Print Recipe Armadillo Palace’s Carne Discada This carne discada from Armadillo Palace in Houston is loaded with flavor. The origins of this dish, popular in Northern Mexico, come from field-tilling discs on tractors. Those discs, shaped like Chinese woks, were repurposed as pans in which to cook. Discada usually consists of beef, peppers, onions, lime […]
Cocoa and chipotle pepper make a mouthwatering blend that’s perfect for a rich and surprisingly refreshing salsa idea. This recipe is part of Central Market’s annual Chocolate Festival.
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!
Here’s a fun starter idea: scallop sliders! This recipe from Tommy Bahama features a homemade chipotle aïoli, ‘Island slaw’ made with crispy wontons and even a fresh lime vinaigrette.
This Niman Ranch pork chop is seared on the grill and topped with a fabulous Sweet Potato Chorizo and Pineapple Pico de Gallo.
Vegan, gluten-free and fresh from Chef Manny at Boudro’s on the San Antonio River Walk. This exotic offering can work both as an entrée or an appetizer.
From Boudro’s Texas Bistro on San Antonio’s gorgeous River Walk – arguably the best restaurant in the city!
This is an Israeli vegetarian breakfast specialty! Spicy tomato and pepper stew with four eggs poached into it. The sauce is incredibly flavorful and very Mediterranean…
This approach to ceviche is citrus based, has zesty flavors that your senses will keep asking for more. Many thanks to Blanca at Aldaco’s Stone Oak for the recipe!
Chef Iliana de la Vega of El Naranjo in Austin shares her take on the “national dish” of Mexico paired with tender grilled chicken breast. There’s enough here for a party…or FIESTA!
It’s Fiesta on a plate from El Naranjo in ATX! Chiles en Nogada calls for green poblano chiles stuffed with a mixture of meats, fruits and spices, topped with a walnut cream sauce (nogada), PLUS parsley and pomegranate seeds. Traditionally served at room temperature.
Freshly caught snapper from the port of Veracruz – included in Hugo Ortega’s Street Food of Mexico. This recipe is among Hugo’s most favorites.
This hearty helping of goodness comes compliments of Chef Chemo Barrera at The Well in San Antonio, TX. A terrific cold weather stew inspired by iconic Texas flavors and traditions!
A tangy, tender turkey burger with melted Mozzarella and fresh bruschetta.