Aug 30
With the arrival of the Hatch Chile Season I find myself thinking of numerous way to prepare and eat fire roasted Hatch Chiles. The irony of this is that in today’s age of perishable fruits and vegetables crossing the world by airplanes and refrigerated ships we are almost never without fruit and vegetables that were …
Aug 25
I had my first taste of proper breakfast burritos in Terlingua, Texas a few years ago. Terlingua is a small ghost town near the entrance to the Big Bend National Park, and everything is just a little different there, from La Kiva, an underground restaurant in a cave, to Kathy’s Kosmic Kowgirl Kafe where I had …
Aug 15
I had never heard of Pico de gallo before coming to Texas, and when I was first asked if I wanted some on my taco, I had no idea what the lady said, let alone what it was. Basically it is a very simple, fresh chunky salsa also known as Salsa Mexicana or Salsa Fresca. …
Aug 14
Though this may look like guacamole, technically it is a salsa, but you could easily use it as an alternative to guac. After a ‘guacamole pedant’ the other week decried the addition of blue cheese to my Roq-n-roll-a-mole, I won’t make the same mistake again, for fear of angering the mob. I make this mango …
Jul 30
Roquamole is a variation on guacamole from the lovely Nigella Lawson. I’ve changed it a little to give it a bit more zing, but the two main flavours are still avocado and Roquefort cheese. If you can’t find Roquefort, then any strongly flavoured blue cheese will work such as Gorgonzola or St.Agur. The changes I …
