South Texas potato flautas
A friend of mine from the Rio Grande Valley used to talk about her mother’s potato flautas. They had been her mother’s specialty,…
Green spaghetti
When looking at a friend’s barbecue menu, I saw that one of the side dishes to accompany her smoked ribs, brisket, and chicken…
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…
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.
