Cindy Kennedy's Blog (34)

When you hit the city limits of Austin, you can sense a certain buildup of energy. The Texas capital is a diverse place - it's frenetic in some sectors and laid back in others. Geeks and hipsters mingle when it comes to entertainment, which some say is the heart and soul of this city. While most will agree, those who love food always offer a strong reminder that it's more than music - it's migas!



Breakfast migas…

Camarones Brochette is a highly popular item on Mexican/Tex-Mex restaurant menus. Grilled shrimp infused with jalapeno and bacon flavors makes a mouth-watering appetizer that may compel you to turn it into a meal. The term "brochette," which means skewer, is actually French (as in "en brochette") and no one knows exactly how that became the description of choice. Go further south and you might find them called pinchos, although that…

Burritos get a downsizing while going upscale with a steak strip filling. Appetizer sizes are typically six inches in diameter, but these are even smaller at four inches. They're still extra hearty bites with their super-sized fillings. Really, the only way to get them this small is to use homemade flour tortillas. I've included a quick and easy recipe below that will produce 18 of these little two-bite…

In Mexico, corn is a food staple that goes back millennia. The fact it can grow practically anywhere - especially the poorer soil in southern regions - led some to believe it a "gift from the gods." Every part of the plant is used, from husks for tamales to stalks as animal feed. Even the silk has medicinal uses.

This soup, like many other corn dishes, is simple and flavorful!…

If you were to go in search of down-home cooking at a Tex-Mex restaurant, steak picado should top the…

Breakfast burritos are familiar sights in many fast-food chains, but in Texas it's the breakfast taco that's a mainstay. Most "respectable" restaurants will have a full menu just for breakfast tacos and no sign anywhere of the kitchen-sink-included egg-stuffed burrito. Outside of…

Tex-Mex Deep Dish Appetizer Pie has been around for decades, yet it has no real history. Its roots, however, are tacos – the easy Tex-Mex kind, of course, with an added all-American boost from a puffy crescent roll crust.



With…

Mexican wedding cookies, like turnovers, have many variations found around the world. Many of us know them as polvorones, pan de polvo, Russian tea cakes, or just plain old snowballs. Further afield, variations include kourabiedes (Greek) and ciastke kurche (Polish). You'll find many more, but by any name, they're a tiny explosion of sweetness that will leave you wanting just one more bite. Traditionally, they're…

You won't find any foods more colorful on the Mexican table than Christmas Eve Salad. At midnight (or earlier nowadays), the family gathers for la cena de nochebuena, or "good night" dinner. All the best dishes are presented for the festivities, including the traditional Ensalada de Nochebuena. Like a decorated tree, it comes to the table with brilliant reds accented by green and white. It's as much for display as it is for…

Pechugas Rellenas (stuffed chicken breasts) are the empanadas of poultry. Just like the versatile pastry, every country, region, and – of course – every individual cook will have a different recipe. Chicken Kiev is a familiar version with its buttery filling, and is perhaps the predecessor to Chicken Cordon Bleu. A Turkish recipe, Ispanakli Tavuk Dolmasi, translates to spinach stuffed chicken breast while India's…

Enchiladas are a great dish for your family or a crowd. Beef often takes a backseat to chicken, but you have so many options, whether it's ground beef, a shredded roast or steak strips. All are bathed in a rich red sauce and loaded with cheese. So perfect when they come out of the oven, bubbling over with a Monterey Jack and Cheddar cheese overload.



The word…

Molotes – little cigars or torpedoes – are a delight to make and eat in any form. As a popular Oaxacan street food, they often take a back seat to many of the more popular foods, including mole poblano. Some call theses masa concoctions quesadillas; others will say they're empanadas. But I don't think so. These should have their own shape, as mentioned above, and their own distinctive ingredients if desired. They can be sweet or…

The edible prickly pear nopal "stems," known more widely as cactus paddles, pads, or nopales, are a centuries-old Mexican staple. This thorny plant was central to the Aztec tale of Tenochtitlan, which translates to "place of the cactus." Today, that special place is Mexico City. Mexico's coat of arms depicts this historical perspective with an eagle perched on a cactus and devouring a snake. In Texas, cactus is also the official state…

When crisp mornings arrive and temperatures start to dip at night, it's time for Chile Colorado! This is not your classic "Texas" chili (note the spelling difference) with its tomato base (and no beans). Chile Colorado translates to red chile sauce and that's just what it is, with its color derived from a blend of dried chiles. When you see this on a Mexican or Tex-Mex menu, it's served con carne. I've added stew beef chunks to…

The side dish featured here includes portobellos, but it's really the red rice I want to showcase. I've prepared it the "authentic" way of soaking-squeezing-draining and, truly, it changes the way you'll look at any rice recipe forever. It's time-consuming and some patience is required, but I do think you'll be impressed. This is not a technique you want to use every day; just when you decide to go the extra mile. Plus, it's nice to…

Deep Dish Fish and Black Bean Tacos is a small-kitchen-friendly version of pan de cazon. In Campeche, Mexico, “dogfish bread” is among the classics. Of course, it’s not a bread at all and typically calls for mako shark, which often surprises the uninitiated. This species is plentiful in the area and a popular marketplace item.



While shark steaks are available in some areas of the U.S. and even online, it’s more convenient to…

Crepas de hongos is a traditional Mexican dish with - as you can see - a heavy French influence. It's a wonderful blend of mushrooms (any type) and a specialty sauce that I've adapted by adding pureed corn and roasted poblanos.



Many of us tend to think of Mexican food as rustic and comfortable. However, there are so many authentic dishes that reflect European flavors, including those from Spain, Arabia (by way of Spain),…

Calabacitas con puerco is a traditional comfort food with many variations, especially along the Mexico/Texas border. As a hearty stew in its authentic form, you can make it, freeze it, and keep it ready for a cold wintry day. When you start to crave it during warmer months, however, it's time to change it up a little - all Tex-Mex, of course!



By breaking out some of the ingredients for a grill, you can have both fresh air…