Chiles, Salsas and Guacamoles

Chile Con Carne, Recipe for Quarantine Comfort

Chile Con Carne, Recipe for Quarantine Comfort

Chile Con Carne means chile with meat, and the name is often reversed in homes and Texas Mexican menus where it’s listed as Carne Con Chile, meat with chile.  It’s one of the oldest and most common Mexican dishes, although recently the word chile has […]

Chilaquiles Verdes, The Fast Food That’s Also Exquisite

Chilaquiles Verdes, The Fast Food That’s Also Exquisite

Chilaquiles verdes are the proof that making something fast doesn’t mean it must be crass or gross, tasteless or dumb. It’s actually exquisite. Poor people’s food always lays the culinary groundwork for great dishes in a cuisine. The secret to superb chilaquiles is twofold: texture […]

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 […]

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 […]

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 […]

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 […]

Anaheim Chiles, Roasted With Corn Tortillas

Anaheim Chiles, Roasted With Corn Tortillas

Roasted Anaheim chiles are direct and uncomplicated, with profuse flavor. I think often we miss so much by complicating our everyday, wasting time with artifice.  Just look at the beauty of what’s around, take it in, get real and go with it. I think roasting […]