Chiles, Salsas and Guacamoles

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 […]

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 […]

Poblano Potatoes, Papas Con Rajas

Poblano Potatoes, Papas Con Rajas

Papas Con Rajas, Poblano Potatoes, are creamy because of the waxy potatoes and lush because, well, roasted chiles Poblanos are always lush.  This dish, brings together the traditions of Peru and Mexico, potatoes being native to Peru and the Poblano chile native to Mexico. Early […]

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 […]

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 […]

Enchiladas Rojas, Red Enchiladas For St. Valentine’s Day

Enchiladas Rojas, Red Enchiladas For St. Valentine’s Day

Enchiladas Rojas are delicious and delicate.  This red enchilada is perfect for romance and to say I love you. You can make the red tortillas several days before St. Valentine’s Day and keep them in the fridge until you make the enchiladas. I’ve said many […]

Mexican Queso — The Original Mexican Party Dip

Mexican Queso — The Original Mexican Party Dip

Mexican queso is chile con queso,  and it often misunderstood, confused with the so-called tex-mex dip that’s made by combining canned tomatoes, canned  chiles, and Velveeta brand cheese. Even the much quoted Diana Southwood Kennedy admits that she thought Chile Con Queso was not Mexican […]