On Food & Culture
In our 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 radical, […]
“Chorizo Country” and egg is a hearty and traditional Texas Mexican breakfast taco. Just ask anyone in central or south Texas. Add some freshly made tomato and Serrano chile salsa and you’ll be ready to save the world! The best breakfast tacos are made with […]
Chorizo bean dip is tangy, and the minced pickled Jalapeños enhance the tang with that necessary Mexican bite. This recipe tastes great with canned pinto beans that are sold as “refried” but with no fat. You can also use a good-quality store-bought chorizo. However, I […]
This caldo de carne seca, dried beef soup, is the perfect Texas Mexican recipe to begin the new year, 2022. Caldo de carne seca is like a rustic broth and is a true rancho recipe. The Spanish word rancho means a common meal, a mess […]
Guisado de calabacita con maíz is a traditional combination that’s unbeatable for depth of flavor and texture. No creams or cheesy additions are needed here. Paired with steaming, comal-rosted corn tortillas, this ancient combination makes beautiful tacos. Careful, people may actually fall in love with […]
Roasted red bell pepper with anchovies is a delicious appetizer, one of my favorite dishes. I discovered it when I was living in Manhattan, working as a TV producer at CBS news. It was a common appetizer in many Italian-inspired cafes that stay open ’til […]
Bubbling Queso Fundido is sometimes called choriqueso (chorizo-cheese). It’s a favorite throughout the Texas Mexican food region, which includes south Texas and northeastern Mexico. I make it regularly, especially when unexpected company drops in. Just pop it in the oven and wait for it to […]
Tacos al pastor come to us as a Middle Eastern culinary tradition, the Turkish döner kebab being the earliest precursor. It became shawarma, in various spellings, in other Middle Eastern areas and gyros in Greece. Muchas gracias to the Lebanese community for bringing this delicious […]
Pan De Campo is a core, “mero mero,” rancho tradition in south Texas and northeastern Mexico. Historian Homero Vera lives in Premont and in Sarita, Texas, and documents South Texas, Northern Mexican history and culture. It was in his monthly magazine, El Mesteño, that I […]
I’m making the iconic Texas Mexican dish, Calabacita Con Pollo, squash with chicken, and I’m relating it to a dish from central Mexico, chicken poached in a garlic-cumin broth. It’s from the state of Hidalgo, in the central Eastern region of Mexico, the homeland of […]