Print Recipe GOYA’s Ham Croquettes with Tuna Poke & Aji Crema These eye-popping appetizers from the GOYA test kitchen taste as good as they look. These delicious bites topped with marinated ahi tuna and creamy aji sauce will score a touchdown at your next tailgate party, but are fancy enough for Oscar night, too! For […]
Print Recipe La Hacienda de los Barrios’ Cortadillo estilo Zuazua La Hacienda de los Barrios serves up so much more than mouthwatering Tex-Mex food. This San Antonio gem has a stunning patio with live music every night of the week. This cortadillo estilo Zuazua is a beloved Barrios family recipe. Think of it like a […]
Print Recipe Turkey Leg Hut’s Dirty Rice Dirty rice is a staple in Cajun country that’s been passed down through generations. Hailing from Southern Louisiana, dirty rice is made with white rice that gets its “dirty” appearance from the meat with which it’s cooked. Long ago, dirty rice was made with leftover organ meat (gizzards, […]
Print Recipe Broken Barrel’s PEI Mussels Votes: 0 Rating: 0 You: Rate this recipe! Course Appetizers, Entrées Servings serving MetricUS Imperial Ingredients Mussles 1 quart Mussels raw, volume1 Tablespoon Onion diced½ teaspoon garlic minced2 oz Spanish chorizo1 cup coconut curry sauce1 sourdough bread sliceParsley to tastetoasted coconut to taste Coconut Curry Sauce (yield 3.5 pints) […]
Print Recipe La Hacienda de Los Barrios Menudo This piping hot recipe comes from the Barrios Family of La Hacienda de Los Barrios. Try serving with finely chopped serrano chiles to garnish the menudo. Warm corn or flour tortillas are also a must! Menudo is popular in Mexican culture because it is believed to be […]
Don Carr, the Executive Chef at Sysco Central Texas, is sharing a recipe for a crispy Pistachio Crusted Red Snapper. To go with it, he’s also making a Harissa Beurre Blanc sauce and Sweet Potato and fire-roasted Corn Hash that’ll make for a perfect weeknight dinner.
Watch the video here! Print Recipe Goya Venezuelan Shredded Beef (Pabellon Criollo) Votes: 0 Rating: 0 You: Rate this recipe! Course Entrées Occasion Casual Servings servings MetricUS Imperial Ingredients 1 flank steak about 2 lbs., cut in 4 pieces1 Onion roughly chopped (about 2 cups)2 packets GOYA® Beef Bouillon1 quart water1 cup chopped red bell […]
Print Recipe Executive Chef Dustin Teague’s Butternut Squash Cavatelli Votes: 0 Rating: 0 You: Rate this recipe! Course Entrées Servings MetricUS Imperial Ingredients 3 Tbsp extra virgin olive oil1 small butternut squash cut into 1/2-inch pieces (2 cups) (roast at 375 with olive oil and season with salt and pepper for about 15 minutes until […]
In this dish inspired by the cuisine of the Basque region of Spain, a quick-cooked ragout features sliced onions and peppers and diced tomatoes, and is flavored with GOYA® […]
Give it up for this brand new recipe for ‘Chef Buddy’s’ Pork BBQ with their alluring atchara, or pickled papaya, from our friends at Be More Pacific in Austin. Chefs Giovan Cuchapin and Mark Pascual shared this recipe from their Filipino fusion food truck and new brick-and-mortar location.
Deviled eggs get a daring and delicious upgrade with fresh Gulf shrimp. This recipe for Deviled Eggs with Fresh Gulf Shrimp is perfect for serving up with the Lamarca Prosecco from H-E-B.
This creative cobb salad from Cordúa in Houston brings together iron-rich black beans and protein-packed quinoa for a refreshing new salad. We love it with chopped avocado and fresh-made pico de gallo — and a loving sprinkle of bacon!
It’s that time of year to start turning out those famed Kenny & Ziggy’s chicken pot pies.
This roasted potato gratin is from Ristorante Tuscany in The Woodlands. We love how it all comes together like a beautiful holiday ornament.
This is La Fogata’s secret recipe for their delicious guacamole con tequila! It’s made table side — don’t forget to ask for the tequila kick!