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…
Posts
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 coupons, insisted I bring my lunch to…
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, but my favorite part of the trip…
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 masa and a kitchen filled both with…
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, but the recipe was a mess from…
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 days at my grandparents’ farm, I realized…
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. You’d think with so many people interested…
Lunch ladies and fried okra
School lunches are a hot topic du jour as the school year has recently begun. Everyone from The New York Times to the New Yorker seems to be weighing in….
Texas pecan pie
My grandmother makes the best pies. Of course, everyone’s grandmother makes the best pies, but I’m not kidding when I say my grandmother’s pies are divine. Everyone in my family…
Uncle Richard’s salsa
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…