The Tacos of Texas, written by Mando Rayo and Jarod Neece, features some of the best tacos Texas has to offer with personal stories, traditions, and recipes. The authors’ research took them over 7,000 miles and across hundreds of tacos to bring you Carnitas Taco from Austin, Friday Football Tacos from San Antonio, Cochinita Pibil…
Pupusas de Queso (Salvadoran Cheese-Stuffed Tortillas)
The Pupusa is a stuffed corn flatbread similar to a thick tortilla from El Salvador. They originated with the Pipil people of western El Salvador thousands of years ago, but didn’t start to become widespread until the increased migration and travel in the mid-1900s. The pupusa is now the national dish and there is even a National Pupusa Day on the…
Enchiladas Cookbook Review and Enchiladas Rojas de Queso (Red Enchiladas with Cheese)
Enchiladas: Aztec to Tex-Mex, written by Cappy Lawton and Chris Waters Dunn, features over 100 recipes for rolled, folded, and flat enchiladas, salsas, salads, and accompaniments from Mexico, Central America, and Texas. The enchilada dates back to pre-Columbian times in Mexico and has become an integral part of the cuisine with hundreds of varieties and fillings….
Gallitos de Papa (Costa Rican Potatoes)
Gallitos de Papa are Costa Rican Potatoes seasoned with garlic, paprika, salt, and a little sugar. They are best served hot in corn tortillas with salsa, sour cream, and cilantro. This has become a favorite breakfast/lunch recipe when I have a couple of extra potatoes that need to be used. Evan and Chad enjoyed them…
Grilled Pork Tenderloin Fajitas
These Grilled Pork Tenderloin Fajitas are packed with flavor and a great reason to fire up the grill this summer. The exterior of a pork tenderloin is rubbed with taco seasonings. It is grilled until the interior temperature reaches 145 (a meat thermometer is best for accurate cooking). It is paired with grilled bell peppers…
Chilaquiles (Mexican Fried Tortillas with Salsa)
Chilaquiles are a delicious Mexican breakfast dish made from coating fried tortillas in salsa and topping with an assortment of garnishes. The salsa begins to soften the crunchy tortillas, but they shouldn’t become completely soggy. Chilaquiles comes from the Aztec Náhuatl word chil-a-quilitl and means “greens in chile broth”. It is a perfect way to…
Honey Lime Chicken Enchiladas
I have a ton of limes in my backyard right now and thought these Honey Lime Chicken Enchiladas would be a great way to use up a few. Cooked chicken (I used grilled chicken breasts) is shredded and marinated in honey, lime, chili powder, and garlic powder. It is wrapped in flour tortillas and covered…
Chicken Tortilla Soup
This Chicken Tortilla Soup is an Americanized version of the Mexican Sopa de Tortilla. It has a chicken broth base and is brimming with onion, pepper, tomatoes, tortillas, chicken, cheese, and spices. I used one Jalapeno pepper, since it came in my CSA box. If you like a lot of spice, chop up a second…
Chocolate Chile Tacos
Looking for something different for taco night? These Chocolate Chile Tacos add a nice variation to the usual taco seasonings. I sautéed the ground beef with diced jalapeños, shallots, and garlic before adding tomato paste, cocoa powder, cumin, cinnamon, and allspice. The chocolate isn’t overwhelming at all. It gently complements the rest of the spices. Chad…
How-To: Flour Tortillas
I try to avoid packaged food due to many of the preservatives and unnatural ingredients. Homemade also usually tastes better. These flour tortillas are no exception. They are light, fluffy, and don’t take long to make (30 minutes) or require much effort. You can also customize them by using part whole wheat flour or adding…
