Corn and Beans

Holiday Tamalada:  Chile Ancho Bean Tamales

Holiday Tamalada: Chile Ancho Bean Tamales

A holiday tamalada is a  community, family event where everyone chips in to make a few tamales for the holidays, just a few, about 50 or 60 dozen.  It’s always fun to make bean tamales over a weekend and invite family and friends to your […]

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 […]

Pozole, Posole:  Corn Flowerettes Make A Vegan Feast

Pozole, Posole: Corn Flowerettes Make A Vegan Feast

This pozole, posole,  is a vegan delicacy and one of my favorite dishes to serve at dinner parties. Most recipes make pozole with pork, but this is more traditional, because pork arrived in Mexico only about 500 years ago, so before that, we were pork-less […]

Pinto Beans are Philosophically Correct

Pinto Beans are Philosophically Correct

In our central, south Texas and northeastern Mexico culinary region,  pinto beans are the staple in native Mexican-American homes. No exceptions, not ever.  I was amazed when, working in Chiapas, Mexico during my sophomore year of college, I encountered black beans.  They were such a […]

The History of Texas Mexican Cooking

The History of Texas Mexican Cooking

I grew up with my ama’s (mom) Texas Mexican cooking.  Texas Mexican cooking just like Oaxaca Mexican, Puebla Mexican and all the other regional styles of Mexican cooking, is best described as comida casera home-style-cooking.  Enjoyed by Mexican American families today, this unique cuisine has […]

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 […]

Cornbread Dressing, Thanksgiving Pan De Maíz,

Cornbread Dressing, Thanksgiving Pan De Maíz,

This cornbread recipe was the Thanksgiving feature in the online magazine, Lone Star Literary Life. It’s my mom’s family recipe. Amá made this cornbread dressing every Thanksgiving.  It’s different from other cornbread dressing recipes because there’s no sage in it, and it combines pecans, raisins […]

Stuffed Squash Blossoms With Chorizo, Frijoles Pintos

Stuffed Squash Blossoms With Chorizo, Frijoles Pintos

This stuffed squash blossoms recipe is a sure “wow” factor at parties. Guests swear that the rich texture comes from cream or cheese, but it doesn’t.  The sumptuous texture derives from the beans, slowly and properly cooked.  Another reason these are a party hit is […]

Nopalitos Shrimp Gorditas – Cactus Is Perfect Party Dish

Nopalitos Shrimp Gorditas – Cactus Is Perfect Party Dish

Nopalitos shrimp gorditas evoke two very different landscapes of the Texas-Mexico food region:  the Gulf coast and the semi-dessert. The map shows the region of south Texas/northern Coahuila, Nuevo Leon, Tamaulipas sharing the Gulf of Mexico.  It remains a cohesive culinary region, sharing the same […]

Cornbread: A Texas Mexican Recipe

Cornbread: A Texas Mexican Recipe

Cornbread is among my formative childhood memories.  Amá made it especially for family celebrations, and to make cornbread dressing with pecans and raisins.  Corn arrived in Texas around 900 AD, and it was the Caddo civilization in East Texas that cultivated and developed the grain […]