Tag: Chiles

Picadillo Burger With Serrano Mayo

Picadillo Burger With Serrano Mayo

Look at Mexican restaurants all across Texas and you’ll find burgers on many of their menus, Doña María in Houston and Los Barrios in San Antonio being two examples. My Picadillo Burger takes the beloved burger to its natural Mexican culinary conclusion.  It is, after […]

Verdolaga, Purslane: The Best Cooked Greens

Verdolaga, Purslane: The Best Cooked Greens

Verdolaga, purslane in English, is the indigenous Texas Mexican herb that I love to serve for company.  It is my “go to” recipe for a delicious green side dish that goes with absolutely anything.  Verdolaga grows plentiful for most of the year in central, southern […]

Cooking Workshop: Gorditas, Memories, Ethics

Cooking Workshop: Gorditas, Memories, Ethics

In Chicago I presented a  slide show about how cooking is memory, relationship and ethics.  I also conducted a cooking workshop to demonstrate how to make gorditas, working  with dried chiles, cactus, corn masa, and pinto beans. No lard, thank you. It was a 4-hour […]

Almejas Con Chile Y Tomate, a.k.a., Fettucine Vongole Fra Diavolo

Almejas Con Chile Y Tomate, a.k.a., Fettucine Vongole Fra Diavolo

A couple of years ago I posted this recipe and because today the weather in Houston is a bit nippy, I find myself craving a hearty, hot, spicy seafood dish:  Fra Diavolo! Clams and shrimp in tomato and red chile sauce. I like to serve […]

“Chili” – Carne Con Chile

“Chili” – Carne Con Chile

Chili, the Tex-Mex version, is different from the original “Carne Con Chile.” What’s Carne Con Chile you say?  It means “Meat With Chile” and it’s one of the oldest and most common Texas Mexican dishes whose technique is shared with all the other regions of […]

Camarón y Calabacita – Shrimp with Squash Noodles

Camarón y Calabacita – Shrimp with Squash Noodles

Sometimes, when you want a break from wheat and gluten, you can enjoy a variety of delicious dishes that harken back to the days before wheat was grown in the Americas. This is one of them:  Shrimp with Tatuma Squash Noodles, “Camarón y Calabacita.”  The […]

Paris, Cooking with Chiles at Le Cordon Bleu

Paris, Cooking with Chiles at Le Cordon Bleu

There is a Paris in Texas, but I visited that other one. I was delighted to learn new insights and techniques from Chef Frédéric Lesourd during his class, re-visiting French technique, and doing so while recalling Julia Child a graduate of this world-renowned Parisian school.   […]