Recipes and Essays

Mole: A Mexican AND Texas Tradition

Mole: A Mexican AND Texas Tradition

Bet you didn’t know that mole, in its many variations, is commonplace in Mexican American homes of Texas and just south of the Rio Grande, especially for special “familia” events like weddings and holiday family celebrations.  You eat the mole as the principle dish, and […]

New Food Documentary Begins Filming

New Food Documentary Begins Filming

I’m thrilled to share with you the good news that we’ve begun filming a new food documentary, the untold story of the 10,000 year culinary traditions of Texas.  We began in San Antonio’s Westside, where families dig earth ovens and slow-cook meat over 12 hours. […]

Spanish Gazpacho Soothes The Summer Heat

Spanish Gazpacho Soothes The Summer Heat

Spanish Gazpacho is a “must have” summer dish.  It’s Spanish, not Mexican, although it is based on Mexican ingredients like bell pepper (chile dulce) and tomatoes. Really good gazpacho depends on great tasting tomatoes, so I either grow tomatoes or buy them from local gardeners/growers. […]

Picadillo Burger With Serrano Mayo

Picadillo Burger With Serrano Mayo

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 […]

New Indie Film, “The Roots Of Texas Mexican Food”

New Indie Film, “The Roots Of Texas Mexican Food”

JM Communications Announces The Production Of A New Independent Film, “The Roots Of Texas Mexican Food” Filming will begin this summer on a new independent documentary titled, “The Roots Of Texas Mexican Food.”  The documentary is a production of JM  Communications based in Houston Texas, […]

Shrimp Etouffee pops with Chile De Arbol

Shrimp Etouffee pops with Chile De Arbol

Shrimp Etouffee always reminds of me how chiles are beloved all over the world. Cajun cuisine adopted Mexican chiles, creating new tastes, and the results are inspired. Chile dulce (bell pepper) is essential to cajun cuisine. Because it has no capsaicin, chile dulce (sweet chile) […]

Spanish Paella Is All About Friendships

Spanish Paella Is All About Friendships

Paella is Spanish for friendship, right? Well, it should be.  Friendships seem to surround Spanish paella, both making it and eating it.  Although it’s famous all over Texas and Mexico, it’s still a Spanish paella, not Mexican. In the late 1800s and through the 1900s, […]

Grouper With Chile Ancho Almond Mole

Grouper With Chile Ancho Almond Mole

Grouper is a very large, some would say gigantic,  fish that can be found in the Gulf of Mexico, close to Texas and Florida. The Spanish name for grouper is mero.  It has a distinctive but mild taste and here I serve it with a […]

Eggplant Served With Fresh Salsa Ranchera

Eggplant Served With Fresh Salsa Ranchera

Growing up in the Westside of San Antonio, I enjoyed eggplant and all seasonal vegetables. They were a big part of my family’s diet because my dad made a living going to market with truckloads of vegetables he would buy from farms just outside of […]

Powdered Shrimp Cakes: A Mexican Culinary Heritage

Powdered Shrimp Cakes: A Mexican Culinary Heritage

My amá (mom) served these powdered shrimp cakes regularly during Lent, especially on Good Friday because we were following the Catholic practice of doing penance by not eating meat. We rarely had meat at our table, so the penance part of this was always a […]