One thing you won’t be surprised by is the taste…out of this WORLD! Root your favorite Texas team to victory with this cheesy delight.
Freshly prepared at your table with diced avocado, roasted tomato and serrano pepper, cilantro and fresh lime and orange juices. Serves two.
This is the delicious drink the NBC Today Show chose to feature on its live broadcast from San Antonio’s Arneson River Theater!
Wild West nachos from Beaver’s in Houston! Enjoy!
Hot off the grill, wrapped in bacon and oozing with spice and flavor, fajita poppers from HEB are guaranteed to be a hit during tailgating season…can you get more Southern than that?? Enjoy!
I’m partial to this dish because Blanca Aldaco of Aldaco’s Stone Oak named it after me! It’s refreshing, light and full of flavor – perfect for summer.
Agua Chile is essentially a very spicy version of ceviche typically made with shrimp. And La Gloria at Pearl’s version is especially tasty!
A signature plate from Chef Miguel Ravago at the famed Fonda San Miguel in Austin! Made with black drum (or redfish), pickled jalapeños, avocado and lime. Grab your favorite tortilla chips and indulge!
All ceviche is tasty, but this version kicks it up a notch with the added tropical and spicy flavor of Mango Chili.
Oh yes, it’s a creamy affair with fresh avocado in the mix of this margarita from El Burro in Austin. Hint: use Kold-Draft ice cubes and thank us later!
Score with the one and only ‘InVINCEable’ Margarita from the Vince Young Steakhouse in Austin, Texas. Patron all the way!
Three simple ingredients, shake, strain and garnish. Voila! Many thanks to Jaime Salas, the National Milagro Ambassador, for sharing! The freshest indeed!
This Roasted Corn Salad rocks with Spanish chorizo and baby kale, topped in a tangy Lemon Aioli Vinaigrette from Chef Justin Santellana at Nick’s Fish Dive & Oyster Bar in The Woodlands.
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.