My friend Jessica makes an amazing brisket. It’s the perfect mix of moist and lean that’s nearly impossible to find at a restaurant. Her secret is marinating the meat overnight in liquid smoke and celery salt before cooking low and slow.
If you are heading to Phoenix, AZ anytime soon you should probably stop by Chino Bandito. Think Chinese take-out meets dive Mexican food.
One of the first dishes someone made me when I moved to Austin a few years ago was King Ranch Casserole. Everyone has their own spin they put on it which makes it fun and easy to adapt based on what you have in your kitchen.
One of our staples that summer became, what the Lang’s now call Caroline Quesadillas. As I’ve mentioned before I firmly believe that anything tastes better in a tortilla. Pair that with melted cheese and I’m a happy camper.
Simple and affordable ingredients make this an easy go to meal for any week night. Mexican classics like cumin, fideo noodles and tomato sauce give this dish a depth of flavor and hint of spice.
Taking after my dad, I’m a fan of food that stacks. Anything in layers seems to enhance flavor and make for great food presentation. My dad often makes a lasagna stack or tortilla breakfast stack using leftovers from dinner.
My girl Rachael never lets me down when it comes to BLD meals with a kick of flavor. This Huevos Rancheros (fried egg on top of beans, chili sauce topped with queso fresco and avacado) recipe is hearty with a deep smoky flavor thanks to my favorite secret ingredient, Chiptoles in Adobo sauce.
Using ingredients I had in the pantry I created my own version of red beans and rice with a spicy Mexican kick. As always, use what you have and adapt to your taste but below are the ingredients I used!
Hands down my go-to meal is tacos. No matter the time of day, or day of the week, I am always craving tacos. I never get sick of them because they can vary so greatly. They are the perfect way to use leftovers in your fridge.