Category : Chiles, Salsas and Guacamoles

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10 February, 2018

Enchiladas Rojas, Red Enchiladas For St. Valentine’s Day

Enchiladas Rojas, Red Enchiladas For St. Valentine’s Day
Comments : 1 Posted in : Chiles, Salsas and Guacamoles, Corn and Beans, Food History, Recipes, Texas Mexican Cuisine (not Tex-Mex) on by : Adán
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Enchiladas Rojas are delicious and delicate.  This red enchilada is perfect for romance and to say I love you. You can make the red tortillas several days before St. Valentine’s Day and keep them in the fridge until you make the enchiladas. I’ve said many times before, that the tortilla is not a wrap for
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21 November, 2017

Cornbread Dressing, Thanksgiving Pan De Maíz,

Cornbread Dressing, Thanksgiving Pan De Maíz,
Posted in : Corn and Beans, Food History, Recipes, Texas Mexican Cuisine (not Tex-Mex) on by : Adán
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This cornbread recipe was the Thanksgiving feature in the online magazine, Lone Star Literary Life. It’s my mom’s family recipe. Amá made this cornbread dressing every Thanksgiving.  It’s different from other cornbread dressing recipes because there’s no sage in it, and it combines pecans, raisins and chile dulce, bell pepper. I’m giving a shout-out to
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21 October, 2017

Stuffed Squash Blossoms With Chorizo, Frijoles Pintos

Stuffed Squash Blossoms With Chorizo, Frijoles Pintos
Posted in : Corn and Beans, Food History, Meats, Recipes, Texas Mexican Cuisine (not Tex-Mex), Uncategorized, Vegetables on by : Adán
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This stuffed squash blossoms recipe is a sure “wow” factor at parties. Guests swear that the rich texture comes from cream or cheese, but it doesn’t.  The sumptuous texture derives from the beans, slowly and properly cooked.  Another reason these are a party hit is their Texas Mexican archaeological history, dating back to 4,000 years
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30 September, 2017

Nopalitos Shrimp Gorditas – Cactus Is Perfect Party Dish

Nopalitos Shrimp Gorditas – Cactus Is Perfect Party Dish
Posted in : Corn and Beans, Fish and Seafood, Food History, Recipes, Texas Mexican Cuisine (not Tex-Mex) on by : Adán
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Nopalitos shrimp gorditas evoke two very different landscapes of the Texas-Mexico food region:  the Gulf coast and the semi-dessert. The map shows the region of south Texas/northern Coahuila, Nuevo Leon, Tamaulipas sharing the Gulf of Mexico.  It remains a cohesive culinary region, sharing the same natural environment.  But the present day semi-dessert of south Texas
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20 June, 2017

Cornbread: A Texas Mexican Recipe

Cornbread: A Texas Mexican Recipe
Comments : 1 Posted in : Corn and Beans, Food History, Recipes, Texas Mexican Cuisine (not Tex-Mex) on by : Adán
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Cornbread is among my formative childhood memories.  Amá made it especially for family celebrations, and to make cornbread dressing with pecans and raisins.  Corn arrived in Texas around 900 AD, and it was the Caddo civilization in East Texas that cultivated and developed the grain into a major commercial crop. The Caddos baked corn cakes
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26 May, 2017

Fresh Corn Skillet – Guisado De Maíz

Fresh Corn Skillet – Guisado De Maíz
Comments : 1 Posted in : Corn and Beans, Food History, Recipes, Texas Mexican Cuisine (not Tex-Mex) on by : Adán
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This fresh corn skillet, Guisado De Maíz, is all about simplicity and the importance of basic cooking techniques. “Do the basics brilliantly”  was the constant mantra of one of my chef instructors at the Culinary Institute of America, Chef Hinnerk Von Bargen. It was also the oral and lived tradition at home.  Both my amá
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