If I owned a shrimp shack, this would definitely be top of the menu. This is a street food inspired snack that I make as a starter when I know I have a shrimp eater on their way over. Or if the right kind of shrimp goes on sale. It’s a simple and tasty way to serve shrimp. Keep some bread handy and nearby. You can also jack up the spice in this recipe with hot sauce. [More]

This is recipe is another take on fajitas - one that stands on its own. There's no reason you can't stick with the same sides, but these work pretty well as just tacos and no trimming. These would make a great truck taco, but I can't say I have ever seen one. [More]

The two big tacos, so to speak, are carne asada and beef fajita. Honestly, I am still trying to get carne asada down the way I like it. Fajitas are pretty simple, so they're a good place to start.

I think fajitas are best served with lots of condiments - the more the better. Cheese and salsa are must haves, pico de gallo and avocado are nearly mandatory. From there you can include fresh and roasted peppers, sour cream, lettuce or cabbage, pretty much anything you can imagine on a taco.

The key to cooking fajitas is really the hot grill. I only cook them on a hot charcoal grill, and usually cook about half of this recipe. I love cooking with Texas Port, so if I cook fajitas I will most likely serve them with braised cabbage. [More]

A yogurt based marinade makes recipe want to be baked rather than grilled, but grilled is what I usually do. I think this is better baked in an oven followed by a quick broil but make sure you use some sort of grilling tray. You'll want the drippings to fall off the chicken.

That said, you might be happier with the grill, as I was... [More]

Here's how I got over it - fresh, smoked dogs. Once I found fresh smoked hot dogs at my local farmer's market, things started to change between me and America's street food. A local vendor has figured out that vertical integration goes a long way towards getting customers what they really want, and not just a great steak. Grill them on a charcoal grill and they are actually quite good. Tasty even. The key was an excellent quality of meat and someone that could tell me exactly how they were made.



Although you can get them everywhere, covering hot dogs in chili really came from Texas & Mexico. Chili takes these over the top. There is just no way I would use chili from the can. I realize this is a huge commitment for a chili dog, but you'll just have to try it and find out... [More]