Brown Butter Coyotas My abuelito used to take us to the corner store to pick up pan dulce, (sweet bread) every Saturday when we visited in the Summer.  I can clearly remember walking into the tiny shop with custom built wooden shelves that lined the wall from floor to ceiling.  Row after row of sweet bread lined each shelf.  The aroma of freshly baked bolillos wafted into the room from the side room where the ovens were. Two ladies quickly scooped them up with bare hands, piled them high on a rolling cart ready to be transported to waiting patrons…. Read More

Mushroom & Leek Migas Migas…they are messy, cheesy, and eggy, loaded with flavor and served piled high on a warm plate with a side of salsa. Migas are a South Texas obsession, featured in every eatery from up-scale to road side stand. Migas have become a staple in Texas cuisine AND the variations are endless.  From the popular migas con nopales served in McAllen, Texas to the migas con chicharron en salsa verde in Robstown to migas piled over slabs of smoky brisket in San Antonio –Everyone loves Migas. My personal favorite are the ones papi used to make for… Read More

Mushroom & Leek Migas Migas…they are messy, cheesy, and eggy, loaded with flavor and served piled high on a warm plate with a side of salsa. Migas are a South Texas obsession, featured in every eatery from up-scale to road side stand. Migas have become a staple in Texas cuisine AND the variations are endless.  From the popular migas con nopales served in McAllen, Texas to the migas con chicharron en salsa verde in Robstown to migas piled over slabs of smoky brisket in San Antonio –Everyone loves Migas. My personal favorite are the ones papi used to make for… Read More

Disclosure: This is a sponsored post in collaboration with Latina Bloggers Connect and MASECA. All opinions are my own. Dia de Los Muertos Brownies  When my girls were younger Dia de Los Muertos was a little more complicated to explain.  I mean try explaining to 3 year old that all life must come to an end, so why not celebrate death as we do life…she wasn’t buying it.  All she wanted to know is where her family members had gone? And were we placing decorative skulls on an altar alongside pictures of family she had never met? It was time… Read More

I had the pleasure to interview Chef Johnny Hernandez (from La Gloria in San Antonio, Texas) last year for a piece on celebrating a Tex-Mex Thanksgiving for the Latin Kitchen.  We talked turkey, calabaza (pumpkin) and of course dessert. I asked what he would serve on Thanksgiving and he quickly responded pastel de tres leches. Love him! He sent me his tres leches cake recipe to recreate and photograph for the online magazine. Another reason to love my job – warm pastel de tres leches. My family enjoyed the pastel so much I made it again the following week. With November… Read More

Calabaza en Tacha Calabaza en Tacha or candied pumpkin or simply Tacha is a traditional food served for Dia de Los Muertos (Day of the Dead.)   Fresh slices of pumpkin are cooked in rich caramel sauce made from brown sugar and piloncillo until tender, while taking on a rich brown glaze infused with canela, anise and cloves.   Serve warm from the oven, drizzled with extra caramel sauce for a tantalizing taste of Fall.    

Black Bean Soup Rain, cool weather hit South Texas with a bang this weekend.   And boy did we soak it all in.  We vegged out on the couch read books, tackled a few art projects, simmered a pot of black beans and baked two sweet apple pies. It was wonderful.   It actually felt like Fall!  And then it was over… Yup, the rain vanished, temperatures rose, the mosquitoes came by the hundreds and the humidity set in. Ahh Texas you really know how to tease a gal. So I did what any Texan does when they crave fall weather.  I… Read More