Roasted long green chiles, such as Hatch or Anaheim, make for a spicy topping for juicy smashed cheeseburgers. A Southwestern favorite!
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.
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.
Shrimp coated in crushed tortilla chips are baked for this quick and easy seafood dish, which will remind you of days spent at the beach. And if you like the heat, there’s also a chipotle-chile cocktail sauce for dipping on the side.
These hearty, cheesy enchiladas smothered in a rich and smooth red chile salsa are West Texas-style comfort food at its finest.
Hot dogs and jalapeño potato chips are added to a creamy macaroni and cheese. A bit uncouth, perhaps, but also hearty and delicious. Crunchy, creamy, snappy, and hot!
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.
Fried chicken livers with cream gravy are a classic Texan dish, but you don’t see them very often these days. This is a shame as these crunchy nuggets always hit the spot.
Much like New Mexican cuisine varies from Texan cuisine, they also serve their Frito pie not quite the same way we do. For instance, instead of the pie being topped with a hearty red chili, in New Mexico you’ll often see it with a green chili instead.
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.