#tex-mex

Steak Fajitas with Grilled Onion and Peppers

There's not much else on my mind when I develop a craving for beef fajitas till I eat them.

Mesquite wood was used for cooking. In addition to providing a very strong and unique flavor, mesquite also yields the hottest cooking coals. At home on the backyard barbecue using a mix of mesquite bits and charcoal briquets that can be purchased at any hardware store.

If you can, I suggest looking for sun-dried chile powder because it's a huge improvement. Consider the flavor difference between sun-dried tomatoes and oven-roasted dried tomatoes to understand that this is sweeter and less bitter than the usual mechanically dried chile powder. Internet sourcing is fairly simple.

After taking the vegetables off the grill, they should still have a lot of bite; you want the soft tortillas, crisp toppings, and tender meat to all have different textures. Sprinkle with fresh lime juice.

As Americans, we tend to look at Mexican food as nachos, which is not Mexican food really - they don't eat them.

R

The Blasters - Hey, Girl (1985) Dave Alvin from: “Hard Line” (LP)

Roots Music | Tex-Mex | Cajun

Tumblr (left click = play) (320kbps)

Personnel: Phil Alvin: Lead Vocals / Guitar Dave Alvin: Lead Guitar John Bazz: Bass Bill Bateman: Drums

David Hidalgo: Accordion

The Jordanaires: Backing Vocals

Produced by Jeff Eyrich

Album Recorded: @ Ocean Way Recording 6050 Sunset Blvd. in Hollywood, California 1984-85

The Jordanaires Recorded: @ The House of David Studios in Nashville, Tennessee

National Spicy Guacamole Day

Grab a chip and prepare for some heat: National Spicy Guacamole Day is on November 14. No longer solely the choice of Super Bowls and burritos, spicy guac has been making big moves through the culinary scene! From party dips to burgers and everything in-between, there’s always a reason for spicy guac. So pick some avocados and get mashing!

History of National Spicy Guacamole Day

On National Guacamole Day, sure, we celebrate the great green goo that is good guac. But on National Spicy Guacamole Day, we’re here specifically for the extra kick that goes with adding chile peppers to that same green stuff. Because if you’ve ever tried chugging water after accidentally biting into a serrano or a jalapeño, you know there’s no rush that comes nearly as close to that feeling that your tongue is going to burn off. 

Various global civilizations have been upping the ante in regards to the kick that comes from spicy peppers for centuries. Chile peppers are native to the Middle Americas and Mexico, all the way to the middle of South America and have been a staple in Aztec, Mayan, and Andean cuisine for centuries before the Europeans came and shipped those peppers worldwide. Likewise, in Asia, the Sichuan pepper, which actually creates a numbing sensation rather than a spicy one, has been an integral part of Sichuan cooking for even longer. 

By contrast, guacamole, as we know it today, could not have even been possible until at least the 1490s after Columbus made his second journey to the Americas, dropping off Asian spices such as cumin and the Persian lime in the land of avocados. In fact, the dish actually developed out of an Aztec staple that translates to avocado sauce. It was pretty much just mashed avocados and salt. Over time, the dish spread throughout the Americas, and even to Europe, and variations on avocado sauces with add-ins (some of them spicy) eventually led to the classic guac as we know it today. 

National Spicy Guacamole Day falls during prime football season, where the stuff is consumed by the pounds on tortilla-chip vessels as a critical game-time snack.

National Spicy Guacamole Day timeline

750 B.C.

Avocado Trees Appear in the Americas

Archaeologists have traced the avocado plant to 750 B.C. in what would later become Mexico and South America, laying the foundations for the dish.

16th century

Guacamole is First Recorded

Spicy guacamole is first recorded as “āhuacamolli” upon the Spanish arrival to the Aztec city of Tenochtitlan.

1993

Chipotle Opens

The popular chain (and its legendary guac) opens a small restaurant in Denver, CO, to complement the area’s growing burrito fascination.

1994

NAFTA

The U.S., Canada, and Mexico enter into the North American Free Trade Agreement in 1994, prompting the U.S. to quickly lift restrictions on avocado imports.

National Spicy Guacamole Day FAQs

Where are the best peppers to use to make spicy guacamole? 

Jalapeño is the most popular, and most accessible, pepper option. Serrano peppers are a little bit smaller and pack an even mightier punch for those that like to walk on the wild side. Regardless, don’t touch your eyes when you’re cutting!

Why does spicy guac cost extra?

There’s no doubt that guac and spicy guac cost a bit more than, say, salsa or queso at your favorite cantina. Although, occasionally, an avocado shortage is to blame, this is typically because of the amount of water needed to grow avocados, along with transportation costs and the labor involved in creating guac, from start to finish. 

What’s the difference between National Guacamole Day and National Spicy Guacamole Day?

National Spicy Guac Day celebrates the classic kick that jalapeños, serranos, or another spicy pepper adds to the popular dip, wherease National Guacomole Day celebrates the dip in in all its glorious forms. 

HOW TO CELEBRATE NATIONAL SPICY GUACAMOLE DAY

Make your own spicy guacamole: Sure, it’s easier to grab guac from your neighborhood Chipotle, but rather than doing that, grab a couple of avocados, some spicy peppers, and try out the old mortar and pestle. For added effect, throw on some salsa music and have a solo dance party to celebrate your delicious dip.

Throw a spicy guacamole guac-off: Grab your friends, a few pounds of avocados and serranos, and hit the kitchen! Making guacamole is fine and dandy, and sharing it is even better. But a friendly competition to see who really has the lowdown on the best kickin’ guac recipe? That takes the mole!

Host a spicy guac in the face: Put your throwing arm to the test with this spin on the classic pie in the face. Instead of sugar and whipped cream, indulge in a faceful of spicy, salty, zesty guac! What better way to sample dips from the guac-off than by seeing who can take a fistful of the green stuff in the face.

WHY WE LOVE NATIONAL SPICY GUACAMOLE DAY

Avocados are grown all over the world: If you’re familiar with the ‘Avocados from Mexico’ jingle, you know Mexico is one of the fruit’s most viable producers. However, avocados can also be found growing in California, Peru, New Zealand, and South Africa.

Spicy guacamole can be healthy: If you’re unsure of guacamole because of the high concentrations of fat in avocados, fear not. Avocados are an excellent source of monounsaturated fat (the good kind!) and they’re also rich in vitamins C, E, and K. Bonus, the peppers that make spicy guac, well, spicy, are rich in vitamins A and C, as well as potassium and antioxidants. Dip up!

Spicy guac goes well with anything: You don’t need a tortilla chip to enjoy spicy guacamole. Grab some carrots, cucumber, or even a whole crudité platter to dip in the stuff, or, better yet, throw it on a burger for a zesty, south-of-the-border spin.