Tex-Mex

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 […]

Flour Tortillas – Truly Texas Mexican!

Flour Tortillas – Truly Texas Mexican!

In the Texas Mexico region, (central, south Texas and northeastern Mexico) ,wheat flour tortillas are fluffy and pliant. They are all-purpose (AP) wheat flour delicacies, and we switch back and forth between these and corn tortillas, depending on the dish we’re enjoying. We always use […]

Enchilada History: Do You Understand my Enchilada?

Enchilada History: Do You Understand my Enchilada?

An enchilada feast marked special occasions in our home.  To understand the enchilada is to understand our community.   This classic Texas Mexican dish is made with Chile Ancho and Chile Pasilla, blended with oregano and other spices. Bottled “chili” powder is a new invention, a […]

BBQ Adobo — Chile Ancho Adobo

BBQ Adobo — Chile Ancho Adobo

A BBQ Adobo?  Here’s a unique Texas Mexican twist for your smoked ham, bbq ribs or brisket: Chile Ancho Adobo. An adobo is a specific type of puréed chile that is blended with herbs and spices.  An acidic ingredient lifts the flavors.  All adobos depend […]

Tex-Mex, A Question of Delicious Identity

Tex-Mex, A Question of Delicious Identity

Returning to Houston from Galveston Island, “Gringo’s” caught my eye.  The sign is dazzling.  It also exquisitely illustrates the aspect of Tex-Mex food about which I’ve been doing a lot of thinking.   Restaurants cook Tex-Mex dishes because we seek identity, discovery of who we are. […]

Cooking Workshop: Gorditas, Memories, Ethics

Cooking Workshop: Gorditas, Memories, Ethics

In Chicago I presented a  slide show about how cooking is memory, relationship and ethics.  I also conducted a cooking workshop to demonstrate how to make gorditas, working  with dried chiles, cactus, corn masa, and pinto beans. No lard, thank you. It was a 4-hour […]

Nachos – Original Recipe Created By Ignacio “Nacho” Anaya

Nachos – Original Recipe Created By Ignacio “Nacho” Anaya

“Nacho’s” is an original Texas Mexican (not Tex-Mex) dish that was created by culinarian, Ignacio (nickname Nacho) Anaya, in Piedras Negras, just south of the river from Eagle Pass,Texas.  It is a thoughtful, beautifully balanced combination of just three ingredients.   It is elegant because it […]

Chile Con Queso, Party Mexican Dip

Chile Con Queso, Party Mexican Dip

Chile Con Queso is 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 but from Texas.  In […]

Cazuelitas, Sopes Are A Texas Mexican Tradition

Cazuelitas, Sopes Are A Texas Mexican Tradition

Cazuelitas or Sopes are a part of the Texas Mexican cuisine that exists in the region outlined in yellow  (Map of the 1984 Republic of Mexico). Not to be confused with Tex-Mex,  Texas Mexican  is one of at least 12 related regional cuisines in the […]

Chile Con Queso Soufflé

Chile Con Queso Soufflé

One of the recipes that I especially like in my book, “Truly Texas Mexican,” is Chile Con Queso. But you will be surprised to learn that my recipe (page 67 in the book) is not the “Queso” dish that is served in many restaurants that […]