Flautas de pollo is one of our favorite junk foods in my house. It’s hard to beat corn tortillas wrapped around some meat and cheese, then fried until crispy. Calling it junk food may sound a little harsh because it’s better than pretty much any pre-packaged junk food off the shelf at the grocery store. […]
How to Roast and Peel Chile Peppers
Roasting and peeling chile peppers is a skill you’ll need if you want to be able to cook authentic Mexican, Tex-Mex, or Southwestern food. Canned chiles just don’t cut it. Neither the flavor nor the texture is the same. Frozen chiles are passable if they’re available in your area. With that said, roasting and peeling […]
Is There Sugar in Southern Cornbread?
I’ve always said that, if a Southerner put sugar in their cornbread, then there’s sugar in Southern cornbread. If a Southerner didn’t put sugar in their cornbread, then there’s no sugar in Southern cornbread. A lot of people are emotionally invested in this question. Asking it is a quick way to start a fight in […]
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How Spicy is too Spicy? The Pequin Powder Compromise
How spicy is too spicy? The age-old question. The answer is simple. A good cook makes their food no hotter than what the most spice-sensitive person at the table can handle and still enjoy the meal. If you spice your food to match the preferences of the person who loves an enormous amount of heat, […]
Carne en su Jugo – Beef in its Own Juices
Carne en su jugo (or, beef in its own juices) is a tomatillo, beef, and bean-based stew that originates from Guadalajara, Mexico, the capital of the state of Jalisco. Carne en su jugo is not a recipe that’s typical of what Americans are accustomed to with Mexican food. Instead of Americanized fare with a lot […]
Duritos and Tajin
Duritos aren’t the same as the orange tortilla chip from the giant chip company you’ll find on the chip aisle, but rather the odd pinwheel-shaped wheat snacks you’ll find in the produce section at your nearby HEB (if you are blessed enough to live in Texas, at least). Duritos are also known as chicharron de […]
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Champurrado Recipe (Chocolate Atole)
Yesterday, here in West Texas, the temperature never rose above freezing. It was the perfect weather for Champurrado, or chocolate atole. It’s a thick and silky masa harina based drink, except, unlike traditional atole, this version has Mexican chocolate. If you haven’t had it, you need to try it. You’ll never go back to regular […]
Tex-Mex Cheese Enchiladas
The quintessential Tex-Mex recipe in virtually every Tex-Mex restaurant in the state is the cheese enchilada plate. It’s generally the first recipe that comes to mind when you ask a Texan to tell you what Tex-Mex food is. You’ll likely find it as Dinner #1 on the menu at your neighborhood “Mexican” restaurant. The Tex-Mex […]
Grillades and Grits
Grillades (pronounced GREE-yahds) and grits are a favorite in our house. They’re a traditional Creole dish popular for brunch in Southern Louisiana. Creole cuisine doesn’t have as much influence in Texas as Cajun cuisine does, but this has always been a favorite in our house. We like the inclusion of beef rather than shrimp. We […]
Texas Tempranillo Wine Jelly
Wine jelly isn’t a new invention, but I wanted to do one that focuses on Texas wines, of which I’ve become a big fan. In particular, I’m a big fan of Texas Tempranillo wine. The Tempranillo grape is a Spanish grape that grows exceptionally well in Texas due to the similarities in climate and soil […]
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