On Food & Culture
FOCUS ON HOUSTON: El Tiempo Cantina is the final feature in this 5-part series for diners who are looking for a unique Mexican dining experience. Houston is home to many fine Mexican restaurants, gracing every neighborhood of the city, but in this series I focus …
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 …
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 …
Perusing my archives for quick big batch recipes, found this perfect Mexican Rajas Poblanas dish. In the hurricane Harvey aftermath, you gotta have both “delicious” and “big batch” for guests. When you volunteer to help in your church kitchen or shelter, get your hands on …
Rajas Poblanas with cream are most often served as a side dish with your meal. In this recipe some cheese is added at the end. The dish makes a great appetizer for company. With rajas Poblanas you mix the earthy flavor of Poblano chiles with …
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 …
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 …