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 […]
Verdolaga, purslane in English, is the indigenous Texas Mexican herb that I love to serve for company. It is my “go to” recipe for a delicious green side dish that goes with absolutely anything. Verdolaga grows wild and is plentiful for most of the year […]
Chile Con Carne means chile with meat, and the name is often reversed in homes and Texas Mexican menus where it’s listed as Carne Con Chile, meat with chile. It’s one of the oldest and most common Mexican dishes, although recently the word chile has […]
I love making this queso soufflé for friends. It’s a special recipe that I feature in my new book, “Don’t Count The Tortillas: The Art of Texas Mexican Cooking” published by Texas Tech University Press. Brush aside any fears about making a soufflé and you’ll […]
Enchiladas verdes is a recipe from my just-released book, “Don’t Count The Tortillas: The Art Of Mexican Cooking.” There are over 100 kitchen-tested recipes, including soups, botanas, tacos, cocktails and outdoor grilling. With history and cultural context, my latest book is a collection of both […]
Roasted Anaheim chiles are direct and uncomplicated, with profuse flavor. I think often we miss so much by complicating our everyday, wasting time with artifice. Just look at the beauty of what’s around, take it in, get real and go with it. I think roasting […]
Look at Mexican restaurants all across Texas and you’ll find burgers on many of their menus, Doña María in Houston and Los Barrios in San Antonio being two examples. My Picadillo Burger takes the beloved burger to its natural Mexican culinary conclusion. It is, after […]
Verdolaga, purslane in English, is the indigenous Texas Mexican herb that I love to serve for company. It is my “go to” recipe for a delicious green side dish that goes with absolutely anything. Verdolaga grows plentiful for most of the year in central, southern […]
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 […]
A couple of years ago I posted this recipe and because today the weather in Houston is a bit nippy, I find myself craving a hearty, hot, spicy seafood dish: Fra Diavolo! Clams and shrimp in tomato and red chile sauce. I like to serve […]