In honor of tomorrow’s big announcement, we give a recipe originally published by our friends at Entree Dallas. It’s a winner of a taco, being the creation that earned Driftwood executive chef Omar Flores first place in the inaugural North Texas Taco Festival Taco Throwdown.
Speaking of which who thinks they can beat Omar in 2014? Continue reading
I always forget to take a shot of the plated dish. This photo was taken minutes ago.
Living with persnickety eaters—admittedly, one is getting better—it’s rare that I, the primary cook at Casa Ralat, have the opportunity to prepare family meals I want. (Hola, cheese pastelillos.) Today is one of those glorious days. I’m preparing slow-cooked pork tenderloin with tomatoes and green chiles, what I call Green Chile Pork. And it’s full of home-cooking cheats. The whole dish is a cheat. My recipe, which originally appeared on the Slashfood website, is below. Continue reading
What’s the holiday season without tacos? I don’t want to know is what. Carolyn Knight, who recently wrote a guest post for the Taco Maven blog, feels the same way. She takes a turn on the Taco Trail. Please welcome Carolyn and try your culinary skills with the appetite-whetting, vegetarian-friendly recipe below. It sure beats the hell out of dried-up bird. Take it away.
It’s been proven that the taco is food perfection. The delicious tortillas make them portable, and the combinations of ingredients you can put inside are endless. OK, so no one has actually shown tacos to be perfect, but they’re the food closest to it from what we can see. With the holidays coming up it might seem like time for a taco break, but they still make for easy meals no matter the time of year.
If our Spanish is right (and there’s a good chance it isn’t) we’re talking about sweet potatoes. What says holidays better than this tasty, starchy treat? In most families, you’ll get this holiday dish all sugared up and covered with marshmallows. You can stick that gooey mess into a corn tortilla shell if you want, but we’d rather mix it up a little bit. Our version has a kick and includes a nice corn salsa, to boot. Continue reading