Growing up in Houston in the 1980s, a plate of Ninfa's signature tacos al carbon was one of the most popular plates in town. Tender, juicy skirt steak formed the foundation, along with supple flour tortillas and a healthy dollop of creamy avocado salsa. Here's how I make mine at home, a recipe I developed when I was still far away in New York City, and longed for a table at that beloved restaurant on Navigation. And even though I'm back in Texas, I still love to cook these tacos, an elegant dish where each ingredient shines.
It's dewberry season here in Texas, and their tangy, sweet nature goes well in a frozen, creamy sherbet. Easy to make, a bowl is a fine finish to any meal or a cool snack to enjoy during a hot day. And if you don't have access to dewberries, blackberries work, too!
Meet brisket jam, a smoky, savory, and sweet condiment made from barbecued beef that goes well with burgers, queso, or even straight from the jar. A new post from my subscriber program of premium recipes, which helps support the site.
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