Posts Tagged ‘frisco mexican restaurant’
Valentine’s Day is just couple of weeks away! It’s a day for lovers – and for lovers of Tex-Mex food. There is no better place to go on Valentine’s Day than a Tex-Mex restaurant, no better thing to do at home than make a Tex Mex meal with your sweetheart. Read the rest of this entry »
Burritos are one of the most satisfying of foods (in our humble opinion). They can provide a hearty meal of shredded beef, chicken or even rice and beans. The also provide some vegetables in the form of lettuce and tomatoes and some very rib-sticking satisfaction with cheese. A salsa. Let’s not forget the salsa!
The top New Year’s resolution each year tends to be to lose weight/get healthy.
There’s an easy to way to keep this resolution in 2015: eat more Tex Mex food!
Before you place your hands on your face as you gasp in horror (“Tex Mex healthy? Lose weight? Why it’s laden with sauces and cheeses and the tortilla chips and guacamole and the fatty beef just make me gain a pound just thinking about it!”), consider this: Tex Mex food actually can be very healthy. You just have to make wise choices.
Tex Mex food generally is very easy to make. At perhaps its simplest, put some ground beef, chopped lettuce and cut up tomatoes in a hard or soft tortilla and you have a great hard or soft taco!
If you want something different, it won’t take all that much more effort to make another tpe of Tex Mex dish.
We do recommend that you invest in some chile powder spices, as well as cumin, paprika and cinnamon.
You’ll also need dried or canned beans and these should include black, pinto and kidney beans.
- A super-easy dish to make is carnitas (pulled pork). Sear some pork butt and then let the meat simmer in the oven in a spicy stock of your choice for about four hours. Then add it your tacos, quesadillas, burritos, whatever you choose!
- Chile con carne is just a mix of kidney beans, spices, tomatoes, and ground beef. Cook in one pot. That’s it: done!
- No Tex Mex dish is worthy of the name without a condiment known as pico de gallo. This zesty addition to your Tex Mex meals is just tomatoes that have been marinated in garlic, jalapenos and lime juice. Add pico de gallo to your tacos, fajitas, just about Tex Mex meal for some real added zest.
June is the month for weddings. TheKnot.com reports that June, August, September, and October are the most popular months for marriages.
So whether you’re getting married this month, in August or in the fall, Mattito’s offers some fun Mexican dishes you may want to consider serving at your wedding reception.
Get the party started off in a very festive way by serving guests chips and guacamole and…margaritas! You also could serve a Mexican-style beer known as michelada. This is a beer that’s mixed with lots of spices and either lime or tomato juice.
Offer tacos as the main entrée. You don’t need to just offer ground beef tacos, you could offer meats such as carne aside, carnitas or even nopales for vegetarian guests. (A nopale a filling made from the meat of a prickly pear – all spines removed, of course!)
Texas has historically close ties to Mexico so it’s natural that Cinco de Mayo celebrations in the Lonestar State celebrates this popular holiday commemorating Mexico’s military victory over France at the Battle of Puebla during the Franco-Mexican War in 1861-1867.
It’s a relatively minor holiday in Mexico, but it’s become a whopping excuse for celebration in the U.S., particularly in those states along U.S.-Mexico border: Texas, Arizona, New Mexico, and California.
San Antonio almost always puts on a great Cinco de Mayo celebration, with a terrific offering of food, music, concerts and commemorations of the battle. Most take place at Market Square. Read the rest of this entry »
Tacos are as ubiquitous around the United States as, well, Taco Bell. (We won’t go here about whether or not a Taco Bell taco is a real taco: that is a discussion we will not join….)
According to Jeffrey M. Pilcher, a University of Minnesota professor of history who has studied the history and politics of Mexican food, the taco’s origin is unknown.
Interviewed in a May 2012 article at Smithsonian.com, Pilcher said he believes the originated in the silver mines of Mexico during the 18th century. Why? Because, according to Pilcher, the word “taco” was used to refer to the small charges miners would use to extract the ore and what we’ve come to know as a taco – albeit one wrapped in a soft tortilla – looks like the charge.< The first time a taco appears in a dictionary or other reference work was in the later part of the 19th century, Pilcher said. In fact, the first time the word “taco” appears is as tacos de minero, or “miner’s tacos. Read the rest of this entry »