Recipes

Bourbon Pecan Pie Recalls Emma Tenayuca

Bourbon Pecan Pie Recalls Emma Tenayuca

FROM MY ARCHIVES: A pecan pie for Thanksgiving. This pecan pie, with piloncillo and a bit of bourbon in it, tastes of celebration and abundance.  I wrote about this on Thanksgiving day, and I share the recipe now in preparation for the new year.  It’s […]

Texas Mexican Queso Soufflé

Texas Mexican Queso Soufflé

I love making this queso soufflé for friends.  It’s a special recipe that I feature in my new book, “Don’t Count The Tortillas: The Art of Texas Mexican Cooking” published by Texas Tech University Press.  Brush aside any fears about making a soufflé  and you’ll […]

Italian Tomato Sauce Has Mexican Roots

Italian Tomato Sauce Has Mexican Roots

Gracias, Italy, for inventing this delicious tomato sauce that can be turned into fra diavolo, puttanesca, and any other of the Italian variations.  Although It was Mexicanas and Peruanas  who first cooked tomato sauces, salsas, Italian tomato sauce  is unique because it incorporates olive oil […]

Chipotle Turkey Tostadas

Chipotle Turkey Tostadas

I first made these chipotle turkey tostadas one fall, with turkey leftover from a Thanksgiving feast.  The combination of tomato, onion, garlic and chipotle  is the basic flavor profile that is used in the classic dish known as “Tinga,” and is served in Puebla and […]

Enchiladas Verdes With Crema Mexicana

Enchiladas Verdes With Crema Mexicana

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 […]

Huevos Divorciados,  Chupa Los Dedos Delicious!

Huevos Divorciados, Chupa Los Dedos Delicious!

You don’t have to be divorced to serve up these huevos divorciados (divorced eggs), a breakfast that’s so scrumptuous, you’ll “chupar los dedos,” voraciously shlurp your fingers. Well, at least that’s what I do. This dish features two of my favorite salsas, Salsa Ranchera and […]

Ajoblanco, Spain’s Cold Garlic Soup

Ajoblanco, Spain’s Cold Garlic Soup

Ajoblanco is an ice-cold soup from the Andalusía region of Spain.  The English translation of ajoblanco is white garlic, and it’s indeed a beautifully white soup made with only four ingredients: almonds, garlic, olive oil, and hearty bread.  It’s humble and so delicious. It predates […]

Quelitre Makes A Delicious  Guisado

Quelitre Makes A Delicious Guisado

The above photograph of “Quelitre” is by visual artist César Martínez whose work is in the collection of the Smithsonian American Art Museum. He shared the picture with me, along with this detail of how he reconnected with quelitre. Pulling weeds in his backyard, César […]

Molcajete Salsa, Fried Chile De Arbol

Molcajete Salsa, Fried Chile De Arbol

Here’s one of the salsas I demonstrated on July 9 for chefs of restaurants and hotels in Moscow. Although I make it in a molcajete, this recipe uses a blender for the large volumes in restaurants. The demo was held at Marr Russia, a food […]

Chile Dulce, Bell Pepper Salsa

Chile Dulce, Bell Pepper Salsa

Chile Dulce, bell pepper, was common at our kitchen table when I was growing up in San Antonio. Caldos  and guisados feature chile dulce, and as a stand-alone dish the chile can be stuffed with a meat filling.  This bell pepper salsa has lots of […]