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Written by Texas Highways

Carne Guisada can be used as a filling for crisp or soft tacos or served by itself as a main dish. This recipe is adapted from one that appears in The Melting Pot: Ethnic Cuisine in Texas.

This version of Calabacita con Carne de Puerco (or Mexican Squash with Pork) was adapted from a recipe that appears in The Melting Pot: Ethnic Cuisine in Texas. If you can't find Mexican squash, tatuma squash or zucchini work well as alternatives.

Margaret Victor, a high school teacher from Sandia, gives this vegetarian recipe for tamales. For the best flavor, Margaret says to make them in June, right after the corn is harvested, but they're tasty any time of the year. Margaret and her family enjoy eating them with salsa. (Note that there's no masa to mix or spread, so these tamales go together fast.)

Adapted from a recipe that appears in Patricia Quintana's book Mexico's Feast of Life, this recipe for sweet tamales was developed by Miguel Ravago, co-owner and executive chef at Fonda San Miguel in Austin. Miguel says the recipe is based on one his grandmother used. 

 
 

Adapted from a recipe provided by Wyngs restaurant on the Tigua Indian Reservation in El Paso, this colorful entrée takes time to prepare; you may want to make the sauce the day before.

5 c. thinly sliced yellow onions (2 lbs)

Serves 8 or more (Approximately 1 gallon).

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