Savoring The Valley’s Best: Ana Liz Taqueria

Michelle Cardenas

In an effort to expand our educational experiences, we decided to embrace the culture of The Valley by trying one of the things they do best: food. We visited Ana Liz Taqueria, located in Mission, Texas, known for its innovative Mexican cuisine. The taqueria is owned by Ana Liz Pulido, who won the James Beard Award for Best Chef in Texas in 2024, which you can read about here, here, and here. Despite the award-winning status, however, the prices are very reasonable.

One of the standout features of Ana Liz Taqueria is their commitment to making everything from scratch, including their tortillas. All of their tortillas are made by rehydrating and grinding the corn—a traditional practice in Mexico.

The taqueria staff starts their day at 7:00 AM to begin prepping the food, although the restaurant doesn’t open to the public until 4 PM. This dedication to preparation ensures that every dish is fresh and flavorful.

We approach things differently in LEAP and Ana Liz Taqueria is different. For one thing, the wait was about 1.25 hours, with an additional 45 minutes wait for the food. They also only have tables that seat up to four people, and they only have room for about 18 people total in the restaurant (winning the James Beard award has really strained their capacity and resources).

We wanted to turn this into an advantage, so we divided our groups such that two Hispanic students would be with two non-Hispanic individuals at each table. In this manner, those less familiar with Mexican dishes could learn from those who were more familiar with such food.

The menu included many traditional items, but it also featured a good selection of newly interpreted dishes. We were first greeted by an assortment of salsas, including salsa de habanero, salsa verde con tomatillos, sour cream, and chili oil.

Victoria and I were in charge of ordering an assortment of dishes for our table, which consisted of Professor Yawn and Stephanie. We ordered the traditional tacos de fajita, a staple in Mexican cuisine and a must-try item on the menu. For a vegetarian option, we indulged in tacos de nopal topped with a slice of queso Oaxaca. We also had tacos de discada, which contain a mixture of different meats such as fajita, sausage, chorizo, and chicharrón. The name of this dish originates from the large disk-shaped pan in which all the meats are cooked and combined. In order to balance everything out, we ordered one item from the “Botanas” (Snack) section of the menu. One of the most popular Botanas in Mexico is corn, so we ordered a side of corn ribs seasoned with white salt, lime, and chili oil.

Cinthia and Yajaira were in charge of placing the order for their table, which included Chrissy and Olivia. They also had tacos de fajita and discada. Some of the more interesting items they ordered included the “Copy,” which consisted of a tortilla made with both regular and blue corn with fajita. The tacos de chile relleno also proved to be delicious, with fajita, bell peppers, and melted Oaxacan cheese.

We also had Vampiros (Vampires) de fajita, an intricate and delicious dish. The name of this dish is inspired by the fried dark blue corn tortilla, which resembles the night sky—the time when vampires come out to eat. The Vampiro had a smooth layer of avocado on the bottom, followed by fajita, and queso Oaxaca melted to a crisp. This item was by far one of the table’s favorites and it was something I had never tried before.

Our visit to Ana Liz Taqueria was an incredible culinary experience that not only satisfied our taste buds but also gave us a deeper appreciation for the rich culture and traditions of The Valley.

Ana Liz Pulido’s dedication to quality and authenticity shines through in every dish, making her taqueria a must-visit destination for anyone seeking a true taste of Mexican culinary traditions and ongoing innovation.

Exploring Nature in the Rio Grande Valley

by Christina Biello

Following a grueling morning of competition and a light afternoon of sessions…

…we headed out to tour the Rio Grande Valley. Accordingly, we traveled through Brownsville, to Harlingen, into McAllen, and to Edinburg, TX. Of course, with some hikes and adventures before us, we felt it necessary to arm up with coffee and ice cream…

…and then began with a stop in Harlingen, at the Hugh Ramsey Nature Park.

Hugh Ramsey Nature Park

After a challenging competition, we sought solace in the natural beauty of the Rio Grande Valley’s parks. Our first destination, Hugh Ramsey Nature Park, introduced me to this vibrant region and marked my second hike with LEAP since last spring’s memorable time with the City Fellows at Eastham Thomason Park. It was a journey filled with delightful encounters with unfamiliar bird species, lizards, and butterflies, each adding to the day’s sense of discovery.

As we ventured along the trails, Yajaira’s keen eye caught sight of a Texas Spiny Lizard—a master of disguise amidst the flora. Its small size and effective camouflage made it difficult for us to spot even with her guidance.

Throughout our walk, the vibrant Green Jays stole the show with their emerald-green body and striking blue facial features. I found myself captivated by their beauty and unique behaviors.

Among the most memorable moments was our encounter with a Chachalaca, a large, completely brown bird that confidently strutted along the pathway, affording us a rare close-up view.

Later, another of its kind revealed itself nestled discreetly among the trees!

Our wildlife observations extended beyond bird species, including bunnies hopping along the path.

Additionally, the trails were filled with numerous butterflies…

…fluttering alongside impressively large dragonflies….

…and we saw the occasional water bird, including Black Bellied Whistling Ducks.

We also took shots of the Valley’s interesting flora, including a triangle cactus…

…an aloe plant of some sort (suggestions welcome!)…

…and a sulphur butterfly on a white flower…

Perhaps the best shot of the day came from Cinthia, who captured a Buff Bellied Hummingbird “eating” at a Turk’s Cap flower.

Estero Llano Grande State Park

Excited to explore another park, we made our way to Estero Llano Grande State Park. We spotted two park rangers gathered around a table with a container on it as we approached the entrance. Upon closer inspection, we realized it contained a tarantula! The rangers explained that they found it in the parking lot and placed it in the container to ensure its safety. Personally, not being a fan of spiders, I opted to keep my distance…

As we began walking into the trails, one of the first sights that caught our attention was a multi-family bird dwelling! I discovered that the species, the Purple Martin, often inhabits these man-made houses to build their nests. The structure was vibrant and quite charming. Stephanie elaborated on how these birds prefer such homes, which are frequently provided for them.

A House Sparrow “Squatting” in a Purple Martin Home

The prospect of encountering alligators along the Alligator Trail, mentioned by Professor Yawn, filled Olivia, Cinthia, and me with a mix of excitement and apprehension.

Walking cautiously by the river, we kept a respectful distance from the water’s edge. Despite our concerns, we were delighted to spot a baby alligator lurking in the water!

Naturally, our next question was about the whereabouts of its mother…

As we reached the expansive deck overlooking Ibis Pond, we settled in for a moment to take it all in. It was a serene conclusion to our time in South Padre, blending relaxation with learning. I cherished the opportunity to reflect quietly with the group, surrounded by the soothing sounds of nature.