Recipes and Essays

The State of “Coahuila y Texas” Predates the State of Texas

The State of “Coahuila y Texas” Predates the State of Texas

This region was the state of Coahuila y Texas, part of the Mexican Republic that claimed Texas from 1821 to 1848.  Through massive and often convulsive changes, food kept memories alive and communities whole. This is an excerpt from “Truly Texas Mexican: A Native Culinary […]

Arroz Con Almendras – Almond Rice Adds Elegant Crunch

Arroz Con Almendras – Almond Rice Adds Elegant Crunch

Arroz con almendras is an almond rice recipe from the Baja California and Sonora region of Mexico. A bit of trivia:  sharks are common to both US California and Mexico Baja California and Sonora.   I serve almond rice with fish dishes. The almond slivers […]

Basil Bruscheta

Basil Bruscheta

Basil Bruscheta is a crisp and refreshing appetizer for this “the climate has changed” dangerous summer.  This morning I pinched off some beautiful plump basil leaves for some tomato and basil bruscheta I’m serving at lunch. I find that in Houston the basil plant has […]

Salt Aire Margarita for Cinco de Mayo

Salt Aire Margarita for Cinco de Mayo

Salt Aire Margarita is topped with a foam created by Chef José Andrés. It’s the specialty margarita served at his Oyamel restaurant in D.C.  The first time I tried it I fell in love with it.  I think it’s a great way to add a […]

Sinaloa Chilorio:  Stone boiling

Sinaloa Chilorio: Stone boiling

Sinaloa Chilorio is a unique and famous specialty of the western coastal state. I’m serving it here with Ensalada de  Bodas, another specialty of the northern Mexico region. Sinaloa Chilorio is similar to other chile con carne (chile with meat) dishes characteristic of Mexican cuisine […]

Crab-Stuffed Poblano with Cilantro Cream

Crab-Stuffed Poblano with Cilantro Cream

I dedicate this crab-stuffed Poblano dish to the Karankawa descendants in Corpus Christi and across Texas. The gulf coast was their home for millenia. As I was growing up, we’d regularly climb on the pickup and drive to “Corpos” for a day on the beach. […]

Holiday Buñuelos ¡Feliz Año Nuevo!

Holiday Buñuelos ¡Feliz Año Nuevo!

Holiday Buñuelos meant delicious excitement when I was growing up and our family celebrated new year’s eve.  Amá would celebrate every new year by making buñuelos.  They’re crisp and  light.  I serve them with no-dairy chocolate. I recall having a sense of wonder at how […]

Smoked Guajolote, Turkey, For Thanksgiving

Smoked Guajolote, Turkey, For Thanksgiving

Happy Holidays.  How about a smoked guajolote, turkey for Thanksgiving. The guajolote, turkey, is native to Texas and Mexico.  Over millenia, it was hunted by Native Americans for feathers, food and fashion.  Some of the bones (the hollow ones) were fashioned into necklaces.  It was […]

Meatballs In Tomato Broth | Albóndigas En Caldo De Tomate

Meatballs In Tomato Broth | Albóndigas En Caldo De Tomate

Meatballs in tomato broth were a favorite recipe of my sister Gloria Fernández. She added rice to the meatballs, as do many family cooks in south Texas and northeastern Mexico.  They are part of our traditional cuisine, with the flavoring and caldo, broth, different from […]

Nopalitos  Agua Fresca

Nopalitos Agua Fresca

Nopalitios agua fresca is a recipe I’ve adapted from one published in the monthly magazine, El Mesteño: A Magazine About Mexican-American Culture And Heritage In South Texas And Mexico.  It was published by Homero Vera. Nopalitos are part of the Texas Mexican culinary heritage since […]