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Sample recipes from The Tex-Mex Cookbook

Amaya’s Migas

When I was a kid growing up in Corpus Christi, we used to eat migas for dinner during Lent, remembers Robert Amaya of Austins Taco Vil...

(1 Votes)

Carne Con Chile

Jorge Cortez at La Margarita in San Antonio remembers when his family made this Mexican beef and chile stew with big chunks of meat. The ...

(1 Votes)

Truck Stop Chili

Heres a more elaborate diner-style chili made with bacon and chipotles. It tastes great all by itself, over tamales, with a side order o...

(1 Votes)

Roasted Green Chiles

In late August and early September, chile sellers set up their giant propane-fired rolling drum roasters at grocery stores and farmers’ m...

(1 Votes)

Posole

Traditionally, this dish is made with dried posole and a pork shoulder. The posole can take as long as five hours to cook, by which time ...

(1 Votes)

Carne Guisada

Beef stew made with sirloin, slow simmered with garlic and a little chile pepper, and served with warm flour tortillas is eaten for break...

(1 Votes)

Loma Linda Pralines

These are the kind of simple pralines they serve at Loma Linda and other old-fashioned Tex-Mex restaurants.

(1 Votes)

Mexican Wedding Cookies

Every country has its own variation on these dense nut cookies. In the Tex-Mex version, they are made with pecans (of course) and associa...

(1 Votes)

Flan

Flan has slowly replaced sherbet and pralines as the most popular Tex-Mex dessert. Here’s one that comes out very airy and light in texture.

(1 Votes)

El Fenix Original Tacos

The earliest Tex-Mex crispy tacos were filled first and then fried. Some taco stands sealed the taco with a toothpick, but in this recipe...

(1 Votes)
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