Hatch chile lime bread
The other day, a friend asked if I was prepared for Hatch chile season. When I replied that I had plenty of time to come up with recipes for this…
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Huevos rancheros, San Antonio style
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Michelada shrimp cocktail
A few years ago, I began seeing at Mexican seafood restaurants an unusual concoction: a can of beer topped with shrimp. Squiggles of hot sauce would be drenched across the…
Hill Country baked beans
There’s a dish known as Austin baked beans. It’s a riff on Boston baked beans with a Texas twist, hence the use of the capital city as a descriptor. Now,…
Brisket esquites
Some friends of mine have been teaching me how to cook with logs and fire on an offset smoker. The upside is that I’m gaining new skills that I was…
Pork carnitas ribs
Pork carnitas ribs are slowly cooked in a citrus and garlic glaze until the meat is savory, tangy, and rich, much like its Tex-Mex namesake.
Strawberry Rice Krispies treats
One of the first desserts I ever made was Rice Krispies treats. This combination of puffed cereal, butter, and melted marshmallows is a classic. And for good reason, as it’s…
Strawberry and spinach salad
Ripe strawberries, spinach, yogurt dressing, Feta cheese, and a granola croutons are in this welcome salad that’s a Texan classic.
Currant jelly and mustard glazed ham
A tangy ham glaze formed from currant jelly and mustard has been a Texan favorite since the 1900s, yet still tastes fresh and new.
Black bean enfrijoladas
Much like enchiladas, enfrijoladas are stuffed tortillas that are smothered in sauce and cheese, but the sauce is made from pureed beans instead of chiles.