Cheese enchiladas: the essence of Tex-Mex
Tex-Mex is not Mexican food. That’s right, even though many of the restaurants you see across Texas often call themselves Mexican they’re not.…
Latest Posts
Iron pan, perfect cornbread
Classic things bring me joy. Perhaps it’s part of my frugal nature, but give me something that is destined to last for years…
On mole and matrimony
My dear, food-loving friend Monica recently announced that she and her fiancé John eloped to Oaxaca, Mexico. How appropriate, I thought, as Oaxaca…
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…
Luby’s liver and onions
I grew up in a frugal household. After witnessing Houston’s boom and bust in the 70’s, my parents were classic penny pinchers—they clipped…
Mexican hot chocolate and a molinillo
Growing up, visits to San Antonio were always a cause for celebration. Sure, the River Walk was lovely and the Alamo was historic,…
Let’s make tamales: part 2
You have pots of stewed meat simmering on the stove, bowls overflowing with cheese, green chiles and refried beans, a huge lump of…
Let’s make tamales: part 1
Back in September, the delightful Wednesday Chef cooked a Regina Schrambling recipe for tamales. She was not impressed. No disrespect to Ms. Schrambling,…
Seasoned oyster crackers recipe
Well, I’ve been to Texas. And while I thought most of my homesickness was rooted in missing Tex-Mex and barbecue, after spending two…
Cranberry poblano salsa
Cranberry sauce for many means this: a tubular, red, gelatinous substance that slithers out of a can, shiny ridges included free of charge.…
