In The Gringo Cantina you will find all of your favorite Mexican and Southwestern foods. From traditional chili (Bowl of Texas Red) to tacos and enchiladas, these foods are favorites across America. But I won't stop there! I'm going to share with you the recipes for the perfect margarita, salsa and guacamole. The Gringo Cantina has a menu made up of what I like to refer to as ‘Border Food'. Gringos like myself, living in the American Southwest (Texas, New Mexico, Arizona and my beloved Southern California) have long traded cooking secrets with Mexicans. The tamale pie has to be a perfect example of Border Food, combining the Mexican tamale with Americans love for casseroles.

Growing up in the lush sub-tropical San Fernando Valley I grew up on this food. In my High School years my best friend Doug Brooks loved taquitos with guacamole. Throughout the Valley you could find inexpensive Mexican taco stands. Then in 1962 Glen Bell opened the first Taco Bell in Downey, CA, the McDonald's of Mexican food was born. But like McDonald's it was a poor imitation, offering a ground beef version that had one feature, it was cheap.

I don't know about your neighborhood, but we still have family owned and operated taco stands in Simi Valley. One operation calls itself a Mexican Deli, ok by me, they make a killer tamale. In Southern California we have a variety of chain ‘Mexican Restaurants' and everybody seems to have their favorite. Founded in Arizona, Chuy's is one of my choices. Boasting Baja cuisine Chuy's serves up a mesquite broiled fish taco, ‘killer chicken' and feature the all day Monday $2.00 margarita ($2.50 for Sue's wimpy strawberry margarita). Sue and I like to go there for lunch and share an order of tri-tip nachos. A platter of tortilla chips is filled with mesquite broiled chunks of tri-tip and cheese, topped with refried beans, salsa, sour cream and guacamole. A bottle of Corona with a lime wedge compliments this
meal perfectly.

My true test of any of these establishments is whether or not they know how to make a Brave Bull. What, you don't know what one is either? Well you obviously haven't been out drinking with me! I'm not going to tell you right now, you'll have to wait until you enter the Border Bar. Anyway, here we go, this gringo is ready to divulge his secrets for great Border Food. When we're done with this chapter you'll realize why chicken tamale pie was one of Richard Nixon's favorite dishes.

I want to start with two basic recipes that will be used in many of the Border Foods that follow. Basic Border Beef is used as a filling for many of these recipes, pork can be substituted and will be explained in the recipe. A good Enchilada Sauce (or Red Sauce) is essential to Border Foods.

Let's get started. While we are sitting around enjoying the first Margarita or Corona of the day, we need something to munch on, some finger foods. How about these:

Tortilla Chips with Salsa con Cuervo Gold
Nachos Rio Grande
Killer Quesadillas

Now for some serious Border food:

Shredded Beef Tacos
Taquitos with Guacamole
Beef Enchiladas
Cheese Enchiladas
Chimichangas

Of course with these we will need a couple of side dishes, how about:

Southwestern Rice
Fiesta Corn

The next four dishes are truly special. Santa Fe Stew is my version of one of America's oldest dishes, green chili stew. It is a native dish that I have developed for today's kitchen. It is my daughter Kelly's favorite dish, period! The next dish is a Bowl of Texas Red, my chili recipe. This is a killer chili that pays tribute to the Texas originals. So make a kettle full gentlemen (or ladies) and take it to your local Chili Cookoff, and take home the adulation. Margarita Chicken Pasta proves you can come up with a pasta dish for any kind of regional food. Chicken marinated in Tequila, cilantro and lime juice is served in a cream sauce with onions and peppers over a bed of fresh pasta, unbelievable. Finally there is the Chicken Tamale Pie. This casserole will knock your socks off. It is perfect for the next pot luck you are invited to, just remember to bring the recipe. Serve any of these Border Foods with warm tortillas and you have a superb meal. Let's get started!

Santa Fe Stew
Bowl of Texas Red
Margarita Chicken Pasta
Chicken Tamale Pie

What would Border Food be without Border Drinks. The following drinks from my The Gringo Cantina are made with Cuervo Gold Tequila; there are cheaper tequilas and more expensive ones, but Cuervo gives me a dependable tequila flavor with an above average quality. For a beer at the Border Bar on the lighter side I recommend Corona, for a great dark beer Dos Equis gets the nod. Let's create a little excitement here, we'll start with..............

Margaitas 101 "Schools In!"
Sonora Sunrise
The Brave Bull

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MARGARITAS SERVED!