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…
Cheese enchiladas: the essence of Tex-Mex
Tex-Mex is not Mexican food. That’s right, even though many of the restaurants you see across Texas often call themselves Mexican they’re not.…
King Ranch bean casserole
The first time I cooked King Ranch casserole, I wasn’t sure if I’d ever had it before. While it’s a classic Texan standby,…
Classic crispy tacos
If you think of iconic American tacos, the crispy taco what most often comes to mind. This style, which also goes by the…
Hatch green chile chicken enchiladas
In most regions of Texas, when one orders enchiladas verdes, the green salsa that drapes the dish will be made with tart tomatillos…
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…
Chicken tortilla soup
In the 1930s, a Dallas cooking school advertised its course offerings, stating that it would be teaching how to make tortilla soup. This…
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,…
Tex-Mex chalupas
For a Texan, one of the finest things in life is gathering at a Tex-Mex table with friends and family, sharing stories as…
