Skip to content

The first thing you should know about San Antonio’s Tamales! festival is that it’s not only about tamales. In fact, like most events that take place at the city’s vibrant and rapidly evolving Pearl Brewery complex, Tamales!—now in its fourth year—presents the ultimate combo platter of food, music, dance, and people-watching, all with a festive and easygoing vibe that somehow recalls a small-town carnival.

Published in FOOD & DRINK

In the December issue, we take you to San Antonio’s Tamales! Festival, which takes place at The Pearl on December 7. Here are two (relatively) simple recipes for tamales—one a classic pork tamale, and the other a sweet variety with pineapple, pumpkin, and raisins. You can add or subtract spices in both recipes to your taste.

Published in Recipes: Entrees

The owners of Cyclone Anaya’s Mexican Kitchen recently announced that they are taking their “chef-driven Mexican-inspired cuisine” to the Washington, D.C., area. The original Cyclone Anaya’s was a rough-and-tumble chili joint in Houston owned by a former professional wrestler. Today, the signature dish at the second generation of the Cyclone Anaya’s chain is a plate of lobster enchiladas. Shrimp enchiladas, spinach enchiladas, and crawfish enchiladas are also easy to find these days. But they all leave me dreaming about the enchiladas of the good old days.

Published in FOOD & DRINK




 Search our index of recipes.


Dutch OvenDessertsPastaPorkPoultry



              Find more fabulous recipes in the Cooking With Texas Highways Cookbook.  


Brie en Croute
Cactus Fries
Cheese Straws
Chicken and Corn Fritters
Chili-Cheese Log
Fresh Vietnamese Spring Rolls
Fried Vietnamese Egg Rolls
Goat Cheese Kisses
Grapefruit and Avocado with Poppy Seed Dressing
Hilltop's Boursin Cheese
Hummus Bi Tahini (Chickpea Dip)
Mini Chalu-peas
Stuffed Jalapeños
Texas Pecan Picadillo
Warm Goat Cheese Potato Cakes
Wreathed Pickled Beets

Back to top


Beef Bavarian
Beef Rissoles with Mashed Potatoes
Broken Spoke’s Chicken-Fried Steak
Chicken Fried Steak
Chicken-Fried Steak with Cream Gravy
Dan’s Spoon Venison
Elemental Arracheras
Fancy Frito Pie
Grilled Steaks topped with Texas onions
Jalapeño Beef Stew with Polenta Stars
Lorenzo Vences’ Sirloin
Mesquite-Grilled Frontier Sirloin
Mihshi Waraq Inab (Stuffed Grapevine Leaves)
Nannie's Pear Mincemeat Pie or Empanadas
Roasted Leg of Lamb
Sauerbraten with Gingersnap Gravy
Texas Wine Beef
Vietnamese Skewered Beef

Back to top


Apple Blossom Ice Cream Soda
Apple Cooler
Cookie Crumbles
Dark Winter
Frozen Blue Topaz
Galveston Sunset
The Grinch
Holiday Wassail
Hot Chocolate
Los Dos Jamaica
Mango - Jalapeño Ice
Orange Banana Wake-up
Orange Sherry Cooler
Orange Yogurt Whip
Silver Bell
Snow Angel
Texas Vixen
Traditional Eggnog
Watermelon Smoothie
Windmill Wowee
The Yellow Rose

Back to top


Angela's Bistro 51 Cheddar Biscuits
Beer Bread
Blueberry Oatmeal Muffins
Blueberry-Sweet Potato Bread
Cafe Cornbread
Cardamom Braid
Cheese Biscuits
Company Challah
Corn Spoon Bread
Cracklin' Bread
Dark Rye Bread
Easy Jalapeño Corn Bread
Flour Tortillas
Grandmother's Favorite Dressing
Hush Puppies
Hush Puppies II
Mama's Dressing
Marguerite's Biscuits
Orange Nut Honey Bread
Pan de Campo (Camp Bread)
Scottish Shortbread
Sourdough Starter
Streusel-Filled Coffee Cake
Texas Peach Pecan Bread
Tiller's Buttermilk Biscuits
Whole Wheat Pecan Muffins

Back to top


Breakfast Tacos
Campfire Scrambled Eggs
Corn Fritters
Fresh Fruit Parfait
Green Chiles Casserole
Grilled Country Sausage on Warm Red Cabbage with Spicy Mustard Sauce
Henderson County Quiche
Kartoffelpuffer (Potato Pancakes)
Nopalitos con Huevos
Rosemary-Cream Cheese Eggs
Sourdough Flapjacks
Stuffed Eggs with Sardines
Sunday Morning Cinnamon Rolls
Zwiebel Kuchen (Onion Quiche)

Back to top


Almond Mazurek
Almond Tuilles
Alsatian Cheese Tart
Apple Cake
Apple Dumplings
Apple Mincemeat Cobbler
Bahlawa (Layered Dessert)
Beulah’s Pecan Pie
Bizcochitos (spicy cookies)
Blackberry Jam Cake
Blueberry Crunch Cake
Bread Pudding with Lemon Sauce
Buñuelos (crispy fried wafers)
Cactus Fruit-Texas Carnelian Ice
Candy Cane Coffee Cakes
Carrot Pineapple Nut Cake
Carrot Teacakes
Castor Oil Cookies
Chocolate Pecan Pie
Chocolate Truffles
Christmas Lizzies
Christmas Tree Cookies
Cranberry-Pear Crisp
Creme del Sol Bananas Foster
Dark Chocolate and Peanut Butter Tamale on Mexican Cinnamon Cream
Flowerpots (Baked Alaska)
Fresh Apple Cake
Fresh Grapefruit Pie
Fresh Melon Pie
Fresh Sweet Potato Bundt Cake
Frozen Mulberry Sherbet
Fruit Tarts
Green Pastures' Fat Chocolate Cake
Helen Feldhousen’s Chocolate Pie
Jam Cuts
Jeff's Pineapple Meringue Pie
Lady Baltimore Cake
Leche Quemada (Caramel Candy)
Long Family Rock Cookies
Longneck Cake
Macerated Berries with Chocolate Torte and Raspberry Sauce
Mary McLeod Bethune's Sweet Potato Pie
Mexican Kahlua Pie
Mexican Sugar Cookies
Mocha Ice Cream
Mrs. Lyndon B. Johnson’s Peach Ice Cream
Neiman Marcus Chocolate Chip Cookie
Nilla Wafers Banana Pudding
No-Bake Fresh Peach Cobbler
Nopalito Pie
Norwegian Apple Pie Cake
Orange Sponge Cake
Orange-Date Peanut Butter Cookies
Peach Ice Cream
Peanut Cookies
Pecan Pie
Pecan Pralines
Pepparkakor (Ginger Cookies)
Persimmon Cake
Pumpkin Cake Roll
Red Velvet Cake
Rice Bran Brownies
Rice Pudding
Rose Petal Pound Cake
Rosemary-Orange Rum Cake
Rum Cake
Shay Thomas' Grand Prize Strawberry-Glazed Cheesecake
Shirley's Apricot Fried Pies
Simply Superb Pecan Pie
Soft Rice Custard with Peach Topping
Sovereign State Cheesecake
Spiced Watermelon Pie
Spiced Wild Berries with Cajeta Anglaise
Spicy Rainforest Chip Cookies
Spritsar (Spritz cookies)
St. Lucia Buns
Strawberry Kolaches
Sugar-Plum Flan
Syrup Cake (Gateau du Sirop)
Tea Cakes
Texana's Wonderful Divinity
Texas Buttermilk Pie
Texas Peach Kuchen
Tres Leches
Tunnel of Fudge Cake

Back to top

Dutch Oven

Aunt Rosie's Campy Goulash
Award-Winning Pan de Campo
Black Forest Icebox Pie
Camp Bread
Cowboy Morning Sourdough Biscuits
Dutch-Oven Potatoes
Easy Chicken Pot Pie
Guizo con Chile Verde (Green Chili Stew)
Nutty Chicken
Pecan-Brie Appetizer
Sassy Meat Loaf Ring
Shirley’s Peach Cobbler
Skillet Scramble
Sourdough Biscuits
Sunday Cobbler
Texas Hill Country Breakfast
Tom Perini’s Chuck-Wagon Stew
Vinegar Cobbler

Back to top


Cold Peanut and Sesame Noodles
Griddled Macaroni & Cheese
Long-Life Noodles

Back to top


Chicharron y Nopal
County Line Smoked Tenderloin
Drexler’s Ribs
Marinated Ham
Novosad’s Pork Steaks
Pan-Fried Pork with Peaches
Peas and Ham Hot
Ruthie’s Pork Shoulder
Steamed Pork Dumplings
Sweet and Sour Holiday Ham

Back to top


Breast of Pheasant Grand-mere
Carol McLeod’s Fried Chicken
County Line Smoked Quail
Crisp Fried Wild Turkey Breast
Grilled Breast of Free-Range Chicken with Black Bean Sauce and Avocado-Tomatillo Relish
Mole Poblano
Peanut Chicken Dijon
Tea-Smoked Squab on Mixed Greens and Herbs with Sesame Dressing
Teriyaki Chicken
Turkey and Rice Quiche
Wanda's Chicken en Mole Poblano

Back to top


Avocado Salsa
Avocado Salsa for Grilled Fish
Avocado Tequila Cream
Barbeque Sauce
Blueberry-Apple Butter
Broken Spoke's Cream Gravy
Cactus Jelly (Prickly Pear Jelly)
Café Annie's Pickled Jalapeño Salsa
Citrus Relish
Crowning Glory Rinse
Fresh Mango Jicama Salsa
Fresh Watermelon Salsa
Fruitcake Sauce
Ham Glaze
Jalapeño Pepper Jelly
Jalapeño Jelly
Jujube Butter
Laura’s Salsa
Matt’s Smoked Salsa
Mediterranean Pesto
Mexican Pesto
Mustang Grape Jelly
Onion Butter for Corn
Oyster Rice Dressing
Peach and Onion Salsa
Perini Ranch Steak Rub
Pico de Gallo
Poblano and Mango Salsa
Poppy Seed Dressing
Poppy Seed Dressing II
Raspberry Salsa
Salsa Cruda
Salsa Verde (1981)
Salsa Verde (1998)
Spiced Coffee Sauce
Thai Pesto
The Day After the Night Before Barbecue Sauce
Vinaigrette for Mixed Greens - Feta Salad

Back to top


Baked Lemon Catfish
Blackened Catfish
Brennan's Grilled Mako Shark
Cactus Shrimp with Cactus-Lime-Butter Sauce
Catfish Amandine
Catfish Bouillabaisse
Catfish Parmesan
Crawfish (or Shrimp) Étouffée
Crawfish Etouffee
Dick Picton's Gumbo
Fried Catfish
Fried Catfish II
Grilled Blackened Catfish
Grilled Salmon with Tomato Horseradish Chutney
Grilled Snapper
How to Cook Crab
One-Ton Oysters
Oven Roasted Salmon with Twin Sauces and Papaya Avocado Relish
Oysters on the Half Shell with Caper Sauce
Oysters Rosa
Shrimp and Broccoli with Pine Nuts
Shrimp in Olive Oil and Garlic
Smoked Amberjack
Smoked Mint Bass Fillets
Smoked Shrimp
Stir-Fried Catfish

Back to top


Berry Street Bakery House Granola
Chili Peanuts
Dilly Peas
Frito Pie
Jujube Sweet Pickles - Texas Style
Peanut Butter Granola
Roasting Sunflower Seeds
Salted Pecans
Salted Pecans II
Spicy Orange Pecans
Tex-Mex Popcorn
Watermelon Rind Pickles

Back to top


Al Hopkins' Chili
Apple-Bacon-Spinach Salad
Beef Tenderloin Salad
Bob Horton's Chili
Caldo de Camarón (Shrimp Soup)
Caldo Tlalpeño
Canadian Cheese Soup
Chilled Cream of Avocado Soup
Classic Caesar Salad
Confetti Corn Salad
Crab Gumbo
Dotty Griffith's Favorite Chili
El Fenix Guacamole Salad
Ensalada de Nopalitos
Fresh Cranberry Salad

French Onion Soup
Fruited Ham and Blueberry Salad
Governor's Mansion Summer Garden Soup
Grapefruit Spinach Salad
Guacamole Salad
Ham Bone Soup
Holiday Turkey Salad
Hot German Potato Salad
Hot Turkey Salad
Joe Keys' Irish Stew
Josie’s Cactus Salad
Laura Novosad’s Confetti Slaw
Louise's Cranberry Salad
Martina's Cactus Shrimp Soup
Matzo Ball Soup
Melon Mélange
Melon with Chicken Salad
Mushroom Broccoli Salad
Mushroom Soup
Old-Fashioned Country Salad
Paella Salad
Paradise Soup
Potato and Parsley Soup
Sopa de Elote (Corn Soup)
Sopa de Tortilla (Tortilla Soup)
Spinach and Hearts of Palm Salad
Sun-Dried Tomato-Basil Soup
Sweet Onion and Fried Chicken Salad
Swiss Apple Salad
Tangy Shrimp and Spinach Salad
Tequila Soup
Texas French Onion Soup
Tomato-Mozzarella Salad
Tortilla Soup Giraud
Vegetable Soup with Pumpkin

Back to top


Amaya’s Migas
Asada de Puerco
Baja–Style Fish Tacos
Baked Corn and Tamales
Bean Dip
Bean Tamales
Calabacita con Carne de Puerco
Caldo Xochitl

Camarones Posada
Carne con Chile
Carne Guisada
Chico's-Style Tacos
Cook’s Notes (for making enchiladas)
Enchiladas Con Crema
Enchiladas del Jardín (Garden Enchiladas)
Enchiladas Suizas
Flour Tortillas
Fresh Corn Tamales
Frijoles Refritos
Homemade Lard
King Ranch Casserole
Larry's Cheese Enchiladas
Paella Valenciana
Pueblo Tacos
Puffy Tacos
Red Chili Tamales
Spanish Sauce
Sweet Tamales
Tacos al Carbón
Tacos de Carne Guisada
Tex-Mex Enchiladas
Tex-Mex Tacos
Tortilla Soup
West Texas/New Mexico-Style Enchiladas

Back to top


Broccoli Carrot Supreme
Cabbage Gumbo
Carrots Delicious
Christmas Hominy Casserole
Corn Relish
Cowboy Beans
Crab-Stuffed Potatoes
Crispy Texas Onion Rings
Fresh Tomato-Mushroom Pizza
Fried Corn
Fried Green Tomatoes
Fried Squash
Grated Sweet Potato Pudding
Green Beans Oregano                                                                                                                             
Grilled Portobellos
Grilled Potato Salad
Harvest Rice
Hudson’s on the Bend Corn Pudding
Lone Star Caviar
Louis Armstrong's Ham Hocks and Red Beans
Marinated Green Beans
Mescal Black Beans
Okra and Tomatoes
Old-Fashioned Country Beans
Onion Rings
Ranch Style Black-Eyed Peas
Ranch Style Pinto Beans
Rice Chantilly
Rice Olé
Roasted Garlic Mashers
Scalloped Sweet Potatoes
South Texas Corn Scramble
Spinach-Mushroom Lasagna
Sweet Potato Pie
Sweet Potatoes in Orange Cups
Texas Humble Pie
Texas Rice
The King's Copper Penny
Tobacco Onions

Vegetable Rice Pizza
Vencil’s Slow Beans
Yam Pie

Yellow Velvet
Zelné Závitky (Stuffed Cabbage Leaves)


Back to top

Published in Uncategorised

“When I was a kid growing up in Corpus Christi, we used to eat migas for dinner during Lent,” remembers Robert Amaya of Amaya’s Taco Village in Austin. “Migas or migajas, we called it. It was a meatless main dish made by frying torn-up tortillas with eggs. We use tortilla chips now instead of fried tortillas and we serve migas for breakfast.” Serve with frijoles refritos and tortillas. 

Serves 2 
1 T. vegetable oil 
2 c. dime-sized tortilla pieces or crushed tortilla chips 
1/2 c. chopped tomato 
2/3 c. chopped onion 
1 jalapeño chile, stemmed, seeded, and chopped 
2 eggs 
1/2 c. Cheddar cheese 
Heat the oil in a large skillet over medium heat and sauté the tortilla pieces or chips until slightly crisp, 1 to 2 minutes. Add the tomato, onion, and jalapeño and cook for 5 minutes. Pour in the eggs and mix with a spatula, scraping up the eggs as they cook. When the eggs are partially set, add the cheese. Cover. Toss a few more times until the cheese melts. 
Published in Recipes: Breakfast

Home-cooked frijoles refritos taste much better than the canned kind as a side dish. They taste great in bean dip, too. But if you want to summon up childhood memories of the bean dip you ate from the can, start with canned refried beans.

Published in Recipes: Appetizers

Tex-Mex Spanish sauce is a tomato sauce with onions and a touch of chili powder added. It is lighter than chili gravy (opposite page). This recipe comes from a 1932 Gebhardt’s pamphlet.

Jorge Cortez at La Margarita in San Antonio remembers when his family made this Mexican beef and chile stew with big chunks of meat. The ingredients are nearly the same as in chili. “But we never called it chile con carne, we called it carne con chile,” he says with a laugh.

Published in Recipes: Entrees

The mashed potatoes of Tex-Mex, refried beans are served with almost everything. If you already have unseasoned cooked beans, this is the easiest way to heat up a couple of portions. If you don’t have time to cook a pot of beans, start with canned pinto beans. (Two 16 oz. cans are perfect for this recipe.) If you do the refrying steps yourself, you’ll still get a great homemade flavor.

Makes 8 tortillas

Published in Recipes: Breads

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
Page 1 of 3
Back to top