What’s Eating You? is a weekly advice column where I answer readers’ cooking questions. To get things started, I asked friends to send theirs in. If you’d like your kitchen dilemma solved, feed it to me here.
Ben A. is a lawyer. He made risotto four months ago. This is his office hat. Yep. Just another day at the office.
I used to live in Texas and haven’t found a good go-to Mexican spot in New York. Got any solid Tex‑Mex recipes I can make at home? – Ben A.
Ben, you probably ate more burritos per person than anyone I knew in college. It’s time to bring “two-for-Tuesday” to your kitchen. With Cinco de Mayo coming up, a lot of people are thinking Mexi, so here are practical tips and recipes to get you started.
Tex‑Mex (and Southwestern) is easy and flexible to cook at home because it’s naturally a fusion cuisine and relies on pantry staples. The first step is making sure your spice cabinet is stocked. Look for quality chile powders—ancho, chipotle, or guajillo are all great choices. These single‑chile powders have more flavor than generic chili powder from the supermarket. Also pick up ground cumin, smoked or sweet paprika, and a little cinnamon for depth. You don’t need many varieties; choose based on how much heat and smokiness you prefer.
Canned or dried beans are indispensable. Keep black, pinto, and kidney beans on hand. They’re versatile for chili, nachos, burritos, and bowls. Once your pantry is set, focus on mastering a few core components that make a burrito or Tex‑Mex plate sing: spicy black beans, Mexican rice, and a good guacamole. Salsa and sour cream can be store‑bought, but pico de gallo is a quick, fresh alternative you can easily make at home.
Guacamole is the only component that doesn’t keep long in the fridge, so plan to make it fresh or keep a couple of ripe avocados on hand. A simple version—mashed avocado with lime juice and salt—works brilliantly. Spicy beans and cooked rice will refrigerate well and last several days to a week, making them great for batch cooking.
Tortillas—corn or flour—keep for weeks to months if stored properly. The quickest Tex‑Mex meal is a quesadilla, which is essentially a Mexican grilled cheese. Fill tortillas with shredded cheese, pan‑fry until golden and melty, then top with salsa and sour cream. It’s fast, satisfying, and perfect for a weeknight.
If you want a one‑pot meal to feed you for the week, chili con carne is ideal. A big pot simmers into rich, layered flavors and stores well, making it convenient for lunches and dinners. Fajitas are another easy option: marinate strips of meat with garlic, lime, and spices, then sear them with sliced peppers and onions in a very hot skillet. A cast‑iron pan helps achieve the restaurant‑style sizzle, but the key is a hot surface and quick cooking so the vegetables stay crisp and the meat gets a good sear.
To recap practical recipes and building blocks you can use in many dishes: keep quality chile powders, cumin, paprika, and cinnamon on hand; stock black, pinto, and kidney beans; cook a batch of Mexican rice and spicy beans; always have tortillas and a good melting cheese; and keep a few avocados for fresh guacamole. With those basics you can mix and match burritos, bowls, nachos, quesadillas, and fajitas depending on what you’re craving.
Come back next week for more semi‑Mexi recipes and ideas for Cinco de Mayo—I’ll share favorite spicy dishes and party‑friendly options.
Eat up!
Xo
Phoebe