Chili is delicious and nutritious, easy on the budget, and a great dish for your Super Bowl party.
The Queen of Southwestern cooking, Jane Butel, shares her secrets for sopaipilla success.
“I have a degree in accounting,” Pratt Morales says, smiling broadly. “But I didn’t want to become a CPA; I wanted to be a baker.”
John and Jim Thomas, aka “the salsa twins,” are the Smothers Brothers of New Mexican cuisine.
Jane Butel could make sopaipillas in her sleep. The delicate pillows of fried dough are the doughnut of the Southwest and Jane’s made a million of them.
This neighborhood hangout is an insider’s place reserved for those in the know and it’s a little gem.
El Pinto’s food has been served for Cinco de Mayo at the White House, and the restaurant’s walls are festooned with celebrities like Clint Black and Mick Jagger who love the food.
Deborah Ball, aka The Candy Lady, was destined for the sweet life. She remembers being 10 years old and helping her mother make and sell rock candy for $1.25/lb. to earn money. And, as they say, rest is history.