Category : Chiles, Salsas and Guacamoles

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12 October, 2017

Mexican Queso — The Original Mexican Party Dip

Mexican Queso — The Original Mexican Party Dip
Posted in : Chiles, Salsas and Guacamoles, Food History, Recipes, Tex-Mex, Texas Mexican Cuisine (not Tex-Mex) on by : Adán
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Mexican queso is chile con queso,  and it often misunderstood, confused with the so-called tex-mex dip that’s made by combining canned tomatoes, canned  chiles, and Velveeta brand cheese. Even the much quoted Diana Southwood Kennedy admits that she thought Chile Con Queso was not Mexican but from Texas.  In fact Mexican Queso  is both, because
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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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4 April, 2017

Enchilada History: Do You Understand my Enchilada?

Enchilada History: Do You Understand my Enchilada?
Comments : 1 Posted in : Food History, Recipes, Tex-Mex, Texas Mexican Cuisine (not Tex-Mex) on by : Adán
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An enchilada feast marked special occasions in our home.  To understand the enchilada is to understand our community.   This classic Texas Mexican dish is made with Chile Ancho and Chile Pasilla, blended with oregano and other spices. Bottled “chili” powder is a new invention, a commercial variation marketed for convenience.  Bottlers of the stuff use
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19 August, 2016

BBQ Adobo — Chile Ancho Adobo

BBQ Adobo — Chile Ancho Adobo
Comments : 1 Posted in : Chiles, Salsas and Guacamoles, Recipes, Tex-Mex, Texas Mexican Cuisine (not Tex-Mex) on by : Adán
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A BBQ Adobo?  Here’s a unique Texas Mexican twist for your smoked ham, bbq ribs or brisket: Chile Ancho Adobo. An adobo is a specific type of puréed chile that is blended with herbs and spices.  An acidic ingredient lifts the flavors.  All adobos depend on chiles as the central  flavor, so keep in mind
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3 June, 2016

Tex-Mex, A Question of Delicious Identity

Tex-Mex, A Question of Delicious Identity
Posted in : Food History, Tex-Mex, Texas Mexican Cuisine (not Tex-Mex) on by : Adán
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Returning to Houston from Galveston Island, “Gringo’s” caught my eye.  The sign is dazzling.  It also exquisitely illustrates the aspect of Tex-Mex food about which I’ve been doing a lot of thinking.   Restaurants cook Tex-Mex dishes because we seek identity, discovery of who we are. There’s much to say about this but I’d like to
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16 May, 2016

Cooking Workshop: Gorditas, Memories, Ethics

Cooking Workshop: Gorditas, Memories, Ethics
Posted in : Chiles, Salsas and Guacamoles, Corn and Beans, Food History, Recipes, Tex-Mex, Texas Mexican Cuisine (not Tex-Mex) on by : Adán
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In Chicago I presented a  slide show about how cooking is memory, relationship and ethics.  I also conducted a cooking workshop to demonstrate how to make gorditas, working  with dried chiles, cactus, corn masa, and pinto beans. No lard, thank you. It was a 4-hour workshop and demo held at The Chopping Block and was
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