On Food & Culture
The traditional “A La Mexicana” style is the tricolored combination of tomatoes, onions, and chiles—the colors of the Mexican flag. Straightforward and nutritious. Papas A La Mexicana is a staple in south Texas and northeastern Mexico, the Texas Mexican region. I adapted this recipe from […]
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 […]
Chiles Toreados are perfect for any Mexican food feast. They can be cooked days ahead of your party, kept in the fridge, and just before serving, add lime juice and salt. Done! The Texas Mexican region has the honor of being considered to be the […]
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 […]
You can feature this jicama salad as a buffet dish, or you can plate the vegetables as a first course for dinner. The Serrano chiles perk up the lime dressing. I grew up in a Mexican American family that, like many others, ate lots of […]
Fresh Serrano salsa ranchera has a bright taste and lots of nuance. I make it in a molcajete, but if you want to double or triple the recipe for a party, use a blender. It’s great on tacos, breakfast eggs and on rice and pinto […]
Inviting, delicious, eye-opening. There was mouth-watering picadillo, nopalitos salad, salsa ranchera, crema mexicana, shark empanadas and much more. The creamy flan Napolitano was luscious. Pot-luck never tasted so good. But it was the stories and memories that that made this recipe swap dinner special. The […]
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 […]
Salsa Ranchera, is a mainstay of the Mexican table, from Houston all the way to Veracruz. It’s made with Serrano chiles, tomato, onion and garlic. The straightforward combination of native ingredients with a bit of garlic is one of those blending of flavors that you […]
In Texas, guacamole is omnipresent. There are as many recipes as there are bragging-prone hermanas and hermanos. I myself not being one to brag,, Ahem.., my recipe is based on 3 simple rules. 1. Purchase them Green and Hard. Rodolfo Fernandez is the top […]