Food History

Chile Petin Roasted Squash & Bell Peppers

Chile Petin Roasted Squash & Bell Peppers

Chile Petin, Petín, also called piquín and chiltepin, is native to the area around Brownsville, Texas and its border sister, Matamoros, Tamaulipas. Actually it grows wild all over Texas, New Mexico, Southern Arizona, throughout all of Mexico and has for centuries. Its scientific name is […]

Nopalitos, Cactus with Red Chile

Nopalitos, Cactus with Red Chile

Nopal, cactus, is delicious and nutritious. The diminutive form of nopal, nopalitos, signals that it is one of the most endeared and important Mexican indigenous foods. Ascribed the scientific name, Opuntia ficus-indica, nopalitos are native to central and southern Mexico. Cactus spread from there throughout […]

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 […]

Enchiladas Rojas, Red Tortillas are Traditional

Enchiladas Rojas, Red Tortillas are Traditional

Enchiladas Rojas are delicious, delicate and they are  traditional.  You can buy red tortillas at the grocery store, but I suggest you make some. You can make the red tortillas several days before and keep them in the fridge until you make the enchiladas. I’ve […]

Chiles Toreados, Your Ultimate Party Snack

Chiles Toreados, Your Ultimate Party Snack

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 […]

Smoked Trout Salad with Yerbaniz-Chipotle Dressing

Smoked Trout Salad with Yerbaniz-Chipotle Dressing

Special shout-out to intrepid, passionate cooks who like a challenge. This salad requires a bit of skill, but it’s really fun. I’ll be serving this ensalada compuesta, a composed smoked trout salad, at a gala dinner in San Antonio next month during which I will […]

Basil Bruschetta In Winter

Basil Bruschetta In Winter

Basil Bruschetta normally says “summer,” here in Houston, but when the basil in my little winter green- house surprised me by growing luxuriantly, I had to taste it, so I winter harvested some.  The flavor is very mild, but it’s perfect just after the tamales […]

6 Mexican Sweets For The Holidays

6 Mexican Sweets For The Holidays

Holiday Mexican sweets are all about memories for me. Whether you bake alone or with your siblings and friends, I recommend that you make at least one of these holiday sweets. It’s a part of life that you’ll enjoy now, and you’ll take those memories […]

The Malt House of San Antonio, Gone But Not Forgotten

The Malt House of San Antonio, Gone But Not Forgotten

The Malt House of San Antonio, Texas was demolished in May, 2018, and it’s a sad story, but I find also an optimistic story.  The sad part is that we’ve lost an architectural treasure that the grassroots community strove to preserve.  The optimistic part is […]

Chile Shrimp: Roasted With Cascabel Chile

Chile Shrimp: Roasted With Cascabel Chile

Last night I dreamed up this roasted cascabel chile shrimp recipe, with an underlying hint of anise, because I did not know what to cook, worrying about the immigration debacle happening at the Tijuana-San Diego border, with so many families fleeing death threats and torture […]