Texas Mexican Cuisine

Turcos, Vintage Sweet Pork Empanadas

Turcos, Vintage Sweet Pork Empanadas

Turcos are a vintage, delicious treat, part of the Texas Mexican culinary tradition but almost becoming extinct. Rooted in Texas Pecan and also Arab flavors, it’s still found in San Antonio all the way south to the Rio Grande Valley and del otro lado (on […]

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 […]

Tomatillo Leeks With Agave Nectar

Tomatillo Leeks With Agave Nectar

These “Tomatillo Leeks” are a nod to the vegan side of Mexican cooking.  It’s what I grew up with, mainly, although from time to time we did eat meat.  The vegetarian and vegan dimensions of Mexican food are delicious, and if you look at many […]

Turkey Enchilado – A Mexican Thanksgiving

Turkey Enchilado – A Mexican Thanksgiving

A delicious Mexican favorite, this recipe for Turkey Enchilado, or Guajolote Enchilado, will bring mouthwatering smiles to your family and amigos, amigas.  I use only one type of chile, Chile Ancho, because I like the direct flavor and also because this is the dried chile […]

Texas Mexican Queso Soufflé

Texas Mexican Queso Soufflé

I love making this queso soufflé for friends.  It’s a special recipe that I feature in my new book, “Don’t Count The Tortillas: The Art of Texas Mexican Cooking” published by Texas Tech University Press.  Brush aside any fears about making a soufflé  and you’ll […]

Chipotle Turkey Tostadas

Chipotle Turkey Tostadas

I first made these chipotle turkey tostadas one fall, with turkey leftover from a Thanksgiving feast.  The combination of tomato, onion, garlic and chipotle  is the basic flavor profile that is used in the classic dish known as “Tinga,” and is served in Puebla and […]

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 […]

Quelitre Makes A Delicious  Guisado

Quelitre Makes A Delicious Guisado

The above photograph of “Quelitre” is by visual artist César Martínez whose work is in the collection of the Smithsonian American Art Museum. He shared the picture with me, along with this detail of how he reconnected with quelitre. Pulling weeds in his backyard, César […]

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 […]