After going through the new-business-owner blues, Luis Mendoza is seeing long lines at Un Mundo de Sabor, which serves tacos, enchiladas, and tres leches.
Venture beyond the yellow cheese.
Some of Torres Mochas’ best dishes aren’t listed on the menu.
The family behind the iconic San Antonio restaurant reveals its Tex-Mex secrets.
For those of you unfamiliar with the Day of the Dead, rest assured it is not another remake of Zombie Apocalypse. In Mexico, it is an annual fall celebration of remembering, honoring and communing with loved ones who have gone before. The holiday has its roots in a pre-Columbian summer
EnchiladasCooking oil 12 corn tortillas 1/2 pound mild cheddar cheese, grated 1/2 pound cooked chicken, shredded 1/2 medium onion, minced Salsa chipotle (recipe below)Heat about 1/2 inch cooking oil in small skillet just until it begins to smoke. Using kitchen tongs, immerse each tortilla in oil for a few seconds,
Roasted poblanos, toasted pumpkin seeds, tomatillos: At Houston’s Taco Milagro, you’ll want to eat the whole enchilada.
Recipe from chef and restaurateur Robert Del Grande at Houston’s Taco Milagro.
“When people ask what we served in my family’s cafe, I say ‘tacos, enchiladas, and tamales.’ When they ask what I serve today, I say ‘tacos, enchiladas, and tamales.’ ”
5 ancho chiles 1 cup heavy cream 2 cloves garlic, minced 2 teaspoons fresh lime juice 1 tablespoon unsalted butter 1/2 yellow onion, diced 6 ounces wild mushrooms (morels, shiitakes, oysters, portobellos), sliced 1/2 avocado, peeled, pitted, and cut into quarter-inch cubes 3 ounces queso fresco or feta cheese, crumbled
Lettuce Entertain You Menu 4Garlic Soup Black Bean Enchiladas Oranges Grand MarnierBeans 2 Tbsp safflower or vegetable oil 1 onion, chopped 4 cloves garlic, minced 2 cups black beans 6 cups water 1 Tbsp salt 2 Tbsp cilantro 1 Tbsp cumin 1 Tbsp chili powderWash the beans