I am fourth generation Texas-Mexican American living on the Gulf Coast. I cook with Texan, Southern, Cajun, Soul Food and American influences. I introduced Asian, Middle Eastern, Southern Spain and North African cuisine into the mix.
My favorite things to cook
Texas Chili, Chicken and Sausage Gumbo, Tagine Chicken, Smothered Pork Chops, Fried Catfish, Baked Salmon, Meat Balls in Sauce, Venison (all parts/all ways), Mexican Fried Rice, Paella, Grilled Ribeye, Enchiladas.
My favorite family cooking traditions
Making tamales with my Mom with family and friends gathered around spreading the masa in the corn husks.
My cooking triumphs
I had a Moroccan themed wedding and I planned and prepared all the Moroccan food for 35 guests. served lamb tagine, Kafta kabobs, chicken tagin, couscous, vegetables. It was a "Dinner Impossible" atmosphere but I pulled it off by recruiting the guests as sous chefs and staff. They loved it!
My cooking tragedies
Too much salt in the chili for family visiting for the holidays.