On Food & Culture
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 …
Chilorio is a specialty of Sinaloa, Mexico. I’m serving it here with Ensalada de Bodas, another specialty of the northern Mexico region. Chilorio is like other carne con chile dishes characteristic of Mexican cuisine in Texas. The Texas Mexican region shares many similar food types …
Vegetarian Paella is not just a substitute for paella made with seafood and chicken or rabbit. It’s a dish all its own. I love the Paella Valenciana, of course, and for big parties, it’s perfect. If you have to make big amounts, you can put …
An enchilada feast marked special occasions in our home. To understand the enchilada is to understand our community. This classic Texas Mexican dish is made with Chile Ancho and Chile Pasilla, blended with oregano and other spices. Bottled “chili” powder is a new invention, a …
Chicken Fricase is a Boricua dish and also a Plato Cubano. I first learned to make fricasé from a Chicano friend in college who learned it from a Puerto Rican classmate. There are various Cubano and Puertorriqueño versions, but they all have green olives, and …
This avocado salsa is made with roasted Serrano chile and tomatillos. I make it for Tacos Al Pastor, a tradition that is now being freshened up and re-introduced to Texas via Dallas’ new Trompo taco culinary spot by chef/owner, Luis Olvera. Before I describe the …
I’m going French today, making a traditional French vinaigrette salad dressing. It’ great on sturdy greens like Romaine lettuce, and it’s straightforward enough that famous Chef Jacques Pepin makes it in a jar, shaking it to emulsify the oil with the vinegar. In this recipe …
Someone always brings cactus salad to my potluck parties. Robust and earthy is how I would describe the flavor of cactus, and in this salad the bright colors make it an inviting buffet dish. Did you know that the cactus is also an enduring, elemental …
Texas Mexican potatoes, Papas A La Mexicana, are delicious and ubiquitous. From Houston to San Antonio, and all the way from Brownsville to Del Río and El Paso, home kitchens are always stirring up sizzling skillets of Papas A La Mexicana, a Texas Mexican family …
I was 10 years old when I first tasted a quesadilla, cheese melted inside crisp wheat flour tortillas. It’s a cliché to say so, but it was love at first bite. In the more southern regions of Mexican cuisines they use corn tortillas, but here …