Salsa tatemada, South Texas roasted red salsa
The salsas you encounter at Tex-Mex restaurants across the state vary by region. For instance, in Dallas, the main salsa is a bright and lively tomato-based condiment, seasoned with cumin,…
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. Follow her at: Instagram / Twitter / Facebook/ Pinterest
Pork chop breakfast taco
“Is this correct?” I asked my server one morning at an airy restaurant close to downtown San Antonio. I had asked for a breakfast taco, but he had brought me…
Macaroni and cheese, Texas cafeteria style
A few years ago, a shop in New York that specializes in vintage restaurant plates had on display white mugs marked with the Luby’s logo. Since Luby’s is a Texas…
Pimento cheese stuffed pickled jalapenos
Recently, I’ve been feeling nostalgic for the cafeteria experience. While there are many dishes I’ve enjoyed there over the years, there was always one item I was curious about but…
Dr Pepper sticky wings
A friend in Houston mentioned he was craving the Dr Pepper sticky wings he’d enjoyed at a local spot. They were savory and sweet, he said, and he’d polished the…
Texas banana pudding
In the summer of 1923, Aza-Jean Jones of the Central Texas town of Sidney shared a recipe in a local newspaper. It was for banana pudding, and hers called for…
Pecan praline ice cream topping
When I lived in New York, I had a fellow homesick Texan friend who introduced me to the concept of pralines and ice cream. He would take the beloved Tex-Mex…
Butter beans
One day my grandma mentioned my uncle was preparing a big pot of butter beans for dinner. She then asked how I liked to cook them, but I confessed they…
Rice muffins
Because I enjoy researching recipes from the 1800s, I’ve long been familiar with quick breads made with cooked rice. For some reason, however, I’d just never gotten around to baking…
Classic Frito salad
When I was growing up, my mom served a dish she called bean salad. It was made up of pinto beans, along with lettuce, tomatoes, cheese, avocado, and crushed tortilla…
