Tag: Texas

Salt Aire Margarita for Cinco de Mayo

Salt Aire Margarita for Cinco de Mayo

Salt Aire Margarita is topped with a foam created by Chef José Andrés. It’s the specialty margarita served at his Oyamel restaurant in D.C.  The first time I tried it I fell in love with it.  I think it’s a great way to add a […]

Mesquite Candy Balls

Mesquite Candy Balls

The mesquite tree has been part of the Texas landscape for at least seven thousand years. The technique for making the candy balls is the same grinding of mesquite that Cabeza de Vaca chronicles in his 1542 journal about Texas, where he describes our Texas […]

Bubbling Queso Fundido

Bubbling Queso Fundido

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 […]

Texas Pecan, “Pacane,” Stuffed Mushrooms

Texas Pecan, “Pacane,” Stuffed Mushrooms

Texas pecan transforms these mushrooms into a tasty, crunchy treat.  Try making them for a virtual meet-up.  Stuff the mushrooms and hold them, then pop them in the oven so they’re ready for you to munch on and make your friends drool during  your next […]

My Carne Guisada in the New York Times

My Carne Guisada in the New York Times

My Carne Guisada recipe is featured in the New York times today, recommended by Sam Sifton in his column, “What To Cook This Week.” The NYT recipe is one adapted by the brilliant food writer, Rachel Wharton.  I love the picture by Linda Xiao for […]

“Carne Guisada Con Papas,” A Mexican American Classic

“Carne Guisada Con Papas,” A Mexican American Classic

Carne Guisada is an iconic Mexican dish that’s traditional in the homes of Mexican families of Texas.  Most often it’s made with diced potatoes, thus “Carne Guisada Con Papas.”  You won’t find carne guisada on any menu of the tex-mex, anglo oriented restaurants like the […]

Cornbread Dressing, Thanksgiving Pan De Maíz,

Cornbread Dressing, Thanksgiving Pan De Maíz,

This cornbread recipe was the Thanksgiving feature in the online magazine, Lone Star Literary Life. It’s my mom’s family recipe. Amá made this cornbread dressing every Thanksgiving.  It’s different from other cornbread dressing recipes because there’s no sage in it, and it combines pecans, raisins […]

Fresh Corn Skillet – Guisado De Maíz

Fresh Corn Skillet – Guisado De Maíz

This fresh corn skillet, Guisado De Maíz, is all about simplicity and the importance of basic cooking techniques. “Do the basics brilliantly”  was the constant mantra of one of my chef instructors at the Culinary Institute of America, Chef Hinnerk Von Bargen. It was also […]

Queso Fundido: Appetizer That Sizzles and Bubbles

Queso Fundido: Appetizer That Sizzles and Bubbles

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 […]

Green Salsa Serrano en Molcajete

Green Salsa Serrano en Molcajete

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 […]