Craving queso? It's Fiesta - and pumpkin - season

 

If you’ve ever craved a mango dipped in spices, never-ending avocado or some cactus for breakfast, La Vaquito in Port Arthur is at your service. A pinata, tortillas or bakery bread? This market has it.

If you’re planning to head out to the Mexican Heritage Society Fiesta, Sept 13 at the Robert A. “Bob” Bowers Civic Center, you might be craving some of these flavors. Start cooking them at home, and eat some more flavors at the festival. This area is always craving some authentic Mexican or Tex-

Mex foods. We have Taco Tuesday, and nearly every day is queso day. As the weather gets cooler, beans, rice and chili are on the menu. Here’s a book that may come in handy:

 

Calling Tex-Mex Lovers – Does Chorizo Spanish Rice Soup sound good about now? We love our Mexican and Tex-Mex foods in Southeast Texas and some tempting suggestions are mentioned in Eliza Cross’s cute and handy little book, “101 Things to Do with Pork.” A spiral perfect for college students and beginning cooks, it has some dishes we could relate to around here, including:

·       Sausage and Green Chile Breakfast Burritos

·       Chorizo Scrambled Eggs

·       Pulled Pork Breakfast Tacos

·       Chorizo Queso Dip (I love that this includes corn)

·       Pulled Pork Nachos

·       Southwest Taco Salad (with my fave go-tos of black beans and corn)

The Ultimate BLTH implies H is for ham. Into the pickle craze? Ham-Dill Pickle Dip features sour cream and cream cheese, ranch seasoning, deli ham and dill pickles. Also look for fun stuff like BBQ Pork Burnt Ends, Warm Bacon Potato Salad and Hog-Wild Wedge Salad.

          Calling Pumpkin, and Chocolate Lovers – Pumpkin season approaches and Culinary Thrill Seeking readers are again finding a plethora of pumpkin flavors. Some have had enough and others can’t get enough. I can’t believe anyone could resist Pumpkin Chocolate Chip Cookies made with a box of yellow or spice cake mix, a can of pumpkin and a cup of chocolate chips. This and most all of the recipes in “101 Things to do with Chocolate” are super easy and sure to fit the bill for school projects and fall gatherings. It’s in the line with the pork-focused book mentioned above. Stephanie Ashcraft gives us old favorites and new twists. Remember the classic Hello Dollies and Butterfinger Sheet Cake? I like the titles with “No Bake” in front. Rolo Surprise Cookies also start with a box of cake mix and have a gooey candy surprise center.

Darragh Doiron is a Port Arthur area foodie ready for fall festivals and Frito pie. Share your cravings with her visa panews@panews.com.

Viva Tex-Mex… and Southwestern flavors

 

 Sometimes we’re surprised that our Mexican food isn’t like everyone else’s. Tex-Mex is our own thing and we love it. But, hola, Mexico is a big country. Some places are known for wheat and bread instead of corn and tortillas. Other regions bundle tamales into banana leaves instead of wrapping them up in corn husks.

We may be panicked that a combination plate in another state may not include the refried beans and yellow queso we have come to expect. I remain confident I’ll like whatever Mexican meal I’m served, anywhere. I recently experienced some Southwestern fare that has inspired me to gather all my pepper/cactus/turquoise-themed dinnerware, jewelry, etc. and carry out the season with spices, beans and tortillas of Mexico.

 I’m talking about tamales, enchiladas, migas, avocados, chilaquiles and tacos. If I create something that is not exactly authentic, I’m still going to savor every bite and dream about the “real” thing enjoyed on a beach or mountaintop with a view. 

Here’s some of what I rounded up. Try these out for spice:

·        Rice, with some savory spices in the cooking broth to add flavor and color.

·        Black beans are convenient, healthy and great hot or cold in salads. 

·        Yellow corn: Air fried, creamed, canned or frozen. Use as a side dish or mix in.

·        Green jalapeno rings, fresh or pickled

·        Red onion, minced fresh as a garnish

·        Green peas. I usually don’t go for these at all, but they make a colorful add in when you get just a few per serving.

·        Orange carrots, any way you like.

·        Pumpkin: I froze some last season and it’s of the consistency that cooks right into a chili or stew.

 

Eat a Cookie, Today – That’s actually an Isabella’s Cookie Company motto. Kind of a challenge, huh? This Redondo Beach company claims “unparalleled gourmet perfection” and an aspiration to make every cookie dream come true. I’ll bet their board meetings are fun. The Apple Fritter Cookie, The Dark Mocha Monster Cookie and The Sugar Rush are choices in their “unrivaled in variety” options. Take note they are proud of using high-quality, pure and fresh ingredients. Vegans can accept their cookie’s too, from www.isabellascookies.com

Darragh Doiron is a Port Arthur area foodie who loves a good Taco Tuesday and sees no reason not to extend the Tex-Mex night into the rest of the week. Share your ideas with her at darraghcastillo@icloud.com