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20 January, 2018

Arroz Con Almendras – Almond Rice Adds Elegant Crunch

Arroz Con Almendras – Almond Rice Adds Elegant Crunch
Comments : 1 Posted in : Recipes, Rice, Pasta Dough, Texas Mexican Cuisine (not Tex-Mex) on by : Adán

Arroz Con Almendras is an almond rice recipe from the Baja California and Sonora region of Mexico. A bit of trivia:  sharks are common to both US California and Mexico Baja California and Sonora.   I serve almond rice with fish dishes. The almond slivers add a slight crunch and enhance the nutty flavor of
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27 December, 2017

Buñuelos Bring New Year Happiness: ¡Feliz Año Nuevo!

Buñuelos Bring New Year Happiness: ¡Feliz Año Nuevo!
Posted in : Food History, Recipes, Rice, Pasta Dough, Sweets, Texas Mexican Cuisine (not Tex-Mex) on by : Adán
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When I was growing up, new year’s eve was always festive, exciting.  Amá would celebrate every new year by making buñuelos.  They’re crisp and  light.  I serve them with no-dairy chocolate. I recall having a sense of wonder at how she made ribbons out of tortillas.  I went digging in my archives to find this
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21 August, 2017

Flour Tortillas – Truly Texas Mexican!

Flour Tortillas – Truly Texas Mexican!
Comments : 2 Posted in : Food History, Recipes, Rice, Pasta Dough, Tex-Mex, Texas Mexican Cuisine (not Tex-Mex) on by : Adán
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In the Texas Mexico region, (central, south Texas and northeastern Mexico) ,wheat flour tortillas are fluffy and pliant. They are all-purpose (AP) wheat flour delicacies, and we switch back and forth between these and corn tortillas, depending on the dish we’re enjoying. We always use a dash of baking powder, which makes ours different from
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21 July, 2017

Arroz Con Pollo, A Delicious Tradition

Arroz Con Pollo, A Delicious Tradition
Comments : 1 Posted in : Food History, Meats, Recipes, Rice, Pasta Dough on by : Adán
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A whole chicken, cut up into parts, was what went into arroz con pollo, this iconic dish that is traditional for us Texas Mexicans, Mexicanos, Mexican Americans, Chicanos.  I prefer to call myself a Chicano.  We were also called pochos by some, and “greasers” by others. As a boy, I grew up with all these
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25 March, 2017

Chicken Fricase, A Puerto Rican Cousin Of Arroz Con Pollo!

Chicken Fricase, A Puerto Rican Cousin Of Arroz Con Pollo!
Posted in : Food History, Meats, Recipes, Rice, Pasta Dough on by : Adán
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Chicken Fricase is a Boricua dish and also a Plato Cubano. I first learned to make fricasé from a Chicano friend in college who learned it from a Puerto Rican classmate.  There are various Cubano and Puertorriqueño versions, but they all have green olives, and the sautéed onions with chile dulce.  I’ve served  it for
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24 October, 2016

Pissaladière, a French onion tart

Pissaladière, a French onion tart
Posted in : Recipes, Rice, Pasta Dough, Vegetables on by : Adán
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Perfect for Fall, this french onion tart is a must just plain delicious. Though the French lost out to the Spaniards in their efforts of empire-building in Texas, we nonetheless enjoy their lasting influence on our cuisine.  Our traditional wheat roll, bolillo, is French, as is of course the French bread we use in Capirotada. Conversely,
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