Bragging Good Beef Enchiladas Bake

We don’t go long in this house without whipping up a good Mexican or Tex-Mex dish. When you marry a New Mexican, it’s kind of par for the course. But, I do have to admit we have an eclectic taste for good food – we like variety and ethnic food. Just a little Burch history:

Another Holiday Favorite with a Southwestern Twist – Bev’s Posole

If you don’t already know the story of Posole in our house, I’ll bring you up to speed on the Burch lore and Posole. Posole is one of those dishes you’ll find on holiday tables in the southwest. So, when Tall & Handsome spent his first holiday season with my family, he made a pot

Lip Smacking Good Tamale Pie

As you’ve probably figured out we love ethnic food in the Burch house – especially Mexican and Tex – Mex food. That has a lot to do with the fact I’m married to a native New Mexican. And, if it has green chilies more the better as far as Tall & Handsome is concerned. The

Tex-Mex Mac

Have you ever wonder what the difference is between Mexican and Tex-Mex or Southwestern food? Well, I have because they seem so similar. But, there are differences. True Mexican food is very simple and depending on the part of Mexico your talking about varies. For instance, beef isn’t very common in Southern Mexico. Chicken and

Chicken Taco Soup, by Beverly Hicks Burch

Well, the temps have finally reached what I would call decent, upstanding autumn weather. That usually means we start cooking good old comfort food around here. Nothing is quite as good as a good bowl of soup, chowder or stew on a chilly evening. This is also about the time I make my first pot

New Mexico Style Dirty Rice, by Beverly Hicks Burch

May was a super busy month in our house. It’s like Spring blew up and all of a sudden it’s Summer and there is exponentially more to do. We just had a wonderful visit from our “adopted” son and I think we all were worn out by trying to pack as much into the visit

Hatch…It’s Not an Egg Redeux and New Mexico Spoon Bread, by Beverly Hicks Burch

Several years ago when I first started blogging over at The Steel Magnolia is an Iron Butterfly I wrote about Hatch chiles (this was before I segued my cooking to here at The Bistro). I’m re-blogging it here for a very specific reason. You see, a couple of weeks ago or so, Tall & Handsome