Layers of shredded pork, Poblano salsa verde, corn tortillas, and cheese are baked together in this casserole that has all of the pleasures of enchiladas without any of the fuss.
Last November, I spent almost the entire month in Texas. Over the course of several weeks, I drove around the state doing book…
When Helen Corbitt, the famed Texan chef, arrived in Texas from New York in 1931, she was presented with the state’s love for…
If you’re reading this, you may notice that things look a little different around here. Over the past year, I taught myself WordPress…
So, first things first. I never had the famed Felix queso at its original home, a Southeast Texas regional chain of restaurants owned…
Texas red chili and chile con queso make fine companions in this addictive Tex-Mex dip. Top with onions and pickled jalapeños and serve with tortilla chips. A welcome appetizer for any gathering.
Lisa Fain’s latest cookbook, QUESO! Regional Recipe for the World’s Favorite Chile-Cheese Dip is now published!
Roasted long green chiles, such as Hatch or Anaheim, make for a spicy topping for juicy smashed cheeseburgers. A Southwestern favorite!
Ripe juicy peaches are nestled in a sweet and tender batter in this classic Texas peach cobbler recipe that came from my great-grandmother. Good all year but especially good in the summer, when peaches are in season.
This avocado-based green salsa is found on many Houston Tex-Mex tables. Cool and bright with just a hint of heat, it goes well with tortilla chips but can be spooned onto tacos or grilled meats, too.
Gulf shrimp along with tomatoes, garlic, onions, jalapeños, avocado, and a generous splash of lime juice are the foundations of this classic South Texas ceviche.
It's chili seasonAll posts
This White chicken poblano chili is a hearty, rewarding chicken stew made flavorful with green chiles and white beans.
Tacos! All posts
A rub of ground ancho chile and cocoa powder brings an earthy, fiery flavor to flank steak tacos, best served in flour tortillas with guacamole and pico de gallo.
Coca-Cola and milk, along with warm flavors such as cinnamon, allspice, and chipotle give these carnitas a slight hint of bacon, which is never a bad thing at all.
Summer squash, zucchini, corn, and chorizo are nestled into corn tortillas and topped with avocado for this late summer taco. An excellent way to use up your garden’s bounty.
If you like the marriage of succulent meat with spicy chipotles, you should try pork tinga, a Pueblan stewed dish of pork and chorizo that makes a fine filling for tacos.