(tuh-MAL-ee) Corn masa dough that surrounds your choice of filling, traditional being shredded pork. The 5-6" long and about 1" thick tamal is wrapped in a soaked corn husk and steamed to co [..]

" to HEAR the TEX-MEX  WAY OF SAYIN' IT. Don't forget to roll those R's, stretch those N's, and to make those J's sound as H's !! IN A HURRY??  JUMP TO THE SECTION Y [..]

(an-tee-COOCH-o) RECIPEHEAR IT "Tex-Mex Shish-ka-bob" usually made with sirloin chunks that have been marinated in a jalapeño and tomato mixture, skewered, then grilled over a hot "mesq [..]

(AH-roz)HEAR IT Rice, usually referring to the long-grain, white variety. A main staple in Tex-Mex cooking. To make Spanish Rice, brown the white, uncooked rice in a little oil and butter. Then add ch [..]

BBB-

(bon-YO) The second most important room of the CASA, the BATHROOM. In travelling to Mexico or Spain, this is the single most important word to remember. If you say to someone "Bano"? as in a [..]

(bar-bu-KO-uh) HEAR IT Mexican 'pot roast' made from the cows head. Seasoned and baked with steam for hours until it is peel apart tender. Served as a taco on a hot FLOUR  or CORN TORTILLA w [..]

(bee-in-vin-knee-THOSE) We welcome you!! (Howdy, Hola, Yo!, etc) If you looked this word up, then spend some time in our pages. After all, Tex-Mex is taking the country by storm, so brush up and learn [..]

(bo-EE-yo) Mexican ROLLS, usually about 6 inches in length. They take a back seat to TORTILLAS which are used more for "sandwiches" in both Mexican and Tex-Mex cooking.

(bo-ROTCH-o) HEAR IT Made with beer, usually referring to cooked PINTO beans, that are served like a soup. Nothing beats a hot bowl of borracho beans that have simmered for 5 hours and fresh, FLOUR TO [..]