Corn and poblano enchiladas
When corn is in season, I love to eat it often. While fresh on the cob with a pat of sweet butter is…
Tacos al carbon
If you were in Houston in the 1980s, it was hard to escape the ubiquitous tacos al carbon. Ninfa Laurenzo—of the eponymous Ninfa’s—made…
Brisket jam
A couple of years ago, I started seeing mentions about a new condiment: brisket jam. While there wasn’t too much information available about…
Dewberry sherbet
When I was young, meals would often be finished with a cold and creamy frozen fruit dessert that I knew as “sherbert.” My…
Vegan queso
This summer, the Texas Rangers ballpark in Arlington will be featuring nachos topped with a vegan queso that is made from cashews. When…
Lemon poppyseed French toast casserole
My stepmom is the master of the French toast casserole. The first time I ever had one was at her and my dad’s…
Cilantro-lime rice
My favorite way to help someone who isn’t feeling good is to offer them something delicious to eat. When a dear one recently…
Chilaquiles toluqueños (chilaquiles with chorizo salsa)
The other day I participated in a conversation about the difference between chilaquiles and migas. As I’ve noted before, the two are often…
Country sausage ranchero tacos
The first time you order a country ranchero taco in San Antonio, if you’re from North Texas, you may be surprised to discover…
