Asides

Roasting and peeling chile peppers is a skill you’ll need if you want to be able to cook authentic Mexican, Tex-Mex, or Southwestern food. Canned chiles just don’t cut it. Neither the flavor nor the texture is the same. Frozen chiles are passable if they’re available in your area. With that said, roasting and peeling […]

How spicy is too spicy? The age-old question. The answer is simple. A good cook makes their food no hotter than what the most spice-sensitive person at the table can handle and still enjoy the meal. If you spice your food to match the preferences of the person who loves an enormous amount of heat, […]

We need your help! Come join us on Facebook and help us grow our brand new group. Share your recipes, ask questions, and join in the discussion. What Can You Expect to See in the Texas Recipe Workbook Group? The group is centered around Texas-centric food, such as food from the Texas German Belt, Tex-Mex, […]

One of the most important aspects of an excellent recipe is the quality of the ingredients you put into it. It doesn’t matter how well you cook or how flawless the recipe, it won’t be good if what you put into isn’t good. Think garbage in, garbage out. With that being said, fruits and vegetables […]

Understanding dried chiles is key to understanding Tex-Mex and Mexican cooking. They are the workhorse of Tex-Mex and Mexican kitchens. Their flavors vary widely from fruity and raisiny to acidic and smoky. The heat levels (measured in SHU units on the Scoville Scale) can vary from just perceptible to volcanic. It’s not only important to […]