EAT. DRINK. THINK. LOCAL.
Dove Hunt’s sunflower field at dusk.
by Michael Gonzalez
Photo
PUBLISHER’S NOTE
We are back in print! Thank you to all our advertisers who made this possible. I adore fall — the fashion, the food and the foliage. Perhaps it’s the change from season to season that I love the most. Each fall feels like a fresh start, a renewal. For us in the Rio Grande Valley, fall means football, family togetherness and, of course, relief from the heat.
In this issue, we highlight a one-of-a-kind event in our region: white-wing season. Ours is one of just a few places where these birds flock in the millions to feast on dried sunflowers. It’s a tradition that brings together corporate retreats and good old family fun — and one that passes beautifully from father to son (and daughter).
We also hosted our second event in the To-Table community dining series back in May — a Gulf-to-Table Dinner that was a huge success! We dined right on the docks at the Port of Brownsville Shrimp Basin, enjoying local seafood and a Texas oyster tasting from an emerging coastal market. Tesoro’s Cuisine and Chef Nadia Casaperalta told an incredible story through a five-course menu, perfectly paired with wines from L&F Distributors.
Coming up: our Ranch-to-Table dinner on November 15, and a Grove-to-Table dinner will be held during the winter citrus season. Stay tuned to our social media to know when tickets go on sale!
And then, of course, there’s football. Whether your thing is Friday night lights, college tailgates or NFL house parties, we’ve got you covered with tailgating recipes. Last summer, at our BBQ dinner at Teddy’s, I tried their Texas Twinkie Dip — and I was hooked! In this issue, George Watts III contributed two standouts: a peach-and-bourbon Texas Tea, perfect for big gatherings, and Korean chicken wings that balance sweet and spicy (with smoky depth if you grill them). The chili recipe by Rafael Vela is a fiery one — a little too spicy for me, so I will dial back the habanero next time. It’s super versatile: delicious on its own or as a topping for nachos, fries or classic Frito pie.
In this issue we’re also featuring another local gem: ArnieTex, a homegrown pitmaster with a brand-new cookbook just in time for football season and family gatherings. He shares how this project came to life, how his book tour is going — and even gifts us a secret fajita recipe not in the book!
For those of you who’ve asked how you can support us: We now accept contributions on our website. With a minimum donation of $20, you’ll receive our new Edible RGV Cookbook — a gorgeous collection of recipes we’ve published so far, celebrating our region’s food culture through the seasons. You can also subscribe to our magazine and receive copies mailed right to your home, and it helps us (and our entire local food scene) if you patronize our advertisers and make sure to mention that you saw their ad in Edible Rio Grande Valley.
We’re at a crossroads at Edible RGV, but I’m happy to say there’s light at the end of the tunnel. To our long-time advertisers; thank you for standing by us year after year. To the new businesses who saw the value of this magazine and joined us — muchas gracias! And to our readers: you love us, right? Then please show your support by visiting the businesses that make it possible for us to continue printing.
We’re also seeking community members who’d like to get involved. If you have experience in sales, photography, writing or just want to help us grow, we’d love to hear from you. We’re a small but mighty team of three, doing this part-time, and we’re looking for more hands to help — from finding distribution locations to pitching stories. If you’re interested, call me at 956.496.4920 or reach out via Instagram.
It’s humbling to hear how Edible RGV has impacted our community. We value you, and we love hearing your stories.
With gratitude,
Jacqueline Folacci Publisher
PUBLISHER
Jacqueline Folacci
EDITOR
Letty Fernandez
CONTRIBUTORS
Joel Garcia
Michael Gonzalez
Ed Mathers
Rafael Vela
George Watts III
PHOTOGRAPHERS
Michael Gonzalez
Daniela Lora
LAYOUT DESIGN
Matthew and Tina Freeman
COPY EDITORS
Doug Adrianson
Marci Caltabiano-Ponce
Sammy Jo Cienfuegos
Cristina Tijerina
ADVERTISING
advertise@edibleriograndevalley.com
CONTACT US hola@ediblergv.com
TO SUBSCRIBE
Visit us online at edibleriograndevalley.com
edible Rio Grande Valley is published quarterly by GC Publishing LLC. Subscription rate is $28 annually.
No part of this publication may be used without written permission of the publisher. Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our sincere apologies and notify us at hola@ediblergv.com. Thank you.
©2025. All rights reserved
edibleriograndevalley.com
Autumn in South Texas
When a Hunter’s Fancy Turns to Doves
STORY AND PHOTOS BY MICHAEL GONZALEZ
Dove hunting in South Texas is a cultural experience especially unique to the Rio Grande Valley’s diverse landscape. Once September rolls around, hunters young and old flock to leases and rural properties, all set to brave the extension of summer-like weather.
I still remember the first time my dad took me and my brother dove hunting. I was 14. After we were given thorough lessons in safety and how to hunt effectively, doves started to fly beyond the mesquite tree line. That’s when empty shotgun shells started hitting the ground and the smell of gunpowder filled the air.
It took a few tries to finally nail the technique to bring down the birds, of course. But after that memorable daylong hunt, we for the first time barbecued our take. First we butterflied the dove breast, then stuffed it with cream cheese, wrapped it in bacon, and set it on the grill over sizzling coals. Delicious.
Growing up, I had friends who would talk about hunting and fishing trips with their families. Until I finally experienced it firsthand, my only concept of hunting was what I had seen in movies and on TV.
Upper right: Hunter and man’sbest friend in search of white-wing. Below: White tail doveamong the mesquite trees in South Texas.
“We’d have 40 or 50 people and have a good time cooking barbecue. We didn’t call it a family reunion—it was a dove hunt—but, looking back at it, that’s what it was.”
For several years, I took annual dove-hunting trips with my dad, my brother, and our friends. On rare occasions, we would get extremely lucky with a cold front to relieve us from the humid and scorching climate as we hunted. It seemed almost every year at least part of the opening day of dove season would be rainy. Rain or shine, though, our hunt would begin early in the morning and stretch through the whole day. And it would wind down as a beautiful pastel sunset painted the sky.
In the late 1800s, Edward Mathers’s great-grandfather moved from Indiana to Brownsville, where he started farming and ranching the now-multi-generational Mathers property. More than a century later, Mathers runs Mathers Dove Hunt, a family-oriented business in Brownsville where locals and those traveling from far and wide can spend the day dove hunting in season.
Mathers has fond childhood memories of going into Mexico with his father to hunt doves and of his family gathering at their property for an unofficial family reunion revolving around dove hunts.
“My cousins, uncles, and aunts, everybody would come down, spend the weekend out here, and we’d go hunting,” Mathers said. “We’d have 40 or 50 people and have a good time cooking barbecue. We didn’t call it a family reunion—it was a dove hunt—but, looking back at it, that’s what it was.”
Every year, Mathers’s father would plant sunflowers around Mother’s Day, and once dove season started, those sunflowers would be dried out, making the perfect food source to attract doves to the property. Today Mathers continues the annual planting of sunflowers in the spring, so they’ll be ready for the doves by September.
The total mourning dove population in Texas is estimated at 34 million, while the number of white-winged doves exceeds 12 million, according to the Texas Parks and Wildlife Department. TPWD says about 300,000 hunters in Texas each year set out to hunt their limit, contributing more than $500 million to the state economy.
Father and son shooting white-wing.
A RITE OF PASSAGE
In McAllen, Marcus Barrera nostalgically recalls working as a kid on his family’s decades-old ranch in Hidalgo County, where he continues to hunt today. From a young age, Barrera would accompany his father on dove hunts to serve as his bird catcher.
“I’ve been dove hunting since I was probably 7 or 8 years old, when my dad used to go out with his buddies and I used to tag along and be the bird dog for him,” Barrera said.
Once he was old enough, Barrera too started to hunt, and dove hunts continued to be an event for family and friends to get together and enjoy quality time. They would eat their catch after a successful hunt, he said, wrapping the dove breast in bacon or preparing it in a guisado that his mom would make.
Just as Barrera learned from his father, he also taught his own two sons about dove hunting. He sees it as a rite of passage, he said, one that family and friends continue to enjoy.
Sadly, as time has passed, Barrera said, he has observed a decline in the Valley’s bird population. He notes that the clearing of brush and the expansion of South Texas cities has drastically decreased the natural habitat necessary for doves to reproduce and thrive.
For many South Texas families and for those who travel here annually, dove hunting is a family- and friend-centered activity. It’s a way to enjoy the outdoors, a place where you can barbecue your birds on the spot. As time goes on, we hope that families will continue to pass along the lore and their knowledge of dove hunting, carrying on family traditions for generations to come.
Michael Gonzalez is an independent photojournalist and writer based in Brownsville, Texas. He travels throughout the state working on stories ranging from political to environmental pieces. He enjoys traveling the world with his wife, Daniela, who is also a talented food and travel photographer.
Mathers Mamma
Marinade
Recipe by Edward Mathers
Makes 3½ cups
1½ cups salad oil
¾ cup soy sauce
¼ cup Worcestershire sauce
2 tablespoons dry mustard
1 tablespoon course ground pepper
1/3 cup vinegar
1½ teaspoons dried parsley flakes
2 garlic cloves, crushed
½ cup fresh lemon juice
Blend ingredients together to prepare marinade. Marinate for 10–30 minutes.
Grill on a very hot pit, with ribs down first.
Do not cook past medium-rare. You don’t want to overcook.
Note: This marinade can also be used on beef and wild game. Edward’s mother used this recipe to make her delicious shish kabobs. Double or triple the recipe to make more.
The Famous Putegnat Marinade
Recipe by Edward Mathers
15–20 whole doves, plucked and cut down the back
1 cup olive oil
3–4 cloves garlic
½ lemon with peel
¾ tablespoon of kosher salt
Blend ingredients together to prepare the marinade. Marinate doves for 10–30 minutes,
Grill on a very hot pit, with ribs down first.
Do not cook past medium-rare.
A Blend of Flavor, Community and Nostalgia
STORY BY SAMMY JO CIENFUEGOS | PHOTOS BY ERIK PEREZ AND ELIAS TAMEZ
About 100 guests, coming from different parts of the Rio Grande Valley and beyond, enjoyed Edible Rio Grande Valley’s first Gulfto-Table Dinner on the evening of May 10. The weather was a harmonious mix of our iconic South Texas sunshine and a cooling breeze, creating a particularly magical atmosphere at the Port of Brownsville’s Shrimp Basin.
As guests arrived, the basin became a sea of colorful, flowy dresses and nifty oceanic-themed accessories, with plenty of lively conversation and echoing laughter. The melodious sounds of community connection mimicked the sounds of the waves as they crashed into the docks.
Guests had the opportunity to take tours of the docks at Texas Gold Shrimp, led by third-generation shrimper Chris Londrie, whose family owns and operates the company. We were thrilled to have our dinner on their property and witness how new life was brought into such a historically significant area. The Port of Brownsville owns the basin. Texas Gold Shrimp and Zimco Marine LLC manage the portion of it where this dinner was held.
Our goal with our dinner series is to build a valley-wide food community that eats and celebrates local.
From the docks, guests made their way to our signature communal
dining tables, to make new friends and connect with old. The food portion of the evening began with a Gulf oyster tasting led by The Seafood Dude Daniel Wangler, and Jacob Aparicio, co-owner of Oyster Bros. in Palacios. The two farmers use East Coast techniques to produce top-of-the-line gold oysters. They even converted this magazine’s owner and publisher Jacqueline Folacci, who said she would never eat raw Gulf oysters, and now asks for local Gulf oysters when she goes out to eat. Advocating for local ingredients is the way we tell local chefs what we want and keep our dollars within our community.
Using the locally caught Gulf shrimp and other local harvests from Los Tortugo’s Seafood Market and Joe’s Oyster Bar, both in Port Isabel, Chef Nadia Casaperalta, in partnership with Chef Daniela Tesoros from Tesoro’s Cuisine, created a mouthwatering five-course dinner that captured the region’s bold flavors.
Upper left: Tesoro’s Cuisine grilling oysters.
Bottom right: Guests enjoying the cocktail hour on the docks.
As we moved through the menu, from the low tide tiradito of red snapper to the high tide tostada of red drum, we were reminded of our sweet, sweet memories of being near the Gulf of Mexico. As we were only a few feet away from the boats that caught plenty of the bounty being consumed that evening, the dinner really captured how lucky we are to have these magnificent flavors and talented chefs so close to home. The chefs blended together “everything that is delicious,” combining seafood icons, like sea urchin and red snapper, with familiar flavors, such as salsa macha and local citrus, to invoke a memory and instill a sense of nostalgia in each of our guests.
One guest, Sofia Hernandez, shared, “Food speaks. It has its own language. You can have all of these fancy experiences all over the world, but you don’t have to go so far when you have all of this right in your backyard.”
The inaugural Gulf-to-Table Dinner helped showcase the RGV’s special treasures, bringing guests to the very heart of where their food is sourced. The dinner served as an homage to the RGV’s food culture and rich history, while carefully capturing the essence of our precious Gulf.
Beyond the menu, Chef Casaperalta strongly believes in our responsibility to connect with the food around us, working to understand its historical ties and cultural roots. She feels that
Top left: Gulf to Table menu. Top right: Second course, Low Tide Tiradito. Bottom left: Bow of Santa Fe shrimp boat. Bottom right: Daniel Wangler, The Seafood Dude, led a Gulf oyster tasting and discussion on oysters.
“Food speaks. It has its own language. You can have all of these fancy experiences all over the world, but you don’t have to go so far when you have all of this right in your backyard.”
— Sofia Hernandez
in sourcing from our own backyard, we must also “understand how privileged we are to have such a cultural pride point that is the Isla.”
Supporting local farmers, chefs and other food-industry professionals helps bring exposure to the unique components that the RGV has to offer. ERGV ’s Folacci shared the importance of supporting local: “Make sure each dollar [you spend] stays here, so that we expand our local food economy.” Along with improving the economic health of our region, “eating local is great for the environment, too,” noted Wangler.
As we continue to share more local highlights and host more of these table dinners, the ERGV team would like to thank each and every one of our attendees, along with the local farmers, food and drink artisans, caterers, decorators and waitstaff who helped shape the remarkable sunset dinner. We hope the friendships you made and the flavors you discovered stayed with you way past the sunset that so beautifully reflected off the water.
If you were unable to join us this time or want to be one of the first to know of our next dinner, make sure to subscribe to our monthly newsletter to keep up with everything Edible Rio Grande Valley. Go to www.ediblergv.com to sign up.
Sammy Jo Cienfuegos is a freelance journalist and the development manager for the Moody Clinic in Brownsville. For Edible RGV, she is an assistant copy editor and oversees the online newsletter. In her spare time, she enjoys reading, writing poetry and caring for her 5-year-old shih tzu Ollie.
Top left: Pouring Joseph Drouhin Chardonay. Top right: Texas Gold Shimp on the 4th Course. Shrimp and Blue Crab Pappardelle featured wild gulf shrimp from Texas Gold Shrimp of Brownsville.
In the Kitchen with Arnie “ArnieTex” Segovia
STORY BY LETTY FERNANDEZ
PHOTOS BY DAN SEGOVIA
It was a busy summer for Arnie Segovia. Days after his very first cookbook, ARNIETEX: Over 100 Recipes for Mexican-American Cooking and Texas-Style BBQ, was published in July, he got word that his cookbook had made the New York Times best seller list of advice, howto and miscellaneous books.
“I was in Grand Prairie doing a book signing,” he said. “I was shocked, honestly, because it’s not very often a cookbook makes the best seller list. I felt joy, happiness, and it made me cry a little bit. ‘What… how did that happen?’ But I am very proud and it’s a huge honor.”
ARNIETEX contains 104 recipes featuring Mexican-American cooking and Texas-style barbecue.
“When I received the first copy of my cookbook, it was an aha! moment,” says Segovia. “Finally, it’s in my hands. And all that work paid off. It was surreal, and I am super pumped.”
Segovia and his team spent the summer driving across the state meeting people, signing books, and doing radio and TV interviews. In Houston, at J-Bar-M BBQ, the turnout was so huge that they sold out of books, barbecue, and even beer.
“I am just so happy to see so many people showing up and sharing with us that they love the cookbook and that they are making the recipes,” he says. “Some of the folks are even crying because the recipes remind them of their mom or dad, or their grandma, the stories, the memories. It’s very humbling.”
Edible RGV: Your love of cooking and barbecuing, who inspired you? What was the inspiration for the cookbook?
ARNIE: There’s always lots of inspiration along life’s highways, and some of it came from my family: my father, my grandfather, both my abuelas. But honestly, it just seems like it was a calling. And being very successful on the competition trail was kind of like pointing me in that direction, too. I love to see smiles when people eat what I cook, whether it’s BBQ or just a good pico de gallo.
Some of my followers and fans kept asking for a cookbook and I had fantasized about it for years, so that was my cue to get it done, I guess. After discussing it with my family, we decided to push forward.
Edible RGV: Share with us about the process. When did you start selecting recipes?
ARNIE: I am not a recipe guy. I am more of “a little bit of this, a little bit of that.” It was a huge challenge to get them to exact measurements, so the buyers of the book would have an excellent experience reproducing the recipes. Some were cooked as many as six to eight times to get them perfect. I absolutely wanted them to be perfect for the newbie cook and the pro, too.
I started writing and fine-tuning the recipes in January of 2024 with a deadline of August to have them all completed. It came down to the wire, literally right before [the book] was sent to print. This is my first cookbook and hopefully, God willing, I’ll write one or two more when [I] slow down or retire, LOL.
Not only is Arnie Segovia a barbecue guy, this pitmaster also collects cookbooks. He has hundreds in his collection and now can add his very own to it. In this issue of Edible RGV , we share one of Segovia’s favorite recipes, “Still Austin Bourbon-Basted Fajitas.”
Segovia is planning more book signings. Check out his Instagram page for a city near you.
You can find links at arnietex.com on where to order ARNIETEX . Follow Segovia on Facebook and Instagram and watch his videos on YouTube.
Still Austin Bourbon Basted Fajitas
Recipe by Arnie “ArnieTex” Segovia Serves 6−8
“I’m always looking for ways to enhance flavors to share with my family and online community. Online, there are many bourbon-based recipes, but they are loaded with sugar, and I wanted to create one for grilling hot and fast, the way we cook in south Texas.”
For the bourbon baste:
1 tablespoon (14.8 ml) cooking oil of your choice
1/3 white onion, diced
1 jalapeño, diced
3 cloves garlic, diced
½ cup (118.3 ml) Worcestershire sauce (more if you’d like)
½ stick butter
1 teaspoon (5 g) kosher salt
1 teaspoon (2.3 g) ground black pepper
Zest of 1 lemon
½ cup (118 ml) Still Austin Bourbon Whiskey or bourbon of choice
To a 10-inch skillet set over medium heat, add the cooking oil. Add the white onion and jalapeño. Sauté for about 2 minutes.
Add the garlic and sauté for 1 more minute. Add the Worcestershire sauce and butter to the skillet. Allow the butter to melt while stirring frequently.
Once the butter is completely melted, add the kosher salt, black pepper and lemon zest, while stirring, to incorporate between each added ingredient.
Lastly, add the Still Austin Bourbon Whiskey or your favorite bourbon to the skillet. Reduce the heat to low-medium and bring it to a slow simmer. Stir occasionally for about 5 to 7 minutes until the mixture has been reduced to a slightly thick, sauce-like consistency. Set aside.
For the fajitas:
1 2½−3 pounds (1¼–11/3 kg) whole strip skirt steak
WOW! BBQ Seasoning
Wood chunks or chips, your preference of wood (optional)
8 flour or corn tortillas
Pico de gallo, for serving Guacamole, for serving
Trim the excess fat and tough membrane from both sides of the skirt steak. If you’re cooking inside skirt, remove the entire membrane.
Season the skirt steak generously with American Pitmaster WOW! BBQ Seasoning. Cut the strip across the grain into 2 or 3 evenly sized pieces, and set aside to allow the seasoning to set.
Prepare a charcoal chimney and your grill with enough fuel to run up to 500° F (260° C). If using charcoal, ensure that the briquettes are ashed over grey. For added smoke and flavor, add the wood chunks or chips to the coals.
Place the skirt steak directly over the hot fire. Cook, flipping every 1 or 2 minutes, and let it start developing char. After 2 to 3 flips (depends on your fire) and when the meat looks a little charred, begin to baste the skirt steak. Move indirect if necessary. Repeat the baste after each flip.
The inside skirt is a tougher cut, so shoot for a medium doneness to help it be more tender, about 135−140° F (54−57° C).
Remove the steak from the grill and set aside, in loosely wrapped foil, for 7 to 10 minutes. After 5 minutes, flip over the steak so it can start to absorb more of the natural juice, with the bourbon baste.
Place the steak on a clean cutting board, and cut it across the grain in ¼ ⅜-inch (0.5–1 cm) strips. Serve with tortillas, pico de gallo and guacamole.
Notes: Indirect means to move the meat away from directly over the fire/coals to prevent burning but also to finish cooking through indirect (radiant) heat instead of “direct” over fire.
The bourbon baste is a flavor enhancer. It may be used as a finish towards the end of the cooking and may even be added to the meat when it comes off the grill, like a sauce or salsa.
The baste is not a tenderizer so I recommend getting some good-quality meat that is tender like Prime or at least Choice quality. For fajitas, the outside skirts or bavettes (sirloin fajitas) are the preferred cuts.
Segovia’s American Pitmaster WOW! BBQ Seasoning may be purchased at local meat markets all over Texas and at pitmaster.us and arnietex.com.
What’s in Season
September – November
Plant
All Season
Beans
Bok choy
Broccoli
Carrots
Cauliflower
Cilantro
Fennel
Green onions Kale
Kohlrabi Lettuce
Melons
Mustard greens Parsley Radishes
Squash
Swiss chard Turnips Zucchini
Harvest
September and October
Cantaloupes Honeydew melons
November
Beets
October and November
Beans Bell peppers
Bok choy
Carrots
Only September
Bell peppers Brussels sprouts
Only October Cabbage
September and October
Chili peppers Cucumbers
October and November
Field peas
Mustard greens
Oranges Radishes Spinach Squash
Sweet peppers Tomatoes Zucchini
Chili peppers Cilantro Cucumbers Kale
Lettuce Mustard greens Oranges Radishes Squash
Sweet peppers Tomatoes Zucchini
Didyouknow... Keep It Full
A full fridge maintains a steadier temperature than an empty one, helping it run more efficiently. Cold items help absorb warm air that rushes in when the door opens, meaning the fridge doesn’t have to work as hard to stay cool. Fewer temperature swings mean longer-lasting produce and energy savings.
Photo by Daniela Loera
Chili ala Carolina
Recipe by Rafael Vela, Brownsville Serves 6–8 people.
“My chili recipe is named for my daughter, Carolina, who has always been a fan of my cooking. She inspired me to enter a chili cookoff using this recipe. Making chili ought not be rushed, but we learned that one should focus on dry ingredients first and ensure the ‘chili’ flavors are spot on. Once you’ve got that down, then go wet. I would avoid randomly adding ingredients like cinnamon, bourbon, or what ever is close by. There are a million ways to make chili out there—we just happened to find a recipe that the judges liked that night.”
Dry Ingredients
2 medium red onions, chopped
2 medium red bell peppers, chopped
4 habanero peppers, finely chopped
1 cilantro bouquet
4 tablespoons minced garlic
2 pounds prime sirloin (diced approximately ¼ inch)
4 tablespoons chile powder
3 tablespoons smoked paprika
3 tablespoons oregano
3 tablespoons cumin
3 tablespoons achiote powder
Salt and pepper, to taste
Wet Ingredients
1 (28 ounce) can Cento San Marzano Peeled Tomatoes (hand squeezed)
2 tablespoons canola oil
2 cups beef broth
6 Fresh ripe tomatillos, puréed
Garnish
Cilantro
Shredded Mild Cheddar
Sweetened Corn Bread
Scallions
EARN REWARDS WHILE EXPLORING DOWNTOWN
In a large stock pot, sauté onions and bell peppers in oil on medium heat for 15–20 minutes. Add habanero and garlic and heat for an additional 10 minutes, or until all ingredients are translucent, ensuring no charring/burning. Remove ingredients and set aside.
In the same pan, cook sirloin on medium-high heat until sufficiently browned, approximately 15 minutes (use more oil if needed) Drain all juices.
Mix the vegetables and all spices with the sirloin. Stir well for approximately 10 minutes on medium heat, ensuring that no charring or burning occurs and all ingredients are well mixed.
Add tomatoes, tomatillos and beef broth. Bring to a boil but quickly reduce heat to a simmer. With a string tied to the cilantro, fold chili over the bouquet. After 1 hour, add salt and pepper to taste.
Simmer for a minimum of 2 hours. Serve over Sweetened corn bread and top with fresh scallions, cilantro and/or shredded cheddar cheese. Enjoy!
Texas Twinkie Dip
Recipe by Joel Garcia, owner and pitmaster of Teddy’s Barbecue in Weslaco, Texas. Makes 4–6 servings
“We created this recipe for a dinner hosted by Edible Rio Grande Valley at our restaurant last fall. One of the things we wanted to have on the menu was a charcuterie board with barbecue meats and dips. We started playing with ingredients and we came up with the Texas Twinkie Dip. We wanted it to be very much Texas.
We got a lot of good feedback on this recipe. We had people even call us for a copy. This dip is easy to whip up. It doesn’t have that many ingredients but it does require some brisket and who doesn’t love bacon, right? It’s really good when it all comes together.”
4 raw jalapeños
6 slices thick-cut bacon
4 tablespoons brown sugar
16 ounces cream cheese, softened
4 ounces mild Cheddar cheese
4 ounces chopped brisket
Roast jalapeños over open flame or on a grill until skin is completely blistered and peppers are cooked through. Let cool, peel off burnt skin and chop roughly. Remove seeds for a milder dip.
Lay bacon on a parchment-lined sheet tray. Sprinkle brown sugar over bacon. Bake at 375°F for 20 minutes, or until bacon has browned and is crispy and caramelized. Let cool on a rack and chop into bite-size pieces.
In a bowl, combine cream cheese, chedder cheese, roasted jalapeños, candied bacon, and your favorite chopped brisket. Whip together until ingredients are well incorporated. Cool in the refrigerator before serving.
Serve with your favorite tortilla chips or Fritos Scoops.
Note: And if you are craving those cream filled Twinkies, they are available at Teddy’s Barbecue at 2807 N. Texas Blvd. in Weslaco.
Photo by Daniela Loera
Grilled Korean Chicken Wings
Recipe by George
Watts III,
chef and pitmaster of GW’s BBQ Catering Company, San Juan, Texas Makes 20–26 party wings (6–7 servings)
“I combined my love for chicken wings and Korean food with this recipe. This is a classic chicken wing with some Korean flavors. I make them for parties, tailgates, anytime. They are easy to make, tasty and super flavorful. They are delicious.”
For the wings:
2½ pounds chicken wings
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon garlic powder
½ cup cornstarch (optional, helps with crispiness)
Oil spray for the grill grates
For the sauce:
6 tablespoons gochujang (Korean red chili paste)
¼ cup soy sauce
¼ cup honey
¼ cup brown sugar
2 tablespoons rice vinegar
4 cloves garlic, minced
2 teaspoon sesame oil
For garnish:
Sesame seeds
Sliced green onions
Prep the wings:
Pat wings dry and trim as excess skin and fat. Toss with salt, pepper, garlic powder and cornstarch (optional). Let them sit for 15 minutes while the grill heats.
Preheat grill: Medium-high heat (around 375–400°F). Oil the grates to prevent sticking.
Grill the wings:
Place wings on the grill, turning every 4–5 minutes, until cooked through (internal temperature 175°F), about 18–22 minutes.
Make the sauce:
While wings grill, combine gochujang, soy sauce, honey, brown sugar, rice vinegar, garlic, and sesame oil in a small saucepan.
Simmer 2–3 minutes, until thickened, will coat the back of a spoon.
Toss & char: In the last 2 minutes of grilling, brush sauce on the wings to caramelize slightly.
Remove from grill, toss in remaining sauce.
Garnish & serve:
Sprinkle with sesame seeds and green onions, serve immediately.
by
Photo
Daniela Loera
Market to Market
All Across the Rio Grande Valley
Market Locations & Available CSAs
Brownsville
Brownsville Farmers Market
Linear Park, 1495 E. 7th St.
Saturdays 9am–noon brownsvillewellnesscoalition.com @brownsvillewellnesscoalition
Edinburg
Hub of Prosperity Urban Farm
3707 W. University Dr. Saturdays 9–11am openfoodnetwork.net
@hub_of_prosperity
Harlingen
Harlingen Farmer’s Market
Tyler Avenue & 2nd Street Saturdays 3–4:30pm Mid October–mid June harlingenfarmersmarket.com @harlingenfarmersmarket
HOPE Farmers Market
19833 Morris Rd.
Mondays & Thursdays–Saturdays 10am–6pm yahwehfarm.com yahwehs.farmgarden@gmail.com @yahwehsfarm hopeforsfs@yahoo.com hopeforsfs.org
Wild August Nursery & Flower Market 16802 Garrett Rd. October–May
Saturdays 9am–noon June–September Fridays 6–9pm wildaugust.com @themarketatwildaugust
Laguna Vista
SPIGCC Community Farmers Market
South Padre Island Golf Course 1 Ocelot Trail Rd. 1st & 3rd Tuesday of the month 4–6pm McAllen
Farm-to-Table Tres Lagos Farmers Market
4350 Tres Lagos Blvd. First Sunday of every month 2–5pm visitmcallen.com @treslagosmcallen
Grow’n Growers
Farmers Market
Firemen’s Park, 201 N. 1st St. Saturdays 9am–noon visitmcallen.com @farmersmarketatfiremenspark
McAllen Farmers Market 4001 N. 23rd St. Saturdays 10am–1pm mcallenfarmersmarket.com @mcallenfarmersmarket
Mission Buena Vida 77
Farmers Market
Bannworth Park 1822 N. Shary Rd. Sundays 2–4:30pm Buenavida77gardens.com 512.554.9713
Neighborhood Farmers Market
The Bryan House 1113 E. Mile 2 Rd. Wednesdays 3–7pm thebryanhouse.com @thebryanhouse
Rancho Viejo
Rancho Viejo Farmers Market 3301 Carmen Ave. Every other Sunday 3–6pm facebook.com/RanchoViejoFarmersMarket @ranchoviejofarmersmarket
South Padre Island
South Padre Island
Farmers Market 8605 Padre Blvd. Sundays 11am–1pm facebook.com/SouthPadreIslandFarmersMarket/
Available CSAs in the RGV Community-supported agriculture (CSA), is one wayconsumers can directly support local farms. You connect directly with the farmer, and every week your farmer delivers or you can pick up a variety of fresh nutritious food.
All CSAs have different financial structures and procedures, so we suggest you reach out to the CSA for more information.
CD&J Mini Ranch Offers produce CSA meat and egg CSA 29575 Adams Rd., San Benito cdjminiranch.com @cdjminiranch_woman_owned
Nature’s Heartland Farm Offers produce and eggs 11920 N. Mile 16, Edinburg Saturdays 10am–4pm naturesheartlandfarm.com @naturesheartland
Sentli Center for Regenerative Agriculture Offers produce CSA from Terra Preta Farm, Food Bank RGV, Vida Farms, The Hour Farm & Sunshine’s Bounty. Contact Shakera Raygoza to sign up 956.472.7436
Valley Green Growers Cooperative (VGG) Offers fresh produce and protein boxes CSA 19833 Morris Rd., Harlingen vggcoop@hopeforsfs.org
Shop farm-fresh in a SNAP at participating farmers’ markets! Just look for the logo You can use your Lone Star (EBT) Card to buy SNAP-eligible products like fruits and vegetables, meat, eggs, dairy products, spices and even food-producing seeds and plants! Many markets also have programs that provide free bonus dollars when shoppers use their SNAP benefits to buy local fruits and veggies. Visit your local farmers’ market website or info booth for details.
Please send updates to letty@ediblergv.com
Peach Bourbon Tea
Recipe by George Watts III, chef and pitmaster of GW’s BBQ Catering Company in San Juan, Texas. Makes 8–10 ounces (Serves 5–6)
“My mom made fresh-brewed tea and as a kid, I loved it. Still do. I love peach tea … the freshly brewed teas … the different types of teas. This recipe can be made in large quantities or in batches. Peach tea … you can’t go wrong with a little bourbon in it.”
1 quart (4 cups) freshly brewed sweet tea (or unsweet if preferred)
1½ cups bourbon
1 cup peach nectar or purée
Juice of 1 lemon (about 2–3 tablespoons)
Ice
Fresh peach slices, lemon wheels and mint sprigs for garnish
In a large pitcher, combine the tea, bourbon, peach nectar and freshly squeezed lemon juice. TIP: adjust peach nectar for sweetness, add more nectar if using unsweet tea.
Stir well and chill for at least 30 minutes.
Serve over ice and garnish with peach slices, lemon wheels and mint.
Photo by Daniela Loera
WHY WE EAT?
