Skip to content

The idea here is pretty simple. You melt pork fat without browning it, then strain it to remove the bits of meat, called cracklins. Many people melt lard on the stove, but the cracklins tend to sizzle and spit, causing nasty burns. The slow oven method is safer and easier. Cracklins are delicious in a taco or a salad. Ask your butcher for pork fat for rendering lard; it should be nearly meatless.

Larry’s Mexican Restaurant is frozen in time, as are many other things about the “Twin Cities” of Richmond and Rosenberg. You can still find Spaghetti Mexicano on the menu at Larry’s and the cheese enchiladas are still made with American cheese, just as in the good old days. But the old-fashioned cheese enchiladas taste as good as, or better than, their modern yuppified counterparts. Be sure and have extra tortillas on hand to mop up the puddle of chili gravy and melted cheese left on the plate by these quintessential Tex-Mex enchiladas.

Published in Recipes: Entrees

Most versions of this popular entree involve Ro-Tel tomatoes and canned soup. So what if it’s not exactly gourmet fare? It’s beloved nonetheless. FYI, no one knows where the name originated, but the dish didn’t come from the King Ranch. The famed South Texas spread is known instead for its beef and game dishes.

Published in Recipes: Entrees

Aficionados of this simple dish range from those who prefer to slit open a small bag of Fritos lengthwise and use the bag itself as the bowl to those who top the traditional mix with chopped tomatoes, grated carrot, and/or sprouts. As to whether or not the chili should have beans-always a delicate subject-you’re on your own.

Published in Recipes: Appetizers

When it comes to banana pudding, it’s difficult to improve upon the original Nilla Wafers version, but here are a few tips:

Published in Recipes: Desserts

We’ve adapted some recipes from a delightful little book called Texas Morning Glory: Memorable Breakfast Recipes from Lone Star Bed and Breakfast Inns. The recipes were compiled by Barry Shlachter, the publisher of Cordon Bubba Texas Cuisine, Texas Braggin’ Rights, Tex Mex 101, and several other cookbooks. Barry is a business writer for the Fort Worth Star-Telegram and also writes a weekly beer column.

Published in Recipes: Breakfast

We’ve adapted some recipes from a delightful little book called Texas Morning Glory: Memorable Breakfast Recipes from Lone Star Bed and Breakfast Inns. The recipes were compiled by Barry Shlachter, the publisher of Cordon Bubba Texas Cuisine, Texas Braggin’ Rights, Tex Mex 101, and several other cookbooks. Barry is a business writer for the Fort Worth Star-Telegram and also writes a weekly beer column.

Published in Recipes: Breakfast

We’ve adapted some recipes from a delightful little book called Texas Morning Glory: Memorable Breakfast Recipes from Lone Star Bed and Breakfast Inns. The recipes were compiled by Barry Shlachter, the publisher of Cordon Bubba Texas Cuisine, Texas Braggin’ Rights, Tex Mex 101, and several other cookbooks. Barry is a business writer for the Fort Worth Star-Telegram and also writes a weekly beer column.

 

Published in Recipes: Breakfast

We’ve adapted some recipes from a delightful little book called Texas Morning Glory: Memorable Breakfast Recipes from Lone Star Bed and Breakfast Inns. The recipes were compiled by Barry Shlachter, the publisher of Cordon Bubba Texas Cuisine, Texas Braggin’ Rights, Tex Mex 101, and several other cookbooks. Barry is a business writer for the Fort Worth Star-Telegram and also writes a weekly beer column.

Published in Recipes: Breads

Pan-Fried Pork with Peaches and Green Chile Casserole

We’ve adapted some recipes from a delightful little book called Texas Morning Glory: Memorable Breakfast Recipes from Lone Star Bed and Breakfast Inns. The recipes were compiled by Barry Shlachter, the publisher of Cordon Bubba Texas Cuisine, Texas Braggin’ Rights, Tex Mex 101, and several other cookbooks. Barry is a business writer for the Fort Worth Star-Telegram and also writes a weekly beer column.

Published in Recipes: Entrees

This Irish Stew recipe is from Joe Keys, a native of Dublin, Ireland, who moved to Shamrock in 1995. He's cooking up some more for this year's St. Patrick's Day Celebration, but arrive early if you want a sample; it sold out quickly at last year's festival. The recipe is from Joe's mother, Cathrine Keys, who thickened it with 4 large potatoes (cooked and mashed) instead of instant potatoes.

Back to top