I like Mexican chorizo, but if you look at the package and see what is in the typical product (pork salivary glands, etc.) that puts me off a bit. Also, a lot of the commercial product is very fatty. So for both of these reasons, plus because it is fun and easy, I like Read More …
This is the marinade for grilled chicken which we served to a big crowd for Carol’s birthday to general appreciation. It is an adaptation from an old newspaper article we clipped out and taped to an index card many years ago. I am guessing it was from the old Houston Post. My hand-written comment Read More …
In recent years I have frequently seen references to Elote as a popular way in Mexico to eat corn. Since a key part of Elote is smearing mayonnaise on the corn, this sounded very dubious to me, but tonight my curiosity overcame my caution. No real surprise, Elote is actually quite good, and is also Read More …
Although enchiladas are normally rolled, stacking the tortillas works very well if you have the right sized baking dishes. The tortillas are easier to handle (no need to soften them in hot oil) and it is easier to portion them (one dish = one person). During my visits to Houston I have been enjoying Enchiladas Read More …
This is an adaptation of a recipe which won a cook-off at the Houston Livestock Show and Rodeo some 4 years ago. The photo shows it ready to be baked with fancy sugar used in the topping. As will be explained at the end of this post, the recipe can be easily adapted for Read More …
This version of the Tex-Mex classic is an amalgamation of two popular recipes (the recipe on the back of the can of Rotel tomatoes and “Jose’s Dip” from the Houston restaurant Molina’s Mexico City) plus some additional twists. Although it is standard for cheese-lovers to have a low opinion of Velveeta, it is actually the Read More …