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13 January, 2018

Smoked Pork Loin With Pecan Wood And Mexican History

Smoked Pork Loin With Pecan Wood And Mexican History
Posted in : Food History, Meats, Recipes, Texas Mexican Cuisine (not Tex-Mex) on by : Adán
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Smoked pork is the perfect party buffet dish, served with a finger-licking sauce, Chile Ancho Adobo.  Here’s a smoked pork loin recipe with pecan wood that results in a succulent, melt-in-your-mouth dish, just in time for this cold weather and friends.  I suggest you make TWO of them,  they’re that delicious. By keeping the temperature
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29 August, 2015

Brussels Sprouts with Serrano and Pecans

Brussels Sprouts with Serrano and Pecans
Comments : 1 Posted in : Food History, Recipes, Texas Mexican Cuisine (not Tex-Mex), Vegetables on by : Adán
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This brussels sprouts dish is a prime example of how foods evolve in delicious ways through human migration and cultural crossings. This robust dish augments the unique flavor of the sprouts (make sure you get fresh ones) with two Texas native ingredients, pecans and Serrano chile.  It’s a new twist, for sure, but it just
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30 May, 2012

Original Texas Mexican Cuisine Menu

Posted in : Food History, Texas Mexican Cuisine (not Tex-Mex) on by : Adán
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Thought I’d share the menu that I served for a catered party last week.  The conversation around the food revolved around history, our place in it and why it is that Texas Native American food is so much like Mexican food. I’ll start uploading the recipes, one by one.  Some of them, like the gazpacho
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21 November, 2011

Pecan-smoked Pork Loin

Posted in : Recipes, Texas Mexican Cuisine (not Tex-Mex) on by : Adán
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Here’s a recipe that results in a succulent, melt-in-your-mouth pork loin, just in time for this cold weather and friends. By keeping the temperature at 185º F and making sure the smoke does not turn densely white, the smoke flavor is subtle, sweet.  I’m feeling giddy since I served it, so I’ll paraphrase a line
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