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,…
Serrano chile
Pickled shrimp with lime
When the days are hot and muggy, chilled pickled shrimp is a lush and refreshing way to help you forget you’re roasting in a hard, cement-coated city. Pickled shrimp, which…
Buttermilk dressing
The first time I ate pizza with my New York friends, I learned that Texans have a special relationship with buttermilk dressing. When the pizza arrived, I pulled a jar…
Guacamole, my way
I’m often asked why I don’t have a guacamole recipe on my site. I reckon the simplest answer is because I don’t have a recipe for guacamole. Instead, I just…
Carne guisada, Tex-Mex stew
I receive many emails from y’all, asking when I’ll be writing about a certain favorite Texan food. I’ve had requests for everything from deep-fried pickles to peanut-butter pie. But the…
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…
What do you know, it’s papalo!
There’s a certain scent I associate with Mexico that I’ve always assumed was laundry detergent. It’s overly pungent and heavy, with hints of citrus and mint. It’s the kind of…
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…
Tomatillo salsa verde
There were about 30 of us gathered around the table, and as there were over 1,000 salsas for us to work our way through, we didn’t try each one. Instead,…