Spices
of life
Finding flavor with
the fires of Tex-Mex
IT’S A REGION OF LIMITLESS SPACE and
tremendous vistas where horses run free,
wheat bends to the wind, flat-topped mesas
majestically rise from the desert floor and the
mighty Colorado River and Rio Grande thread
through narrow gorges and grand canyons.
Without a doubt, the cuisine reflects the deep
cultural roots of Native American tribes, Mexicans
and Spaniards. It is a land of beef, cumin, chili
powder, red chiles, green chiles, highly seasoned
chorizo (pork) sausage, arroz (rice), pinto beans,
corn, squash, jicama, pumpkins, potatoes, onions,
tomatillos, red grapefruit, oranges, lemons, limes,
gulf shrimp, prickly pear cactus and masa harina
(finely ground dried corn).
This cuisine of strong and tart flavors yet
subtle character requires a balance of herbs and
earthy, smoky ingredients. The desire is to shock
and please the palate. Pivotal to most southwestern
masterpieces is the trinity of corn, beans and squash.
Dishes include fajitas, which originally were created
using marinated skirt steak, chiles rellenos (stuffed
peppers), flautas (white or yellow corn tortillas
stuffed with beef, chicken or pork and fried),
Grady Spears
Cowboy chef Grady Spears is
said to fill his saddlebags with
“piloncillo, a traditional cone-shaped Mexican brown sugar,
kosher salt, a good cut of beef…
and Lone Star Beer.” His rip-roaring cooking attitude has
made him a star of Southwest
cuisine and one of the Most
Wanted chefs across the land.
