On Food & Culture
Chipotle salsa with rosemary takes the best aromas of homemade chipotles en adobo (recipe in previous post) and creates a bright, herbal salsa that tastes as smooth as silk and picante as Mexican salsa should be. You can use canned chipotles for this recipe if […]
Bubbling Queso Fundido is sometimes called choriqueso (chorizo-cheese). It’s a favorite throughout the Texas Mexican food region, which includes south Texas and northeastern Mexico. I make it regularly, especially when unexpected company drops in. Just pop it in the oven and wait for it to […]
Achiote green beans, Ejotes Con Achiote, is a unique way to prepare green beans when you want to add brightness to your plate. The achiote brings out the sweetness and astringency of the orange juice and Jalapeño infused into the green beans. This is an […]
Puerco En Chile Colorado is one of the iconic Texas Mexican dishes that is shared with other regions, especially the northern regions of Mexico, each region of course having its slight variations. I grew up with this on our table, whenever we could afford meat, […]
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 […]
Queso Fundido is sometimes called choriqueso (chorizo-cheese). It’s a favorite throughout the Texas Mexican food region, which includes central and south Texas and northeastern Mexico. I make it regularly, especially when unexpected company drops in. Just pop it in the oven and wait for it […]
When you want an aromatic salsa on the table, use this Chile De Arbol. Its flaky and fiercely tasty. Native Mexican, of course, its flavor is very mild, a bit similar to that of the Serrano. But unlike the Serrano, chile de arbol is used […]
Green Salsa, Serrano chile, is a classic Texas Mexican table salsa. If you’re from this region, send me an email or comment about how you’ve savored this in your home. Amá (we did not use the Spanish word, mamá) always had this salsa on the […]
Three native ingredients make this traditional Mexican salsa a delectable culinary heritage: tomato, chile and salt. Each provides important nutritional elements, and the combination is, well, fresh and delicious. There is much to be said for simplicity. My mom, amá, made this salsa everyday, using […]
These fish tacos are a variation of the famous Baja California fish taco. I omit the wheat flour batter, thereby focusing exclusively on the flavor and texture of the freshly-made corn tortilla. It also foregrounds the sweet fresh fish. I use tomatillo salsa to continue […]