Tag: Recipe

Nachos – Original Recipe Created By Ignacio “Nacho” Anaya

Nachos – Original Recipe Created By Ignacio “Nacho” Anaya

“Nacho’s” is an original Texas Mexican (not Tex-Mex) dish that was created by culinarian, Ignacio Anaya (nickname Nacho) in Piedras Negras, Coahuila, across the river from Eagle Pass, Texas.  It is a thoughtful, beautifully balanced combination of just three ingredients, corn chips, longhorn cheese and […]

Breakfast Tacos: Potato and Egg

Breakfast Tacos: Potato and Egg

Potato and egg breakfast tacos were my lunch staple all through grade school.  My mom would make them for all us kids, and send us off to school with these wonderful tacos wrapped inside a brown paper bag.  By lunch time they were cold, but […]

Breakfast Taco, Sausage and Egg

Breakfast Taco, Sausage and Egg

“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 […]

Meatballs with Chile – Albóndigas de Chile Ancho

Meatballs with Chile – Albóndigas de Chile Ancho

These Chile Meatballs are perfect for large parties.  Serve them in a crock-pot to keep them warm, and have plenty of toothpicks on hand.  Meatballs or Albóndigas, illustrate the dynamism of food pathways, the routes by which foods travel via bird flights, human wars, marriages, […]

“Hoja Santa” Salad

“Hoja Santa” Salad

Let’s start this new year with an innovative use of the wonderfully aromatic herb, Hoja Santa. It’s traditionally always served cooked, but here I make it into a salad, paired with equally aromatic fennel seeds and cold-weather greens. I think that Hoja Santa will become […]

Fricasé De Pollo, con arroz – Fricasé of Chicken

Fricasé De Pollo, con arroz – Fricasé of Chicken

“Fricasé” is a Boricua dish and also a Plato Cubano. I first learned to make fricasé from a Chicano friend in college who learned it from a Puerto Rican classmate.  There are various Cubano and Puertorriqueño versions, but they all have green olives, and the […]

Yucca and Food Cost

Yucca and Food Cost

This morning I thought about the thousands of acres of prime farmland dedicated to growing corn that will not feed anyone at all!  It will go to make fuel, as in this picture of trucks emptying corn into an ethanol plant in Iowa.  Corn for […]

Salsa, Chile de Arbol

Salsa, Chile de Arbol

When you want an aromatic salsa on the table, use this Chile De Arbol. Native Mexican, of course, its flavor is similar to that of the Serrano.  But unlike the Serrano, chile de arbol is used mainly in its dried form.  The name “chile of […]

Chile Ancho Meatballs, The Arab Influence on Mexican Cuisine

Chile Ancho Meatballs, The Arab Influence on Mexican Cuisine

Albóndigas illustrate the dynamism of food pathways, the routes by which foods travel via bird flights, human wars, marriages, etc.  As it travels, food changes, adapts into new cultural types.  This Texas Mexican meatball, albóndiga, originally comes to us from the Spaniards who arrived in […]

Crab Louie for Lunch Lovers

Crab Louie for Lunch Lovers

I first tasted Crab Louie as a teenager just a few (ahem) years ago. Every time I see it on a menu I order it ’cause I love it. It first appeared on hotel menus around 1915 in Washington State and San Francisco.  I use […]