Jicama (pronounced HEE-kah-mah) is a largem crunchy, root vegetable. A popular Mexican vegetable, it is sometimes called the “Mexican potato”. Jicamas are available year round and can be found in Hispanic markets and most supermarket produce aisles. This flavorful crunchy …
Make this casserole a side dish for your favorite gathering. Serve with Santa Fe Cured Pork Roast. Or take along to a tailgating party to serve with Margarita Pork Heroes. …
Spanish for “sandwich”, this recipe can be used with leftover roast instead of the braised shoulder cut in the recipe. Serve with on a buffet for your favorite tailgaters or along side Pueblo Green Chile Stew. …
This main-course salad is a meal in itself; just add a crusty baguette or warm flour tortillas. The spice rub can be made ahead and stored in a covered jar on the pantry shelf. For a healthy, quick weeknight meal, …
Shredded pork that is roasted instead of on the grill. Serve with fresh rolls, potato salad and vegetable mix. Recipe courtesy of Brian Olenjack, Executive Chef, The Chisholm Club (Fort Worth, TX) …
Joanne Bondy, Executive Chef, Ciudad Restaurant in Dallas, TX gives us this tasty recipe.…
Make a mealtime quick with these fajitas.…
Fresh and flavorful tastes come to the grill. Create a tropical atmosphere with this dish. Serve with Cilantro Pesto Pasta Salad and grilled corn on the cob.…
A traditional Mexican recipe, with ingredients common in everyone’s pantry. Serve with corn tortillas. …
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