Shypoke eggs
You could be forgiven for thinking that shypoke eggs were indeed what they claimed to be. The wide white outer ring circling a bright orange raised lump certainly gives the…
San Antonio
Cheese stacked enchiladas, San Antonio style
In my research, I recently came across an enchilada recipe in the San Antonio Light from 1926.This recipe was different from prior early San Antonio enchilada recipes. First, it called…
Carne de puerco en chile colorado
Carne de puerco, which is tender pork nestled in a heartwarming gravy made with red chiles, is welcome on a cold day.
Salsa tatemada, South Texas roasted red salsa
The salsas you encounter at Tex-Mex restaurants across the state vary by region. For instance, in Dallas, the main salsa is a bright and lively tomato-based condiment, seasoned with cumin,…
Pork chop breakfast taco
“Is this correct?” I asked my server one morning at an airy restaurant close to downtown San Antonio. I had asked for a breakfast taco, but he had brought me…
Fideo loco
A few years ago, I was enjoying breakfast tacos at Pete’s in San Antonio and I spotted a sign advertising fideo loco. In Tex-Mex, when an item is qualified with…
Fritoque, bean and corn chip casserole
My first encounter with fritoque was in Robb Walsh’s “The Tex-Mex Cookbook.” He described it as a bean and corn chip casserole that was popular in San Antonio in the…
Sopa de lima (Mexican lime soup) recipe
Whenever I get together with my Texan friends in New York, we’ll usually cook our favorite dishes from back home. Enchiladas, chicken-fried steak, brisket and chile con queso all make…