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.
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.
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.
These hearty, cheesy enchiladas smothered in a rich and smooth red chile salsa are West Texas-style comfort food at its finest.
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.
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.
It’s the time of year when folks celebrate Cinco de Mayo, that popular holiday where much Mexican food is washed down with cerveza…