On Food & Culture
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 […]
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 […]
Cazuelitas or Sopes are a part of the Texas Mexican cuisine that exists in the region outlined in yellow (Map of the 1984 Republic of Mexico). Not to be confused with Tex-Mex, Texas Mexican is one of at least 12 related regional cuisines in the […]
“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 […]
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, […]
Delicious and nutritious, Nopales or nopalitos are one of the most important Texas Mexican indigenous foods. This nopales recipe is one that I recall my mother making time and time again. It’s straightforward and foregrounds the green herbal flavor of the cactus.Nopal cactus, Opuntia ficus–indica, is […]
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 […]
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: […]
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 […]
On this Mother’s Day I’m re-posting a breakfast recipe from my book, Truly Texas Mexican: A Native Culinary Heritage In Recipes. At long last the book has been released and has started shipping. Thank you, friends and colleagues who contacted me yesterday, saying that the […]