This is the version of the Texas classic which Carol has been making lately for family gatherings. It has always been well received. It is adapted from a recipe in the NY Times and will serve 12 or more, depending on the size of the slices. It should be at least 2 hours in advance Read More …
This is a Mexican variation on Gambas al Ajillo, the classic Spanish shrimp with garlic sauce. The tequila in this is the clear (unaged) type. Here is how I made 2 servings, based on a recipe in 177MilkStreet. This is a quick dish, taking less than half an hour. I served it with steamed rice Read More …
This is an easy dish for a midweek dinner or a nicer than usual lunch, and is adapted from a recipe in the Washington Post. It makes a tasty filling for flour or corn tortillas and will serve 4 people. Vegetable oil as needed 6 oz. (1.5 large links) Mexican chorizo, skins removed 15 oz. Read More …
This is a style of cooking fish in Sonora and Sinaloa which was adapted to home ovens in Pati Jinich’s book Treasures of the Mexican Table. The quantities below are sized for 2 persons. At Pati’s suggestion, we served the fish with corn tortillas as tacos. Carol thought it did not need the tortillas and Read More …
This is an adaptation from a recipe in thekitchn.com. It turned out to be a very quick, easy and flavorful way to cook a steak, and it was very good with warmed flour tortillas. The quantities shown below are for 3 servings, but it can be easily ratioed up or down. It has a little Read More …
This flavored Mexican rice is easy to make. This version is an adaptation from Esteban Castillo’s Chicano Eats and will serve 4 people. As shown in the photo, we served it with a spicy shrimp dish. 2 Tbs. salted butter 3 cloves garlic, finely sliced 1 cup basmati or other long grain rice 1-3/4 cups Read More …
This is a very pretty dessert I which there are swirls of cheese cake within a brownie. This is adapted from Esteban Casillo’s cookbook Chicano Eats. The original recipe called for cajeta which I could not find, so I used the similar and easier to find dulce de leche. Abuelita chocolate is a brand of Read More …
This is a form of taco with carne asada in which the tortilla is grilled with some cheese before being topped with the meat, salsa, etc. This version is based on a recipe in Eseban Castillo’s cookbook Chicano Eats. This will serve at least 4 people. For the Marinated Steak ½ cup fresh lime juice Read More …
This is a seasoning for Carne Asada and is from Esteban Castillo’s cookbook Chicano Eats. It makes ¾ cup. ½ oz. guajillos chiles 1 Tbs. black peppercorns 1-1/2 tsp. coriander seeds 1 tsp. cumin seeds 3-1/2 Tbs. Diamond Crystal kosher salt 3 Tbs. garlic powder 3 Tbs. onion powder Preheat the oven to 275 degrees Read More …
This is the first dish we made from Esteban Castillo’s cookbook, Chicano Eats. It makes a flavorful but not spicy sauce to go with pasta. We made it with scallops, but it would also be good with shrimp, fish or chicken. The amount of sauce is intended for 1 lb. of pasta, and is expected Read More …