Hatch chile lime bread
The other day, a friend asked if I was prepared for Hatch chile season. When I replied that I had plenty of time to come up with recipes for this…
Author: Lisa Fain
Lisa Fain is a James Beard award-winning writer who loves to cook. A seventh-generation Texan, she was indeed homesick during the two decades she lived in New York City, but the call of home recently brought her back to the Lone Star State. Her work has been featured in many publications, and she is the author of several cookbooks, including her latest,
Queso! Regional Recipes for the World's Favorite Chile-Cheese Dip. Follow her at: Instagram / Twitter / Facebook/ Pinterest
Huevos rancheros, San Antonio style
There is no one way to make huevos rancheros, the Tex-Mex combination of egg, tortilla, and salsa. For instance, in the Big Bend-region town of Alpine, the huevos rancheros are…
Blueberry peach cornmeal cobbler
A few years ago, when I arrived at a friend’s house in Austin, I handed her a Fredericksburg peach I’d picked up in the Hill Country. Before I even had…
Michelada shrimp cocktail
A few years ago, I began seeing at Mexican seafood restaurants an unusual concoction: a can of beer topped with shrimp. Squiggles of hot sauce would be drenched across the…
Firecracker fried chicken
For warm-weather gatherings, some like to grill burgers, while others smoke briskets. But for as long as I can remember, my mom’s side of my family has made batches of…
Hill Country baked beans
There’s a dish known as Austin baked beans. It’s a riff on Boston baked beans with a Texas twist, hence the use of the capital city as a descriptor. Now,…
Creamy cucumber salad
One weekend, friends were getting together for a backyard barbecue. The hosts were providing the main course and they asked their guests to bring a side dish. When discussing what…
Squash blossom quesadillas
I was on the hunt for a cowboy hat in San Miguel de Allende’s outdoor market. As my friends and I weaved our way through the various stalls, we spied…
Brisket esquites
Some friends of mine have been teaching me how to cook with logs and fire on an offset smoker. The upside is that I’m gaining new skills that I was…
Pork carnitas ribs
Pork carnitas ribs are slowly cooked in a citrus and garlic glaze until the meat is savory, tangy, and rich, much like its Tex-Mex namesake.