Browsing Tag

TEX-MEX

UNLEASH YOUR TOMATILLO

shrimp street tacos

UNLEASH YOUR TOMATILLO We’ve been catapulted into 2022 after plowing through the holidays. You’re done wrestling with that turkey, and you can’t possibly think of any more ways of making leftovers sexy. Many of us are now revising the a-typical new year’s resolutions, which probably include shedding a few unwanted pounds and welcoming back a svelte figure. We’re always looking for new recipes incorporating freshness, where we can inject umami flavors into healthy dishes and food preparation should never be…

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OVEN GRILLED TOMATILLO THIGHS

oven roasted tomatillo thighs

Unleash your tomatillo with this outstanding South of the Border dish.  Tomatillos may be somewhat alarming if you have no clue what they are, but chances are, if you have sampled Salsa Verde at a Mexican restaurant, you’ve had tomatillos. Also known as the Mexican Husk tomato, tomatillos have an exterior paper-like covering and they shouldn’t be confused with green tomatoes, as tomatillos have a sweet-tart, almost lemony-apple taste that has absolutely no substitute in the flavor department. And most…

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MEXICAN BEEF STEW WITH GUAJILLO SAUCE – BIRRIAS DE RES

MEXICAN BEEF STEW

Guadalajara is the home to the Birrias de res, tequila and the famous Mariachi’s.  Birrias is a typical dish presented at every restaurant in Jalisco, and its presented with corn tortillas, lime, cilantro and chopped onion.  The red color in the sauce comes from the guajillo sauce, that is quintessential to this dish. 1 LB of beef chuck – fat trimmed and cut into medium sized cubes 3-4 tomatillos – husks removed, washed and roasted 2 medium tomatoes – roasted…

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YOU AIN’T NOTHING BUT A STREET TACO

STREET TACOS

Indisputably, nothing speaks Mexican or Tex-Mex like street tacos.  They’re a veritable craze taking over specialty gastropubs and one of the many elevated offerings within the food truck movement, all putting their own unique spin to create taste sensations across the nation. Together with the glamburger and the dawg, street tacos have become exalted showstoppers, no longer the ever-present staple at tail gate parties and BBQ’s.  They’ve all have food-cult disciples with every Yelper and Instagrammer vying for top banana,…

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CANCUN BURGER

CANCUN BURGER

This Tex-Mex burger is infallible with flavors from South of the Border.  There isn’t anything complicated here.  The only decisions that might complicate your day is deciding if you are going to serve alongside a Margarita or a Corona.   Chips and salsa are a given. 1 LB of chuck – ground by the butcher Guacamole Romaine lettuce leaves 4 slices of pepper jack cheese Tomato slices Chipotle aioli 4 Kaiser rolls Kosher salt and fresh cracked pepper   Make both…

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GUACAMOLE

3 Haas ripe avocadoes – halved and seeds removed ½ jalapeño – seeds removed and minced 1 clove of garlic – minced ½ TSP ground cumin Juice of 1 lime 2 TSP chopped cilantro Pinch of cayenne pepper 2 medium vine ripened tomatoes – seeded and chopped finely ½ medium sweet onion – such a Vidalia or Maui – diced finely ½ TSP of Kosher salt   Halve the, core and scoop out the flesh of the avocadoes into a…

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CHILI – A MEXICAN STANDOFF

By Nanette Hebdige There are so many infallible ideas and rituals surrounding chili, it defies logic. When you talk chili – it’s personal because everyone has bragging rights! Chili is a national craving, a preoccupation and a passion, shared by makers and consumers alike. And since the exact date when it originated is a mystery, one of the most convincing stories regarding chili revolves around the chuckwagon cooks on cattle drives, who prepared food for hundreds of starving, dog-tired, sweaty…

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Pantry Rat