Chilaquiles toluqueños (chilaquiles with chorizo salsa)
The other day I participated in a conversation about the difference between chilaquiles and migas. As I’ve noted before, the two are often…
Crawfish queso fundido
Last week was one of adjustments. With limited electricity, water, heat, and other necessities because of the winter storm across Texas, like most,…
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…
South Texas baked flautas
One time when I was passing through Del Rio, I spotted a charming restaurant on the outskirts of town. Feeling hungry, I decided…
South Texas barbacoa
On weekend mornings in South Texas, people stop by their local taqueria or market to pick up a container of beef barbacoa and…
Tostadas espadas
When I pulled into Rio Grande City, I was hungry. I’d been driving all morning and after a hearty breakfast taco in Laredo,…
South Padre shrimp ceviche
Gulf shrimp along with tomatoes, garlic, onions, jalapeños, avocado, and a generous splash of lime juice are the foundations of this classic South Texas ceviche.
Mollejas tacos (sweetbread tacos)
Crispy, tender sweetbreads are a popular taco filling in the Rio Grande Valley.
