all things food
When I lived in New York, my friends and I would have tamaladas, a tamale-making party. Most of us had grown up eating them in our home states of Texas…
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The first time someone told me about parisa, I have to admit that I was dubious. Raw ground beef mixed with cheese, jalapeños, and lime juice? Um, no thank you!…
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A friend of mine from the Rio Grande Valley used to talk about her mother’s potato flautas. They had been her mother’s specialty,…
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When looking at a friend’s barbecue menu, I saw that one of the side dishes to accompany her smoked ribs, brisket, and chicken…
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The other day I participated in a conversation about the difference between chilaquiles and migas. As I’ve noted before, the two are often…
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Last week was one of adjustments. With limited electricity, water, heat, and other necessities because of the winter storm across Texas, like most,…
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The salsas you encounter at Tex-Mex restaurants across the state vary by region. For instance, in Dallas, the main salsa is a bright…
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One time when I was passing through Del Rio, I spotted a charming restaurant on the outskirts of town. Feeling hungry, I decided…
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On weekend mornings in South Texas, people stop by their local taqueria or market to pick up a container of beef barbacoa and…
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When I pulled into Rio Grande City, I was hungry. I’d been driving all morning and after a hearty breakfast taco in Laredo,…
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