Archive for March, 2016
Let’s say you rarely visit a Tex Mex restaurant (we hope you’ll soon change your mind and visit Mattito’s more often!). So you may not know a lot about Tex Mex cuisine, how it differs (or doesn’t) from Mexican food.
So to help you enjoy your next visit to a Tex Mex restaurant even more – and to impress your waiter – we’ve put together a short primer on Tex Mex cuisine. Take a look below.
Impress your server with your knowledge of Tex Mex cuisine.
Many people love to dip tortilla chips in salsa dip. But Tex Mex aficionados love their queso, a creamy, smooth sauce made from a blend of melted cheese (Velveeta is a popular ingredient, as is cream cheese, Monterey Jack, or another type of processed cheese). The dip also is often called chili con queso because many recipes add chili pepper and even canned or fresh tomatoes to it.
Tex Mex cuisine is really easy to make vegetarian: simply swamp beans or rice for the meat normally used in burritos, tacos, etc.
But if you’d like to try your hand at a thoroughly vegan Tex Mex dish, we’ve found one that uses sweet potatoes as its filling courtesy of BeardandBonnet.com that should really whet your whistle.
Hard to believe that Easter is less than a month away, but the Bunny and his eggs and candy will be here in just about 3.5 weeks.
Speaking of the Easter Bunny, he’s definitely an American construct (although he originated in Germany, the U.S. has taken the idea and really hopped with it). There are few, if any, sightings of the white-tailed, long-eared bearer of jelly beans and hider of eggs. He may pop up in urbane city centers, but the Easter Bunny, in general, doesn’t twitch a whisker in Mexico.