I recently made a weekend trip with my family to visit the city of Houston, TX. It was a quick last-minute decision to make the trip, and a couple of days before setting out I contacted my friend Jay Francis, who lives in Houston.
I wanted to let him know that I was going to be in town and would appreciate any advice he had, since I was looking forward to getting to know the Mexican grocery stores in the area. Well, let me tell you, Jay really knows the food scene in Houston! We met up and he took me to several amazing places in just one afternoon. I was excited to see all that Houston had to offer: farmers’ markets, bakeries, supermarkets, tamalerias, candy stores, and even a store where they sell fresh nixtamal masa to make your own tortillas at home! It was just like taking a little trip to Mexico. I hope you guys enjoy Jay’s guest post, along with his pictures and recommendations.
Jay Francis is an engineer, professionally, but has counted food history and food anthropology as his major hobby for many years. Because of friends and family in Mexico, he has traveled all over Mexico for over 50 years. He was fortunate to be able to assist Robb Walsh on three cookbooks as a recipe tester and researcher (The Tex-Mex Cookbook, Legends of Texas Barbecue, and The Chili Cookbook). He lives in Houston where, in retirement, he teaches cooking classes and also offers ethnic market and food tours of the city.
This is a collaboration with RUMBA MEATS, recipe and opinions are 100% mine.
Lately, I have been thinking about the many ways that tripe and other offal cuts are prepared in Mexico, like in these “Tripe Quesadillas” from the State of Chiapas. Unfortunately, it seems that all of these interesting dishes are disappearing from our tables. I hope that the newer generations acquire an interest in our dishes and preserve them as a very important part of our culture.
This recipe for Tripe Quesadillas was given to me by my older brother; he lives in Tapachula, a picturesque town in the State of Chiapas, right on Mexico’s southern border with Guatemala. He sent me a video of the local eatery at the municipal market where he likes to go with his family on the weekends and enjoy these delicious quesadillas. The other day I made them at home using some leftover menudo from the weekend.
So, the next time you make menudo, make sure to cook some extra tripe to make these quesadillas during the week.
Don’t you enjoy a delicious moistened cake with fruit? Well, besides being tasty, this dessert is a great one to make with your family, so you can enjoy a time in the kitchen together baking and making great memories!
This type of cake is very popular in my hometown and in other areas of the country. It is also my mom’s favorite cake for her birthday. Growing up, we never made it at home, it was always bought from the bakery, and I didn’t learn how to make until I got married. In Mexico, it is known as “niño envuelto”, meaning “wrapped baby”, and also as “brazo gitano” which translates to “gypsy arm”. You can prepare this cake using different types of fruit for the filling (I’m using peaches this time).
Yes, I know. Comfort food has many names and shapes. Yours could be macaroni and cheese or your mother’s famous soup. Mine has a name too: Beef Tostadas; a flat crispy fried corn tortilla with Shredded beef or even with chicken or just plain beans, garnished with lettuce, tomato, onions and fresh cheese without forgetting a good salsa to enhance the flavors.
Some days when I find myself feeling the “nostalgia” of missing my home country, is the perfect excuse to prepare these delicious tostadas, listening to one of my favorites romantic Mexican radio stations via the internet. This combination seems to cure all kind of “blues” I may have. And for a moment, everything seems fine. It’s all good! (It will be interesting to know what are some of the comfort foods of other cultures).
Antojitos must be one of the most missed dishes for any Mexican living abroad. Tostadas is just one of the many antojitos that can be prepared with different types of toppings, like chicken, beef, seafood, beans and pork feet. Yes, pork feet indeed!
This salsa is made with fresh ingredients and is very common in central México where it is used for tacos "Al Pastor" or other grilled meats. It is a very refreshing version of the cooked tomatillo salsa.
In these hot days of summer it is an excellent companion for your barbecued steaks and an absolutely wonderful pair with pork carnitas. Other names for this salsa is "Guacamole Salsa".
If you have any leftovers, keep refrigerated. It will last you up to 3 days in your refrigerator.
This is a sponsored conversation written by me on behalf of DOLE Sunshine. The opinions and text are all mine.
Quick Mango Mousse Recipe
This Mango Mousse recipe is one of the first desserts I learned how to make as a newlywed. That was back when I first started buying cooking books in order to prepare meals for my husband, who at that time had a broader culinary experience than I did. This is a very easy and quick recipe to make, and it only requires a few ingredients. I promise you that you will impress your family and guests with this Mango Mousse! I used DOLE® Mango slices (the ones that come in a jar) for this recipe; the fruit always looks beautiful and has a nice texture.
I love to have these types of canned fruits in my pantry, since they are so convenient and I love their quality. The best part of them is that no matter what season of the year you’re in, you can always make this type of dessert for your family with Dole canned fruits! It really makes life easier for today’s moms.