Tex-Mex

This is the seasoning mixture that I use to flavor the Southwestern fries at my Mesa Grill restaurants. It’s not hot, just subtly spicy and earthy in taste. The fresh cilantro provides a bright touch of both color and flavor.

Mushrooms and chiles are covered with cheese that’s been fired with jalapeño, then wrapped in a warm tortilla to make a rich and creamy—and slightly messy—Tex-Mex treat.

This eclectic pilaf is a real time-saver. You need to spend only about five minutes to get it going, then you can leave it alone to cook while you do other things—and you’ll have just one pan to wash.

Such a simple meal and such a great taste! The fresh and tangy blend is wonderful by itself or with whatever additions you have on hand. Check your refrigerator for tomatoes, bell peppers, chiles, or corn to add to this versatile salad.

Purists insist that skirt steak is the only cut of beef from which to make fajitas. Skirt steak is delicious—mostly because of the fat marbling through it. That’s why this recipe calls for lean filet mignon: it has significantly less fat than skirt steak. The condiments more than make up for the flavor that fat provides.

The combination of sweet potatoes, chilies, and cheese is downright sensuous. Serve with Summer Squash and Corn Sauté (page 209) and a simple tossed salad.