Good for Breakfast—Or Any Time
- My Breakfast Muffins
- Sopapillas
- Fritos Chilaquiles
- Cajun Hash
- Cornmeal Waffless
- Three-Chile Homemade Chorizo
- —Chorizo with Potatoes
- —Chorizo with Eggs
- Eddie’s Breakfast Sausage
- Ham and Egg Torta
Chips, Dips, and Other Snacks
- Cajun Boiled Peanuts
- Taqueria del Sol Jalapeño-Cheese Dip
- Chunky Mexican-Style Guacamole
- Deviled Eggs with Pimento Cheese and Spicy Bread and Butter Pickles
- –Deviled Eggs with Mexican Flavors
- Guacamole Mini Tacos
- Crispy Mini Taco Shells
- Sweet and Tangy Ceviche Tostadas
- Tomato and Pickled Pork Skin Tostadas
- Homemade Tostadas and Chips
- Fried Green Tomatillos with Peach-Habanero Sauce
- Mexican “Sushi” Roll-Ups
- —Tamarind-Ginger Sauce
- Smoked Salmon-Chipotle Pizza on Fry Bread
- —Chipotle Mayonnaise
Tacos
- Waco Tacos
- Memphis Tacos
- Slow-Cooker Barbacoa Tacos Party Platter
- Cubano Tacos
- Sloppy José Tacos
- Beef Brisket Tacos
- —Crispy Beef Tacos
- Cheeseburger Tacos
- Pork Carnitas Tacos
- —Crispy Carnitas
- Veggie Tacos
- Fried Chicken Tacos
- —Potato-Crusted Chicken Tacos with Spicy Thousand Island Sauce
- —Cracker Chicken Tacos with Tabasco-Honey Drizzle
- Chicken Verde Tacos
- Nashville Hot Chicken Tacos
- —Chile de Árbol Sauce
- —Hot Shrimp Tacos
- Ancho Chicken Tacos with Red Onion and Jalapeño Escabeche
- Famous Fish Tacos
- —Poblano Tartar Sauce
- New Orleans Fried Oyster Tacos
- —Sweet Pickle Remoulade
Wrapped, Stuffed, and Sauced
- Enchiladas Mexicanas
- Cheese Enchiladas with Morita Pepper Sauce
- Chicken Enchilada Casserole with Lemon-Cream Sauce
- —Basic Chicken Filling and Stock
- Black Bean Enchiladas with Cilantro-Avocado Drizzle
- Corn, Poblano, and Cheese Tamales
- Pork Hot Tamales
- Creole Red Beans and Rice Burritos
- New Mexican Chiles Rellenos
Soups, Stews, and Chilis
- Caldo de Pollo (Chicken Soup)
- Zucchini and Corn Soup with Brie
- —Tortilla Croutons
- Poblano Corn Chowder with Shrimp
- Spicy Tomato Soup
- Red Posole
- —Green Posole
- Pork Broth with Vidalio Onions and Smoked Gouda Cheese
- Waco Chili
- Pork, Peanut Butter, and Black Bean Chili
- Green Chile Stew
- Real Mexican Chili Con Carne
- The Dishwasher’s Soup (Mexican-Cocktail Seafood Soup)
Eddie’s Blue Plate Lunches and Special Suppers
- Spicked Pork Tenderloin with Sweet Potatoes, Chile Glaze, and Shiitakes
- —Fluffy Sweet Potatoes
- Eddie’s Pork with Roasted Jalapeño Gravy
- Pan-Fried Pork Chops with Ranchero Brown Gravy
- Oven-Baked Memphis-Style Ribs
- Meatloaf with Tomato-Habanero Gravy
- Steak Churrasco with Chimichurri Sauce
- Texas Chicken-Fried Steak with Tabasco Cream Gravy
- Blue Cornmeal-Crusted Chicken with Mint-Jalapeño Drizzle
- Buttermilk Fried Chicken with Green Chile-Horseradish Sauce
- Chicken-Green Chile Potpie in Puffy Tortilla Shells
- Remoulade-Topped Fish Fillets over Mexican Maque Choux
- Black Pepper-Crusted Tilapia with Artichoke and Jalapeño Relish
- Mac and Cheese with Feta and Jalapeño
- Sautéed Snapper with Cilantro-Roasted Pecan Pesto
- Mexican-Style Barbecued Shrimp
- Shrimp Fried Rice Topped with Bronzed Scallops and Tabasco Oil
- Shrimp and Grtis, My Way
- Creamy Grits
- —Lighter Creamy Grits
- —Creamy Blue Cheese Grits
Breads, Beans, Rice, and Corn
- Corn Tortillas
- —Red and Yellow Tortillas
- —Gorditas
- Bolillos
- —Yeasty Flour Tortillas
- Veggie Refried Beans
- Charros Beans
- Refried Black-Eyed Peas with Chorizo
- Hoppin’ Juan
- Fluffy White Rice
- —Yellow Rice
- —Green Rice
- Herbal Rice
- Mexican Rice
- Holy Trinity Rice and Sausage
- Stone-Ground Grits with Chiles
- Mexican Spaghetti (Sopa de Fideo)
Salsas, Sauces, Relishes, and Condiments
- Pico de Gallo
- Salsa Fresca
- Salsa Frita
- Salsa Asada
- Salsa Verde
- Roasted Tomatillo Sauce
- Tomato-Habanero Sauce
- —Tomato-Habanero Gravy
- Poblano-Cilantro Sauce
- Taqueria Vinaigrette
- Spicy Thousand Island Sauce/Dressing
- Jalapeño-Lime Mayonnaise
- —Pickled Jalapeño Mayonnaise
- —Basil-Jalapeño Mayonnaise
- Creole Remoulade Sauce
- Creamy Lemon-Black Pepper Dressing
- Watermelon-Jicama Relish
- Aromatic Pickled Jalapeños with Carrots and Onions
- Spicy Bread and Butter Pickles
Salads, Slaws, and Hot Vegetables Sides
- Lemon-Garlic Delta Salad
- Jalapeño Coleslaw
- Green Pea Salad with Roasted Chiles and Red Onion
- Orange-Almond Salad with Sweet Serrano-Lime Dressing
- Green Peach Salad with Simple Lime Dressing
- Mex-American Black-Eyed Pea Salad
- Black Bean and Corn Salad with Cilantro-Mint Dressing
- Roasted Potato Salad with Mustard-Orange Dressing
- “The George”
- Eddie’s Turnip Greens
- Collards with Andouille
- Collards and Black-Eyed Peas with Lemon-Habanero Dressing
- Okra and Ham, Ranchero Style
- Kitchen-Sink Succotash
- Melted Cabbage with Carrots
- Foil-Roasted Beets and Vidalia Onions with Butter, Lime, and Sea Salt
- Roasted Cauliflower with Jalapeños and Blue Cheese
- Ancho Mashed Potatoes
Drinks to Cool You Down and Warm You Up
- Westside Rita
- Skinny Rita
- Fresh Sweet-and-Sour Mix
- Frozen Limeade Margarita
- —Chile Sea Salt
- Mexican Mint Julep
- Eddie Palmer
- Tequila-Mango Smoothie
- —Lemon Syrup
- Micheladas
- —Red Michelada Mix
- —Green Michelada Mix
- —Yellow Michelada Mix
- Basil Limonada
- Aguas Frescas (Mexican Fruit Coolers)
- Mexican Cinnamon Tea
- Mexican Coffee
Sweet Treats for My Southern Friends
- Natilla
- Tropical Flan with Rum Caramel
- Chocolate Chimichangas with Tequila Cream Sauce
- —White Chocolate Chimichangas with Raspberry Sauce
- Sweet Potato Cheesecake
- Mexican Bread Pudding (Capirotada)
- Ancho Chile Pralines
- Green Chile-Apple-Pineapple Turnovers with Lime Zest Glaze
- —Buttery Pastry Dough
Basic Recipes
- Coating Mixes
- —Seasoned Flour Coating
- —Spicy-Hot Coating
- —Crunch Potato Coating
- —Cracker Coating
- —Extra-Crispy Coating
- Cajun Spice Mix
- Ancho (or Guajillo) Chile Puree
- Three Great Southern Barbecue Sauces with Hints of Mexico
- —Memphis-Style Barbecue Sauce
- —Waco Barbecue Sauce
- —Atlanta Barbecue Sauce
- Hot Chile Pepper Vinegar
- Chile de Árbol Vinegar
- Blond Roux
- Butter Blend
- Homemade Lard and Chicharrones