Tex-Mex Recipes and Appetizers

Looking for good Tex-Mex Recipes for Appetizers, then this site is were to come. We have made most of these appetizers and have updated many of them for our Texas tastes

Welcome To Our Favorite Tex-Mex Recipes.

This site is going to make you one of the world's greatest Tex-Mex Cooks. We will take you though our step-by-step process, showing you all the tips and guarded secrets to making world class Mexican Food. So get out that spatula out.

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Why We Love Our Tex-Mex

Tex-Mex food is known for being hot and spicy. Our recipes are certainly spicy, but not too hot for Texans (New Yorkers maybe). We like the heat, but don't want to burn your pallet. You simply cannot find food like this in a restaurant and these recipes are brought to life with the love and warmth found in your kitchen. These two key ingredients will not be found anywhere else.

Mexican Food Recipes

My family is originally from a small town in Southern California about an half hour away from the Mexican border and moved to Texas in 80's. This is where I spent my summers learning how to cook these fabulous dishes with my many central Texas friends. So don't worry, I'm not going to dump a pile of salsa on a flour tortilla, add cheese and call it Tex-Mex food. If you want this, go to Taco Bell. However, these party appetizers will show you how to outdo even the most famous high end Mexican food restaurants. Get ready for a good aroma because your kitchen is fixing to smell pretty good!

Tex-Mex Food Guarded Secrets

Hatch Chile

Of all the pepper (chile/chili) centers in the world, Hatch, New Mexico, USA stands the tallest. Hatch's plant breeders and botanists are most unique. Hatch is widely known as the designer chile/chili headquarters because Mesilla Valley farmers are constantly developing new breeds and various tastes to satisfy a steady throng of new converts.

In New Mexico, many say just by tasting a chili/chile pod, they can tell whether the pepper was grown North, or South of Interstate 40 (formerly US Route 66), which runs from East toward Texas and West toward Arizona. This is the heart of Tex-Mex country.

Lucas Texas 2007 Chili Cookoff Information

Cilantro Not Parsley

Tex-Mex uses Cilantro not flat leaf Parsley. Parsley will ruin the taste of most Tex-Mex foods.

Lime Not Lemon

The first reason is simple, fresh limes are mandatory in good Tex-Mex foods as it brings out freshness of the other ingredients. Lemon can not be substituted.

Secret: Roll the lime on a hard service first pressing down on the lime. Then microwave the lime for 10-15 seconds (longer and it explodes) and it will be easer to get the juice out.

Second Reason

Lemons do not go with a MARGARITA. Tex-Mex and Margarita go hand in hand.

FRESH LIME MARGARITA

• 1 1/2 cups gold tequila
• 3/4 cup Triple Sec
• 4 tablespoons sugar
• 8 cups crushed ice
• 2 tablespoons kosher salt
• 6 lime wedges
• 3/4 cup fresh lime juice (very strong - Serves 6)
• 1 1/2 cup fresh lime juice (strong - Serves 7)
• 3 cup fresh lime juice (average - Serves 8)

Combine tequila, triple sec, lime juice, and 2 tablespoons sugar in large pitcher; stir to dissolve sugar. Save until ready to serve.

Add crushed ice just before serving and shake like a martini. By serving the margarita very cold will get raves from your guests.

Mix salt and remaining 2 tablespoons sugar in shallow bowl. Moisten rim of 6 Margarita glasses with lime wedge. Holding each glass upside down, dip rim into sugar-salt mixture. Pour Margarita into glasses. Garnish with lime wedges.

SINGLE SERVING MARGARITA

This is a strong recipe (3 shots) and it can be cut down, just keep the 3-2-1 shot ratio to keep the quality.

• 3 shots of fresh lime juice
• 2 shots of gold tequila
• 1 shot of Triple Sec
• 1 cup crushed ice
• 2 tablespoons kosher salt (optional)
• 1 lime wedge - thin

To "sour" or "heartburn", then try this one

SINGLE SERVING GOLDEN MARGARITA

• 3 1/2 shots of fresh orange juice
• 2 shots of gold tequila
• 1/4 shot of Triple Sec
• 1 cup crushed ice
• 2 tablespoons kosher salt (optional)