Tag: corn masa

Enchiladas Rojas, Red Enchiladas For St. Valentine’s Day

Enchiladas Rojas, Red Enchiladas For St. Valentine’s Day

Enchiladas Rojas are delicious and delicate.  This red enchilada is perfect for romance and to say I love you. You can make the red tortillas several days before St. Valentine’s Day and keep them in the fridge until you make the enchiladas. I’ve said many […]

Champurrado Holiday Drink — It’s “DeAquella/Awesome”

Champurrado Holiday Drink — It’s “DeAquella/Awesome”

This Champurrado holiday drink recipe is lush, velvety smooth, and it’s all done with no milk or creams at all.  The smoothness comes from the chocolate and nixtamalized corn masa blended together.  I adapted this champurrado recipe from my book, Truly Texas Mexican: A Native […]

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 […]

Red Enchilada For St. Valentine’s Day

Red Enchilada For St. Valentine’s Day

Enchiladas are delicious and delicate.  This red enchilada is perfect for romance and to say I love you. I’ve blogged before that to understand an enchilada is to understand our history and community.  The tortilla is not a wrap for filling.  It is the thing itself:  […]

Sopes, Memelas, Cazuelitas

Sopes, Memelas, Cazuelitas

Sopes are a part of the Texas Mexican, Coahuiltecan, cuisine that exists in the region outlined in yellow  is one of at least 12 related regional cuisines in the larger geographic area that extends from San Antonio/Austin/Corpus Christi, TX, down to the Yucatán. (1)  Our […]