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Food & Drink|
October 13, 2015

A Día de Los Muertos Celebration

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

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Recipes|
January 20, 2013

State Fare: Enchiladas in Salsa Chipotle

The cooking of Northern Mexico got its spark from ranching culture, in which food was prepared with indigenous ingredients and cooked over a wood fire; it has long been overshadowed by the more glamorous and complex cuisine of the South. But former restaurateur James W. Peyton of San Antonio redresses

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Recipes|
February 1, 1996

Wild Mushroom Enchiladas

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

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Recipes|
September 30, 1978

Black Bean Enchiladas

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

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