Skip to content

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.


In both Mexico and the United States, tacos al carbón are made with different cuts of meat, poultry, and fish, but in Texas, they're usually made with fajitas (skirt steak), along with some or all of the accompaniments listed.

Published in Recipes: Entrees
Back to top