Texas Mexican Cuisine

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 […]

My Carne Guisada in the New York Times

My Carne Guisada in the New York Times

My Carne Guisada recipe is featured in the New York times today, recommended by Sam Sifton in his column, “What To Cook This Week.” The NYT recipe is one adapted by the brilliant food writer, Rachel Wharton.  I love the picture by Linda Xiao for […]

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 […]

Smoked Trout Salad with Yerbaniz-Chipotle Dressing

Smoked Trout Salad with Yerbaniz-Chipotle Dressing

Special shout-out to intrepid, passionate cooks who like a challenge. This salad requires a bit of skill, but it’s really fun. I’ll be serving this ensalada compuesta, a composed smoked trout salad, at a gala dinner in San Antonio next month during which I will […]

New Texas Mexican Cookbook

New Texas Mexican Cookbook

The cover of my new cookbook admonishes you, “Don’t Count The Tortillas.” My amá, mom, told me this dicho, saying, when I was a small boy, and it refers to “The Art Of Texas Mexican Cooking.” Within a couple of weeks Amazon, Barnes & Noble […]

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 […]

6 Mexican Sweets For The Holidays

6 Mexican Sweets For The Holidays

Holiday Mexican sweets are all about memories for me. Whether you bake alone or with your siblings and friends, I recommend that you make at least one of these holiday sweets. It’s a part of life that you’ll enjoy now, and you’ll take those memories […]

Fish Fry Menu Is Native American And Spanish

Fish Fry Menu Is Native American And Spanish

This fish fry menu includes a rich sauce and a salad.  Fish fry is traditional in the southern US, although the actual frying technique, well, not so recent. The Spanish brought it with them “Between A.D. 900 and 1500 most Native Americans living in Texas […]

Spanish Sangria, Always A Party Favorite

Spanish Sangria, Always A Party Favorite

I decided to reprise my recipe for Spanish Sangria because it makes a great fall party punch. Spanish Sangria originates, of course, in Spain,  “sangría” deriving from “sangre,” meaning blood.  The correct spelling uses an acute accent: sangría. The blood-red wine punch became popular even with […]