Tamarind Agua Fresca is one of the most popular agua frescas served at Mexican food restaurants and taco stands. Madde of only 3 ingredients, the trick is to find whole tamarind pods at the super market. Even here on the Mexican border, whole tamaraind pods can be difficult to track down. Use Whole Tamarind Pods for Best Flavor You can order tamarind pods online, but you still need to check for freshness when making your Tamarind Agua Fresca. The thin outer shell on the whole tamarind ...
Strawberry Shortcake is the quintessential Easter treat with my family. Fresh and sweet, it has the flavors of Springtime mixed in. The Perfect Springtime Treat! This cake for this Strawberry Shortcake recipe is an old-fashioned hot-milk sponge cake from one of my grandmother’s reliable cookbooks. Traditional shortcake recipes produce a cake that is more like a Southern biscuit, which can be a little bready. I like sponge cake for Strawberry Shortcake as it is tender and soaks up all of ...
Caldo de Mariscos is a spicy seafood soup offered in restaurants during the meatless Fridays of Lent. Really, we enjoy this flavorful rich soup any time we have fresh seafood. The broth is especially good when made a day in advance...my favorite trick for a fully flavored robust soup. An Excellent Seafood Soup Fresh seafood is important for making Caldo de Mariscos, but I have to admit there is some frozen seafood that is convenient to include. Here in hot South Texas, you can buy ...
Adam’s Extract claims the Red Velvet Cake as their own invention, and I have no doubt. Other’s claim the recipe as their creation, but those institutions are non-Texan, so in my Texas-centric book, they don’t count. A Texas Classic If you know anything about Texas food, you know about Adam’s Extract. Since 1888, Adam’s Extract has been in every pantry and kitchen cupboard. In addition to richly flavorful extracts, Adam’s Extract also make a wide array of food colorings. I use their ...
Walnut Pesto may not seem like a Texas dish, but I usually have it on hand as a flavor enhancement for the meals I prepare daily. Steak and salad seem to rotate through our dinner table quite often, and Walnut Pesto gives these stand-by meals a sophisticated upgrade. A Good Sauce to Have On Hand…
Hands down, Shirley Corriher’s recipe for Classic Fudgy Brownies is the one everyone should follow. Featured in her must-have baking book Bakewise, Shirley figured out that the crispy flaky top crust on a brownie is actually a thin meringue. The top crust is my favorite part of the brownie, so I wanted to post a…
When the weather is drizzly cold, it’s time to make Pozole Rojo. This is one of my favorite soups. But really, pozole isn’t so much a soup, but a rich broth flavored with savoury pork, chicken, fresh oregano and accented with tender hominy. Pozole Rojo is more of a ritual, the way tamales or carne…
Strawberry Muffins with Pecan Streusel Topping is for special morning breakfasts, teatime, or any occasion when you want something sweet. Why should blueberries have all the glory? Fresh strawberries in muffins are delicious, especially with a streusel topping! I Love Strawberry Muffins! Strawberries are always a featured fruit during Valentine’s Day and Easter, so this…
Melissa Guerra is an 8th generation Texan, born and raised on a working cattle ranch in South Texas. She is a self taught culinary expert and food historian, specializing in the food ways of the American continent, especially Texas regional, Mexican, and Latin American cuisine. Read More…
