqueros Texas Bar-B-Q. Photograph by José R. Ralat Three years ago, Frank Hernandez opened the King Kups trailer at a McKinney gas station. He originally planned to dish out only elotes, cups of cooked corn kernels doused in cream, butter, queso fresco, hot sauce, and other toppings. “We would come up with different versions of elotes, doing the Flamin’ Hot Cheetos and different flavors. It just grew from there,” Hernandez tells me...
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