Tags » Poblano

Chicken Enchiladas with Charred Chili Salsa Rojo

We are fortunate in Texas to have access to amazing fresh tortillas and great dried chiles; this recipe relies on both. Central Market here in Houston makes tortillas daily and has a wide array of dried chiles. 568 more words

Main Course

A Whole Different Dog

Another tuesday, time for another spicy review.

But this time it’s not another free sample I’ve been sent. It’s a limited edition craft beer made with anchos. 598 more words

Chilies in Walnut Sauce (Chili en Nogada)

Chile en Nogada

A stunning flavor packed entre that tastes good and looks good. There were no leftovers.



1 onion chopped

5 garlic cloves minced… 283 more words

Shrimp Remoulade and Queso Fundido

While the dishes named in the title above are linked by “and,” I hasten to assure you they weren’t eaten together. I made them as appetizers for two of Beloved Spouse’s culinary specialties, which he’d made within a short span of days: Louisiana shrimp remoulade to eat before gumbo and Mexican melted cheese before chili. 579 more words


Cheese Fondue Day

Wasn’t it in the 70s when cheese fondue was fashionable? Whether you remember the 70s or not today is Cheese Fondue Day. Below is a recipe for Spicy Pepper Fondue from Celebrations.com. 247 more words


Spinach-Artichoke Roasted Corn and Black Bean Enchiladas in Creamy Poblano Sauce with Spanish Rice

We love enchiladas in Texas and they come in every form.  This version is packed with all sorts of veggies and black beans and the lovely sauce is adapted from… 47 more words

Main Course

Pozole Soup

By Corinne

I first came across pozole at the Gunflint Tavern in Grand Marais MN. I then returned home to spend several hours reading about this delicious soup and about hominy, which I had only vaguely heard of in reference to movies that take place in the south. 808 more words