Cemita sandwiches with homemade rolls
Have you ever had a cemita? It’s a sandwich found in the Mexican state of Puebla. At first glance, you may think it looks like a hamburger as it’s housed…
Main dish recipes
Lamb barbacoa: a special spring treat
Is there a reason why we Texans don’t eat much lamb? It’s tender, it’s flavorful, it’s not too expensive and yet you seldom see it. Heck, I even heard a…
Austin and basic black beans
Now that SXSW is over and my non-Texan friends who attended the conference are back on the East Coast, all I hear from them is, “Where can I get a…
Fish tostadas, Veracruz style
I spent part of my junior year of college living in Spain. I was in the southern part of the country, in Granada, which is not too far from the…
Saved by red beans and rice
To celebrate Mardi Gras, I decided to try and to make gumbo. I failed. It wasn’t the fault of the recipe, I just don’t think I’m hard-wired to stand in…
A true, authentic Texas chili recipe
I love to buy chiles, especially when I find ones that are soft and pliant, so fresh you can imagine they were drying in a Mexican field maybe just last…
Carne guisada, Tex-Mex stew
I receive many emails from y’all, asking when I’ll be writing about a certain favorite Texan food. I’ve had requests for everything from deep-fried pickles to peanut-butter pie. But the…
Making my own Mexican chorizo
When I was young and silly, I found a recipe for mussels and chorizo. I loved chorizo—it was that tangy, spicy sausage I ate mixed with my scrambled eggs at…
My oven-baked brisket
Brisket is one of those things that every Texan eats and every Texan has a definitive recipe on how to cook it. We smoke it, we braise it, we roast…
Pinto beans, three ways
It doesn’t take much to please me. Give me a big, steaming bowl of charra beans, borracho beans or even plain, porky pinto beans and I will be delighted. Beans…
