Refried pinto beans are not only a staple in kitchens all over Mexico; they’ve become a staple in American kitchens too. This simple dish can be done in large batches, separated into serving-sized containers, and frozen for future meals. All for just a few dollars. Although having a lot of fat, homemade refried beans definitely […]
Sides, Salads, and Condiments
Copycat Sonic Onion Rings
Typically, I don’t do copycat recipes, but the onion rings from Sonic Drive-In take me back to being a kid like nothing else. I had to do this one for myself. Back in the mid-eighties, I was in elementary school in Giddings, Texas. We lived in the country just outside of town. Going to the […]
Traditional Guacamole
There is no end to “takes” and “spins” on guacamole, but traditional guacamole is a tradition for a reason. It’s the perfect side for almost any dish or just for a chip dip. It neither overpowers the dish nor is it a flavorless, textureless blob on top. The creaminess of the avocados is perfectly offset […]
Mexican Red Rice
Although many people use the terms interchangeably, Mexican Red Rice and Spanish Rice are not the same. There are some similarities. For instance, both can have tomatoes as their base. One significant difference between the two dishes is that Spanish rice usually includes saffron and sweet paprika. In contrast, Mexican red rice gets its color […]
Red Enchilada Sauce – West Texas-Style
Homemade red enchilada sauce is genuinely a personal affair. Recipes vary from region to region from Southern Mexico, all the way to Texas, New Mexico, Arizona, and California, and within those regions, from family to family. Enchilada Sauce by Region My formative years were spent in West Texas, where the red enchilada sauce is generally […]
Southern-Style Cornbread
Southern-style cornbread is a controversial topic, and it’s guaranteed that I’ll have a few rocks thrown at me for my take on it. There’s an almost puritanical point of view that says cornbread never has sugar or flour in it. My grandparents that were descended from migrants from Tennessee made that kind of cornbread. The […]
White Beans and Tasso
Being a West Texan, I’m about as close to an authority on what a bean should taste like as you can find. Sometimes, though, a pot of pinto beans just won’t do it for you. You need something different. White beans and tasso is an excellent alternative. In fact, secretly, cannellini beans (white kidney beans) are […]
Candied Pecans with Blue Bell Ice Cream
Candied pecans are a simple and easy way to serve shelled pecans and go great with a couple of scoops of vanilla ice cream. You can put them in a bowl and snack on them all by themselves if you like, but I highly recommend Blue Bell Ice Cream with them (Blue Bell is made in Brenham, […]
11 Salsas to Master Your Taco Game
To master your taco game, you have to master salsa. In fact, if it doesn’t have a salsa of some sort, it really isn’t even a taco. Salsa is one of the three key components of a taco: The tortilla The filling The salsa When you choose a salsa for your taco, you should consider […]
Salsa de Uña
Salsa de Uña is a bright, fresh salsa that goes great on a hot summer day with a pile of tortilla chips and a cold beer. All the recipe requires is a little chopping, then a couple of hours in the refrigerator for the ingredients to marinate. From what I could gather, Salsa de Uña […]
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