Pipián (pumpkin seed salsa)
I spend a lot of my spare time exploring the outer reaches of New York City in search of authentic and delicious Mexican food. Lately, I’ve been spending a lot…
Condiments
Hurricane Ike and some homemade peanut butter
My brother Jacob was married in Portland, Oregon last weekend. A joyous occasion, definitely, but there was a hint of anxiousness as Hurricane Ike barged into our hometown of Houston,…
Cool off with hot jalapeno pickles
If you’re of a certain age, you may remember a time when along with chips and salsa, you also got free corn tortillas, pats of butter and hot pickle relish…
How to render lard
Lard. I have to admit that for most of my life that I’ve been terrified of the stuff. Be it schoolyard taunts that used the word, or the absence of…
Cajeta: A Mexican sweet treat
I looked out the window today and saw that it was raining—a good sign as grey skies, umbrellas and brightly-colored slickers mean one thing: it’s March. It’s not my favorite…
What do you know, it’s papalo!
There’s a certain scent I associate with Mexico that I’ve always assumed was laundry detergent. It’s overly pungent and heavy, with hints of citrus and mint. It’s the kind of…
A badly burnt bird, but great giblet gravy
One of the best things about Thanksgiving dinner is the leftovers. But since I’m traveling to Texas for my feast, I sadly won’t have pounds of turkey calling on my…
No story, just habanero peach salsa
I’m going off the grid! First, I’m flying to Austin to be a preliminary judge at the Austin Chronicle Hot Sauce Festival on Sunday, and then I’m headed to North…
Cream gravy recipe, the cream of the gravy crop
1. In Texas, what is the correct topping for mashed potatoes? 2. In Texas, what is the correct topping for biscuits, besides butter, honey or jam? 3. In Texas, what…
Classic pimento cheese recipe
“I dearly love the state of Texas, but I consider that a harmless perversion on my part, and discuss it only with consenting adults.”—Molly Ivins We’re all consenting adults here….