Mexican & Tex-Mex
Chili à la David Rainier
This, over the past few years, has become my go-to chili recipe. It’s not the kind of chili that’ll win a Texas-style cookoff, but it’s homey, rich, and satisfying. —Crouton The Cannolis, Ditalini’s sister Gina and her husband Lengua, visited…
Crouton’s Better Package Cornbread
When Ditalini and I make chili, we make cornbread. When we have the time and the ingredients, we make fancy cornbread (check the recipe index for some recipes). When we don’t, we use the package recipe on the side of…
Caldo de Birria
I discovered this stew at a Mexican restaurant in Tucson. So far I’ve found only one other local restaurant serving it. I’m told it’s street food, highly regarded as a hangover cure. What impressed me was its rich beefiness, reminding me a…
Crouton’s Fire-Roasted Tomato Salsa
I hate grocery store and chain restaurant salsa, with its chunks of tomato and green pepper swimming in tomato-flavored water. Here in Tucson a local restaurant called El Charro makes its own salsa, thick, smooth, and … even though the main ingredient is tomato … not tomatoey. I…
Green Chile Beef Stew
I tasted this green chile beef stew at my friend Gusti Come Pollo’s house. It was so good I chained myself to the front porch and refused to leave until she shared the recipe. Yesterday I finally got around to…
Gusti’s Spoon Cornbread
Our friend Gusti C. Pollo introduced us to this cornbread at a party last month, and I begged for the recipe. She graciously shared it with me, and yesterday I made a batch to see if it was as good…
Mexican & Tex-Mex Added to Index
Ditalini made another batch of chiles rellenos last night. I couldn’t remember if her recipe was on the blog, so I looked for it and couldn’t find it. No problem, my camera was handy and I started snapping photos, intending…