Growing up Mexican American meant that spicy food was part of my regular diet, even as a child. Whether it was chorizo with eggs for breakfast or grilled fish with green salsa for dinner, spice was ...

The best-laid plans sometimes take a turn. Such was the case with this week's column. I had planned to make a recipe submitted by someone else. The snow had other ideas. There was no going back to the ...

From smoky molcajete salsa to fruity mango blends, mastering salsa is all about technique and fresh ingredients. Roasting, blending, and creative twists can elevate your dip from simple to ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

Restaurateur, chef and author Bricia Lopez is stopping by the TODAY kitchen to share a few of her favorite recipes from her new, perfect-for-summer cookbook "Asada: The Art of Mexican-Style Grilling." ...

From many points of view, 1992 was an outstanding year. The Cold War was declared officially at an end, and Microsoft released Windows 3.1, the platform that enabled desktop publishing. Nirvana shook ...

Don’t Miss a Moment. Join 30,000 locals who stay current on San Antonio news, culture, and events. Get our free newsletters in your inbox three times a week. Apparently, many Texans are looking to ...