Salsa salvation: Ninfa’s green sauce
When I was a small kid in Dallas, my parents and I often ate Mexican at Herrera’s, a charming hole in the wall where you had to walk through the…
When I was a small kid in Dallas, my parents and I often ate Mexican at Herrera’s, a charming hole in the wall where you had to walk through the…
Growing up, visits to San Antonio were always a cause for celebration. Sure, the River Walk was lovely and the Alamo was historic, but my favorite part of the trip…
You have pots of stewed meat simmering on the stove, bowls overflowing with cheese, green chiles and refried beans, a huge lump of masa and a kitchen filled both with…
Back in September, the delightful Wednesday Chef cooked a Regina Schrambling recipe for tamales. She was not impressed. No disrespect to Ms. Schrambling, but the recipe was a mess from…
A few years ago, salsa became the number-one selling condiment in the U.S., knocking out ketchup. And for good reason: salsa is spicy, light and fun whereas ketchup is plodding…