to my father, the late josé c. barrios, and my mother ...barrios... · we went in search of big...

To my father, the late José C. Barrios,and my mother, Viola B. BarriosA lifetime of love is what you have given me.Eternal thanks is what I return.

FORWORDAs the food correspondent for ABC'sGood Morning America, I'm alwayslooking for new tastes and cuisines indifferent regions of the country,especially those that involve local culture.We went in search of big Tex-Mexcooking, which San Antonio is knownfor. I chose Los Barrios from the manyTex-Mex restaurants in the city becauseI fell in love with Diana Barrios Treviñoand the entire Barrios family. They'vesurvived a rocky start and difficult times,all the while remaining true to their familybusiness and the home-style Tex-Mexfood they serve. The dishes they havecreated contain amazing combinationsand flavors that many people don't get toexperience. I wanted the rest of thecountry to sample what I was tasting. Iwanted people to realize that true Tex-Mex cooking isn't just fajitas and burritos.

We did the segment from theArneson River Theater on theRiverwalk. We were surrounded bymariachis and thousands of San Antoniofans. Diana brought platters and plattersof enchiladas and tamales, and prepareda traditional Mexican dish that hermother makes, Pollo con Calabacita, ahearty home-style chicken dish withtatuma squash and oregano. After only afew minutes, my mouth began to waterfrom the awesome aromas coming fromthe pot!

Later that day, I went by Los Barrioswith my then girlfriend—now wife—Alden. What began as a late-afternoonlunch turned into a true feast. I managedto taste almost everything on the menu,which is no easy feat! The whole Barriosclan joined us at the table to help polishoff the great food. The more food theybrought, the more people showed up—our table just kept growing and growing.

I felt right at home, because Los Barriosis all about family, and I now felt like amember of Diana's welcoming family.

Now, with the Los Barrios FamilyCookbook, I am excited to know thatpeople across the country can easilyprepare and taste all of the deliciousdishes I experienced on my visit.Whether you like your food hot, medium,or mild—and these recipes have it all—you'll love the food in this book. So goahead, kick it up a notch San Antoniostyle!

EMERIL LAGASSE

ACKNOWLEDGMENTSWhen Random House first approachedLos Barrios in June of 1999 about doinga cookbook, my first reaction was one ofexcitement. But as I started to thinkabout it, I began to get nervous. Weweren't writers; we made enchiladas fora living. Yet throughout the entireprocess, we were blessed to work with awoman who had tremendous faith in us:Pamela Cannon, our editor, held my handfrom beginning to end. During mypregnancy (and with the emotional rollercoaster that came with it), through mybroken ankle (she said it was a blessingbecause it would force me to sit still longenough to write this book), and all theway through our busy summers at therestaurant, Pamela was there. She gaveme the confidence I needed to do thisproject and created a very special bondbetween us that will always be there.

Thank you, Pamela, for your constantencouragement and for being such agreat friend.

My father died in 1975, and it was abad year for our family. The bright spotin that otherwise dark time was thearrival of Maria Marquez, who came towork with my mother. Maria has beenwith us through thick and thin, and is stillvery active on a day-to-day basis at LosBarrios. Her brother, José Luz Villegas,known as Lucio, has also beeninstrumental in our organization. I thankthem both for their many years ofsupport and loyalty. Mil gracias portodo.

Many thanks to everyone in myfamily for being so supportive. I thankmy sister, Theresa, for putting up withmy late-night phone calls to get heropinion on wording for a recipe and forletting me interrupt her even if she waswith a patient. I thank my brother, Louie,

for his great belief in me and in thisproject, and also for his collaboration inwriting the story of our family. I wouldalso like to thank my husband, Roland,and my sons, Jordan, Evan, and Diego.“Yes, boys, Mommy is done and we canplay now.”

And to my beautiful mother, Viola,thank you for teaching me everything youhave taught me. If I can be a fraction ofthe woman you are, I will havesucceeded.

CONTENTS

Foreword by Emeril LagasseAcknowledgments

IntroductionStocking Your Kitchen

Helpful Hints for Great Results EveryTime

The“Must Haves”Breakfast

AppetizersSoupsSalads

EntréesSide Dishes

DessertsBeverages

INTRODUCTIONIn 1979, when my mother, Viola B.Barrios, invested $3,000 in an old garageto open her new restaurant, Los Barrios,she never imagined that it wouldsomeday be named one of the “100 BestNew Restaurants in America” byEsquire magazine. Nor could she havepictured it eventually growing into a 280-seat restaurant packed with customerseach and every day.

It seems that some things are specialright from the very start. While $3,000registers very little financially, MamaViola's ambition and perseverance rankamong the greatest ever.

Los Barrios did not begin as a dreambut rather as a last hope. After the deathof my father, debts started piling up andmy mother was forced to take financialmatters into her own hands. With two

failed business ventures behind her, sheturned to what she knew best. Mymother had always been an incrediblecook, keeping our tummies filled with thewonderful dishes that had been handeddown to her through the generations.This wonderful home cooking is the trueessence of Los Barrios.

Our beginnings were humble. Westarted in a $500-a-month garage thathad previously been home to an outboardmotor repair shop. This was all that wecould afford at the time. There was noparking lot and there were no windows.The chairs and tables didn't match. Asmall metal front door serviced everyonefrom the fifty customers per day to thetwo employees, as well as the purveyors.At night, we just closed the garage doorto lock up.

Mama Viola set high standards forher cuisine, knowing that when yourambience is humble, the food had better

be good! And that's exactly what it was.My brother Louie's role was to run the“dining room,” along with the help of onewaiter, Juan. I was a junior in high schoolat the time and would visit during lunchwhenever my girlfriends and I couldsneak away from school.

Soon enough, everyone began to takenotice of the little garage restaurant. Firstit was the downtown businesspeople,then the local food critics. One articlereferred to Francisco D. Rodríguez, whowas my mother's original partner,affectionately known as Paco, as “theMuhammad Ali of the restaurantindustry” because of his quick wit.Before you knew it, the lines were outthe door. With the lines also camechallenges. The long hours in therestaurant business never allowed usmuch opportunity to revel in our success.The more customers we had, the moreproblems arose, and we needed to handle

them.Everyone helped out where they

could, but it was Mama Viola whoshouldered most of the burden. Notspeaking English fluently did not seem toaffect her progress. Of course, greatcooking carries with it a lot offorgiveness.

The joys of the restaurant wereplentiful, though. The relationships thatwere established, the memories thatwere created during times of greatstruggle, and the defining moments thatmade us who we were more thanoutweighed our troubles. I rememberPaco dancing all by himself at the end ofour first $500 day of sales. His solo salsadance expressed joy, exhaustion, andrelief. The relief carried with it a smallsliver of the success that was to come.To this day, that moment of individualexpression brings a tear of joy to myeyes.

When I think back to those earlydays, I often remember a couple namedMr. and Mrs. Rhett Butler (yes, really).We were in a business area ofdowntown San Antonio that would emptyout after five o'clock. Most evenings, wehad very few customers, and those fewwere the ones we got to know best.Rhett and his wife were two of them. Irecall my mom and Paco making updishes just for them. They were morelike works of art than dinner. Duringthose times, we also made ourhomemade sangría (see page 196), and,wow, was it delicious! The laughter ofthose days still lives in my memory.Today we still have a menu item namedafter Rhett, Nachos a la Butler (see page51). I often joke that if the Butlers wereever to get a divorce, we would getcustody of the nachos! Right from thestart, Rhett was always pulling for oursuccess, and although he lives in

Paraguay today, he still sends uscustomers, to try the nachos named afterhim.

As the restaurant's popularity grew,so did the landlord's interest in our space—he tripled our rent after the first sixmonths. That, along with Mama's dreamto build a bigger restaurant, prompted usto make the move to our current location—4223 Blanco Road.

We made the move from downtownSan Antonio into an old Dairy Queen onthe near north side. It was built in the late1950s and had a life of its own longbefore we came along. We've seenpictures of the young boys with theircrew cuts, girls looking pretty in theirpoodle skirts, and, of course, the jukeboxby the door. The Dairy Queen days arelong gone, but we kept several mementosfrom that time. The original front-doorframe is set in the middle of the diningroom now, with the address numbers

4223 shining brightly above it. The brickwalls that once held up the huge glasswalls now support terracotta pots withluscious plants, adding life and colorthroughout the restaurant.

Although we were successful in ournew space, we could seat only seventy-five people at one time, and that hardlyproduces enough revenue to makeanybody wealthy. We've expanded threetimes, and we're now at full capacitywith 280 seats. Still, however, themajority of our compensation comes inthe form of gratitude from our customerswhen we are able to make their specialoccasions a little more special. And that,after all, is what fills up your emotionalbank account. Considering the grief wehad suffered over the loss of our father,it was just what the doctor ordered. All inall, it was part of the journey, part of thepath set before us.

FLYING SOLO

After four years in the business, Mamabought out Paco's interest in therestaurant. Paco wanted to beindependent, which left Mama flyingsolo. She was not actually completelyalone. You see, God had sent her aguardian angel, Maria Marquez, a younglady who has been my mother's right-hand person for almost all of herprofessional life. Together, the twowomen struggled, taking turns leaning oneach other, and cooking all the waythrough.

With more than eight hundred Tex-Mex–style restaurants in San Antonio, tostand out here is to stand out in the landof the giants. One of the reasons LosBarrios does stand out is its cooking styleand preparation. The casero style, whichis a traditional Mexican home-cooking

style, replicates recipes from those of ourancestors. For example, the recipe forBeef Stew Zuazua-Style (see page 90)came directly from Mama's godmother'skitchen in Zuazua, Nuevo León. The dishis composed of beef tenderloin cooked ina stew, with oregano for its strong flavor.Tortillas de Azúcar (Sugar Tortillas; seepage 11) were prepared in our house onSunday nights. I still remember the divinearoma that wafted from the kitchen andmade its way throughout the house. Itreminded us of Mama's motto, “Cookingfor a loved one is a recipe for love.” Thisexpression is probably the main reasonwe decided to do a cookbook. It is a wayof sharing our family's legacy with ourfriends.

Over these last twenty years, wehave been a strong part of the SanAntonio landscape. We have carved outa niche with the support of our manyloyal customers and have been helped

along the way by our friends in the mediaand the culinary arts. Through theirassistance, we have had the privilege ofhelping out many charities and causes. InSpanish, there is the saying Una manolava la otra y juntas se lavan la cara(One hand washes the other and togetherthey wash the face). These acts of givingback to the community have brought usnew friends and many good times.

I've often said that one of the mostimportant things a family can do is toinvite someone into their home for dinner.It is a way to share a little of oneself inthis busy world. Unfortunately, therestaurant lifestyle does not allow us thefreedom to do much of that type ofentertaining. However, we are alwayswilling to give of ourselves to bothfamiliar customers and total strangers. Inreturn, our lives resonate with love andgratitude.

Growing up in the restaurant business

changes the way you view chores andwork. We all find ourselves in the middleof so many celebrations—seeing ourfriends when they are at leisure andhaving fun—that it really never feels likework. I remember when the singing starSelena came into the restaurant atclosing time with her band and herfamily. We, of course, agreed to stayopen late and accommodate the hungrygroup. The way they acted was sospecial—they seemed as if they were onvacation together. Their relationshipsseemed precious, joking and kiddingaround with everyone, including us. Thenext day, Selena and her publicist, RobertTreviño, proceeded to play a joke on meby calling twice and saying that Selenahad gotten sick from our food. One callcame in the middle of our lunch rush,when the place was in its full glory; thesecond was two hours later. Robertpretended that Selena was unable to

perform because of her illness and thatAbraham, her father, was boiling mad.The two thoroughly enjoyed listening tome sweat during our conversations.Finally, they let me in on their joke asthey laughed uncontrollably, until I, too,joined in. That memory of Selena and ourrestaurant is one that I will alwayscherish. It was déjà vu when I saw thescene re-created in the 1997 movie abouther life.

In the restaurant business, things donot always go as planned. You constantlyshoot from the hip and hope for the best.The fast-paced nature of the businesshas a way of always keeping us readyfor the unexpected—such as the time“the bankers and the lawyers,” as welike to call them, reserved the wholerestaurant for after their softball game.After dinner, they were having so muchfun that one person slung a tortilla toanother as if it were a Frisbee. Before

you knew it, a hundred tortillas wereflying through the air—it looked as if aMexican UFO invasion were takingplace!

OUR MISSION

Los Barrios has become the kind ofplace where families grow up. We watchas a family of two becomes a family offour, a son becomes a movie director, adaughter becomes a judge. The births,graduations, and other milestones inpeople's lives that have been celebratedat our restaurant have been a part of ourfamily's life as well.

At Los Barrios, our mission is to be apart of your family, large or small.Sooner or later, people come home to

visit their roots. An elderly customer wasin a nursing home, and when her nurseasked if she wanted anything, she wouldanswer, “A Number 2 and a margarita”(see page 191). Her daughter would say,“Mama, we're not at Los Barrios.” “Iknow that,” the woman would retort, “butshe keeps asking me what I want, and Iwant a Number 2 and a margarita.”When she passed on, her wake was heldat Los Barrios, and each member of thefamily ordered a Number 2 and amargarita.

When my mother first set out, shestruggled not only to build a business, butalso to raise a family. She made manysacrifices, and the decisions she madeturned out to be the right ones. Today,she has eight grandchildren ranging fromfourteen months to twelve years of age.The older ones help out where they can.They have been known to seat people,make Limonada Fresca (see page 190),

roll up the silverware, make tortillas,work the cash register, and even tell ajoke or two at a table. It's the familyway.

My brother, Louie, was given the1995 Small Business Leader of the YearAward by the Greater San AntonioChamber of Commerce and was therecipient of the 1996 Restaurateur of theYear Award from the San AntonioRestaurant Association. My sister,Teresa, now a prominent podiatrist in SanAntonio, also worked alongside us duringher summer breaks and whenever schoolwasn't in session. Los Barrios has alsohad its share of distinctions. Along withrecognition by Esquire magazine andfeatures in The New York Times, LosBarrios has been ranked one of the “FiftyBest Hispanic Restaurants” by Hispanicmagazine.

I have been fortunate enough torepresent San Antonio and Los Barrios

on ABC's Good Morning America withEmeril Lagasse and on Food Nationwith Bobby Flay on the Food Network.Although these have been very specialmoments for me and for my family, thefollowing letter, written by a customer,expresses in words the emotions we atLos Barrios would like all of ourcustomers to experience.

March 10, 1988Dear Mrs. Viola Barrios,Thank you for the fine lunch my

friend and I enjoyed at your restaurantand thank you for your positivecomments about the story I wrote.

I was born and grew up in FortWorth. My father died when I wasnineteen years old, nearly twenty yearsago. His love for Mexico was somethingI will always remember. He made anumber of trips to the interior to hunt andfish and visit friends. Because he wassixty-three years old when I was born, I

didn't get to go with him on his frequenttrips, but we did make it to Monterreyone time. I quickly sensed what wasspecial about that country for him.

I moved to Eagle Pass twelve yearsago and my daughter was born there.Although I felt alien to that town, therewere times in Piedras when I knew if myfather were alive, we would both feelwelcome. It is a sadness and loss to methat he was not alive to cross with meand my daughter to Mexico.

That feeling of loss disappeared whenI moved to San Antonio. The only time Ihave felt it since was the first time ortwo I visited Los Barrios. Yourrestaurant recalled for me all the goodthings that my father told me about histimes in Mexico. Los Barrios just hasthat “feel,” that quality of what is purelyMexicana and what was purely fine inhis compadres.

Again, thank you for allowing me to

do the story on your restaurant. Andthank you for creating a place away frommy hometown where I can findbittersweet memories of my father.

Sincerely,Deborah Harding

Finally, I just want to say that cooking isa learned process: The more youpractice, the better you get. It is anexpression of your love for someone.Even if it doesn't taste wonderful, it stillsays “I love you.” And there is nothingwrong with that. So I want to invite youto take the dive into your kitchen andstart expressing yourself. Who knows,maybe someday that work of art willhave been prepared by you!

Buen provecho from our family tableto yours!

If you are lucky enough to be in theSan Antonio area, we would love for youto stop by the restaurant. Please visit us

at:

If you can't get to San Antonio to sampleour wonderful food, you can still taste therestaurant dishes at home. The recipes inthis book that we serve at Los Barrios

are indicated by.

STOCKINGYOUR KITCHENMexican cooking is very simple and verybasic. You can use a lot of the sameingredients and do different things withthem. Stock your kitchen with the itemslisted below, and you'll be able toexperience a whole new world of fastand easy cooking.

A COMBINATION OF SALT, PEPPER,AND GARLIC POWDER: Keep this in ashaker and use it to season everything;use twice as much salt as pepper andgarlic powder. My mother gave me thistip the day I married.

TOMATOES, ONIONS, GARLIC, ANDBELL PEPPERS: We use these in manyrecipes.

SERRANO, JALAPEÑO, AND ANCHOCHILES: We keep chiles with all

degrees of heat on hand to satisfyeveryone's palate, or mood!

CORN AND FLOUR TORTILLAS:These are essential. We eat these witheverything (and on their own, withnothing else).

FLOUR, CORN MASA MIX, SALT,AND SHORTENING: You never knowwhen you'll want to make fresh flour orcorn tortillas.

AVOCADOS: My cousin calls theseMexican butter. The pebbly-skinned darkHass avocados are our favorite.

FRYER CHICKENS: Keep one in thefreezer for emergencies. You'll findmany recipes you can prepare with themthat will knock your family's socks off.

QUESO CHIHUAHUA ANDMONTEREY JACK: These can be usedinterchangeably in all of our recipes.

ENCHILADA GRAVY SAUCE

Makes 3 quarts

1 cup vegetable oil2 cups all-purpose flour¼ cup chili powder1 tablespoon ground cumin1 tablespoon garlic powder1½ tablespoons salt¼ teaspoon pepper2 quarts water

1. Heat the oil in a large heavy

saucepan over medium heat. Addthe flour and cook, stirringconstantly, until the flour isbrowned (this mixture is called aroux); be careful not to let the flourburn. Stir in the chili powder,cumin, garlic powder, salt, andpepper and cook, stirringconstantly, for 2 to 3 minutes.

2. Gradually add the water, stirringuntil smooth. Cook, stirringfrequently, for 5 minutes, thenreduce the heat and boil gently for15 minutes.

HOMEMADE CORN TORTILLAS

orn and flour tortillas (see page6) are a staple in our home. They areeaten with every meal and used inmany different recipes. The tortilla isto San Antonio as the bagel is to NewYork. It is the third utensil: the knife,

the fork, and the tortilla! Serve thesewith butter, and use them to mop upthe flavorful sauces on your plate.Makes eight 4-inch tortillas

2 cups corn masa mix (seeNote)

1½ cups warm water

1. Combine the masa mix and warmwater in a medium bowl, mixinguntil a soft dough forms. You canuse a wooden spoon for mixing, butyou will have better results if youuse your hands. Turn the dough out

onto a floured surface and kneaduntil it is smooth. If the doughseems dry, add more water, atablespoon at a time, as necessary.

2. To form the tortillas, one at atime, pinch off small handfuls(about 3 tablespoons) of the doughand roll each one between thepalms of your hands into a ball.Cover the dough balls with a dampcloth as you form them, to keepthem from drying out.

3. Cut a quart-size resealableplastic bag open down both sides,to form a rectangle. Use the bag toline a tortilla press as you shape thetortillas, so they do not stick: Layone side of the plastic over the

bottom of the press, place a ball ofdough in the center, and fold theother side of the plastic over thedough. Shut the top of the tortillapress firmly down on the dough toshape the tortilla. (See Note.)

4. Heat a griddle until hot. Place atortilla on the griddle and cook for1½ minutes. Using a spatula, flip itover and continue to cook, flippingit occasionally, until both sides arecovered with small brown spots.Transfer to a plate and cover with akitchen towel to keep warm whileyou cook the remaining tortillas,stacking the finished tortillas on theplate. Serve immediately.

NOTE:If you can't get your hands on a tortilla

press, a clean countertop will do. Youwill still need the plastic so that thedough does not stick to the counter.Place a dough ball on one side of theplastic, cover with the other side, anduse a heavy skillet to press out thetortilla.

Masa mix can be found at Latinmarkets and some larger supermarkets.

HOMEMADE FLOUR TORTILLAS

aking tortillas from scratch canbe a lot of fun, but it can also be a

little frustrating. My eleven-year-oldson, Jordan, rolls his tortillas out intoperfect circles, but mine end uplooking like the state of Texas! Don'tgive up if they don't come out right onthe first try. Once you get the hang ofthem, everyone will be asking formore. These will keep, well wrapped,for up to 1 week in the refrigeratorand up to 2 months in the freezer.Makes sixteen 6-inch tortillas

2½ cups all-purpose flour1 teaspoon salt½ teaspoon baking powder⅓ cup vegetable shortening

⅓ cup hot water, or asnecessary

1. Combine the flour, salt, andbaking powder in a large bowl.Add the shortening and hot water,mixing until a soft dough forms.

2. Divide the dough into 16 piecesand shape each into a ball (theseare called testales). On a flouredsurface, using a floured rolling pin,roll out each ball to a 6-inch circle.

3. Heat a griddle until hot. Place atortilla on the griddle and cookuntil the bottom is lightly brownedin spots, 1 to 2 minutes; the tortilla

will puff up. Turn and cook untillightly browned in spots on thesecond side. Place in a towel-linedbasket and cover with the towel tokeep warm while you cook theremaining tortillas. Serveimmediately.

VARIATION:For extra flavor and crunch, add 1 cup

finely chopped pecans to the dough,mixing thoroughly.

LOS BARRIOS SALSA

his salsa is great with TortillaChips (see page 12). The only problemis that it quickly becomes habit-forming—you just can't stop eating it.We serve a bowl of this salsa and abasket of warm tortilla chips to everytable in our restaurant, and peoplealways ask for more. I have even seencustomers eating it with a spoon, likesoup. It goes with everything, frombreakfast to dinner, and itaccompanies every meal at LosBarrios. It will keep for up to 4 days inthe refrigerator and can be frozen forup to 2 months.Makes 4 cups

One 16-ounce can wholetomatoes

One 4-ounce can jalapeñochiles

1 teaspoon garlic powder½ teaspoon salt⅛ teaspoon pepper

Combine the tomatoes, chiles, garlicpowder, salt, and pepper in a blenderand blend to a chunky puree; do notblend until smooth. Transfer to a servingbowl.VARIATION:

You can make this hotter by increasingthe amount of chiles.

MAKE-ME-CRAZY GRILLMARINADE

his is a great marinade forchicken fajitas, fish, or shrimp. I sealeverything in a Ziploc bag, place it inthe refrigerator, and marinate for 2 to4 hours, to ensure that the flavorsoaks in. Remove from therefrigerator 30 minutes to 1 hourbefore grilling.

Makes ½ cups

⅓ cup lime juice⅓ cup lemon juice⅓ cup orange juice1½ tablespoons minced garlic1 teaspoon dried oregano¾ teaspoon ground cumin1 bay leafSalt and pepper to taste½ cup Los Barrios Salsa (see

page 7) or your favorite store-bought brand

2 tablespoons olive oil

Combine all the ingredients in a blenderand blend well.

PICO DE GALLO

erve this on the side with chickenor beef fajitas or as a dip for TortillaChips (see page 12). We have some

customers who like to combine pico degallo with our delicious Chile conQueso (see page 40) or add it toCharro-Style Beans (see page 151) forextra flavor.Makes 3 cups

3 ripe tomatoes, diced1 onion, diced2 to 4 serrano chiles (to taste),

thinly sliced½cup chopped cilantroJuice of 1 limeSalt and pepper to taste

Combine all the ingredients in a bowl

and mix well.VARIATION:

Add ½ cup finely diced mango and ½cup chopped jicama for a little flair.

SALSA RANCHERA

his salsa keeps well in therefrigerator for up to 1 week. Reheatgently before serving.Makes 6 cups

6 tomatoes4 cups water

5 serrano chiles, cut into thinstrips

½ onion, quartered and thinlysliced

¼ cup vegetable oil¼ teaspoon garlic powder½ teaspoon salt⅛ teaspoon pepper

1. Put the tomatoes in a largesaucepan, add the water, and bringto a boil. Cook until the skins startto split, 10 to 12 minutes. With aslotted spoon, remove the tomatoesfrom the water; set the pan aside.

2. Peel the tomatoes and returnthem to the pan of water. Using apotato masher, thoroughly mash thetomatoes, blending them with thewater. Add the chiles, onion, andoil and bring to a simmer over lowheat. Simmer for 20 minutes, oruntil slightly thickened. Seasonwith the garlic powder, salt, andpepper, and serve hot.

SUGAR TORTILLAS

Tortillas de Azúcar

s I mentioned in theIntroduction, this recipe is nearest anddearest to my family's heart. It was asmuch of a treat for my sister, brother,and me when we were growing up as itis for our children now. My son Evanloves to ask my mom for tortillas“choquitas.” What he means istortillas chiquitas, little tortillas. Trythese, and begin making your ownmemories.Makes twenty-four 3-inch tortillas

4 cups all-purpose flour

1 cup sugar1 teaspoon baking soda1 cup vegetable shortening2 eggs¼ cup milk

1. Combine the flour, sugar, andbaking soda in a large bowl. Addthe shortening, blending well. Beatthe eggs and milk together in asmall bowl, then add to theshortening mixture, mixing well.

2. Turn the dough out onto a flouredsurface and knead until smooth.With floured hands, divide the

dough into 24 pieces and roll intoballs about the size of a golf ball.Using a floured rolling pin, rolleach ball out into a round about 3inches wide and ¼ inch thick.

3. Heat a griddle until hot. Place 2or 3 tortillas on the griddle andcook until the bottoms are lightlybrowned in spots, 1 to 2 minutes.Turn and cook until lightly brownedin spots on the second side. Placein a towel-lined basket and coverwith the towel to keep warm whileyou cook the remaining tortillas.Serve immediately, with butter.

TORTILLA CHIPS

tore these in an airtightcontainer. If they start to taste stale,reheat them on a cookie sheet in apreheated 350°F oven for 1 to 2minutes. Watch carefully, since theycan burn easily.Makes about 11 dozen chips

2 cups vegetable oil32 corn tortillas, homemade

(see page 4) or store-bought, cutinto quarters

Salt to taste

1. Heat the oil in a deep heavy potover medium-high heat until hot.Working in small batches, carefullydrop the tortillas into the hot oil; becareful not to crowd the pot. Cookuntil crisp, 3 to 5 minutes (to check,remove a chip from the oil with aslotted spoon, let cool slightly, andtaste it; if it is still a little chewy,the chips need to cook slightlylonger).

2. Using a slotted spoon, transfer topaper towels to drain briefly, thenseason lightly with salt.

VARIATION:

As an alternative to the deep-friedchips, steam quartered corn tortillasuntil hot and serve them with salsa ordip.

WARM MILD TOMATO SAUCE

Salsa Dulce de Tomate

ot everyone can handle thesuper-hot, spicy salsas available in themarket today. Well, not to worry. Thisone's nice and mild.Makes 1 to 2 cups

4 tomatoes, quartered¼ cup vegetable oil1 onion, thinly sliced½ green bell pepper, thinly

sliced¼ teaspoon garlic powder⅛ teaspoon ground cumin½ teaspoon salt¼ teaspoon pepper

1. Put the tomatoes in a blender andblend until pureed. Set aside.

2. Heat the oil in a medium skilletover medium heat. Add the onionand bell pepper and cook until soft,3 to 5 minutes. Add the pureedtomatoes, garlic powder, cumin,salt, and pepper and bring to asimmer. Reduce the heat andsimmer gently for about 45 minutes.Serve warm.

NOTE:

If the tomatoes aren't very red, youcan add a little canned tomato sauce tothe pan.

BREAKFAST CHILAQUILES

f you are going to cheat on a diet,this is the plate for you. The tostadas(tortilla chips) give these the Frito pie(corn chips in chili) crunchy effect. Butremember, just don't cheat too often!Serves 1 or 2

2 tablespoons vegetable oil¼ cup diced onion½ cup crushed tortilla chips (no

smaller than ½ inch in size),homemade (see page 12) orstore-bought

2 eggs, beaten

½ cup shredded American orVelveeta cheese

½ cup Salsa Ranchera (seepage 10) or prepared tomatosauce

1. Heat the oil in a medium skilletover medium heat. Add the onionand tortilla chips and cook, stirring,until the onion is softened, 2 to 3minutes. Add the eggs and scramblethem with the onion and tortillachips, 2 to 3 minutes.

2. Transfer the eggs to a plate (orplates) and top with the cheese andsauce.

HEARTY FRUIT-AND-NUTOATMEAL

eed a great breakfast to get youthrough a crazy day? Try thisoatmeal, and get ready to conquer theworld!Serves 2

Two 1.5-ounce packages

instant oatmeal1 cup milk1 banana, sliced½ cup dried cranberries½ cup granola½ cup chopped pecans or

walnuts

1. Prepare the oatmeal according topackage directions, substituting themilk for water.

2. Divide the banana, cranberries,granola, and pecans between 2cereal bowls. Spoon the oatmealover the fruit and nuts.

MAMA'S BREAKFAST

hen my family and I had tomove in with my mother because ourhouse sold so quickly, she spoiled us bymaking this breakfast almost everyday. It was really hard to leave herhouse, not only because we knew we

would miss her, but also because wewould miss this great breakfast. (Ifyou want to serve more than two,make the breakfast in individualbatches rather than doubling ortripling the recipe.) What a great wayto start the day. Happy Breakfast!Serves 1 or 2

2 tablespoons vegetable oil2 tablespoons chopped onion½ to 1 serrano chile (to taste),

finely chopped2 tomatoes, halved and grated

on the large holes of a box grater2 eggs, beaten

Salt to taste

1. Heat 1 tablespoon of the oil in asmall skillet over medium heat.Add the onion and chile and cookuntil the onion is softened, 3 to 4minutes. Add the tomatoes andsimmer for 3 to 5 minutes (if themixture looks dry, stir in a bit ofwater). Remove from the heat.

2. Heat the remaining 1 tablespoonoil in a medium skillet overmedium heat. Add the eggs andscramble them for just 2 minutes;they should still be runny. Stir inthe tomato mixture and season with

salt.

MEXICAN SAUSAGE AND EGGS

Chorizo con Huevos

Serves 4

¾pound chorizo (Mexicansausage), casings removed

4 eggs, beatenSalt to taste8 flour tortillas, homemade

(see page 6) or store-bought

1. Sauté the sausage in a largeskillet for 3 to 4 minutes. Drain thefat from the pan, add the eggs, andseason with salt. Scramble the eggswith the sausage, 2 to 3 minutes.

2. Spoon the sausage mixture ontoone side of each tortilla, dividing itevenly. Fold the tortillas over, andplace 2 on each plate.

MEXICAN-STYLE EGGS

Huevos a la Mexicana

y father loved breakfast. Whenmy mother made him this dish, hewould moan with delight as he ate it.She would always ask him not to makeso much noise, but his heart could notcontain itself.Serves 6

1 tablespoon vegetable oil½ cup diced onion3 to 4 serrano chiles (to taste),

thinly sliced2 tomatoes, diced12 eggs, beaten

1. Heat the oil in a large skilletover medium heat. Add the oniona n d chiles and sauté until theonions are softened, 2 to 3 minutes.Add the tomatoes and cook for 3 to4 minutes.

2. Add the eggs and scramble them

with the other ingredients; do notovercook the eggs—they shouldstill be a bit loose.

NATURE'S BREAKFAST

Serves 6

1 cup strawberries, washed,hulled, and quartered

2 bananas, cut into ½-inch

slices½ cup dried cranberries2 cups uncooked old-fashioned

or quick-cooking oatmeal1 cup granola3 cups plain or flavored yogurt½ cup chopped pecans2 tablespoons honey

1. Layer the fruit in the bottom of 6cereal bowls, dividing it evenly.Sprinkle the oatmeal and thegranola over the fruit.

2. Top with the yogurt, and then thepecans and honey.

POTATO AND EGG TACOS

Tacos de Papa con Huevos

Makes 8 tacos

½ cup vegetable oil1 potato, peeled and cut into

¼-inch dice6 eggs, beatenSalt and pepper to taste8 flour tortillas, homemade

(see page 6) or store-bought,warmed

1. Heat the oil in a large skilletover medium heat. Add the potatoand cook, stirring occasionally,until golden brown, about 5minutes.

2. Pour off all but 1 tablespoon ofthe oil from the pan and add theeggs. Season with salt and pepperand scramble the eggs for 2 to 3minutes.

3. Scoop the eggs onto one side ofeach tortilla, dividing them evenly.Fold over, and enjoy.

POTATO TACOS WITH ANCHOCHILE SAUCE

Tacos de Papa con Chile Colorado

hese tacos are so good that youjust keep on eating them, not realizinghow many you've had! They are greatto make when you have a cup or twoof leftover mashed potatoes. My

mother taught us never to throwanything away—you can alwaysprepare something with leftovers.Makes 8 tacos

2 potatoes, peeled andquartered

½ teaspoon salt, plus more totaste

¼ cup evaporated milk2 tablespoons butter, at room

temperature White pepper totaste

1 ancho chile½ cup water

1 tablespoon vegetable oil, plusmore for frying

8 corn tortillas, homemade (seepage 4) or store-bought

1. Put the potatoes in a large potand add water to cover by 2 to 3inches. Add the ½ teaspoon salt andbring to a boil. Cook until thepotatoes are tender, about 15minutes.

2. Drain the potatoes and returnthem to the pot. Add the evaporatedmilk and the butter, and season withsalt and white pepper. Using ahandheld mixer, beat until light and

fluffy. Set aside.3. Cut the chile in half and remove

and discard the seeds and stem. Putthe chile in a small saucepan, addwater to cover by 2 inches, andbring to a boil. Cook for 5 minutes;drain and let cool. Remove theloosened skin from the chile, andput the halves in a blender. Add the½ cup water, season with salt, andblend for 30 seconds to a puree.

4. Heat the 1 tablespoon oil in asmall skillet over medium-highheat. Add the chile puree, reducethe heat to low, and cook for 5minutes. Remove from the heat.

5. Pour 1 inch of oil into a largedeep skillet and heat over medium-

high heat until very hot. Usingtongs, dip the tortillas one at a timein the hot oil for 5 to 10 seconds.Transfer to paper towels to drain.

6. Spread some chile puree overthe tortillas. Spoon some potatomixture to one side of each tortilla,dividing it evenly among all ofthem, then fold the other half of thetortilla over the potato mixture.Brush the remaining puree over theoutsides of the tortillas.

7. Heat a griddle or large skilletover medium heat until hot.Working in batches, place the tacoson the griddle and cook, turningonce, until crispy, 1 to 2 minutes oneach side. Serve immediately.

SASSY BISCUITS

iscuits will never be the sameonce you try these. Sassy Biscuits aretraditional in our home on Christmasmorning. We make a nonspicy versionfirst, for the children, then addjalapeño chiles to the dough for theadults. Delicious!Makes 12 to 14 biscuits

1½ cups buttermilk biscuit mix¼ cup cooked chopped chorizo

(Mexican sausage)½ green bell pepper, diced½ red bell pepper, diced

2 scallions, sliced½ cup shredded Cheddar

cheese½ cup buttermilk

1. Preheat the oven to 350°F.Lightly grease a baking sheet.

2. Combine the biscuit mix,sausage, peppers, scallions, andcheese in a large bowl. Add thebuttermilk and stir until a softdough forms. Turn the dough outonto a lightly floured surface andgently knead just until it comestogether.

3. Using a floured rolling pin, roll

the dough out to a ¾-inch thickness.Using a floured 2-inch biscuitcutter, cut out the biscuits and placethem on the prepared baking sheet.

4. Bake for 12 to 14 minutes, untilgolden brown. Serve hot.

SPICY HASH BROWNS

Papas Rancheras

hese are a great Mexican twiston classic American hash browns.Serves 6

½ cup vegetable oil4 potatoes, peeled and cut into

¼-inch-thick slices½ cup chopped onion¾ cup diced tomatoes2 to 3 serrano chiles (to taste),

thinly sliced1½ cups shredded queso

Chihuahua or Monterey Jackcheese

1. Heat the oil in a large skilletover medium heat. Add the potatoesand cook, stirring occasionally,until tender, 4 to 5 minutes. Using aslotted spoon, transfer the potatoesto paper towels to drain for 5minutes.

2. Pour off all but 1 tablespoon ofthe oil from the skillet. Set theskillet over medium heat and addthe cooked potatoes, onion,tomatoes, and chiles. Cook until theonion is softened, about 3 minutes.Scatter the cheese over thepotatoes, remove from the heat, andlet stand until the cheese melts.

ACAPULCO-STYLE CEVICHE

hen my brother and sister and Iwere younger, our family used tospend vacation time in Acapulco. If wewere lying by the pool or on the beach,our lunch was always ceviche. Withtons of fresh lime juice squeezed overit and as much hot sauce as we couldstand, it was a staple of our diet.Serves 8 to 10

Juice of 1 lime3 pounds cod or other firm

white fish fillets (such as orangeroughy), rinsed, patted dry, and

cut into 1-inch cubes2 tomatoes, finely diced2 tablespoons tomato sauce1½ cups finely chopped onion1 bunch cilantro, tough stems

removed, finely choppedOne 14-ounce bottle pitted

green olives, chopped¼ cup liquid from canned

jalapeño chiles2 tablespoons olive oil1 tablespoon dried oreganoSalt and pepper to tasteTabasco sauce1 Hass avocado, peeled, pitted,

and thinly sliced1 lime, cut into wedges

1. Combine 4 quarts salted waterand the lime juice in a large pot andbring to a boil. Add the fish andcook for 1 minute. Drain well andset aside.

2. Combine the tomatoes, tomatosauce, onion, cilantro, olives, chileliquid, oil, and oregano in a largebowl, mixing well. Gently stir thefish into the mixture, being carefulnot to break up the fish. Seasonwith salt and pepper. Cover andmarinate overnight in the

refrigerator.3. Transfer the ceviche to a serving

bowl. Sprinkle with a few drops ofTabasco, and top with the avocado.Serve with the lime wedges on theside.

AVOCADO COCKTAIL

t Los Barrios, we call avocados“green gold,” because they are soexpensive. But when you taste them inour appetizers, you will think you'vestruck gold!Serves 4 to 6

4 Hass avocados, peeled,pitted, and cut into 1-inch cubes

Juice of 2 lemons2 tablespoons white vinegar1½ cups ketchup1 tablespoon Tabasco sauce

Salt and pepper to taste

1. Combine all the ingredients in amedium bowl, mixing well. Coverand refrigerate for 4 hours to blendthe flavors.

2. Serve chilled, with crostini,crackers, or Tortilla Chips (seepage 12).

AVOCADO MINI TAPAS

hese little appetizers are simpleand delicious, and very easy to

prepare for last-minute guests. Youcan make them a bit fancier by usingslices of crusty French bread insteadof crackers. You could also serve theavocado mixture as a side salad. Welearned to make these in my mother'shometown, Bustamante, in NuevoLeón, Mexico. Avocado trees grew inmy grandfather's backyard, and wewould pick them and make all kinds ofavocado “inventions.” This is one ofmy favorites.Makes 3 dozen

1 cup diced Hass avocado1 tomato, chopped

¼ cup chopped onion1 tablespoon lemon juice½ teaspoon garlic powder¼ cup salsa, homemade (see

pages 7 and 10) or store-bought36 crackers or tortilla chips,

homemade (see page 12) orstore-bought

4 slices bacon, cooked andcrumbled (optional)

1. Combine the avocado, tomato,onion, lemon juice, garlic powder,and salsa in a small bowl, mixingwell.

2. Spoon 1 rounded teaspoonful ofthe avocado mixture onto eachcracker. Sprinkle with the bacon, ifdesired, and serve immediately.

BEACHFRONT VEGGIES

hese fresh vegetables are greatfor munching on at the pool or beach.They make a healthy snack at anytime.Serves 4 to 6

1 jicama, peeled and cut into 2-

inch-long sticks6 carrots, peeled and cut into

2- to 3-inch-long sticks2 cucumbers, peeled, halved,

seeded, and cut into 2-inch-longsticks

2 limes, cut into quartersPure ground chile powder to

taste (see Note)

1. Arrange the vegetables on aplatter. Squeeze the juice of thelimes over the top and sprinklewith chile powder.

2. Cover and refrigerate. Serve

chilled.

NOTE:Pure ground chile powder can be

found at Latin markets and some largersupermarkets.

BEEF OR CHICKEN EMPANADAS

Makes 10 empanadas

3 cups all-purpose flour1½ teaspoons baking powderPinch of salt½ cup vegetable shortening¾ cup warm water1½ cups shredded cooked

chicken or Picadillo (see page129)

10 to 12 green olives, pittedand finely chopped

1. Combine the flour, bakingpowder, and salt in a large bowl.

Add the shortening and mix togetheruntil a course meal forms. Add thewater and mix until well blended.Divide the dough into 10 piecesand shape into balls about the sizeof a golf ball.

2. Preheat the oven to 325°F.3. On a floured surface, using a

floured rolling pin, roll out eachball of dough into a 4-inch round.Put about 2 tablespoons of thechicken on one side of each round.Sprinkle about 1 teaspoon of theolives over the chicken, and foldthe dough over to make a half-moon-shaped turnover. Pinch theedges of the dough together to seal.

4. Arrange the empanadas on a

greased baking sheet and bake for12 to 15 minutes, or until goldenbrown. Serve warm.

NOTE:You can deep-fry the empanadas

rather than bake them. Fry in hot oil, inbatches, until golden brown, about 1½minutes on each side.

CEVICHE COCKTAIL

Serves 6 to 8

2 pounds cod, red snapper, ororange roughy fillets, rinsed,patted dry, and cut into 1-inchcubes

1½ cups lime juice1 onion, finely diced12 green olives, pitted and

diced2 to 3 serrano chiles (to taste),

finely chopped (optional)½ cup finely chopped cilantro1 teaspoon dried oregano, or to

taste½ cup mineral water

2 tablespoons olive oilJuice of 1 orangeOne 14-ounce bottle ketchupSalt and pepper to taste

1. Put the fish in a glass baking dishor shallow bowl and add the limejuice, making sure all the pieces offish are covered. Cover andmarinate overnight in therefrigerator.

2. Combine the onion, olives,chiles, if using, cilantro, oregano,mineral water, olive oil, orangejuice, and ketchup in a large bowl,stirring to blend well. Season with

salt and pepper. Add the fish andstir gently to coat. Refrigerate for atleast 2 hours.

3. Serve in individual bowls orglasses, with crackers or TortillaChips (see page 12).

VARIATION:

Instead of marinating the fish, you cancook it in a large pot of boiling saltedwater, with the juice of 1 lime, for 1minute; drain well and proceed asdirected.

CHICHARRÓN DE QUESO

Serves 4

2 cups shredded Manchegocheese

4 flour tortillas, homemade(see page 6) or store-bought,warmed

½ cup Green Tomatillo Sauce(see page 119)

1. Heat a stovetop grill or largeskillet until very hot. Place thecheese on the grill in 4 rounds andheat until melted. When the cheesehas melted, blot with paper towels

to absorb the excess fat. Fold eachround over to form a half-moonshape.

2. Place the cheese in the tortillas,top with the sauce, and fold thetortillas over.

CHILE CON QUESO (WARM

JALAPEÑO CHEESEDIP)

Makes 3 cups

2½ pounds Velveeta orsmooth-melt cheese, cut intosmall cubes

8 to 10 canned jalapeño chiles(to taste), sliced

¼ cup water

1. Put the cheese in a large heavyskillet and heat over low tomedium-low heat, stirringconstantly, until it begins to melt.

Stir in the chiles. Reduce the heatto very low and gradually add thewater, stirring constantly until thecheese is melted and smooth; becareful not to scorch the cheese.

2. Transfer to a slow-cooker, achafing dish over a flame, or awarm serving bowl. Serveimmediately, with Tortilla Chips(see page 12), crackers, or cut-upraw vegetables.

CILANTRO DIP

Makes 2½ cups

1 cup sour creamOne 8-ounce package cream

cheese, at room temperature½ cup mayonnaise1 bunch cilantro, tough stems

removed, finely chopped3 serrano chiles, finely chopped3 scallions, choppedDash of soy sauce

1. Combine all the ingredients ina blender and blend untilthoroughly mixed. Transfer to aserving bowl, or shape into a balland place on a plate. Cover and

refrigerate for 2 hours.2. Serve with Tortilla Chips (see

page 12), crackers, or cut-up rawvegetables.

VARIATION:

To make Cilantro Mousse, add one 7-gram package unflavored gelatin,dissolved in ½ cup water, to the mixture.Put it into a 1-quart mold, cover, andrefrigerate overnight.

CREAMY CHIPOTLE DIP

Serves 6 to 8

1 pound Velveeta cheese, cutinto 1-inch cubes

¼ cup chopped canned chipotlechiles

2 cups sour cream

1. Melt the cheese in a large heavysaucepan over medium-low heat,stirring until smooth. Gradually stirin the chiles.

2. Remove from the heat and stir in

the sour cream until well blended.Serve immediately.

FIESTA DIP

n San Antonio, we celebrateFiesta every April. It is ten days offun, frolic, and family. This dipreminds us that Fiesta is not just oneweek out of the year, but anytime andanywhere you want it to be. As we sayin San Antonio, “¡Viva Fiesta!”

Makes 6 cups

1 pound ground beef½ onion, finely choppedOne 10¾-ounce can cream of

mushroom soupOne 10¾-ounce can cream of

chicken soup2¼ cups enchilada sauce,

homemade (see page 3) or store-bought

1 pound Velveeta cheese, cutinto 1-inch cubes

6 to 7 canned jalapeño chiles(to taste), finely chopped


1. Sauté the beef in a large heavyskillet over medium heat untilbrowned and cooked through, 7to 8 minutes. Drain the fat fromthe pan.

2. Add the onion, both soups, andthe sauce to the pan and cook,stirring often, until well blendedand hot. Gradually add thecheese, allowing the cubes tomelt before you add the nextbatch. Add the chiles and seasonwith salt and pepper. Reduce theheat to low and cook for 4 to 5

minutes longer.3. Transfer to a slow-cooker or a

chafing dish set over a flame, andserve.

FLAMING CHEESE

Queso Flameado

his is one of the favorite

appetizers at the restaurant. Weserve it in a miniature cast-iron skillet.We heat the skillet, add the cheeseand chorizo mixture, and pour a splashof 151-proof liquor over the cheese.Then we ignite it—although theflames die down after a couple ofseconds, the dish creates a lot ofexcitement as it is carried to the table.But the best part is the taste. Pleasebe very careful when you prepare thisat home.Serves 2 to 4

¼ pound chorizo (Mexicansausage), casings removed

½ onion, thinly sliced1 small tomato, diced¼ cup sliced mushrooms

(optional)1 serrano chile, minced

(optional)2 cups shredded queso


2 tablespoons 151-proof liquor,such as Everclear

1. Preheat the oven to 350°F.2. Brown the sausage in a large

skillet over medium heat, 5 to 6

minutes. Pour off the fat. Add theonion, tomato, and mushroomsand/or chile, if using, and sautéuntil softened, 3 to 4 minutes.Remove from the heat.

3. Meanwhile, spread the cheese ina small baking dish and bake for 5to 10 minutes, until completelymelted. Remove from the oven.

4. Pour the chorizo mixture over thecheese. Pour the liquor over thetop, and using a long match,carefully ignite the liquor—theflames will die down in 30 to 45seconds. Serve with tortillas madefrom corn or flour tortillas (seepage 4 or 6) by placing the cheeseinside each tortilla and folding

them over to form a taco.

GUACAMOLE

mm! Guacamole! You can dipinto it, spread it, scoop it up, or dollopit on top of just about anything. Youcan do so many things with guacamole—and it's always a favorite.Makes 2 to 3 cups

4 Hass avocados1 teaspoon garlic powder


1. Slice the avocados lengthwise inhalf and remove the pits. Using aspoon, scoop the avocado flesh intoa bowl. Using a potato masher or afork, mash the avocado, making itas chunky or as smooth as you like.

2. Season with the garlic powderand salt and pepper. Serve chilledor at room temperature.

VARIATIONS:

You can add chopped onion, choppedserrano or roasted poblano chiles (seepage 79), chopped cilantro, and/or dicedtomatoes for different flavors.

HAM AND CHEESE STACKS

Sincronizadas de Jamón

hildren love these little stacks(made without the chile pepper, ofcourse). Adults, too, will enjoy them,as an appetizer or a snack.Makes 16 wedges

4 slices ham12 corn tortillas, homemade

(see page 4) or store-bought4 slices queso Chihuahua or

Monterey Jack cheese3 tomatoes

¼ onion, coarsely chopped1 serrano chile, coarsely

chopped1½ tablespoons vegetable oil1 cup water

1. Place a slice of ham on a tortilla,cover with a second tortilla, andtop with a slice of cheese. Coverwith a third tortilla, and secure theedges with toothpicks. Repeat withthe remaining ham, tortillas, andcheese.

2. Preheat a grill, or heat a heavymedium skillet over medium-highheat. Grill the tomatoes, or heat in

the skillet, for 12 to 15 minutes,turning occasionally, until they areblackened. Transfer to a blender,add the onion and chile, and blendfor 1 to 2 minutes.

3. Heat the oil in a large saucepanover medium heat. Add the tomatomixture and the water, bring to asimmer, and simmer for 3 to 4minutes. Reduce the heat andcarefully place one stack of layeredtortillas in the sauce, making sure itis submerged. Heat until the cheeseis melted, about 2 minutes. Removefrom the sauce, remove thetoothpicks, and cut into quarters.Repeat with remaining stacks.Serve hot.

JICAMA CEVICHE

Serves 8

4 jicamas, peeled and cut intosmall dice

1 cup lime juice1 onion, finely diced12 green olives, pitted and

diced2 to 3 serrano chiles (to taste),

finely chopped (optional)¼ cup finely chopped cilantro1 tablespoon dried oregano2 tablespoons olive oil

Juice of 1 orange½ cup mineral water1¼ cups ketchupSalt and pepper to taste

1. Place the jicama in a glassbaking dish or shallow bowl andadd the lime juice. Cover andmarinate overnight in therefrigerator.

2. Combine the onion, olives,chiles, if using, cilantro, oregano,oil, orange juice, mineral water,and ketchup in a medium bowl,stirring to blend. Season with saltand pepper. Stir in the jicama.

Cover and refrigerate for 3 to 4hours.

3. Serve chilled, with crackers orTortilla Chips (see page 12).

MAMA'S QUESO

his is one of my mom's favoritedishes, and when she prepares it, weall come running. It brings back manymemories of visits to her hometown inMexico. Every once in a while,someone from Bustamante will comeinto the restaurant and bring her somefresh Mexican cheese. You can be

certain that the first dish she prepareswill be this one.Makes 2 cups

2 tablespoons vegetable oil¼ onion, thinly sliced2 to 3 serrano chiles (to taste),

chopped4 tomatoes, halved and grated

on the large holes of a box grater¼ cup water8 ounces queso Chihuahua,

asadero, or Monterey Jackcheese, cut into small chunks

Salt to taste

1. Heat the oil in a large skilletover medium-high heat. Add theonion and chiles and cook untilsoftened, 2 to 3 minutes. Add thetomatoes and water and bring to aboil. Reduce the heat and simmerfor about 8 minutes.

2. Gradually add the cheese to theskillet, allowing each batch to meltbefore you add the next. Stir toblend well and remove from theheat. Season with salt, and servehot.

NACHOS A LA BUTLER

s I mentioned earlier, thesenachos were named for the man whoinvented the combination. He nolonger lives in the United States, buthe always shares a meal or two withus when he comes back to San Antonioto visit. Make these in batches, andhave a batch ready to pop in the ovenwhen the first one comes out—onceyou try them, you'll want more.Serves 6 to 8

36 tortilla chips, homemade(see page 12) or store-bought

2½ cups refried beans,homemade (see page 163) orstore-bought

1 pound ground beef, cooked4 cups shredded American or

Cheddar cheese1 cup Guacamole (see page 47)1 onion, finely chopped2 tomatoes, diced1 jalapeño chile, sliced

1. If using a conventional ovenrather than a microwave, preheat itto 350°F.

2. Spread the tortilla chips on 2

microwavable or ovenproofplatters or large plates. Spread thebeans on top of the chips and topwith the ground beef. Sprinkle withthe cheese.

3. Place 1 plate in the microwaveand heat for 30 seconds, or until thecheese has melted. Or place theplate in the preheated oven and heatfor 3 to 5 minutes. Place dollops ofhalf of the guacamole over thenachos and top with half of theonion, tomatoes, and chile. Serveimmediately, and repeat with thesecond plate of nachos.

SEVEN-LAYER MEXICAN BEANDIP

his dip has become so popular,you can even find it in the deli sectionof grocery stores in San Antonio.What makes our version stand out arethe homemade refried beans andguacamole. Feel free to add otheringredients, such as 2 cups cookedground beef or shredded cookedchicken.Serves 12 to 15

2 cups refried beans,homemade (see page 163) or

store-bought2 cups Guacamole (see page

47)2 cups sour cream3 tomatoes, diced2 onions, diced1½ cups shredded queso


1½ cups shredded Americancheese

1 cup chopped black olives(optional)

1. Spread the beans evenly over the

bottom of a 9 by 13-inch bakingdish. Cover and refrigerate for 10to 15 minutes, until slightly chilled.

2. Using a rubber spatula, spreadthe guacamole evenly over thebeans. Spread the sour creamevenly over the guacamole. Scatterthe tomatoes evenly over theguacamole, then scatter the onionsover the tomatoes. Combine thecheeses in a medium bowl, tossingto mix, and sprinkle over the top ofthe tomatoes. Add olives on top, ifdesired. Refrigerate for at least anhour.

3. Serve with Tortilla Chips (seepage 12).

SOUR CREAM NACHOS

Nachos Agrios

f you are addicted to sour cream,then make these as often as necessaryto satisfy your indulgence.Serves 6 to 8

36 tortilla chips, homemade

(see page 12) or store-bought2½ cups refried beans,


1 cup grated Swiss cheese1 cup grated provolone cheese¾ cup finely chopped jalapeño

chiles1½ cups sour cream¾ cup finely chopped pimientos

1. Preheat the oven to 300°F.2. Arrange the tortilla chips on an

ovenproof platter. Spread a layer ofthe beans on each chip. Combine

the cheeses and scatter generouslyover the beans. Sprinkle the chilesover the cheese. Bake for about 2minutes, or until the cheese ismelted.

3. Top each nacho with a dollop ofsour cream. Garnish with thepimientos, and serve immediately.

SPICY AVOCADO SPREAD

Makes 4 cups

One 8-ounce package creamcheese, at room temperature

1 cup sour cream1 Hass avocado, peeled, pitted,

and slicedOne 4-ounce can sliced

jalapeño chiles, with their liquid,plus extra for garnish

10 green olives, pitted andchopped

1. Combine the cream cheese, sourcream, avocado, and chiles, withtheir liquid, in a blender and blenduntil smooth. If the mixture seemstoo thick, add a little more jalapeñoliquid.

2. Transfer to a serving bowl andcover the top with the olives andadditional sliced chiles. Serveimmediately.

SUMMER CHALUPAS

first had these chalupas at abirthday party and immediately fell inlove. I promptly went home andserved them to my family. They lovedthem too. We call them “summer

chalupas” because they are perfect toserve when it's hot. They're easy tomake, light, and a great appetizer.Makes 8 mini chalupas

2 cups refried beans,homemade (see page 163) orstore-bought

8 mini chalupa shells (see Note)2 cups shredded cooked

chicken4 cups shredded cabbage1½ cups crumbled queso añejo

(crumbly whiteMexican cheese) or feta

cheese

¾ cup sour cream1 tomato, diced

1. Spread the beans in the chalupashells. Top with the chicken,cabbage, and cheese.

2. Top each chalupa with a dollopof sour cream, and garnish with thetomato. Easy as that!

NOTE:

Mini chalupa shells (approximately 3inches in diameter) can be found at Latinmarkets.

TEXAS CAVIAR

verything about Texas is special,so why not our own style of “caviar”?It isn't as expensive as other caviars,but it tastes great. And, in true Texasfashion, the recipe makes enough toserve a small army. We love makingthis for Super Bowl Sunday.Makes 3½ quarts

Two 16-ounce cans blackbeans, drained

One 16-ounce can garbanzobeans (chickpeas), drained

One 16-ounce can corn

kernels, drainedTwo 4-ounce cans diced green

chilesOne 32-ounce jar prepared

salsa (see Note)10 tomatoes, diced1 green bell pepper, diced1 red onion, diced1 jicama, peeled and diced2 to 3 garlic cloves, finely

chopped1 bunch cilantro, tough stems

removed, finely choppedJuice of 4 to 5 limes (to taste)3 Hass avocados, peeled,

pitted, and cut into ½-inch dice

1. Combine all the ingredients in alarge bowl.

2. Cover and refrigerate for severalhours to blend the flavors. Bring toroom temperature before servingwith tortilla chips.

NOTE:

We like to make this spicy, so we useour own homemade Los Barrios Salsa(see page 7). Using store-boughtingredients makes the recipe easier, butyou can always go for fresh, homemadeingredients instead.

BUTTERNUT SQUASH SOUP

his is a delicious soup for fall. Ifirst tried it at my friend Becky'shouse and loved it on the spot. I askedher to share the recipe with me, andnow I will share it with you.Serves 6 to 8

2 tablespoons butter1 onion, chopped2 cups chicken broth1 pound butternut squash,

peeled, seeded, and cut into 1-inch cubes

2 pears, peeled, cored, and

sliced1 teaspoon chopped fresh

thyme¼ teaspoon salt¼ teaspoon white pepper¼ teaspoon ground coriander1 cup heavy cream½ cup chopped toasted pecans

(see box on page 60)

1. Melt the butter in a 4-quart Dutchoven or other heavy pot overmedium heat. Add the onion andsauté until softened, 4 to 5 minutes.Stir in the broth, squash, two thirds

of the pears (toss remaining pearswith lemon juice so they don'tdiscolor), the thyme, salt, whitepepper, and coriander. Bring to aboil, then reduce the heat tomedium, cover, and simmer untilthe squash is tender, 10 to 15minutes.

2. Transfer half of the soup to ablender and blend until smooth.Pour into a bowl and repeat withthe remaining soup. Return the soupto the pot and heat over low heatuntil hot. Stir in the cream and heatthrough, stirring frequently. Ladleinto bowls and garnish with thereserved pears and the pecans.

CREAMY BEAN SOUP

Sopa de Frijol

eed a great soup to warm up a

cold day? Sopa de Frijol is youranswer. Traditionally prepared inMonterrey, the recipe comes from myaunt. We tweaked it a bit, and voilà! Ilike mine served with a little lime juicesqueezed into it.Serves 12

4 cups Traditional Pot of Beans(see page 168)

6 cups chicken broth6 tablespoons (¾ stick) butter3 cups half-and-half1 cup heavy cream¾ teaspoon salt

2 onions, chopped1 cup croutons1 cup grated mozzarella

cheese1 bunch cilantro, tough stems

removed, finely chopped

1. In batches, combine the beansand broth in a blender and blend toa puree.

2. Melt the butter in a large souppot over medium heat. Add thepureed beans, half-and-half, cream,and salt and bring to a boil.

3. Ladle into bowls, and garnish

with the onions, croutons, cheese,and cilantro.

HEARTY BEEF AND VEGETABLESOUP

Caldo de Res

very morning, when the kitchenstaff arrives, they follow the sameroutine. Part of that routine involvesputting the caldo (soup) on. We makethis caldo fresh every morning, and byone o'clock in the afternoon, it isalways gone. We have plenty of caldofans who arrive early for lunch to

make sure they get some of the soup.Serves 6

5 pounds stew bones¼ cup plus 2 tablespoons salt¼ cup garlic powder4 ears corn, husked and cut in

half6 celery stalks, cut into ½-inch

slices3 carrots, peeled and cut into

1-inch chunks4 potatoes, peeled and cut into

2-inch chunks3 tomatoes, cut into wedges

3 zucchini, cut into 2-inchchunks

2 onions, each cut into 6wedges

½ head cabbage, cut intoquarters

1 green bell pepper, sliced6 cups hot Spanish Rice (see

page 165)1 lemon, cut into 6 wedges

1. Put the bones in a large stockpot,add water to cover by 6 inches, andbring to a boil. Boil gently for 45minutes.

2. Stir in the salt and garlicpowder, then add the corn, celery,and carrots. Boil for another 15minutes, then add the potatoes,tomatoes, zucchini, onion, cabbage,and bell pepper. Boil for 15minutes longer.

3. Ladle the soup into 6 largebowls. Add 1 cup of the rice toeach bowl, and squeeze the juicefrom a lemon wedge over each.Serve immediately.

HOT AND SPICY TLALPEÑO -STYLE SOUP

Caldo TlalpeñoServes 4 to 6

SOUP

One whole 2½- to 3-poundfryer chicken, cut into 8 to 10pieces

½ onion1 head garlic6 quarts water1 cup cooked or canned

garbanzo beans (chickpeas)2 carrots, peeled and dicedGARNISH

1 Hass avocado, peeled, pitted,

and diced¾ cup shredded queso


2 canned chipotle chiles, diced(see Note)

½ cup chopped onion½ cup chopped cilantro

1. Put the chicken, onion, and garlicin a large pot and add the water.Bring to a boil, reduce the heat, andsimmer until the chicken is cookedthrough, skimming off any scum thatforms on top, about 30 minutes.

2. Remove the chicken from the potand let cool slightly. Remove themeat from the bones, discarding theskin and bones, and shred into bite-sized pieces. Strain the broth andreturn it to the pot. Add the chicken,beans, and carrots to the broth andbring to a boil. Boil gently for 15minutes (prepare the garnish whilethe vegetables cook).

1. Arrange the avocado, cheese,chiles, chopped onion, and cilantroin separate mounds on a servingplate. Ladle the soup into bowls,and pass the plate of garnishes soeveryone can garnish his or her

own bowl as desired.

NOTE:

Traditionally, the chipotles are addedto the broth to make it spicy, but sincethe chiles can be quite hot, we like toallow our guests to add themindividually, at their discretion.

MAMA VIOLA'S CHICKEN RICESOUP

Caldo de Pollo

Serves 4

One 2½- to 3-pound fryerchicken, cut into 8 to 10 pieces

1 tablespoon salt8 cloves garlic1 cup white rice2 carrots, peeled and cut into

¼- to ½-inch slices3 celery stalks, cut into ¼-inch

slices

2 potatoes, peeled and cut into2-inch cubes

1 onion, sliced2 tomatoes, slicedOne 14-ounce can garbanzo

beans (chickpeas), peeled½ bunch cilantro, tough stems

removed, finely choppedLemon wedges for garnish

1. Put the chicken in a large pot andadd water to cover by 3 inches.Add the salt, garlic, and rice andbring to a boil. Boil for 30 minutes,skimming off any scum that forms

on top.2. Add the carrots, celery, and

potatoes and cook for another 20minutes, or until the chicken iscooked. Stir in the onion, tomatoes,beans, and cilantro.

3. Ladle into bowls and garnishwith the lemon wedges. Serve withwarm corn tortillas (see page 4).

MENUDO (TRIPE SOUP)

enudo (from the Spanish wordfor tripe) is known as the cure forhangovers! It is always served at

midnight at tornabodas, the late-nightparty that follows a wedding. Theyusually last for two to three hours, butin some cases can go on all night. Theyare the time when the two families ofthe new couple finally get a chance torelax and get a bite to eat.Makes 10 to 12 servings

SOUP

5 pounds beef tripe, cut into 1-to 2-inch squares

2 pounds pig's feet (optional)¼ onion, diced3 garlic cloves1½ tablespoons salt

3 quarts water 3 ancho chilesor ¼ cup pure ground chilepowder (available at Latinmarkets and some largersupermarkets)

2 cups hominy1½ tablespoons dried oreganoGARNISH

1 cup diced onion2 lemons, cut into 8 wedges

each

1. Put the tripe, pig's feet, if using,onion, garlic, and salt in a largestockpot and add the water. Bring

to a simmer over medium heat andcook until the tripe is tender, about3 hours.

2. Meanwhile, if using anchochiles, put them in a smallsaucepan, add water to cover, andbring to a boil. Boil until softened,about 10 minutes. Drain and letcool slightly, then peel off the skin.Put the chiles in a blender andpuree.

1. Add the pureed chiles (or thechile powder), hominy, andoregano to the soup. Reduce theheat to low, and cook for another

30 minutes2. Ladle the soup into bowls, and

serve with the onion and lemon onthe side, along with tortillas (seebox). One tablespoon of dicedonion should be stirred into eachbowl of soup, and the juice of thelemons added to taste.

SPICY TOMATO SOUP WITHMEATBALLS AND CILANTRO

Sopa de Albóndigas con Cilantro

his recipe came to our familyfrom a cousin in my mother'shometown of Bustamante, in NuevoLeón, Mexico. She had a big pot of thesoup waiting for us when we arrivedfor a visit. It has since become thestandard welcome for us anytime wehave the chance to get away and visitthat charming pueblo.Serves 6

MEATBALLS

2½ pounds ground beef2 eggs

½ cup white rice1 tablespoon all-purpose flour½ teaspoon salt¼ teaspoon pepper¼ teaspoon garlic powder¼ teaspoon ground cuminSOUP

2½ quarts water2 tablespoons vegetable oil2 onions, sliced2 tomatoes, sliced6 serrano chiles, finely chopped1 bunch cilantro, tough stems

removed, finely chopped

1. To make the meatballs, combinethe ground beef, eggs, ¼ cup of therice, the flour, salt, pepper, garlicpowder, and cumin in a large bowl,mixing well. Shape the mixture intomeatballs about 1½ inches indiameter.

1. Bring the water to a boil in alarge stockpot over high heat. Addthe meatballs and the remaining ¼cup rice and boil for 30 minutes,skimming off any scum that formson top.

2. Meanwhile, heat the oil in a

medium skillet over medium heat.Add the onions, tomatoes, andabout one sixth of the chiles andsauté until the onion is softened,about 5 minutes.

3. Add the onion mixture to themeatballs and broth, along with theremaining chiles, reduce the heat tolow, and simmer for 10 minutes.Just before serving, stir in thecilantro.

TORTILLA SOUP

here are many versions of tortillasoup. Ours starts with a tomato base,then adds chicken, cheese, avocado,tortilla strips, and cilantro. It is a meal

in itself, and just writing the recipemakes me hungry for it!Serves 10 to 12

SOUP

2 tablespoons vegetable oil1 large onion, sliced2 bay leaves10 peppercorns9 tomatoes, cut in half2 heads garlic4 quarts water1 chicken bouillon cube3 drops Tabasco sauce, or to

taste

1 teaspoon Worcestershiresauce, or to taste

Salt to tasteGARNISH

3 cups diced cooked chicken2 Hass avocados, peeled,

pitted, and sliced2 cups crumbled queso añejo

(crumbly white Mexican cheese)or feta cheese

Fried tortilla strips3 tablespoons chopped cilantro

1. Heat the vegetable oil in alarge stockpot over medium-high

heat. Add the onion, bay leaves,and peppercorns and sauté untilthe onion is softened, 3 to 4minutes. Add the tomatoes,garlic, and water and bring to aboil. Boil until the tomatoes arestarting to fall apart, about 30minutes.

1. Add the bouillon cube and cookfor 20 minutes. Strain the soup intoa large pot, pushing down on thesolids with a potato masher orwooden spoon to force out all thejuices. Discard the solids.

2. Bring the broth to a simmer over

medium heat. Add the Tabascosauce and Worcestershire, andseason with salt. Ladle into bowls,and garnish with the chicken,avocados, cheese, fried tortillastrips, and cilantro.

VERMICELLI TOMATO SOUP

Fideo

ideo is a dish that everyone'smother or grandmother preparedwhen they were growing up in Mexicoand in San Antonio. I'm glad to say

that I keep the tradition going in myfamily, and hope it brings backmemories of Sunday dinner atAbuelita 's.Serves 4

2 tablespoons vegetable oilOne 5-ounce box vermicelli½ onion, thinly sliced2 garlic cloves, finely chopped1 green bell pepper, thinly

sliced2 to 3 tomatoes, cut in halfOne 15-ounce can chicken

broth

1 cup waterSalt to taste

1. Heat the oil in a large deepsaucepan over low heat. Add thevermicelli and toss back and forthwith 2 spoons until golden brown,5 to 6 minutes; do not allow thenoodles to burn. Add the onion,garlic, and bell pepper and cookuntil tender, about 5 minutes. Drainoff the oil from the pan.

2. Meanwhile, put the tomatoes in ablender and blend to a puree.

3. Add the tomatoes to thevermicelli along with the broth and

water, and bring to a simmer.Simmer gently for 10 to 15 minutes.Season with salt, and serve hot.

VARIATION:

Add 1 cup peeled, diced potatoes tothe soup along with the broth and water.

CORN AND AVOCADO SALADWITH GREEN - GOLDD RESSING

Serves 6

DRESSING

2 Hass avocados, peeled,pitted, and cut into chunks

1 tablespoon chopped onion2 tablespoons olive oil2 tablespoons white vinegar2 tablespoons water1½ teaspoons lemon juice1½ teaspoons Worcestershire

sauce

3 drops Tabasco sauce, or totaste

2 teaspoons salt½ teaspoon sugar⅛ teaspoon chili powderSALAD

4 Hass avocados, peeled,pitted, and cut into 1-inch cubes

1½ cups canned corn kernels,drained

2 tablespoons finely choppedparsley

6 cups torn romaine lettuceleaves or bibb lettuce

1. To make the dressing, combineall the ingredients in a blender andblend until creamy.

2. Combine the avocados, corn, andparsley in a medium bowl. Add thedressing and toss to mix thoroughly.Cover and refrigerate for 4 hours.

3. To serve, line a large platterwith the lettuce, and mound thesalad in the center.

CUERNAVACA SALAD WITHHONEY-MUSTARD VINAIGRETTE

Serves 4 to 6

SALAD

12 romaine lettuce leaves2 tomatoes, sliced, then each

slice cut in half1 Hass avocado, peeled, pitted,

and cut into ¾-inch-thick slices1 poblano chile, roasted (see

box), peeled, seeded, and sliced2 cups grated queso Chihuahua

or Monterey Jack cheeseVINAIGRETTE

1 cup olive oil3 to 4 tablespoons lime juice2 teaspoons mustard

2 teaspoons honeySalt and pepper to taste

1. Line a platter with the lettuceleaves. Arrange the tomatoes on thelettuce, followed by the avocadoa nd chile, and scatter the cheeseover the top. Cover and refrigeratefor 1 to 2 hours, until chilled.

2. Meanwhile, make the vinaigrette:Combine all the ingredients in a jar,close tightly, and shake until wellblended.

3. Serve the salad chilled, with thedressing on the side.

FRESH TOMATO SALAD

hese tomatoes make a great sidedish for any summer party. Servedchilled, they complement many dishes.And the salad is versatile; you can topit with fresh lime juice, or use yourfavorite vinaigrette or Italian dressingmade with balsamic vinegar. Mysister-in-law, Traci, prepares thissalad for all our family events.Serves 6 to 8

4 beefsteak tomatoes, cut into¼-inch-thick slices

2 cups crumbled queso fresco


½ cup chopped scallions2 limes, halved½ cup finely chopped cilantroSalt and pepper to taste

1. Arrange the tomatoes on a largeserving platter. Scatter the cheeseand scallions over them.

2. Squeeze the juice from the limesover the salad. Sprinkle with thecilantro, and season with salt andpepper.

3. Cover and refrigerate for 1 hour

before serving.

LOS VALLES FRUIT CUP

f you've ever been to Mexico, youknow that on just about every streetcorner, there is a vendor of some sort.Some sell souvenirs; others cook some

of the best hot dogs I've ever had. Thevariety of food they sell is endless.One of my favorites is the fresh fruitstand. Fortunately for the people ofSan Antonio, fresh fruit stands havearrived here. I particularly like theFrutería Los Valles on West Avenue,run by a wonderful family. Here Ishare a little of what they are about.Serves 4 to 6

1 pineapple, peeled, cored, andcut into 1-inch cubes

5 mangoes, peeled, pitted, andcut into 1-inch cubes

½ small watermelon, seeded

and flesh cut into 1-inch cubes1 cantaloupe, halved, seeded,

and flesh cut into 1-inch cubes1 pint strawberries, washed,

hulled, and quarteredJuice of 2 limes, or to tastePure ground chile powder for

fruits and vegetables (see Note)to taste

1. Combine the fruit in a largebowl. Drizzle the lime juice overthe top, then sprinkle with chilepowder.

2. Cover and refrigerate. Serve

chilled.

NOTE:

Some specialty markets and mostLatin groceries sell a chile powder thatis specifically for fruits and vegetables.It adds a sweet but spicy flavor; you maywant to use it sparingly at first, but youwill soon find it addictive.

LOUIE'S SALAD

Ensalada Blanca

his salad combines some greatflavors. It is very easy to make, and

it's one of our favorites. We usegrilled chicken, but you could use anyleftover cooked chicken or deli roastchicken. Substitute your favoritedressing for the lime juice and salsa, ifyou like.Serves 4

4 cups chopped grilled chicken1 head iceberg lettuce,

shredded2 large tomatoes, diced2 Hass avocados, peeled,

pitted, and cut into 1-inch cubes2 cups shredded queso

Chihuahua or Monterey Jack

cheese¼ cup finely chopped cilantro4 slices cooked bacon,

crumbled1 lime, quartered1 cup Los Barrios Salsa (see


1. Combine the chicken, lettuce,tomatoes, avocados, cheese,cilantro, and bacon in a large bowland toss to mix well.

2. Arrange the salad on individualplates, and squeeze the juice from 1

lime quarter over each serving.Drizzle the salsa over the top orserve on the side.

MANGO SALAD

ike my mother before me, Iwanted to learn to make all of myhusband's favorite dishes. Thisrefreshing salad was one of the first Itried. It is his absolute favorite salad,and now it is my sons' favorite salad,too. When I recently made it for anEaster dinner, I decorated the moldwith edible flowers—it looked

gorgeous.Serves 10 to 12

Two 3-ounce packages lemonJell-O

2 cups boiling water6 ounces cream cheese, at

room temperatureJuice of 1 lemon2 cups canned mangoes in

syrup

1. Put the Jell-O in a blender, addthe boiling water, and blend for 10

seconds (see Note). Add the creamcheese and lemon juice and blenduntil thoroughly mixed. Add themangoes, with their syrup, andblend until pureed.

2. Pour the mixture into an 8 by 8-inch glass baking dish or 1-quartmold, cover, and refrigerateovernight, or until set.

NOTE:

You will have to blend the mixture intwo batches. I use a large pitcher to holdthe first batch after it's blended, thenpour both batches into the mold.

RED, GREEN, AND YELLOWPEPPE RSALAD

Serves 4 to 6

3 tablespoons olive oil2 garlic cloves, finely chopped1 red bell pepper, cut into thin

strips1 yellow bell pepper, cut into

thin strips1 green bell pepper, cut into

thin strips1 teaspoon dried oreganoSalt and pepper to taste

1. Heat the olive oil in a largeskillet over medium heat. Add thegarlic and cook just until lightlycolored, about 1 minute.

2. Add the peppers and cook,stirring, until softened, about 2minutes. Season with the oreganoand salt and pepper.

3. Serve hot, at room temperature,or chilled.

SAN ANTONIO CHICKEN SALAD

Serves 4

4 cups shredded cookedchicken

4 cups torn lettuce leaves, suchas romaine, radicchio, and othermixed greens

2 Red Delicious apples, peeled,cored, and chopped

One 10-ounce can artichokehearts, drained and chopped

One 15-ounce can red kidneybeans, drained

½ cup store-bought spicy or hot

peanuts¼ red onion, thinly sliced2 tablespoons finely chopped

cilantro1 cup shredded queso


½ cup prepared ranch dressing½ cup prepared barbecue

sauce

1. Combine all the ingredientsexcept the dressing and barbecuesauce in a large bowl and toss tomix well. Cover and refrigerate for

at least 1 hour, until chilled.2. Meanwhile, combine the ranch

dressing and barbecue sauce in asmall bowl. Cover and refrigerate.

3. Serve the salad with the dressingon the side.

VARIATIONS:

Add or substitute other favoriteingredients, such as different nuts, driedfruits, and various cheeses.

• Substitute queso añejo(crumbly white Mexican cheese) orfeta cheese for the quesoChihuahua.

• Any kind of cooked chicken can

be used: broiled, roasted, grilled,or barbecued.

• Add sliced jalapeños forspiciness.

SPICY JELL-O VEGETABLESALAD

his is a different take on Jell-Osalad. You might not think theseingredients would work, but just waituntil you try it. Perfect for a luncheonon a warm summer day.Serves 8 to 10

One 3-ounce package Jell-O(lemon, lime, orange, or orange-pineapple)

¾ teaspoon salt1 cup boiling water¾ cup cold water2 tablespoons white vinegar2 teaspoons grated onionDash of pepper¾ cup finely chopped cabbage1 green bell pepper, finely

chopped2 tablespoons diced pimiento1 tablespoon chopped jalapeño

chile

1. Put the Jell-O and salt in a largebowl, add the boiling water, andstir until dissolved. Add the coldwater, vinegar, onion, and pepper.Cover and refrigerate for 1 to 1½hours, until thickened but not set.

2. Fold the vegetables, pimiento,and chile into the Jell-O mixture.Pour into a 1-quart mold. Coverand refrigerate for 6 hours, or untilset.

ARROZ CON POLLO (CHICKENWITH RICE)

Serves 4 to 6

¾ cup vegetable oilOne 2½- to 3-pound fryer

chicken, cut into 8 to 10 pieces2 cups white rice½ onion, sliced½ green bell pepper, chopped3 tomatoes, halved and grated

on the large holes of a box grater2 garlic cloves, crushed into a

pasteSalt to taste

¼ teaspoon pepper

1. Heat ¼ cup of the oil in a largeheavy skillet or a Dutch oven overmedium heat. Add the chicken andcook, turning occasionally, untilgolden brown and just cookedthrough, 25 to 30 minutes.

2. Meanwhile, in a large pot, heatthe remaining ½ cup oil overmedium heat. Add the rice andcook, stirring and tossing, untilgolden. Add the onion, bell pepper,tomatoes, and garlic, then seasonwith salt and the pepper.

3. Add 4 cups of water and the

chicken to the rice and bring to asimmer. Cover, reduce the heat, andsimmer gently until the rice istender and all the water isabsorbed, about 15 minutes.

BEEF STEW ZUAZUA-STYLE

Cortadillo Zuazua

uazua is a town in the Mexicanstate of Nuevo León. Cortadillo is oneof my favorites of the dishes mymother's beloved godmother, MadrinaAmelia, used to make when we visited

her. Similar to a stew, it is braisedcubes of beef tenderloin, with lots oforegano for its distinctive flavor.Serves 6

3 tablespoons vegetable oil3 pounds beef tenderloin, cut

into 1-inch cubesPinch of garlic powderSalt and pepper to taste3 tomatoes, chopped½ onion, chopped1 cup water2 tablespoons dried oregano

1. Heat 2 tablespoons of the oil in alarge deep skillet or a Dutch ovenover medium heat. Season the beefwith the garlic powder and salt andpepper. Add to the pan, in batches,and cook, turning occasionally,until browned on all sides, 6 to 8minutes per batch. Drain the juicesinto a small bowl and set aside.Return all the meat to the pan.

2. Add the remaining 1 tablespoonoil to the pan, then add the tomatoesand onion and cook about 8minutes. Return the reserved juicesto the pan, add the water andoregano, and bring to a simmer.

Reduce the heat to medium-low,and simmer for 5 minutes longer.

CACTUS WITH EGGS AND CHILESAUCE

Nopalitos

n Mexico, nopalitos aretraditionally served as an entréeduring Lent. However, Nuevo Latinochefs are using them more often nowas a side dish or in a salad.Serves 4 to 6

2 pounds fresh nopalitos(cactus leaves), dethorned andsliced, or two 16-ounce cansnopalitos (see Note)

4 ancho chiles2 garlic cloves3 tablespoons vegetable oil½ onion, diced½ bunch cilantro, tough stems

removed, finely choppedSalt and pepper to taste6 eggs, beaten

1. If using fresh nopalitos, cookthem in a saucepan of boiling saltedwater for 15 minutes. Drain and setaside.

2. Put the chiles in a smallsaucepan, add water to cover by 2

inches, and bring to a boil. Boil for5 minutes, then drain and let coolslightly. Peel off the skin from thechiles, cut them in half, and removethe seeds. Transfer to a blender,add the garlic, and blend to a puree.

3. Heat the oil in a large skilletover medium heat. Add the onionand sauté until translucent, about 5minutes. Add the nopalitos and heatthrough. Add the cilantro and saltand pepper to taste. Add the eggsand scramble them with thenopalitos. Add the chile puree andcook for 2 to 3 minutes longer.

NOTE:

In San Antonio, many molinos,

independent tortilla factories, sellprepared nopalitos. You can also findthem in some Latin grocery stores.

CARNE GUISADA (BEEF STEW)

Serves 4 to 6

2 tablespoons vegetable oil2 pounds boneless top sirloin,

cut into 1-inch cubes1½ teaspoons garlic powder1 tablespoon salt1½ teaspoons pepper2 tomatoes, diced 2 potatoes,

peeled and cut into 1-inch cubes1 onion, chopped1 green bell pepper, chopped½ cup tomato sauce

1. Heat 1 tablespoon of oil in adeep skillet over medium heat.Season the meat with the garlicpowder, salt, and pepper, add tothe pan, cover, and cook until themeat is about three-quarterscooked, 8 to 10 minutes. Drain themeat juices into a small bowl andset aside.

2. Add the rest of the oil, tomatoes,potatoes, onion, and bell pepper tothe pan with the meat and cook untilthe onion is lightly browned. Addthe tomato sauce and the reservedmeat juices and bring to a simmer,then reduce the heat to medium-lowand simmer gently for 15 minutes.Serve immediately.

CHALUPA “SANDWICHES” WITHSOUR CREAM

Chalupas con Crema

Serves 4

2 cups Guacamole (see page47)

8 chalupa shells2 cups shredded cooked

chicken1 cup sour cream

1. Spread ½ cup of the guacamole

over one of the chalupa shells.Layer ½ cup of the chicken over it.Spread ¼ cup of the sour creamover another shell and place, sourcream side down, over the chickento make a sandwich.

2. Repeat with the remainingingredients to make a total of foursandwiches.

3. Serve with a fresh tomato saladon the side, if you like.

CHALUPAS ESPECIALES

Serves 4

8 chalupa shells1 cup Guacamole (see page 47)2 cups shredded cooked

chicken1 cup sour cream1 cup crumbled queso añejo


1. Preheat the oven to 325°F.2. Place the chalupa shells on a

cookie sheet and put in the oven for3 to 4 minutes, until heated through.

3. Spread 2 tablespoons of theguacamole on each chalupa shell.Cover with the chicken. Top withthe sour cream, sprinkle with thecheese, and serve immediately.

CHALUPAS MARIACHI

Serves 4

1½ cups refried beans,homemade (see page 163) orstore-bought

8 chalupa shells

2 cups shredded Americancheese

2 Hass avocados, peeled,pitted, and sliced

Chopped jalapeño chiles forgarnish

1. Preheat the oven to 325°F.2. Heat the beans in a small

saucepan over medium heat. Spreadthe beans evenly over the chalupashells. Top with the cheese.

3. Place the chalupas on a cookiesheet and put in the oven for 1 to 2minutes, or until the cheese hasmelted. Top the chalupas with the

avocados, garnish with the chiles,and serve.

CHALUPAS MEXICANAS

Serves 4

¼ pound chorizo (Mexicansausage), casings removed

¼ onion, chopped1 to 2 serrano chiles, finely

chopped1 tomato, diced1 cup refried beans, homemade

(see page 163) or store-bought8 chalupa shells4 cups shredded lettuce1 cup crumbled queso añejo

(crumbly white Mexican cheese)or your favorite cheese

1 Hass avocado, peeled, pitted,and sliced

1. Preheat the oven to 325°F.2. Cook the sausage in a medium

skillet over medium heat for about1 minute, stirring to break up anylumps. Add the onion and sautéuntil softened, 2 to 3 minutes. Add

the chiles and half of the tomatoand cook until softened. Spoon offany excess fat from the pan. Stir inthe beans and cook until heatedthrough, 4 to 5 minutes.

3. Meanwhile, place the chalupashells on a cookie sheet and put inthe oven for 3 to 4 minutes, untilheated through.

4. Spread the bean mixture over thechalupa shells. Top with thelettuce, the remaining tomato, andthe cheese, and garnish withavocado slices.

CHALUPAS VALLARTA

hese chalupas make an especiallypretty presentation. I like to think ofthem as “garden chalupas.”Serves 4

8 chalupa shells2 cups refried beans,



2 cups shredded lettuce2 tomatoes, diced

1 cup Guacamole (see page 47)¼ carrot, peeled and shredded1 onion, sliced into rings1 cup grated American cheese

or your favorite cheese¾ cup sour cream

1. Preheat the oven to 325°F.2. Place the chalupa shells on a

cookie sheet and put in the oven for3 to 4 minutes, until heated through.

3. Meanwhile, heat the beans in asmall saucepan over low heat.

4. Spread the beans over thechalupa shells. Top with the

chicken, then the lettuce, tomato,and guacamole. Garnish with thecarrot and top each chalupa with anonion ring. Sprinkle the cheeseover the top, and garnish each onewith a dollop of sour cream.

CHICKENA LA VIOLA

hen we were growing up, mymother would make this for a specialSunday night dinner, or when we werehaving guests. She talked aboutwatching her grandmother make thisdish when she was a little girl. The

recipe had never been written down,but my mother re-created it frommemory. We serve this at therestaurant today, and it makes me feelgood every time I see a plate of itgoing by. It feels as if company hasjust arrived.Serves 8 to 12

Two 2½ - to 3-pound fryerchickens, cut into 8 pieces each

2 tablespoons salt8 tomatoes8 garlic cloves2 tablespoons olive oil1 onion, thinly sliced

1 green bell pepper, slicedlengthwise into strips

2 tablespoons dried oregano½ teaspoon ground cuminSalt and pepper to taste

1. Sprinkle the chicken with thesalt. Place all of the chicken in alarge pot, cover, and cook overmedium heat for 30 minutes, turningit often (be careful to avoid the hotsteam when you remove the lid).Remove the chicken from heat andset aside. Reserve the juices fromthe pot.

2. Meanwhile, bring a large pot of

water to a boil. Add the tomatoesand garlic and cook until they arevery soft, 10 to 12 minutes. Usingtongs or a slotted spoon, removethe tomatoes and let cool slightly.(Discard garlic and cooking water.)Peel off the skins, put the tomatoesin a bowl, and, using a potatomasher, mash to a puree.

3. Heat the oil in a large stockpotover medium heat. In batches, addthe chicken and brown lightly onboth sides, about 8 minutes perside. Return all the chicken to thepot. Add the onion and bell pepperto the pot and cook for 3 to 4minutes until tender. Add theoregano and cumin and season with

salt and pepper, then add thepureed tomatoes and the reservedchicken juices, bring to a simmer,and cook for 10 minutes. Serve hot.

CHICKEN BREASTS IN CREAMY

POBLANO SAUCE

Serves 8

1 tablespoon salt, plus more totaste

8 skinless, boneless chickenbreasts

One 8-ounce package creamcheese, at room temperature

2 poblano chiles, roasted (seepage 79), peeled, and seeded

One 15-ounce can chickenbroth

4 tablespoons (½ stick) butterSalt and pepper to taste

1. Fill a large pot with 4 quartswater, add the 1 tablespoon saltand the chicken, and bring to a boil.Boil gently for 20 minutes. Drainthe chicken thoroughly.

2. Meanwhile, preheat the oven to300°F. Grease a 9 by 13-inchbaking dish.

3. Combine the cream cheese,chiles, chicken broth, and butter ina blender, and blend until smoothand creamy. Season with salt andpepper, and blend well.

4. Place the chicken in the preparedbaking dish. Pour the sauce over thechicken and bake for 20 minutes.

CHICKEN CHIPOTLE

hipotle chiles can be very hot.When making the sauce, you maywant to start with 1 or 2 chiles, thentaste the sauce and add more chipotlesif desired.Serves 4


½ cup chopped onion2 garlic cloves1 tablespoon saltOne 8-ounce package cream

cheese, at room temperature1 cup milk4 canned chipotle chilesSalt and pepper to taste⅛ teaspoon paprika

1. Place the chicken breasts, onion,garlic cloves, and 1 tablespoon ofsalt in a large pot and add water tocover. Bring to a boil and cook for20 minutes. Drain well.


3. Combine the cream cheese, milk,chiles, and salt and pepper in ablender and blend well.

4. Place the chicken in the preparedbaking dish. Pour the sauce over thechicken and sprinkle with thepaprika. Bake for 20 minutes.

CHICKEN IN CILANTRO SAUCE

Pollo al Cilantro

his makes a delightful brunch orlunch dish. It's very easy to prepare,and it will wow your guests.Serves 6


1 bunch cilantro, tough stemsremoved, finely chopped

2 to 3 serrano chiles(to taste)One 10-ounce can evaporated

milk

Salt and pepper to taste2 tablespoons vegetable oil¼ onion, sliced

1. Place the chicken breasts in alarge pot, add water to cover, andbring to a boil. Reduce the heat andcook for 30 minutes. Drainthoroughly. Transfer to a servingplatter and cover to keep warm.

2. Meanwhile, combine thecilantro, chiles, milk, and salt andpepper in a blender and blendthoroughly, 2 to 3 minutes.

3. Heat the oil in a mediumsaucepan over medium heat. Sauté

the onion until translucent, 3 to 4minutes. Add the cilantro mixtureand bring to a simmer. Reduce theheat to low and simmer gently for10 minutes.

4. Pour the sauce over the chickenand serve.

CHICKEN IN TANGY TOMATOSAUCE

Pollo en Salsa

Serves 4 to 6

2 tablespoons vegetable oilOne 2½- to 3-pound fryer

chicken, cut into 8 to 10 pieces2 tablespoons garlic salt1 tablespoon dried oreganoPepper to taste1 onion, cut in half and sliced1 green bell pepper, cut into

strips2 celery stalks, choppedOne 8-ounce can tomato sauce3 tablespoons prepared

mustard

2 cups water

1. Heat the oil in a 4-quart Dutchoven over medium heat. Season thechicken with the garlic salt,oregano, and pepper. Add thechicken to the pot, increase the heatto medium-high, and cook, turningoccasionally, until browned on allsides, about 20 minutes.

2. Scatter the onion, bell pepper,and celery over the chicken.Combine the tomato sauce, mustard,and water in a small bowl, mixingwell. Pour this mixture over thechicken, reduce the heat to low, and

cook for 30 minutes longer.3. Serve the chicken on a bed of

Spanish Rice (see page 165) withthe sauce spooned over the top.

CHICKEN WITH OLIVES

Cazuela de Pollo con Aceitunas

Serves 4 to 6

1 tablespoon olive oil4 chicken drumsticks4 chicken thighs

Salt and pepper to taste1 onion, diced2 garlic cloves, finely chopped1 bay leaf1 teaspoon ground cumin½ teaspoon dried thyme½ cup chopped pitted green

olives½ cup chopped pitted black

olives¾ cup dry white wine¾ cup chicken broth1½ teaspoons cornstarch,

dissolved in 1 tablespoon coldwater

1. Heat the oil in a large deepskillet over medium-high heat.Season the chicken with salt andpepper. Add the chicken to the panand cook, turning occasionally,until browned on all sides, about20 minutes. Remove the chickenfrom the pan and set aside.

2. Add the onion to the pan, reducethe heat to medium, and sauté untilsoft, about 3 minutes. Add thegarlic, bay leaf, cumin, and thymeand cook, stirring, for 1 minute.Return the chicken to the pan, addthe olives and wine, cover, andcook for 20 to 25 minutes, until the

chicken is cooked through. Transferthe chicken to a serving platter andcover to keep warm.

1. Continue to simmer the sauceuntil the liquid is reduced by half.Add the broth, raise the heat, andbring to a boil. Stir in thecornstarch mixture, reduce the heat,and cook, stirring constantly, untilthe sauce thickens. Pour the sauceover the chicken and serveimmediately.

CHICKEN WITH SUMMERSQUASH

Pollo con Calabacita

hen you prepare this dish, it fillsthe house with such delicious aromasthat your neighbors will surely comerunning over.Serves 4 to 6

¼ cup vegetable oilOne 2½- to 3-pound fryer

chicken, cut into 8 to 10 pieces1 teaspoon salt, plus more to

taste4 tatuma squash (zucchini or

summer squash can besubstituted), halved, seeded, andcut into 1-inch cubes (see Note)

4 tomatoes, cut in half and

sliced½ onion, sliced2 garlic cloves, finely chopped4 to 5 whole serrano chiles(to

taste) (optional)1½ teaspoons to 1 tablespoon

dried oregano (to taste)½ teaspoon pepper

1. Heat the oil in a large skilletover medium heat. Season thechicken with the 1 teaspoon salt,add to the pan, and cook, turningonce or twice, until golden brown,about 15 minutes. Pour off the

excess fat.2. Add the squash, tomatoes, onion,

garlic, chiles, if using, and oregano.Season with salt (the chicken hasalready been salted, so be carefulnot to oversalt the dish), and thepepper. Cover and simmer until thechicken is cooked through and thesquash is fork-tender, 10 to 15minutes. Transfer to a servingplatter, and enjoy.

NOTE:

If using zucchini or summer squash,which cook faster than tatuma, add to thepan 5 minutes before the chicken isdone.

CHILAQUILES WITH CHICKEN

ssemble this casserole rightbefore baking; if it is prepared aheadof time, the sauce may make thetortilla strips soggy.Serves 8

2 cups fried tortilla strips (seeNote)


1½ cups Green TomatilloSauce (see page 119)

1 cup shredded quesoChihuahuaor Monterey Jack

cheese1 cup sour cream

1. Preheat the oven to 350°F.2. Spread the tortilla strips over the

bottom of a 9 by 13-inch bakingdish. Place the chicken on top andcover with the sauce. Scatter thecheese over the top. Cover withfoil and bake for 20 minutes, oruntil heated through.

3. Spread the sour cream over thetop of the casserole, and serve.

NOTE:

To make fried tortilla strips, slice

corn tortillas, homemade (see page 4) orstore-bought, into thin strips. Fry in alarge skillet of hot oil until light goldenbrown and crisp; watch carefully so theydo not burn. Remove with a slottedspoon and drain on paper towels.

CHILES RELLENOS

hiles rellenos means stuffedpeppers. They can be stuffed withalmost anything you like; somepopular fillings are queso añejo(crumbly white Mexican cheese),chicken, and even cooked diced

vegetables. Some recipes add nuts andraisins to the meat filling.Serves 8

¼ cup olive oil2 pounds ground beef or

chopped brisket½ teaspoon salt½ teaspoon pepper½ teaspoon garlic powder½ teaspoon ground cumin1 potato, peeled and diced1 carrot, peeled and diced8 roasted poblano chiles(see

page 79)

5 eggs, separated, yolks beatenVegetable oil for fryingFlour for coatingWarm Mild Tomato Sauce (see

page 13) (optional)

1. Heat the olive oil in a largeskillet over medium heat. Add thebeef, season with the salt, pepper,garlic powder, and cumin, andcook, stirring to break up anylumps, until browned, 6 to 8minutes. Add the potato and carrotand cook, stirring occasionally,until fork-tender, 8 to 10 minutes.Remove from the heat.

2. After peeling off the skins fromthe poblanos, make a slit down theside of each chile, and remove theseeds. Stuff the chiles with the meatmixture, dividing it evenly.

3. In a large bowl, beat the eggwhites until they form stiff peaks.Beat in the egg yolks.

4. Pour 1 inch of vegetable oil intoa large deep skillet and heat untilvery hot. Spread the flour on asheet of waxed paper. When the oilis hot, one at a time, roll the stuffedpeppers in the flour to coat, thendip into the egg batter and add tothe pan. Cook one at a time untillightly browned on the bottom, 30to 60 seconds. Turn and cook until

browned on the second side.Remove with a slotted spoon anddrain briefly on paper towels.

5. Place the chiles on a servingplatter and top with the sauce, ifdesired.

CHILI CON CARNE

hen the leaves start to changecolor and the first cold front moves in,

everyone is ready for that big bowl ofchili. Here is the recipe to satisfy thatyearning.Serves 4

1 pound ground beef1 teaspoon garlic powder1 teaspoon ground cumin1 bay leafSalt and pepper to taste2 tablespoons chili powder1 cup water2 cups cooked or canned pinto

beans (optional)1 cup shredded American or

Cheddar cheese½ cup chopped onion

1. Brown the beef in a large skilletover medium heat. Add the garlicpowder, cumin, and bay leaf, andseason with salt and pepper. Cook,stirring occasionally, for 15minutes (add a little water if thepan becomes dry).

2. Add the chili powder and water,stirring well, and bring to asimmer. Simmer for 10 minutes.Add the beans, if using, and heatthrough.

3. Remove the bay leaf and spoon

the chili into bowls. Garnish withthe cheese and onion.

COMMERCE STREET STEAKSANDWICH

hen my parents were dating,they had lunch almost every day at asmall diner on Commerce Street. Thisrecipe comes from that diner, and mymother says it was one of my father'sfavorites. It may become one of your

favorites as well.Makes 6 sandwiches

BLACK BEANMAYONNAISE

1¼ cups mayonnaiseOne 16-ounce can black beans,

drained and choppedSANDWICHESSix 6-ounce thinly sliced flank

steaksSalt and pepper to taste1 tablespoon garlic powder6 bolillos(small, elongated hard

rolls) or 6-inch French breads

1 tablespoon olive oilGarlic powder to taste12 slices queso Chihuahuaor

Monterey Jack cheese6 tomato slices, cut in half6 red-leaf lettuce leaves

1. To make the black beanmayonnaise, combine themayonnaise and chopped beans in asmall bowl, stirring untilthoroughly blended. Cover andrefrigerate until needed.

2. Season the steaks with salt,pepper, and garlic powder. Cook

steaks separately in a heated skilletover medium-high heat for 4 to 5minutes on each side. Remove frompan and set aside.

3. To make the sandwiches, splitthe bolillos in half. Brush the cutsides with the olive oil andsprinkle with the garlic powder.Toast cut side down on a stovetopgrill or in a large skillet.

1. Spread the mayonnaise over thecut sides of the rolls and top withthe cheese. Place cut side up on thegrill, or in the oven (preheated to350°F), until the cheese has melted.

Add the beef and season with saltand pepper. Garnish with thetomatoes and lettuce, and serve.

VARIATION:

You can also make these by spreadinga chimichurri sauce, available in Latinmarkets, or pesto on the bread beforetoasting, instead of the olive oil andgarlic powder.

ENCHILADAS RANCHERAS

his is one of the most requesteddishes on our menu. Feel free to steam

the tortillas instead of frying them.You could also fill them with cheeseonly, omitting the chicken. Either way,they are very tasty.Serves 4

Vegetable oil for frying12 corn tortillas, homemade

(see page 4) or store-bought1½ cups shredded cooked

chicken2 cups Salsa Ranchera (see

page 10)¾ cup sour cream1½ cups crumbled queso

fresco(crumbly white Mexican

cheese) or feta cheese

1. Pour ½ inch of vegetable oil intoa large skillet and heat overmedium-high heat until hot. One at atime, dip the tortillas into the hotoil to soften them, just a fewseconds. Transfer to paper towelsto drain.

2. Fill the center of the tortillaswith the chicken and roll up. Placeseam side down on individualplates and top with the sauce andsour cream. Sprinkle the cheeseover the top.

ENCHILADAS VERDES

he tomatillo sauce for theseenchiladas can be quite tangy,depending on the tomatillos. This isone of the most popular dishes at ourrestaurant.Serves 6

GREEN TOMATILLO

SAUCE1 pound tomatillos2 garlic cloves2 tablespoons vegetable oil½ onion, finely choppedSalt and pepper to tasteENCHILADASVegetable oil for frying12 corn tortillas, homemade

(see page 4) or store-bought2 cups shredded cooked

chicken or shredded quesoChihuahuaor Monterey Jackcheese

¾ cup sour cream

Chopped cilantro

1. To make the sauce, soak thetomatillos in a bowl of cold waterto loosen the husks. Drain, and peeloff the husks.

2. Place the tomatillos and garlic ina saucepan with water to cover thetomatillos halfway and bring to aboil. Boil until the tomatillos aresoft, about 10 minutes. Drain.Transfer the tomatillos and garlic toa blender and blend to a puree.

3. Heat the 2 tablespoons oil in amedium saucepan over mediumheat. Add the pureed tomatillos and

the onion, and season with salt andpepper. Bring to a simmer, andsimmer for about 5 minutes.

4. Meanwhile, pour ½ inch ofvegetable oil into a large skilletand heat over medium-high heatuntil hot. One at a time, dip thetortillas into the hot oil to softenthem, just a few seconds. Transferto paper towels to drain.

5. Fill the center of the tortillaswith the chicken or cheese and foldover the sides. Place seam sidedown on individual plates and topwith the warm sauce. Garnish withthe sour cream, and enjoy.

VARIATION:

You can also use this sauce as adipping sauce for tortilla chips or as asalsa in other dishes: Add 1 serranochile, finely chopped, and 1 to 2tablespoons chopped cilantro, to taste.

ENCHILADAS WITH SPINACH

hese spinach enchiladas arefantastic and are always a big hitwhen added to our menu as a dailyspecial.Serves 4 to 6

ENCHILADAS¼ cup olive oil12 corn tortillas, homemade

(see page 4) or store-bought1½ cups shredded queso

Chihuahuaor Monterey Jackcheese

1½ cups shredded Cheddarcheese

1 onion, chopped2 cups diced cooked chickenSAUCEOne 10-ounce box chopped

frozen spinach, cooked anddrained

1 cup chicken broth2 scallions, chopped½ cup fresh green chiles1 cup sour cream

1. Preheat the oven to 350°F.2. Heat the oil in a large skillet

over medium-high heat until hot.

One at a time, dip the tortillas intothe hot oil to soften them, just a fewseconds. Transfer to paper towelsto drain.

3. Combine the cheeses in a bowl,tossing to mix well. Reserve ½ cupof the cheese in a small bowl. Fillthe center of the tortillas with theremaining 2½ cups cheese, theonion, and the chicken. Roll up andplace seam side down in a bakingdish.

1. To make the sauce, combine thespinach, chicken broth, scallions,chiles, and sour cream in a blender

and blend thoroughly. Pour thesauce over the enchiladas. Scatterthe reserved cheese over the top.Cover and bake for 30 minutes, oruntil the sauce is bubbly.

VARIATION:

Omit the chicken. Melt ¼ pound (1stick) butter in a large skillet. Add 2cups precooked baby shrimp, 2 garliccloves, finely chopped, and ½ cup lemonjuice and cook, stirring, until the garlicis softened, 2 to 3 minutes. Fill theenchiladas as directed, substituting theshrimp for the chicken.

FLANK STEAK WITH CHEESEAND TOMATILLO SAUCE

Sábanas de Res

Serves 4

2 tablespoons vegetable oilFour 6-ounce flank steaks,

pounded until thinGarlic powder to tasteSalt and pepper to taste1 cup refried beans, homemade

(see page 163) or store-bought,warmed

1 cup Green Tomatillo Sauce(see page 119)

1 cup shredded asadero ormozzarella cheese

1. Preheat the broiler.2. Heat a large skillet over

medium-high heat until hot, thenadd the oil. Season the steaks withgarlic powder and salt and pepper.Add to the pan and cook, turningonce, for 5 to 6 minutes on eachside. Transfer the steaks to fourbroilerproof serving plates.

3. Spread a thin layer of beans overeach steak, cover with the sauce,and sprinkle with the cheese. Placeunder the broiler just until thecheese is melted.

GARLIC SHRIMP

Camarones al Ajillo

Serves 6

½ cup olive oil1 onion, diced2 garlic cloves, finely chopped1 guajillo chile, thinly slicedSalt and pepper to taste2 pounds extra-large shrimp,

peeled and deveined

1. Heat the oil in a large saucepanover medium heat. Add the onionand garlic and cook until the onionis translucent and the garlic is justgolden. Add the chile, and salt and

pepper, and cook until tender, about5 minutes.

2. Add the shrimp and cook,stirring constantly, until pink andopaque throughout, about 5 minutes.Serve with white rice.

JAMMIN' APRICOT RIBS

Costillas con MermeladaServes 4

6 pounds beef short ribsGarlic powder to taste

Salt and pepper to taste½ cup apricot preserves½ cup Los Barrios Salsa (see


½ cup water

1. Preheat the oven to 325°F.2. Season the ribs with garlic

powder and salt and pepper. Placein a roasting pan and spread thepreserves over the ribs. Pour thesalsa over the ribs, and add thewater to the pan. Cover with foiland bake for 2½ hours.

3. Remove the foil and increase theoven temperature to 350°F. Bakefor 30 minutes longer.

MILK-FED GOAT IN TOMATOSAUCE

Cabrito en Salsa

n northern Mexico, it is a traditionwhen celebrating a special occasion toserve cabrito en salsa. When it is

prepared correctly, the meat is falling-off-the-bone tender.Serves 8 to 10

10 to 12 pounds whole milk-fedbaby goat (have your butcher cutit into 2-inch pieces, including thebones)

½ onion, sliced2 garlic cloves2 bay leaves1 tablespoon salt½ teaspoon pepper½ teaspoon ground cumin1½ tablespoons chopped fresh

oregano, or ½ teaspoon dried½ cup white vinegar3 quarts water1 to 2 tablespoons vegetable oil

(optional)2½ cups Salsa Ranchera (see

page 10) or Warm Mild TomatoSauce (see page 13)

1. Place the meat in a large Dutchoven, add the onion, garlic, bayleaves, salt, pepper, cumin,oregano, vinegar, and water, andbring to a simmer. Reduce the heatto low and simmer gently until the

meat is very tender, about 2½hours. Remove from the heat. Strainthe meat and set aside. Returnjuices to the pot. Discard solids.

2. To brown the meat, heat the oilin a large skillet. Add the meat andcook, turning occasionally, untilbrowned on all sides. Return themeat to the pot containing thejuices.

1. Place ¼ cup of salsa on eachdinner plate. Ladle the meat on topand serve immediately.

OXTAILS

hether you eat this dish withthe tomatoes, or as a soup (seeVariation below), you won't bedisappointed! Licking your fingersmay be bad manners, but with theseoxtails, you won't be able to helpyourself.

Serves 6 to 8

4 pounds oxtails, cut into 2-inchpieces

½ onion, cut in half, plus 1onion, chopped

1½ teaspoons salt, plus more totaste

1 tablespoon vegetable oil4 serrano chiles, sliced4 tomatoes, chopped

1. Put the oxtails in a large pot andadd water to cover. Add the onion

quarters and the 1½ teaspoons salt.Bring to a simmer, reduce the heatto low, and cook for 2 hours.Remove the oxtails from the brothand set aside; spoon 3 tablespoonsof the broth into a small cup.Reserve the remaining broth toserve as soup (see below), ifdesired.

2. Heat the oil in a large skilletover medium heat. Add thechopped onion, the chiles, and thetomatoes and cook until the onion issoftened, 3 to 4 minutes. Add theoxtails and the 3 tablespoonsreserved broth, and season withsalt. Reduce the heat to low andcook until heated through, about 8

minutes. Serve hot.

VARIATION:

For a delicious consommé, add ½teaspoon dried oregano, crumbled, to thebroth, and serve hot.

PICADILLO

erve this on its own, or use it forchalupas (see pages 99 to 102), tacos(see pages 23, 24, 132, 138, and 143),or nachos (see pages 51 and 53).Serves 6 to 8

2 pounds ground beef3 cups warm water½ teaspoon ground cumin¼ teaspoon garlic powder1 tablespoon salt¼ teaspoon pepper1 onion, diced2 tomatoes, diced1 green bell pepper, diced

1. Cook the meat in a large skilletover medium heat, stirring to breakup any lumps. Cook for 7 to 8minutes until browned. Drain offany fat. Stir in 1 cup of the water,

the cumin, garlic powder, salt, andpepper and cook for 8 to 10minutes.

2. Add the onion, tomatoes, andbell pepper and cook until thevegetables are tender, about 10minutes. Stir in the remaining 2cups water and simmer for 8minutes.

VARIATION:

To make this really interesting, addsome pecans and raisins to the picadillo2 minutes before it's done. This variationmakes a great stuffing for ChilesRellenos (see page 113).

PORK CHOP LOVER'S DELIGHT

Serves 5

1 egg½ cup milk2 tablespoons all-purpose flour2 cups finely crushed saltinesTen 4-ounce pork chopsSalt and pepper to taste½ cup vegetable oil

2 cups Salsa Ranchera (seepage 10) or Warm Mild TomatoSauce (see page 13)

1. Whisk together the egg and milkin a shallow bowl. Put the flour ona plate and spread the crushedsaltines on another plate. Seasonthe pork chops with salt andpepper. Lightly dredge the porkchops in the flour. Dip the porkchops in the egg mixture, then coatthoroughly with the crushedsaltines.

2. Heat the oil in a large skilletover medium heat. Add the pork

chops in batches and cook, turningonce, until cooked through, 4 to 5minutes per side; be careful not tolet the breading burn.

3. Meanwhile, heat the sauce in asmall saucepan over low heat.

4. Transfer the pork chops toindividual serving plates and topwith the sauce.

PORK TIPS IN RED CHILE SAUCE

Asado de Puerco

or as long as I can remember,this has been one of my mother'sfavorite dishes. There are not manythings she will drop everything for(both to prepare and eat), but this isone of them. This, and hergrandchildren, of course!Serves 6

6 ancho chiles2 cascabel chiles10 garlic cloves, chopped1 teaspoon dried oregano1 teaspoon ground cumin

2 teaspoons salt½ teaspoon pepper½ cup olive oil (or pork fat)3 pounds boneless pork roast,

cut into bite-sized chunks1½ cups water1 bay leaf

1. Put the chiles in a smallsaucepan, add water to cover, andbring to a boil. Boil until the chilesare softened. Drain and let coolbriefly, then peel off the skins andremove the seeds. Transfer thechiles to a blender, add the garlic,

and blend until smooth. Add theoregano, cumin, salt, and pepperand blend to mix.

2. Heat the oil in a large deepskillet over medium-high heat. Addthe pork and cook, stirringfrequently, until browned on allsides, 15 to 20 minutes. Add thewater and cook until the meat istender and the liquid hasevaporated, about 10 minuteslonger.

3. Pour off the excess fat from thepan. Add the chile puree and bayleaf, reduce the heat to low, andsimmer for 20 minutes. Remove thebay leaf before serving.

PUFFY TACOS

hen the Food Network came totown to film a segment for FoodNation with Bobby Flay, Los Barrioswas ready to teach them a little aboutTex-Mex. During the show, weprepared several dishes, including ourpuffy tacos. Of all the dishes Bobbyencountered during his stay in SanAntonio, these were what caught hisattention. The light, fluffy tacosimpressed him so much, he talkedabout adding them to the menu atMesa Grill, his famed Manhattaneatery. How about that—Los Barrioshits New York!

Makes 12 to 15 tacos

3 cups corn masamix (seeNote)

1½ teaspoons salt2¼ cups warm waterVegetable oil for frying

1. Combine the masa mix, salt, andwarm water in a large bowl andmix until a smooth dough forms.Pull off pieces of dough and rollthem into balls about the size of aPing-Pong ball.

2. Cut a quart-size resealable

plastic bag open down both sides,to form a rectangle. Use the bag toline a tortilla press as you shape thetortillas, so they do not stick: Layone side of the plastic over thebottom of the press, place a ball ofdough in the center, and fold theother side of the plastic over thedough. Shut the top of the tortillapress firmly down on the dough toshape the tortilla. (See Note.)

3. Meanwhile, pour 2 inches ofvegetable oil into a large deep potand heat to 250°F.

4. Drop a tortilla into the hot oiland, using a metal spatula,repeatedly douse the tortilla withthe hot oil until it begins to puff up.

Flip it over and, using the spatula,make an indentation in the center ofthe tortilla to form a taco shape.Transfer to paper towels to drain.Repeat with the remaining tortillas.(Caution: Be very careful whenmaking these. Make sure there isproper ventilation, and do notallow the oil to get too hot.)

NOTE:

If you can't get your hands on a tortillapress, a clean countertop will do. Youwill still need the plastic so that thedough does not stick to the counter.Place a dough ball on one side of theplastic, cover with the other side, anduse a heavy skillet to press out the

tortilla.Masa mix can be found at Latin

markets and some larger supermarkets.

RED SNAPPER IN GARLICBUTTER SAUCE

ou can never have too muchgarlic, right? Just ask Emeril. He willprobably tell you that not only does it

taste terrific, but it's also very goodfor you. Try this easy recipe and seehow good it can be.Serves 4

½ pound (2 sticks) butter1 cup finely chopped garlic (3

to 4 heads)2 tablespoons olive oil1 lemon, quarteredFour 10-ounce red snapper

filletsSalt and pepper to taste1 cup all-purpose flour

1. Melt the butter in a largesaucepan. Add the garlic and cookfor 3 to 4 minutes, until softened.Keep warm over very low heat.

2. Heat 1 tablespoon of the oil in alarge skillet over medium heat.Squeeze the juice of the lemon overboth sides of the fish fillets andseason with salt and pepper.Spread the flour on a plate andlightly dredge 2 fillets in the flour,coating both sides. Place the filletsin the skillet and cook, turningonce, until just cooked through, 4 to5 minutes per side. Transfer to aplatter and cover to keep warm.Repeat with the remaining fillets,adding the remaining 1 tablespoon

oil to the pan.3. Return all the fillets to the pan

and pour the garlic-butter sauceover them. Simmer for 2 to 3minutes, then serve.

ROLAND'S BURGERS WITHHERBS

ecause we have such greatweather here in the Lone Star State,we are always grilling outdoors. These

burgers—named after my husband—are one of our favorite quick meals.The herbs and spices really jazz themup. If you don't feel like havinghamburger buns, serve these withflour tortillas (see page 6).Serves 6

1½ pounds ground beef½ teaspoon garlic powder¾ teaspoon dried oregano¾ teaspoon ground cumin¼ cup salsa, homemade (see

pages 7 and 10) or store-bought

1. Combine all of the ingredients ina bowl and blend well. Shape intosix 1-inch-thick patties.

2. Cook the burgers over a hot grillfor 5 to 7 minutes on each side, orpanfry over medium-high heat for 5to 7 minutes on each side. Serve onbuns with your favorite condiments.We like these with Refried Beans(see page 163) and slicedavocados.

SHRIMP QUESADILLAS

e serve these with rice and

beans for an entrée, or on their own asan appetizer. I like to squeeze freshlime juice over them, and add somefresh salsa. These make a great dishto take to a party (you can reheatthem in the microwave for a fewseconds).Serves 4

4 tablespoons (½ stick) butter2 garlic cloves, finely chopped¾ pound shrimp, peeled,

deveined, and cooked12 corn tortillas, homemade

(see page 4) or store-bought1 tomato, diced

½ cup chopped cilantro2 tablespoons finely chopped

serrano chile1½ cups shredded queso


1. Melt the butter in a large skilletover medium heat. Add the garlicand cook until fragrant, about 2minutes. Add the shrimp and sautéfor 2 to 3 minutes. Remove from theheat.

2. Meanwhile, heat the tortillas in asteamer. Alternatively, moisten thetortillas with water and heat in a

large skillet, about 30 seconds oneach side, or wrap the wet tortillasin a paper towel and heat in themicrowave, 15 to 20 seconds.

3. Place about 2 tablespoonsshrimp in the center of a tortilla andtop with 1 teaspoon diced tomato, asprinkling of cilantro, and a little ofthe chopped chile to taste. Top witha heaping tablespoon of cheese andfold the tortilla over into a half-moon shape. Repeat to make theremaining quesadillas.

4. Heat a large skillet or a stovetopgrill until hot. Add one or two ofthe quesadillas and cook overmedium heat for 2 to 3 minutes.Flip and cook until the cheese is

completely melted, another minuteor so; do not let the skillet get toohot, or the tortillas will becometough. Transfer to a platter andcover to keep warm. Repeat withthe remaining quesadillas.

SOFT ROLLED BEEF TACOSWITH TOMATO SAUCE

Entomatadas

Makes 18 tacos

2 pounds skirt steak3 garlic clovesSalt and pepper to taste10 tomatoes, coarsely chopped2 tablespoons olive oil½ onion, chopped½ green bell pepper, chopped½ teaspoon garlic powder18 corn tortillas, homemade

(see page 4) or store-bought

1. Put the steak, garlic, and salt andpepper in a large pot. Add water tocover by 2 to 3 inches and bring toa boil. Reduce the heat and simmerfor 30 minutes.

2. Meanwhile, put the tomatoes in ablender and blend until smooth.

3. Heat the oil in a large skilletover medium heat. Add the onionand bell pepper and sauté until theonion is translucent, 3 to 5 minutes.Add the tomato puree and garlicpowder, and season with salt andpepper. Reduce the heat to low and

simmer for 15 minutes.4. When the meat is cooked, drain,

and discard the garlic. Let the meatcool briefly, then use a fork toshred it.

5. Steam the tortillas (see box onpage 143), or dip quickly into askillet of hot oil to soften them andtransfer to paper towels to drain.

6. Fill the center of the tortillaswith the meat and roll up. Placeseam side down on individualserving plates, top with the warmsauce, and enjoy.

STEAK FAJITAS WITH CITRUSMARINADE

ajitas are probably one of themost identifiable Mexican dishesserved today, undoubtedly because ofthe manner in which they arepresented. At Los Barrios we servethem by the pound in a hot iron skilletthat rests on a wooden charger.Everyone's senses totally come aliveas the sizzling fajitas fly by. We knowthat the wonderful aroma that fills theroom is certain to coax other dinersinto ordering their own. Re-create thesizzle at your own backyardbarbecue!

Serves 8 to 10

5 pounds beef skirt steak,trimmed of excess fat

Salt and pepper to taste¼ cup Worcestershire sauce½ cup salad oil3 tablespoons lime juice2 cups water

1. Put the steak in a glass bakingdish large enough for it to lie flat.Combine the remaining ingredientsand pour over the steak. Marinatefor 1 hour, turning the meat halfway

through. Cook on a gas or charcoalgrill over medium heat for 20minutes on each side. Remove fromthe grill and slice against the graininto julienne strips.

STEAK MILANESA

f you call this “chicken-friedsteak, Mexican-style,” you take thebite out of its name. But when you callit by its Spanish name, milanesa, youcan almost taste this mouthwateringdelicacy (it's like saying “Pavarotti”before you hear the music), and your

senses are ready to indulge in what iscoming your way.Serves 4

1 egg½ cup milk1 cup crushed saltines or

cornmealFour 8-ounce boneless sirloin

or round steaks½ cup vegetable oil2 lemons, cut in half

1. Beat the egg in a large shallow

bowl, then beat in the milk. Spreadthe cracker crumbs on a plate.

2. Using a meat pounder, poundeach steak to flatten and thin itslightly.

3. Heat half the oil in a large skilletover medium heat. Dip the steaks inthe egg mixture, then dredge in thecrumbs, covering both sides. Add 2steaks to the hot oil and cook for 5minutes. Carefully flip the steaksand cook for 5 minutes longer, or tothe desired doneness. Set aside.Add remaining oil to the pan andrepeat with remaining 2 steaks.

4. Transfer to individual servingplates, squeeze the juice of thelemons over the steaks, and serve

immediately.

STEAK RANCHERO

errano chiles vary in heat, butthey are usually quite hot. Use thesmaller amount for a less spicy dish.Serves 4

2 tablespoons vegetable oil3 tomatoes, sliced1 onion, thinly sliced1 to 2 serrano chiles(to taste),

slicedFour 8-ounce boneless sirloin

steaks, thinly slicedSalt and pepper to taste

1. Heat the oil in a large skilletover medium heat. Add thetomatoes, onion, and chiles andcook until softened, 3 to 4 minutes.

2. Add the meat, season with saltand pepper, and stir well. Cook

until the meat is almost cooked,about 7 minutes. Reduce the heatand simmer for 2 minutes longer, toreduce the sauce slightly.

STREET VENDOR HAM ANDCHEESE SANDWICHES

Tortas de Jamón

Makes 12 open-faced sandwiches

6 bolillos(small, elongated hardrolls, available at Latin marketsand some larger supermarkets)or 6-inch French breads

½ cup mayonnaise1 cup refried beans, homemade

(see page 163) or store-bought12 slices ham, grilled1 cup shredded Monterey Jack

cheese1 tomato, diced1 Hass avocado, peeled, pitted,

and slicedSliced jalapeño chilesfor

garnish (optional)

1. Preheat the oven to 325°F.2. Split the bolillos in half. Spread

the cut sides of the bread with themayonnaise and top with the beans.Place a slice of ham on each half,and cover with the cheese.

3. Arrange the open-facedsandwiches on a cookie sheet andplace in the oven for 2 to 3 minutes,until the cheese has melted.

4. Top the sandwiches with thetomato, avocado, and chiles, ifusing. Serve hot.

TACOS A LA DIANA

hen I was young, my parentsowned a very small restaurant, and Iloved to go there every day afterschool. My thing was to go into thekitchen and prepare my own food. Icame up with lots of differentcombinations—some were very good,and others were, well, let's just saythat my siblings were not impressed.Tacos a la Diana, however, made itonto the menu at Los Barrios. Theseare easy to prepare and fun to eat.Even a nine-year-old can make them!Serves 4

1 cup vegetable oil12 corn tortillas, homemade

(see page 4) or store-bought1½ cups shredded cooked

chicken1½ cups Guacamole (see page

47)¾ cup sour cream

1. Heat the oil in a large skilletover medium-high heat until hot.One at a time, dip the tortillas intothe hot oil to soften them, just a fewseconds. Transfer to paper towelsto drain.

2. Put 2 tablespoons of the chickenon each tortilla, top each with aheaping tablespoon of theguacamole, and roll up. Place 3tacos on each plate and top with thesour cream.

TAMALE PIE

omemade tamales involve a lot

of work and time—which most peopledon't have. Fortunately for tamalelovers, there are a lot of companiesdedicated to making them. They comefilled with a variety of ingredients,including beans, chicken, and cheese.This is a great quick-and-easy recipe.Serves 6 to 8

2½ cups Green TomatilloSauce (see page 119)

1¼ cups sour creamOne 15-ounce can creamed

corn1 cup fresh or canned corn

kernels

2 dozen prepared pork,chicken, or bean tamales(available at larger grocerystores and at Latin markets),corn husks removed

2 cups shredded quesoChihuahuaor Monterey Jackcheese

Sliced roasted poblanochiles(see page 79)

1. Preheat the oven to 350°F.Grease a 9 by 13-inch baking dish.

2. Combine the sauce, sour cream,creamed corn, and corn kernels in abowl and mix well. Arrange half

the tamales in the bottom of theprepared pan. Pour the saucemixture over them. Top with theremaining tamales, and scatter thecheese on top.

3. Cover the pan with foil and bakefor 30 to 40 minutes. Garnish withthe chiles.

TAMALES A LA MEXICANA

he beginning of December markstamale season in San Antonio. Ofcourse, we have tamales all yearround, but come December, they are

in high demand for holiday parties.Although they may contain all sorts offillings, the traditional ones are madewith pork, chicken, or beans andjalapeños. By the end of the month,though, we have had our share oftamales for a while, so we freezewhatever we have left. We wait a fewweeks, then break them out when weare ready for more. This recipe is agreat variation on traditional tamales.Try it and see how wonderful theseare!Serves 6 to 8

3 dozen prepared tamales(available at larger grocery

stores and at Latin markets),corn husks removed

2 cups fresh or canned cornkernels

2 cups shredded quesoChihuahuaor Monterey Jackcheese

¼ cup sour creamOne 7-ounce can green chiles2 tablespoons chopped

pimientos


2. Place a layer of tamales in the

prepared baking dish. Top with alayer of corn, then cheese, sourcream, and chiles, and sprinklewith pimientos. Repeat the processwith the remaining ingredients.Bake for 30 minutes, or untilbubbly.

TAMARIND PORK LOIN

Serves 6 to 8

One 5-pound pork loin roastSalt and pepper to taste½ cup soy sauce½ pound tamarinds2 tablespoons vegetable oil¾ cup packed brown sugar

1. Season the pork with salt andpepper. Put it in a baking dish andsprinkle with ¼ cup of the soysauce. Let marinate for 1 hour.

2. Bring a pot of water to a boil.Cook the tamarinds for 15 minutes.Drain and allow to cool. Peel eachtamarind and cut in half to remove

the pit. Mash well and set aside.3. Preheat the oven to 350°F.4. Heat the oil in a large skillet

over medium heat. Add the porkand brown on all sides. Return tothe baking dish.

5. Combine the tamarind, the brownsugar, the remaining ¼ cup soysauce, and salt and pepper, mixingthoroughly. Pour the sauce over thepork, cover, and bake for 2 hours,until cooked.

6. Slice the roast on a cuttingboard. Arrange the slices in thebaking dish, basting them with thepan juices. Return to the oven foran additional 10 minutes.

VERMICELLI NOODLE SOUPWITH MEATBALLS

Fideos con Albóndigas

his really is a soup that eats likea meal!Serves 6 to 8

MEATBALLS1½ pounds ground beef¼ cup white rice2 eggs1 tablespoon all-purpose flour1 tablespoon salt

¼ teaspoon pepperVERMICELLI3 tablespoons vegetable oilOne 12-ounce package

vermicelli½ onion, sliced½ green bell pepper, sliced6 serrano chileswith stems (see

Note)3 tomatoes, quartered1 tablespoon salt, plus more to

taste½ teaspoon ground cumin

1. To make the meatballs, fill alarge pot with 4 quarts of water andbring to a boil.

2. Meanwhile, combine all themeatball ingredients in a bowl,mixing well. Form the mixture intomeatballs the size of a golf ball.Add the meatballs to the boilingwater, reduce the heat to medium-low, and simmer for 15 minutes.

3. While the meatballs are cooking,heat the oil in a large pot overmedium heat. Add the vermicelliand toss back and forth with 2spoons until golden brown, 5 to 6minutes; do not allow the noodlesto burn. Add the onion, bell pepper,and chiles and sauté until the onion

is translucent, about 5 minutes.4. Meanwhile, combine the

tomatoes, the 1 tablespoon salt, thecumin, garlic powder, and pepperin a blender. Add 1 cup water fromthe meatballs and blend untilsmooth. Add the tomato puree to thevermicelli, stirring well, andsimmer for 5 minutes.

5. Add the tomato mixture to themeatballs and their broth andseason with salt.

NOTE:

Leaving the stems on the chilesprevents them from bursting duringcooking, which would release theirseeds—the source of their heat. To make

individual servings spicier, simply servea chile to anyone who wants one, so theycan cut open the chile and stir the seedsinto their soup.

CHARRO-STYLEBEANS

Frijoles a la Charra

Serves 8

1½ pounds dried pinto beans,picked over and rinsed

½ head garlic1½ tablespoons salt¼ pound bacon (5 slices), cut

into small dice1 onion, diced6 serrano chiles, chopped1 tomato, dicedChopped cilantro for garnish

1. Combine the beans and garlic ina large pot and add water to coverby 2 to 3 inches. Bring to a boilover high heat and boil for 2 hours.After the first hour, check the waterlevel and add a cup or two of warmwater if necessary. About 30minutes before the beans arecooked, add the salt.

2. Meanwhile, lightly brown thebacon in a large skillet overmedium heat, 4 to 5 minutes. Addthe onion and chiles and sauté untilthe onion is golden brown, 5 to 6minutes. Stir in the tomato. Removefrom the heat.

3. When the beans are tender, stir inthe sautéed ingredients and simmerfor 10 minutes longer.

4. Serve garnished with cilantro.

CHORIZO-VEGETABLECASSEROLE

Serves 8 to 10

4 tablespoons (½ stick) butter½ pound chorizo (Mexican

sausage), casings removed,crumbled

3 onions, chopped2 cups asparagus tips2 cups canned artichoke hearts1 cup sliced mushroomsSalt to taste3 cups shredded mozzarella

cheese

1. Preheat the oven to 350°F.2. Melt the butter in a large skillet

over medium heat. Add the sausageand onions and cook, stirring, for 3to 4 minutes. Add the asparagus,artichoke hearts, and mushrooms.Add salt to taste. Stir well, and

cook for 5 minutes.3. Transfer the vegetable mixture to

a baking dish and sprinkle thecheese over the top. Bake for 5minutes, or until the cheese hascompletely melted. Serve withTortilla Chips (see page 12).

CREAMY MASHED POTATOES

rowing up as the youngest ofthree children definitely had its prosand cons. While I could get away witha lot, I also had to do a lot. I was theone who had to peel the potatoes for

my mother's creamy mashed potatoes.Everyone else had a more importantjob. And since the potatoes were sodelicious, everyone always servedthemselves plenty—which meant I hadto peel a lot of potatoes. When wewere young, it was my brother, Louie,who took the prize for the biggestserving. Nowadays, it is a tie amongall eight of my mother's grandchildren.Try them, and you'll see what bringsus running to the table.Serves 4

4 Idaho potatoes, peeled andquartered

1 teaspoon salt, plus more totaste

5 tablespoons butter, at roomtemperature

One 5-ounce can evaporatedmilk

¼ teaspoon white pepper

1. Place the potatoes in a large pot,cover with water, and add the 1teaspoon salt. Bring to a boil andboil until tender, 20 to 25 minutes.

2. Drain the potatoes and returnthem to the pot. Add the butter,milk, and pepper and, using a

handheld mixer, mix until smooth.Season with salt if necessary.

GARDEN RICE WITH SHRIMP

or an even easier dish, usefrozen carrots and peas and frozencooked shrimp.Serves 8 to 10

¼ cup vegetable oil2 cups white rice¼ cup diced onion4 garlic cloves, minced

1 teaspoon lime juice2 carrots, peeled and diced1 cup peas1 chicken bouillon cube1¼ teaspoons salt¼ teaspoon white pepper1 cup shrimp, peeled, deveined,

and cookedSliced roasted poblano

chiles(see page 79) for garnish(optional)

1. Heat the oil in a large skilletover medium-high heat. Add therice and cook, stirring, until coated

with oil. Add the onion and cook,stirring frequently, until the onion istranslucent, 2 to 3 minutes. Drainoff any excess oil.

2. Stir in the garlic and lime juice,then stir in 4 cups warm water andbring to a boil. After 1 minute, addthe carrots and peas, stirring well.Stir in the chicken bouillon cube,salt, and pepper. Stir in the shrimp.Cover, reduce the heat, and simmerfor 15 minutes, or until the rice istender and all the water has beenabsorbed.

3. Serve garnished with poblanochiles, if desired.

GRILLED CORN ON THE COB

n Mexico City, you always seestreet vendors selling corn on the cobaccompanied by a variety of toppings.I was first introduced to this simplebut delicious treat on a visit there inthe early 1980s. Nowadays, vendors ofgrilled corn are popping up on thestreet corners of downtown SanAntonio. You can also find them atmany citywide events and insupermarket parking lots. Everyoneeats the sweet grilled corn—fromsmall children who love them simplywith butter, to adults who order theauthentic elotes, covered with

mayonnaise and sprinkled withcrumbly cheese and cayenne pepper(in Mexico City, they use pure groundchile powder). We use Parmesancheese instead—and my mouth watersjust thinking about this treat. Anytimewe barbecue, there is always corn onthe cob alongside the fajitas andsteaks on the grill. My children lovetheir ears with everything on them.Serves 6

6 ears corn, unhusked¼ cup mayonnaise½ cup grated Parmesan cheeseCayenne pepper to taste

1. Prepare a fire in an outdoor grill.2. Place the corn (still in the husk)

on the grill over medium heat andcook for 1 hour, turning often. Thehusks will blacken—that's whatgives the corn its delicious flavor.Remove and discard the husks.

3. Cover the corn with themayonnaise, then the cheese, andsprinkle with cayenne pepper.Serve hot.

VARIATION:Try a lemon-pepper spice mixture

instead of the cayenne.

HOT FRIED POTATOES

Serves 6

2 cups vegetable oil3 potatoes, peeled and cut

lengthwise into 8 wedges eachSalt to tasteCayenne pepper to taste

1. Heat the oil in a deep pot overmedium-high heat until very hot.Add the potatoes and cook, turningonce, until golden brown and tenderwhen pierced with a fork, about 5

minutes.2. Transfer to a napkin-lined

platter, season with salt andcayenne pepper, and serve.

KAY'S TORTILLA AND BLACKBEAN CASSEROLE

first tasted my friend Kay'scasserole at a Fourth of July party,and I think I almost finished the whole

thing myself. If you're having a party,try this recipe—you won't bedisappointed.Serves 6 to 8

2 cups chopped onion1½ cups chopped green bell

pepper2 garlic cloves, finely chopped¾ cup Los Barrios Salsa (see

page 7) or store-bought2 teaspoons ground cumin4 cups drained canned black

beans12 corn tortillas, homemade

(see page 4) or store-bought2 cups shredded queso


2 cups shredded lettuce3 tomatoes, chopped½ cup sour cream½ cup pitted and sliced black

olives

1. Preheat the oven to 350°F.2. Combine the onion, pepper,

garlic, salsa, cumin, and beans in alarge skillet and bring to a simmerover medium heat. Cook, stirring

frequently, for 3 to 4 minutes.3. Arrange 6 of the tortillas in the

bottom of a 9 by 13-inch bakingdish, overlapping them asnecessary. Spread half of the beanmixture over the tortillas andsprinkle with half of the cheese.Repeat the layering process withthe remaining tortillas, beanmixture, and cheese.

4. Cover the dish with foil and bakefor 30 minutes. Carefully removethe foil (watch out for the steam),and garnish with the lettuce,tomatoes, sour cream, and olives.

MEXICAN RICE

he compliments you will receivefor this dish will put you on a very highcloud indeed.Serves 4 to 6

3 tomatoes, coarsely chopped1 tablespoon Lipton chicken

flavor base1 garlic clove, coarsely

chopped1 teaspoon salt1 cup water½ cup vegetable oil

1½ cups white rice½ green bell pepper, sliced¼ onion, sliced

1. Combine the tomatoes, chickenbase, garlic, and salt in a blenderand blend until smooth. Add thewater and blend well.

2. Heat the oil in a large skilletover medium heat. Add the rice andcook, stirring, until it begins tobrown, 2 to 3 minutes. Add the bellpepper and onion and allow tocook for 2 to 3 more minutes untiltender. Drain off any excess oil.

3. Add the tomato mixture to the

rice and cook for 2 to 3 minutes.Add 2 cups hot water, stirring well,then cover, reduce the heat, andsimmer for 10 minutes. Reduce theheat to low and cook until the riceis tender and all the liquid isabsorbed, 5 to 10 minutes longer.

NANA'S STUFFING

his is my mother-in-law's stuffingrecipe, and it is out of this world. Youcan prepare the giblets a day ahead tosave time.Serves 12

3 pounds turkey giblets1 onion3 garlic clovesSalt and pepper to taste1 pound pork sausage, casings

removed, crumbled3 celery stalks, chopped1 green or red bell pepper,

choppedOne 8-ounce can water

chestnuts, drained and chopped1 cup raisins1 cup chopped pecansOne 16-ounce package stuffing

mix1 cup beef broth

1. Combine the giblets, onion, andgarlic in a large pot and add waterto cover by 4 to 6 inches. Seasonwith salt and pepper and bring to aboil. Reduce the heat to a livelysimmer and cook until the gibletsare tender, 2½ to 3 hours. Drain,and discard the onion and garlic.Let the giblets cool slightly.


3. Finely chop the giblets; set aside.

1. Brown the sausage in a largeskillet over medium heat, stirringoften, 6 to 8 minutes. Drain off anyexcess fat, and transfer the sausageto a large bowl. Add the giblets andall the remaining ingredients,stirring until the stuffing mix isevenly moistened.

2. Place the stuffing in the preparedbaking dish. Bake for 35 minutes,or until crunchy on top.

OVEN - ROASTED SWEETPOTATOES WITH COGNAC

his tasty side dish can also beserved as a dessert.Serves 4

1 pound sweet potatoes, peeled

4 tablespoons (½ stick) butterJuice of 3 oranges½ cup honey¼ cup Cognac or other brandy½ to ¾ cup chopped pecans

(optional)

1. Place the sweet potatoes in alarge pot and add water to cover by3 inches. Bring to a boil and cookuntil tender, about 30 minutes.Drain and let cool slightly.


3. Slice the sweet potatoes andlayer them in the prepared bakingdish. Dot the top of the potatoeswith the butter. Combine the orangejuice, honey, and Cognac and pourover them. Bake for 20 minutes.

4. Garnish with the chopped nuts, ifdesired, and serve immediately.

REFRIED BEANS

se these great refried beans forbean and cheese tacos, bean andcheese nachos, bean and cheesechalupas, or in a side of rice and beans

—life doesn't get any better.Serves 4 to 6

1 tablespoon vegetable oil orlard

2 cups cooked pinto beans,mashed with a potato masher orpureed in a blender

1. Heat the oil in a large skilletover medium-high heat until veryhot.

2. Add the beans and cook, stirringconstantly, for 6 to 8 minutes.

SHRIMP AND RICE SALAD WITHPEAS AND PIMIENTOS

his dish is very easy to prepare—and wonderful to eat. It's always acrowd pleaser, and it's sure to haveyour guests asking for more.Serves 4 to 6

2 cups cooked white rice1½ cup frozen peas, thawed1 green bell pepper, finely

chopped¼ cup finely chopped pimiento-

stuffed olives2 tablespoons chopped

pimientos1 tablespoon chopped jalapeño

chile1 tablespoon finely chopped

onion1 cup mayonnaise½ teaspoon salt⅛ teaspoon pepperRomaine lettuce leaves for

serving12 cherry tomatoes for garnish

1. Combine all the ingredientsexcept the lettuce and tomatoes in alarge bowl, mixing well.

2. Mound on a platter lined withlettuce leaves, and garnish with thecherry tomatoes.

VARIATION:

Substitute 2 cups cooked pasta (elbowmacaroni, penne, fusilli) for the rice.

SPANISH RICE

y mom makes the best rice inthe world. Whether it's her Spanishrice or her Garden Rice with Shrimp(see page 154), she just has it down.Many of my friends have asked her to

teach them how it is done—or to givethem her secret ingredients. There isno secret ingredient, other than a lotof love. We serve this at most of ourparties at home, and someone alwaysasks for the recipe.Serves 6 to 8

¼ pound (1 stick) butter½ onion, diced1 green bell pepper, diced2 cups white rice2 carrots, peeled and diced2 chicken bouillon cubes,

dissolved in 2 cups hot water

1. Melt the butter in a large skilletover low heat. Add the onion andbell pepper and cook until softened,about 3 minutes. Add the rice andcook, stirring, until coated withbutter. Add the carrots and thebouillon broth, then add 4 cupswater and bring to a boil. Increasethe heat to high and cook,uncovered, for 3 minutes.

2. Reduce the heat to low, cover,and cook until the rice is tender andall the water has been absorbed,about 10 minutes longer.

SPICY PEPPER STRIPS IN CREAMSAUCE

Rajas Poblano en Crema

his is a traditional Mexican dish.Served in tacos (see pages 23, 24, 132,138, and 143), or as a side dish on itsown, it is a real crowd pleaser.Serves 4

2 tablespoons vegetable oil

1 garlic clove1 onion, sliced6 poblano chiles, roasted (see

page 79), peeled, seeded, and cutinto strips

3½ cups diced mozzarellacheese

2 cups half-and-half

1. Heat the oil in a large saucepanover high heat. Add the garlic andcook until fragrant, 1 to 2 minutes.Remove and discard the garlic, andreduce the heat to medium-high.Add the onion and cook until

softened, 2 to 3 minutes. Add thechiles and cook for 3 to 4 minutes.

2. Add the cheese, reduce the heatto medium, and stir in the half-and-half. Cook, stirring, until the cheesehas melted. Serve immediately.

SWEET POTATO SOUFFLÉ

Soufflé de Camote

learned this recipe from my

mother-in-law, but it took me severalattempts to get it right. Not because itis difficult—on the contrary, it is apiece of cake. The problem was thatbecause it's so simple, I would try todo several steps at once, such asadding all the melted butter at thesame time rather than dividing itbetween the filling and the topping.Follow the directions, and you will lovethe outcome.Serves 10 to 12

2 cups mashed cooked sweetpotatoes

2 eggs, beaten

1¼ cups sugar12 tablespoons (1½ sticks)

butter, melted and dividedbetween 2 small bowls

1 cup milk½ teaspoon ground nutmeg½ teaspoon ground cinnamon1 teaspoon almond extract¾ cup crushed cornflakes½ cup packed brown sugar½ cup chopped pecans

1. Preheat the oven to 400°F.Grease a 9-inch pie plate.

2. Combine the sweet potatoes,eggs, sugar, half of the butter, themilk, nutmeg, cinnamon, andalmond extract in a large bowl,mixing well. Pour into the preparedpie plate and bake for 20 to 25minutes until set.

3. Combine the cornflakes, brownsugar, nuts, and the remainingbutter, mixing well. Spread themixture over the sweet potatoes andbake for another 10 minutes.

TRADITIONAL POT OF BEANS

Frijoles de Olla

his was my father's favorite dish,and it is my brother's favorite as well.If Louie had to choose only one dishfor the rest of his life, it would bethese beans. These freeze well andare great to have on hand forimpromptu parties.Makes 2 quarts

1 pound dried pinto beans,picked over and rinsed

4 garlic cloves2½ teaspoons salt

1. Put the beans and garlic in alarge pot, add 2 quarts water andthe salt, and bring to a boil. Reducethe heat and simmer until tender, 2to 2½ hours.

2. Discard the garlic cloves andserve the beans as is, or mash themwith a potato masher or puree themin a blender until smooth.

BUÑUELOS WITH APPLES

uñuelos are a Fiesta favorite aswell as a Christmastime staple in ourhome. They remind me of a sugareddoughnut, except that they are flatand crunchy. You can top them withfruit, but they are also great on theirown. Cajeta is a very rich caramelsauce that can accompany manydesserts, especially good on top of icecream. As a child I remember placinga heaping spoonful on a tortilla, rollingit up, and devouring it—delicious!Serves 12

8 Granny Smith or Romeapples, peeled, cored, and diced

1 tablespoon sugar2 cups water2 cinnamon sticks12 buñuelos(see Note)1 quart vanilla ice cream¾ cup cajetaor caramel sauce

(see Note)2 tablespoons Bailey's Irish

Cream (optional)

1. Combine the apples and sugar ina bowl, tossing to mix. Set aside.

2. Combine the water and cinnamonsticks in a medium saucepan andbring to a boil. Boil until the liquidhas reduced to ½ cup, about 15minutes. Strain the syrup, and stir itinto the apple mixture.

3. Place 1 buñuelo on each dessertplate and top with a scoop of icecream. Spoon the apple mixture,with its syrup, over the ice cream,and drizzle with the cajeta. Drizzlethe liqueur over the top of each, ifdesired, and serve immediately.

NOTE:

Buñuelos and cajeta can be found atLatin markets and some largersupermarkets.

CARAMEL - COVEREDCREPES

ackaged crepes are available inthe refrigerator section of largersupermarkets. Cajeta can be found atLatin markets and some largersupermarkets.Serves 5

2½ cups cajetaor caramelsauce

One 4.5-ounce package 7-inchcrepes (10 crepes)

1 cup chopped pecans

1. Heat the cajeta in the microwaveor in a saucepan over low heat.

2. Prepare the crepes as directed onthe package. Spread ¼ cup ofcajeta over each crepe, roll up, andplace seam side down on a servingplatter. Top with more cajeta andthe nuts (see Note).

NOTE:

If you have any leftover cajeta, it iswonderful over ice cream.

DESSERT NACHOS

hese sweet nachos are always a

hit. Just about any combination offruit works well. In San Antonio, wehave several buñuelo factories thatsupply us with bite-sized buñuelos;they can be found at Latin marketsand some larger supermarkets.Makes 2 dozen mini nachos

2 pints strawberries, hulled andchopped

4 to 6 kiwis, peeled andchopped

1 pint raspberries1 pint blueberries24 mini buñuelos

Chocolate sauce for drizzling

1. Combine the fruit in a largebowl, stirring gently to mix well.

2. Place the buñuelos on a servingplatter. Spoon the fruit over thebuñuelos, drizzle chocolate sauceover the top, and serve.

EASY RICE PUDDING

Arroz con Leche

Serves 10

1 cup white rice1 cinnamon stickOne 12-ounce can evaporated

milk½ cup raisins (optional)½ cup sugarGround cinnamon for

sprinkling

1. Bring 5 cups water to a boil in alarge saucepan. Add the rice andcinnamon stick and cook for 15 to20 minutes. Add the milk, and

raisins if desired, stirring well,then stir in the sugar. Turn the heatdown to low and cook, covered,about 5 minutes longer, until rice issoft. Remove from the heat and letcool. Discard cinnamon stick.

2. Transfer the rice pudding to aserving bowl. Serve warm, orcover and refrigerate until chilled.Just before serving, sprinklecinnamon over the top

VARIATION:

To jazz up the pudding, you can add ¼cup Kahlúa or amaretto when you addthe milk. Other garnish choices includenuts and fresh fruit.

FLAN

lan, a silky-smooth custard witha sweet caramel topping, is one of themost traditional of Mexican desserts.Serves 12 to 14

CUSTARDOne 14-ounce can sweetened

condensed milkOne 12-ounce can evaporated

milk4 ounces cream cheese, at

room temperature7 eggs

1 teaspoon vanilla extractCARAMEL2 cups sugar

1. Preheat the oven to 325°F. Havea 9-inch round glass pie plateready.

2. To make the custard, combine allthe ingredients in a blender andblend until smooth. Set aside.

3. To make the caramel, put thesugar in a large deep pot and cookover low heat, stirring gently with awooden spoon, until the sugar hasmelted and turned golden brown.Quickly but carefully pour the

caramel into the pie plate. It willharden immediately.

4. Pour the custard mixture over thecaramel. Put the pie plate into alarger baking pan and add ½ inchboiling water to the larger pan.Bake for 2 hours, or until firm. Letcool.

5. When the flan is cool, run a knifearound the edges of the dish torelease it, and invert onto a largerimmed serving platter. Refrigeratefor 2 hours, or until chilled.

1. To serve, cut the flan intowedges and place on dessert plates,

drizzling some of the caramel overeach slice.

FROZEN VANILLA MILK POPS

ow do you keep yourself cool inthe hot Texas sun? Try the treat weenjoyed as children. I rememberfeeling so grown up the first time Imade this, thinking to myself what agood cook I was!Serves 4


2 tablespoons sugar2 teaspoons vanilla extract

1. Combine all the ingredients in ablender and blend for 30 seconds.Pour the mixture into ice cube trays.Cover with plastic wrap, and sticka toothpick through the plastic intoeach cube, to serve as a handle.

2. Freeze until firm, at least 6hours, or overnight. Remove thecubes from the trays and enjoy.

VARIATION:

Add ⅛ teaspoon ground cinnamon tothe evaporated milk mixture.

LEMON - BERRYPIE

Serves 6 to 8


One 14-ounce can sweetenedcondensed milk

1¼ cups fresh lemon juiceOne 9-inch prepared graham

cracker crust1 cup sliced strawberries or

whole blueberries or raspberries

1. Combine the evaporated milk,condensed milk, and lemon juice ina large bowl, mixing well.

2. Pour into the piecrust and topwith the berries. Refrigerate for 4to 6 hours, or overnight. Servechilled.

MANGO - CAJETA ANGEL FOODCAKE

hen you bite into this dessert,you will think you have gone toheaven. The recipe is very easy, andit's delicious, too. Angel food cake willnever be the same again!Serves 10 to 12

¾ cup milk2 cups cajeta(see Note) or

caramel sauce¼ cup sweetened condensed

milk½ cup chopped walnuts1 prepared angel food cake2 cups diced mango

1. Bring the milk to a boil in a largesaucepan. Add the cajeta,condensed milk, and walnuts,stirring until well mixed. Removefrom the heat.

2. Slice the angel food cake and

place on dessert plates. Spoon thesauce over the cake, and top withthe mangoes.

NOTE:

Cajeta is available at Latin marketsand some larger supermarkets.VARIATION:

Blueberries or raspberries can besubstituted for the mangoes.

MEXICAN BREAD PUDDING

Capirotada

n Mexico, this dessert is preparedevery Friday during the Lentenseason. Everyone I know makes herown version—I love trying differentcapirotada recipes, because they areall so varied.Serves 12

AGUA DE PILONCILLO2½ piloncillos(see Note)1 cinnamon stick1½ teaspoons ground anise2 quarts waterCAPIROTADA4 tablespoons (½ stick) butter

1 loaf French bread, cut into ½-inch slices

1 cup raisins1 cup coarsely chopped pecans1 cup slivered almonds2 cups grated queso Chihuahua

or Monterey Jack cheese


2. To make the agua de piloncillo,combine all the ingredients in alarge saucepan and bring to a boil,stirring to dissolve the sugar.Remove from the heat. Discard the

cinnamon stick.3. To make the capirotada, butter

one side of each slice of bread andarrange buttered-side up on acookie sheet. Bake for 5 to 6minutes, until golden on top. Turnthe bread over and bake for 4 to 5minutes longer, until toasted on thesecond side. Remove from theoven.

1. Line the bottom of the preparedbaking dish with a single layer ofbread. Top with half the raisins,pecans, almonds, and cheese. Ladlesome of the syrup over the top.

Create an additional layer with theremaining ingredients, pouring allthe remaining syrup over the top.

2. Cover the pudding with foil andbake for 30 minutes, or until theliquid has been absorbed.

NOTE:

Piloncillos are small brown cones ofunrefined sugar. They are available atLatin markets and some largersupermarkets.

OLD - FASHIONEDPOUNDCAKE

his was one of my father'sfavorites. My mother always baked itfor him to enjoy with his coffee.

Serves 12

¾ pound (3 sticks) butter, atroom temperature

One 16-ounce boxconfectioners’ sugar

6 eggs1 tablespoon vanilla extract1 teaspoon lemon juice4 cups cake flour

1. Preheat the oven to 325°F.Grease a Bundt pan.

2. In a large bowl, cream the butter

and sugar together. Beat in the eggs,one at a time. Beat in vanilla andlemon juice. Add flour and mixuntil well blended. Pour the batterinto the prepared pan and smooththe top.

3. Bake for 1 hour and 45 minutes,or until a toothpick inserted in thecenter comes out clean. Set the panon a wire rack to cool. Turn cakeout after 10 or 15 minutes.

VARIATION:

Add 1 cup raisins, tossed with about 1tablespoon of the cake flour, to the batter(flouring them prevents them from fallingto the bottom of the cake as it bakes).

OUR FAVORITE TAPIOCAPUDDING

his is a great dessert to follow alight lunch.Serves 6


¾ cup sugar3 tablespoons tapioca¾ cup water2 egg yolksPinch of salt1 teaspoon vanilla extract

Sliced peaches for garnish(optional)

1. Combine the milk and sugar in alarge saucepan and heat overmedium heat for 1 to 2 minutes; becareful not to let the milk boil.

2. Meanwhile, combine the tapiocaand water in a medium bowl. Beatin the egg yolks. Stir in the salt.

3. Gradually add the egg mixture tothe warm milk mixture, stirringconstantly. Stir in the vanilla. Cook,stirring, until the mixture comes justto a simmer; do not let it boil, or itmay curdle. Pour into a 9-inch pie

plate or small baking dish and letcool slightly, then refrigerate untilchilled, at least 2 hours.

4. Just before serving, garnish thepudding with sliced peaches orother fresh fruit, if desired.

PEACH-PECAN UPSIDE - DOWNCAKE

Pastel de Durazno

Serves 12

CAKE

2 cups Bisquick mix2 eggs1 cup sugar1 cup milk¾ cup vegetable oil2 teaspoons vanilla extractTOPPING¼ pound (1 stick) butter,

melted1 cup packed brown sugarOne 15¼-ounce can sliced

peaches, drainedAbout ½ cup pecan halves

1. Preheat the oven to 375°F.2. To make the cake batter,

combine all the ingredients in alarge bowl, whisking together untilblended. Set aside.

3. To make the topping, pour themelted butter into a Bundt pan.Sprinkle the brown sugar evenlyover the butter. Arrange thepeaches on top. Place a pecan halfbetween each peach slice.

4. Carefully pour the batter over thepeaches. Bake for 40 minutes, oruntil a toothpick inserted in thecenter of the cake comes out clean.Transfer the pan to a wire rack tocool for 10 minutes, then invert.

1. Serve the cake warm, with icecream, if desired.

VARIATION:

Substitute one peeled, cored, andthinly sliced Granny Smith apple for thepeaches.

TÍA MARTA'S PECAN PIE

Serves 8

One 14-ounce can sweetenedcondensed milk

¾ cup water¼ cup unsweetened cocoa

powder3 eggs1 teaspoon vanilla extract1 cup chopped pecansOne 9-inch prepared graham

cracker crust

1. Preheat the oven to 325°F.2. Combine the milk, water, cocoa,

eggs, and vanilla in a blender andblend well. Transfer to a bowl andstir in the pecans. Pour the mixtureinto the piecrust.

3. Bake for 50 minutes, or until set.Transfer to a wire rack to cool.

AGUA DE HORCHATA

f you have ever traveled toMexico, you may have seen streetvendors selling flavored “waters.”This recipe is for a popular milky-looking rice drink. It is very tasty, andit is also considered a cure-all forchildren with upset tummies. Planahead; you need to soak the rice for24 hours.Makes 1 gallon

1 pound white rice2 cinnamon sticksOne 14-ounce can sweetened

condensed milk

1. Combine the rice and cinnamonsticks in a large bowl and addwater to cover. Cover andrefrigerate for 24 hours.

2. Remove and discard cinnamonsticks. In batches, transfer the riceand soaking liquid to a blender andblend until smooth. Using a finesieve, strain the liquid into a bowl,pressing on the solids with awooden spoon to squeeze out allthe liquid; discard the solids.

3. Stir the milk into the rice water.Cover and refrigerate until chilled,

before serving.

LIMONADA FRESCA

here is nothing quite like thetaste of this delicious fresh limeade. Itis refreshing and thirst-quenching.Serve it in a glass pitcher, garnishedwith lime slices.Makes 1 gallon

4 cups sugar, or more to taste1 gallon water1 cup fresh lime juice, or more

to taste1 lime, cut into thin slices

1. Combine the sugar and water in alarge pitcher, stirring to dissolvethe sugar. Stir in the lime juice.Taste, and add more sugar or limejuice if necessary.

2. Add the lime slices to thepitcher, and serve the limeade overice.

MARGARITA'S MARGARITA

erve these at your next party,and you will be known as the partyhost of all party hosts. Multiply therecipe as necessary—everyone willwant to be added to your guest list!Serves 1

1½ ounces Cuervo 1800 tequila1 ounce Grand MarnierSplash of whiskey sour mix1 lime wedge

1. Pour the tequila and GrandMarnier into a shaker. Add the sour

mix, and squeeze the juice of thelime into the shaker. Add ice, andshake to mix.

2. Pour into a salt-rimmedmargarita glass, and enjoy!

MEXICAN COFFEE

“ ow!” “This is great!” “Canyou share the recipe with me?” Theseare the comments you will hear whenyou serve this coffee. I recentlyserved it at an open house, and peoplewho don't even like coffee wereasking for seconds. It's a greatcombination of flavors, and it goeswell with many desserts.Serves 10 to 12

Hot coffee to serve 10 to 12,brewed with 2 cinnamon sticksadded to the pot

½ cup packed brown sugar2 tablespoons chocolate syrup

2 ounces Kahlúa1 tablespoon Tía Maria

(coffee-flavored liqueur)

1. Strain the hot coffee into aheatproof pitcher.

2. Add the remaining ingredients,stir to dissolve the sugar, and serveimmediately.

MEXICAN HOT CHOCOLATE

exican hot chocolate is like no

other. Made with Mexican chocolate,it has the most wonderful flavor. It isespecially good with pan dulce or mymom's Old-fashioned Pound Cake(see page 182).Serves 3 or 4

3 cups milk1 cinnamon stick½ tablet Mexican chocolate

(such as Nestlé Abuelita or Ibarrabrand), broken into pieces

Sugar to taste (optional)

1. Combine the milk and cinnamon

stick in a medium saucepan andheat over medium heat until themilk is hot but not boiling. Add thechocolate and stir until melted.

2. Remove and discard thecinnamon stick, and sweeten withsugar, if desired.

RED FRUIT PUNCH

ne of my favorite drinks as achild was this great punch, which myaunt would make for birthday parties.All of the children in attendance wouldbe sporting red mustaches as they

raced around the backyard from oneactivity to another!Makes 4 gallons

4 envelopes unsweetenedTropical Punch Kool-Aid

4 cups sugar4 cups pineapple juice1 cup fresh lemon juice3¼ gallons (13 quarts) water

1. Combine all the ingredients in alarge drink cooler or a punch bowl,stirring to dissolve the Kool-Aid

and sugar.2. Add ice, and enjoy.

VARIATION:

You can garnish the punch with freshfruit or with drained canned fruitcocktail.

REFRESHING WATERMELONDELIGHT

Refresco de Sandía

his fruit-flavored water, or aguasfrescas,is especially delicious, and it

looks beautiful served in a clear glasspitcher.Makes 1 gallon

2 pounds watermelon3½ quarts water2 cups sugar

1. Remove the seeds from thewatermelon, slice the flesh from therind, and cut it into chunks.Transfer to a blender, in batches ifnecessary, and blend for a fewseconds; there should still be somesmall chunks of watermelon.

2. Combine the water and sugar in alarge pitcher, stirring to dissolvethe sugar. Stir in the watermelonpuree, blending thoroughly.Refrigerate until chilled beforeserving.

VARIATION:

You can substitute cantaloupe for thewatermelon.

SANGRÍA

angría is a cool, refreshing drinkfor a summer fiesta. But it's so tasty,

it's easy to forget it is made with wine—be careful not to drink too much!Makes ½ gallons

2 quarts red wine2 cups lemon-lime soda2 cups orange juice1¼ cups lime juice2 cups sugar2 cups applesauce1 orange, thinly sliced, each

slice cut in half1 lime, thinly sliced, each slice

cut in half1 Red Delicious apple, peeled,

cored, and sliced into thin rounds

1. Combine the red wine, soda,orange juice, lime juice, sugar, andapplesauce in a large pitcher,stirring to dissolve the sugar. Addthe orange, lime, and apple.Refrigerate until chilled.

2. Serve in tall glasses, making sureto include some fruit in eachserving.

ABOUT THEAUTHORDIANA BARRIOS TREVIÑO andher brother, Louie Barrios, own andoperate Los Barrios restaurant,which The New York Times recentlypraised as one of the top restaurantsin the San Antonio area (althoughlocals have known that for years).She regularly champions Tex-Mexcooking on the Today show, and hasappeared on Good Morning Americaand Food Nation with Bobby Flay.

Copyright © 2002 by THE COOKIN ' DLT, L.L.C.FOREWORD COPYRIGHT © 2002 BY EMERIL LAGASSE

ALL RIGHTS RESERVED.PUBLISHED IN THE UNITED STATES BY VILLARDBOOKS, AN IMPRINT OF THE RANDOM HOUSEPUBLISHING GROUP, A DIVISION OF RANDOMHOUSE, INC., NEW YORK, AND SIMULTANEOUSLY INCANADA BY RANDOM HOUSE OF CANADALIMITED, TORONTO.

VILLARD AND “V” CIRCLED DESIGN AREREGISTERED TRADEMARKS OF RANDOM HOUSE,INC.

LIBRARY OF CONGRESS CATALOGUING-IN-PUBLICATION DATA

TREVIÑO, DIANA BARRIOS.

LOS BARRIOS FAMILY COOKBOOK : TEX -MEXRECIPES FROM THE HEART OF SAN ANTONIO /DIANA BARRIOS TREVIÑO.p. cm.eISBN: 978-0-307-56596-91. MEXICAN AMERICAN COOKERY. I. TITLE.

TX715.2.S69 T74 2002 2002071347641.5972—DC21WWW.VILLARD.COMPRINTED IN THE UNITED STATES OF AMERICA ONACID-FREE PAPERv3.0

http://www.villard.com

to my father, the late josé c. barrios, and my mother ...barrios... · we went in search of big...

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