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Running through stores filled with Christmas decorations reminds me the holidays are fast approaching.
Attendants go through the line during the all-you-can-eat fajita dinner and auction Saturday evening at the Oakalla Volunteer Fire Station.
Makes: 3 to 4 servings (Makes about 5¼ cups)
What distinguishes millennial cooks in America, from, say, the stirrers of any other generation? Not merely the drive to make something easy and in a hurry.
MIAMI — Salsa overtaking ketchup as America’s No. 1 condiment was just the start.
At work on Tuesday we had a pot-luck lunch of Latin cuisine to mark Hispanic Heritage Month.
It’s the salsa that draws me to Mexican food. A mediocre carnitas is easily salvaged when doused with a slightly tart tomatillo sauce. But even an exemplary steak taco is rendered a crashing bore to me without a jolt from fresh pico de gallo or a squirt of bracing salsa roja.
While the weather is starting to get cooler, it’s still hot enough to enjoy a cold, refreshing dessert.
The notion of the do-it-yourself taco bar has many mothers, going back to those cheap feed-the-kids kits that include seasoning mix, taco shells and sauce.
An email made its way to my inbox a couple of weeks ago reminding me to renew my fantasy football team before draft day.
When I first visited Sports City Grill on Monday, I noticed two things: It is a serious sports bar and it is cozy.
If a recipe calls for one jalapeño pepper, my dad will add four. If it calls for habenero, you’d better stay out of the kitchen, unless you enjoy feeling like your eyeballs are on fire.
If I could only eat one meal a day, it would be breakfast.
Feeling some disappointment after stepping on the scale a couple of weeks ago, I decided it was time to kick-start my eating habits back into shape before spring.
By Mason W. Canales
By Rebecca Rose
By Don Bolding
The Citizens for Soldiers club will have its monthly meeting and workday from noon to 3:30 p.m. Monday at the Belton Senior Activity Center, 842 S. Mitchell St., Belton.