When I was in college, on Saturday afternoons a large group of us would celebrate the weekend by going to lunch at the local Tex-Mex restaurant. We’d toast our break…
One morning before a family wedding in Bryan, Texas, a group of us had breakfast at a Mexican restaurant downtown. Along with the tortillas, eggs, potatoes, and beans, there was…
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.
Ham and cheese are cooked together between two buttery flour tortillas until the quesadilla is melty and warm. Serve with guacamole and salsa.
Much like enchiladas, enfrijoladas are stuffed tortillas that are smothered in sauce and cheese, but the sauce is made from pureed beans instead of chiles.
Seven-layer dip is a Tex-Mex party classic that is composed of a stack of ingredients including beans, guacamole, salsa, and sour cream.
Carne de puerco, which is tender pork nestled in a heartwarming gravy made with red chiles, is welcome on a cold day.
South Texas potato flautas are crispy rolled corn tortillas stuffed with mashed potatoes and cheese.
A version of sour cream enchiladas stuffed with turkey that’s rich and fluffy, much like the one served at Dallas Tex-Mex spots.
Chicken tacos Norteños are a blend of tender chicken, refried beans, white cheese, and creamy avocado, all nestled in a griddled flour tortilla.