Pinto beans, three ways
It doesn’t take much to please me. Give me a big, steaming bowl of charra beans, borracho beans or even plain, porky pinto beans and I will be delighted. Beans…
Jalapeños
Pico de gallo
“Pico de gallo, you oughta give it a try-o Even if you’re from Ohio, it’ll get you by-o. Don’t get it in your eye-o unless you want to cry-o So…
Cool off with hot jalapeno pickles
If you’re of a certain age, you may remember a time when along with chips and salsa, you also got free corn tortillas, pats of butter and hot pickle relish…
A more natural chile con queso
If I share a secret with you, do you promise not to laugh? I like Velveeta. I know, I know—that stuff isn’t even a proper dairy product. Instead it’s a…
Texas nachos 101
My dad asked me a very serious question the other day. He was concerned, since I’d lived away from Texas for so long, where I fell on the nacho spectrum….
Texas pork green chili
Was October a strange month for y’all? It sure was for me. Every time I turned around, it seemed something had gone awry. Whether it was the computer meltdown we…
Jalapeno-cheese bread
Raise your hand if you haven’t made no-knead bread yet. Yep, that’s what I thought—I’m the only one in the world who hasn’t baked this miracle of yeast, flour, and…
Jalapeño coleslaw
The room was silent. Barbecue expert and writer Lolis Eric Elie, author of Smokestack Lightening, had just been asked what he thought about New York City barbecue. He paused for…
Fried catfish with hushpuppies and chipotle dipping sauce
One of the best things about traveling around the United States is the chance to chow on a region’s seafood specialty. For instance, in Maine, you’ll find lobster rolls. In…