Cut open a bag of Fritos corn chips, ladle some hot Velveeta over top, add a scoop of chili con carne, some raw onions and chopped jalapeños. Voila!

From the Houston Press Eating Our Words blog:
This recipe originally appeared during the rodeo barbecue cook-off. It’s complicated, but the results are spectacular.
Borrego actually means mutton in Spanish, but for some reason, Anglos are more comfortable translating it to “lamb.” Which is odd when you think about it, since Anglos are usually squeamish about [...]

Writing about food as a freelancer was a tough way to make a living and I was about ready to give up after several years of poverty. My fortunes changed when this article about bumming around the Caribbean looking for new hot sauces was published in American Way magazine and won the 1996 James Beard [...]

This article appeared in Cooking Light Magazine in June 2004, at about the same time that the cookbook Nuevo Tex-Mex was published.
Tex-Mex first blazed across American tastebuds in the Wild West of the 1880s. In those days, young Hispanic women with roses pinned to the bosoms of their dresses sashayed around San Antonio’s Military Square [...]