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This entry is part of a series, Austin Scene» Deep in Mexico, about halfway between Acapulco and Mazatlan, lies a famous city: Guadalajara, the capital of the state of Jalisco. Populous, compact and relatively well laid-out, this city boasts proud-spirited citizens and great food. The state of Jalisco is known for famous seafood and [...]
When it’s this hot, we don’t get out and move around a lot. Oh, we grilled sausage for lunch (it was very good). I say “we” because it’s polite. However, it’s also a Royal “We.” I stayed inside and made sure the margarita machine ran on schedule. (It’s particularly tough duty, that; but we [...] This entry is part of a series, Austin Scene» The Rio Grande river separates Texas from Mexico. That’s a long way away from my house, so it’s not real convenient to run down there for a big ol’ plate of Tex-Mex food. With the rest of the family out of town (wifey, daughterperson and [...] This entry is part of a series, RdJ Marathon» Almost everybody loves lasagna. I mean, what’s not to like? Pasta, cheese, rich sauce, herbs and spices. Maybe some meat, maybe some veggies; depends on the type of lasagna. All baked to bring out the best in the flavor combinations. Tex-Mex cooking shares some of the [...] This entry is part of a series, RdJ» One dish that my spouse and I have fine-tuned to our tastes over the years is baked beef burritos. This past week I tried a variation in the meat preparation that we really liked. Maybe you can try something like this for your next homemade Tex-Mex [...]
Saturday morning dawned early, bright and clear, except for the doomed travelers. Seems staying out on Bourbon Street and environs until 4 AM isn’t conducive to being alert and smiling at 7 AM. The same day, I mean. Still, the revelers got a nice nap (unless they also had to pack their gear, which [...]
There are many things that are naturals for the grill: Steaks, ribs, chops, hamburgers, chicken and more. You can toast your hamburger buns on the grate too. Some veggies and fruits go great when scorched too: Onions, pineapple, corn and peppers come to mind. Others may not be readily apparent, but they work: Sliced [...]
Okay, maybe this IS “Celebrate Marcus Samuelsson’s Genius With the Avocado Week” or something. I found another way to turn the funny-looking fruit (I mean the avocado here) into a superbly tasty version of the National Dish of Texas. (No, I don’t mean chili; it’s way too hot to be talking cooking here.) [...] |
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