Every Fiesta party needs a colorful salad like this! Contributed by Fiesta volunteer Alice Kormanik, you can find this recipe in the official Fiesta cookbook. To find out how to buy the cookbook, go to my Fiesta page. Enjoy!!
Roma tomatoes
Armadillo Palace’s Carne Asada
This carne asada 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 juice, garlic and tomatoes. It can […]
Central Market’s Cocoa Chipotle Salsa
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.
Quinoa and Black Bean Cobb Salad
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!
Tommy Bahama’s Seared Scallop Sliders
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.
Killen’s BBQ’s Brisket Tacos
These brisket tacos are paired with roasted tomato salsa and fresh-made pico de gallo—a tailgate pleaser for sure! Toss the brisket in, and you're on your way to a victory!
Boudro’s double-boned pork chop with sweet potato hash
This Niman Ranch pork chop is seared on the grill and topped with a fabulous Sweet Potato Chorizo and Pineapple Pico de Gallo.
Boudro’s Black Bean Griddle Cakes
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.
Boudro’s Braised Lamb Shanks with Pappardelle Pasta
From Boudro’s Texas Bistro on San Antonio’s gorgeous River Walk – arguably the best restaurant in the city!
Banger’s Sausage House & Beer Garden Shakshuka
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…
Aldaco’s Ceviche
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!
Mole Poblano
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!
Chiles en Nogada
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.
Hugo’s Red Snapper Ceviche (Ceviche De Huachinango)
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.
Uncle’s Venison Stew
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!