all things food
You could be forgiven for thinking that shypoke eggs were indeed what they claimed to be. The wide white outer ring circling a bright orange raised lump certainly gives the…
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In my research, I recently came across an enchilada recipe in the San Antonio Light from 1926.This recipe was different from prior early San Antonio enchilada recipes. First, it called…
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When ordering breakfast tacos one morning in San Antonio, I noticed an option on the menu called carne de puerco. That translates to…
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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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“Is this correct?” I asked my server one morning at an airy restaurant close to downtown San Antonio. I had asked for a…
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A few years ago, I was enjoying breakfast tacos at Pete’s in San Antonio and I spotted a sign advertising fideo loco. In…
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My first encounter with fritoque was in Robb Walsh’s “The Tex-Mex Cookbook.” He described it as a bean and corn chip casserole that…
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