Tacos al carbon
If you were in Houston in the 1980s, it was hard to escape the ubiquitous tacos al carbon. Ninfa Laurenzo—of the eponymous Ninfa’s—made them her signature dish and as with…
If you were in Houston in the 1980s, it was hard to escape the ubiquitous tacos al carbon. Ninfa Laurenzo—of the eponymous Ninfa’s—made them her signature dish and as with…
Whenever I fly into Dallas, my first stop is Herrera’s on Sylvan. It’s a family-owned Tex-Mex restaurant that I’ve been eating at almost my entire life. The original Herrera’s, which…
So, first things first. I never had the famed Felix queso at its original home, a Southeast Texas regional chain of restaurants owned and operated by the late Tex-Mex pioneer…
Texas red chili and chile con queso make fine companions in this addictive Tex-Mex dip. Top with onions and pickled jalapeños and serve with tortilla chips. A welcome appetizer for any gathering.
Roasted long green chiles, such as Hatch or Anaheim, make for a spicy topping for juicy smashed cheeseburgers. A Southwestern favorite!
This avocado-based green salsa is found on many Houston Tex-Mex tables. Cool and bright with just a hint of heat, it goes well with tortilla chips but can be spooned onto tacos or grilled meats, too.
A rub of ground ancho chile and cocoa powder brings an earthy, fiery flavor to flank steak tacos, best served in flour tortillas with guacamole and pico de gallo.
Coca-Cola and milk, along with warm flavors such as cinnamon, allspice, and chipotle give these carnitas a slight hint of bacon, which is never a bad thing at all.
This New Mexican green chile Frito pie is a tangle of corn chips topped with a green chili instead of the usual red.
Jalapeños, tomatillos, and garlic come together in a tangy salsa verde ranch dressing that livens up these crisp, broiled wings.