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Honeydew Cucumber Jalapeno Punch

March 5, 2015, 6:03 am
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HONEYDEW CUCUMBER JALAPENO PUNCH  
Rosa Mexicano Restaurant Recipe

1.5 oz Blanco tequila
0.25 oz Vida Mezcal (optional)
2 oz honeydew juice
1 oz cucumber juice
0.5 oz simple syrup
0.25 oz lemon juice
0.25 oz lime juice
1 1/8 inch jalapeno slice
1 oz club soda

Combine all ingredients in a mixing glass. Stir with ice until very cold Double strain over fresh ice into a rocks glass. Top with a small splash of club soda. Garnish with a cucumber slice and a small honeydew chunk.
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Margaritas

March 5, 2015, 6:06 am
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TRADITIONAL MARGARITA
1 1/2 oz 100% Agave Silver Tequila,
3/4 oz orange liqueur, such as Citronge or Cointreau
3/4 oz freshly squeezed lime juice
3/4- 1 oz simple syrup* (to taste)



PASSION FRUIT MARGARITA
2 oz 100% Agave Silver Tequila
1 1/2 oz passion fruit puree
3/4 oz orange liqueur, such as Citronge or Cointreau
1/2 oz freshly squeezed lime juice
3/4- 1 oz simple syrup* (to taste)

To make a margarita, shake all ingredients vigorously with ice. Serve up neat (no ice) or on the rocks (with ice) in a glass with an optional salted rim. To salt the rim, rub a lime wedge around the rim of the glass and dip it into a plate of sea salt.

*To make simple syrup, dissolve 1 part sugar to 1 part hot water.
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Sangria

March 5, 2015, 6:09 am
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SANGRIA
Rosa Mexicano Restaurant Recipe

1 1/2 oz. red or white wine (semi dry wine)
1 1/2 oz. orange juice, fresh squeezed if possible
1/2 oz. triple sec or orange liqueur
1/2 oz flavored brandy
1/2 oz sparkling soda

Garnish with seasonal diced fruit Pour all ingredients except sparkling soda into a glass. Stir well, add ice and fruit and top with soda.
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Smothered Filet Mignon

March 5, 2015, 6:17 am
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SMOTHERED FILET MIGNON
Z'Tejas Restaurant Copycat Recipe

Serves 4

Main Dish:
4 (8 oz.) beef tenderloin filets
steak seasoning spice mixture
2 cups mixed mushrooms (such as shitakes, oyster, button)
2 cups Ancho/Anaheim Horseradish Sauce, recipe follows
2 tablespoons butter
4 tablespoons heavy cream

Ancho Anaheim Horseradish Sauce:
3 Anaheim chile peppers (you may use anchos or poblanos, if available), split, deveined and seeded
3 shallots, sliced
3 cloves garlic, sliced
1/4 cup olive oil
3 cups red wine
3/4 cup beef stock
1 tablespoon dried thyme
2 bay leaves
1/2 cup horseradish
2 tablespoons cornstarch, mixed with
2 tablespoons water
1 1/2 cup water

Steaks:  Season steaks with seasoning mixture. Grill steaks on both sides or broil to desired doneness. While steak is grilling, in a skillet, heat the butter, the ancho sauce and the mushrooms until the mushrooms are softened. Add cream to mushroom mix and simmer just until warmed.  Pour mushroom sauce mixture over steaks and serve.

Ancho Anaheim Horseradish Sauce:  Put olive oil in pan and saute peppers, shallots and garlic over low heat, covered, until soft but not browned. Add red wine and simmer for 30 minutes.  Add beef stock, thyme, bay leaves, horseradish and simmer 30 minutes.  In a small jar, mix cornstarch with cold water and shake. Add the cornstarch mixture and the remaining 1 1/2 cups of water to thicken the sauce. Strain mixture through a fine sieved colander.
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Mexican Hot Chocolate

March 5, 2015, 6:20 am
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MEXICAN HOT CHOCOLATE

Serves 1

1 1/2 tablespoon unsweetened cocoa powder
1 teaspoon mini semi-sweet chocolate chips
2 no calorie sweetener packets (like Truvia or Splenda)
1/4 teaspoon cinnamon
dash cayenne pepper
1/2 cup milk

In a microwave safe mug or glass, combine cocoa powder, chocolate chips, sweetener, cinnamon, and cayenne pepper.  Add 1/4 cup very hot water, and stir until mostly dissolved and uniform.  Add milk and another 1/4 cup hot water, and mix well.  Microwave until hot, about 45 seconds.
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New Menu Items at El Pollo Loco

March 16, 2015, 4:35 am
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El Pollo Loco New Items:


  • Chicken & Shrimp Avocado Tostada: Chicken breast, shrimp, avocado, sour cream, pinto beans, rice, lettuce, pico de gallo and cheese, served in a golden brown shell
  • Chicken Mango Avocado Tostada: Chicken breast, avocado, mango salsa, cheese, lettuce, rice and pinto beans, served in a green jalapeño shell
  • Southwest Chicken Avocado Tostada: Chicken breast, avocado, bacon, black beans, rice, lettuce, pico de gallo, cheese, corn and pinto beans, served in a red chile shell
  • Ultimate Double Chicken Avocado Tostada: Double chicken breast, avocado, rice, pinto beans, lettuce, cheese, pico de gallo and sour cream, served in a golden brown shell,

Availability: Through April 15 2015
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Seven Layer Bean Dip

May 10, 2015, 2:42 pm
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SEVEN LAYER BEAN DIP
Restaurant Recipe

1 (16 oz.) can refried beans
1 (1 oz.)package taco seasoning mix
1 (8 oz.) package cream cheese, softened
1 (4.5 oz.)can chopped green chiles
1 cup Thick 'n Chunky salsa (any variety)
2 cups shredded lettuce
2 cups shredded Cheddar or Mexican cheese blend
1 (2.25 oz.) can sliced ripe olives, drained
1 medium tomato, diced

In medium bowl, mix refried beans and taco seasoning mix. Spread mixture on large platter.
2In another medium bowl, mix cream cheese and chiles. Carefully spread over bean mixture.
3Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.
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On The Border Launches Border Bowls

May 14, 2015, 2:56 pm
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The World’s Largest Casual Dining Mexican Restaurant Creates New Menu Line Packed with Freshness and Bold, Craveable Flavors

On The Border Mexican Grill & Cantina, famous for border style, sizzling Mesquite grilled fajitas, is offering its new culinary creation packed with so many ingredients, a plate simply won’t do.

But a Bowl will.

Border Bowls are prepared to order with fresh housemade ingredients like cilantro lime rice, black beans, bell peppers, queso fresco, shredded lettuce, pico de gallo and sliced avocado. Each Border Bowl is served with roasted red chile tomatillo salsa.

Choose from four flavor packed options, all Mesquite grilled and brushed with a cilantro lime chimichurri sauce:



  • Fajita Steak Border Bowl
  • Fajita Chicken Border Bowl
  • Grilled Shrimp Border Bowl
  • Portobello Mushroom Border Bowl
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Mexican Chop Salad

May 14, 2015, 3:51 pm
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Salsarita’s Fresh Cantina, the popular restaurant famous for its authentically inspired Mexican dishes, is bringing back its popular Mexican Chop Salad to locations across the country. Beginning May 11 and running for a limited time, Salsarita’s will reintroduce the Mexican Chop Salad to its menu of Mexican favorites which includes tacos, burritos and Salsarita’s fresh, house-made salsas.

The Mexican Chop Salad is a take on the traditional chopped salad featuring fresh pineapple salsa. It comes on a bed of romaine lettuce with black beans, grilled chicken, pueblo corn salsa, tomatoes and cheese.
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Mexican Juicy Lucy Burgers

June 27, 2015, 3:40 pm
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MEXICAN JUICY LUCY BURGERS
Restaurant Recipe

Serves 6

1 pound lean ground beef
10 ounces ground chorizo
1 packet taco seasoning mix
4 ounces cheddar cheese, cut into 6 cubes
6 slices pepper jack cheese
6 burger buns
8 slices thick cut bacon, cooked
2 jalapeños, sliced

Spray the grill with cooking spray, then preheat to medium high. Place the ground beef and chorizo in a large bowl. Add the taco seasoning and mix with your hands until just evenly combined. Divide the meat into 6 equal balls. Place a cube of cheddar cheese in the middle of each ball. Use your hands to encase the meat around the cheese. Pat until you have covered the cheese completely and have formed a burger patty. 

Place the patties on the grill, close the grill, and cook undisturbed (do not press down on the patties) until grill marks appear on the bottom, about 3 to 4 minutes. Using a spatula, flip the patties, close the grill again, and cook until grill marks appear on the second side and the patties are cooked through, about 3 to 4 minutes more. During the last minute of grilling add a slice of pepper jack cheese to each patty. Place a patty on each bun bottom, top with bacon and jalapenos. Add top bun and serve immediately.

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New Menu Items at El Fenix

September 10, 2015, 12:26 pm
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El Fenix Puts Carnitas Front and Center in September

Let’s face it. There’s not much you can do to improve upon the award winning enchiladas served at El Fenix. They’ve set the standard in North Texas for nearly 100 years.

But every once in awhile, it’s fun to kick things up a notch. Which is just what El Fenix is doing with three new dishes – including two enchilada plates – featuring the tender, juicy, slow cooked pork known as carnitas.

Beginning Sept. 7, 2015 all 22 El Fenix restaurants will be showcasing carnitas on the following special menu:

  • Braised Pork Enchiladas: Two rolled enchiladas, one topped with creamy tomatillo and the other with two tomato sauce. Served with rice and refried beans. 
  • Stacked Crispy Carnitas Enchiladas: Braised pork carnitas sandwiched between two crispy tortillas, fresh-made guacamole, diced tomatoes and cheddar cheese, topped with tangy tomato sauce. Served with rice and refried beans. 
  • Seared Pork Carnitas: Seared pork carnitas with rice, black beans and two tomato salsa, served with a side of tortillas. 

But don’t wait too long to savor these special dishes. El Fenix will be serving up its carnitas classics for a limited time only.
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New Menu Items at Pollo Campero

September 22, 2015, 4:48 pm
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Pollo Campero New Items:


  • Guava Chipotle Sauce: Guava concentrate, vinegar, onion powder, cilantro and chipotle en adobo, available with choice of chicken
  • Guava Barbecue Sauce: Guava concentrate, cider vinegar, tomato paste, brown sugar, salt, mustard, paprika, lemon juice, onion powder, garlic powder and other spices, available with choice of chicken
  • Guava BBQ Empanada: Pulled chicken, guava barbecue sauce, red pickled onions and cheese in an empanada
  • Guava Cheesecake: New York style cheesecake with guava glaze
  • Guava Latin Drink: An agua fresca beverage of guava pulp mixed with water and cane sugar

Availability: Through Sept. 6, 2015
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Margarita Shrimp

September 23, 2015, 8:29 am
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MARGARITA SHRIMP
Aunt Chilada's Recipe

2 cups yellow onions, finely diced
1/2 cup garlic, chopped
1 1/4 cups lime juice
3 ounces triple sec
5 ounces tequila
4 ounces butter
1/2 tablespoon coriander, ground
3 tablespoons fresh cilantro, medium diced
1/2 cup poblano peppers, medium diced
1 1/2 tablespoons cornstarch
1 ounce water
36 medium shrimp, sauteed in butter

Saute onions and garlic until tender. In saucepan, add lime juice, triple sec and tequila and simmer for about 5 minutes. Melt butter slowly and stir in ground coriander. Combine all ingredients in saucepan and thicken with cornstarch and water. Top cooked shrimp with the mixture.

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Fried Gorditas

September 23, 2015, 8:31 am
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FRIED GORDITAS
Aunt Chilada's Recipe

2 cups all purpose flour 
1/4 teaspoon salt 
1 1/2 tablespoons baking powder 
4 tablespoons vegetable shortening 
2/3 cup water or milk
oil for frying
filling, as desired

Combine flour, salt, baking powder and shortening; mix until shortening is blended. Add water; mix well. Turn dough out onto a lightly floured board; knead until smooth, about 2 minutes. Roll dough into a ball; place into a plastic bag. Separate and roll out enough dough to make six (4-6 inch) thin, flat rounds.

In a cast iron skillet, heat oil to 375 degrees. Place rounds in oil; cook each side 20 to 30 seconds or until light golden brown. Use a slotted spoon to remove rounds from skillet; drain on paper towel. Fill with prepared fillings as desired.


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Enchiladas Suizas

September 23, 2015, 8:37 am
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Grilled chicken breast smothered with salsa tomatillo, 
melted jack cheese and sour cream with rice and refried beans

ENCHILADA SUIZAS
Acapulco Mexican Restaurant and Cantina

12 corn tortillas
2 cups shredded chicken
6 ounces chopped, roasted and skinned green chiles (fresh is best, but you can use canned in a pinch)
3 cups fresh spinach
1/2 cup chopped onion
1 cup crema or sour cream
4 ounces cotija, crumbled and an additional 2 oz reserved.
5 ounces evaporated milk
15 ounces green chile sauce
warm oil to dip tortillas in

Heat oven to 350 degrees.

Heat 1 tablespoon oil in a pan over medium heat and cook the onions for about 1 minute. Add the spinach and cook it for about 5 minutes until leaves are wilted. Fold in the chicken and green chiles. Set aside.

In a saucepan, heat crema, evaporated milk, 4 oz of cotija and half of the chile sauce over low heat until sauce is smooth. Prepare a 9x13 inch baking dish by coating the bottom with a thin layer of sauce.

Dip a tortilla into the warm oil to soften it and place it into the pan. Place about 1/4 cup filling down the center of the the tortilla and sprinkle with a tablespoon of Asadero or Queso Quesadilla cheese. Roll the tortilla up and place seam side down in dish. Repeat until all tortillas are used.


Pour remaining cream sauce over the top, then top off by drizzling the remaining green chile sauce over the top and then sprinkle with the 2 oz of crumbled cotija. Bake dish for 15 minutes to melt the cheese.


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Shrimp Stuffed Pineapple

September 23, 2015, 8:40 am
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SHRIMP STUFFED PINEAPPLE
Aunt Chilada's Recipe

1 whole pineapple 
3 tomatoes 
1 jalapeño (optional) 
1 teaspoon vegetable oil 
1 clove garlic 
3 tablespoons water 
1 yellow chili (optional) 
1/4 bunch Cilantro 
1/4 of one white onion 
1/2 cup crushed pineapple 
salt to taste  
pepper to taste
chipotle to taste 
splash of dry white wine (optional) 
raw shrimp shell off and headless, thawed 
1 teaspoon butter

Pineapple Preparation: Cut pineapple in half longways. Remove middle pith and discard. Place pineapple on grill face down and cook for 10 to 15 minutes, or until juices begin to extract.

Roasted Vegetables for Salsa: Preheat oven to 350 degrees. Place scored tomatoes, garlic, onion, yellow chilies and jalapenos onto oven rack and bake for 25-30 minutes or until roasted.

Salsa: In blender or robot coup combine roasted vegetables from above with water, cilantro, chipotle, and vegetable oil and blend until pureed. Set aside.
Preheat your sauté pan to a medium heat. Once hot, add butter, shrimp, crushed pineapple, and pureed salsa to pan and stir until seafood is cooked. Set aside.

Assembly: Place cooked pineapple half on serving plate and combine shrimp and salsa mixture inside. Serve.
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Grilled Steak

September 23, 2015, 8:49 am
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GRILLED STEAK 
Aunt Chilada's Recipe

2 pounds flank steak
3 chopped jalapeños
4 ounces queso fresco
2 tablespoons chopped onion
20 cilantro sprigs
1 teaspoon olive oil
salt and pepper to taste
1/2 cup tomatillo sauce
1/2 cup fundido sauce
1/2 cup red pepper sauce

Preparation: Steak: Slice flank steak lengthwise into six inch strips with about 1/4 inch thickness. salt and pepper each side for seasoning. Set aside.

Filling: In mixing bowl: Mix Jalapeños, chopped onion, cilantro, olive oil, salt, pepper, and queso fresco. Set aside.

Flatten out steak slices and add filling to the middle of the steak. Envelope the steak around the filling. Secure with wooden toothpick if needed to keep filling inside the fold.

Place steak pockets on baking sheet. Place in 400 degree oven for 15 minutes or until steak is cooked fully and the cheese inside is seeping out.

While cooking: Distribute tomatillo, fundido, and red pepper sauces onto serving plate and place under salamander until hot, Remove cooked steak from oven and cut into three equal parts. Place one part on each of the sauces on serving plate.
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Queso Dip

September 26, 2015, 3:38 pm
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QUESO DIP
Aunt Chilada's Recipe

1 1/2 pounds cheddar cheese, shredded
1 1/2 pounds Monterey jack cheese, shredded
1 (27 oz) can green chilies, diced
1 1/2 cups sour cream
1 cup flour
3 tablespoons crushed red peppers
2 tablespoons black pepper
1/2 tablespoon salt
1 cup yellow onion, diced

Combine all ingredients into mixing bowl and mix until well incorporated.  Melt in 350 degree oven. Serve with colored tostada chips. At Aunt Chilada's you can add chorizo for an additional charge.
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Classic Sangria

September 26, 2015, 3:40 pm
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CLASSIC SANGRIA
Aunt Chilada's Recipe

juice of 4 oranges 
1 1/2 tablespoons sugar 
1 bottle red wine, chilled 
3 strips orange zest 
3 strips lemon zest 
juice of 2 lemons 
3 cups soda water or lemon lime soda, chilled 
5-7 fresh mint leaves 
orange and lemon slices, for garnish 

Stir the orange juice and sugar until the sugar is completely dissolved.  Pour the wine in a large bowl along with a handful of ice cubes. Add the orange juice, fruit zests and lemon juice to the wine. Transfer to a pitcher and then add the soda water.  Garnish with mint leaves and fruit slices. Serve at once.
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Michelada

September 27, 2015, 4:49 am
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MICHELADA
Acapulco's Mexican Recipe

1 ice cold Mexican beer, dark is better
coarse salt (for the rim)
1/4 cup fresh lime juice
1-2 dashes of hot chile sauce (such as Tabasco, Tapatio or Cholula)
1 dashes of soy sauce
1 dashes worcestershire sauce
beer mug or large glass (chilled if possible)
ice
lime wedge for garnish

Salt the rim of the glass by wetting the edge with some of the lime juice then dipping it into a plate with salt on it. Now fill the glass about halfway with ice and pour in the lime juice, chile sauce, soy sauce and worcestershire sauce. Mix with a spoon then slowly pour in the beer to the top of the glass. Push the lime wedge onto the edge and serve immediately. When you have a few drinks, pour the remaining beer into the cocktail.

Notes: Always salt the rim, . Also, fill the mug about 1/3 full with Spicy V8 and add a teaspoon of A-1 sauce, add the other ingredients, then add the beer to the rim.
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