Chiles, Salsas and Guacamoles

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 […]

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 […]