There’s something about summer — the kids are out of school, the beach is calling, and fun events pop up all over the Rio Grande Valley. And of course, certain foods come to mind when the heat rolls in: BBQ, burgers, raspas, and paletas.
In this issue, we look at the origin of paletas — they’re not your typical American popsicles. Their roots run deep in Mexico, where ripe fruit shines at its sweetest. Some local shops put a Valley twist on classic flavors, and one paleteria has its own Cinderella story — you’ll now find their paletas on the shelves at your local H-E-B.
We also hosted our second dinner in our To-Table community dining series in May — a Gulfto-Table Dinner that was a huge success! We dined right on the docks at the Port of Brownsville Shrimp Basin, serving all local seafood and a Texas oyster tasting from an emerging market along the coast. Tesoro’s Cuisine and Chef Nadia Casaperalta shared an amazing story through a fivecourse menu, perfectly paired with wines from L&F Distributors. Next up: is our South Texas summer nights BBQ at GW’s BBQ Catering Company (#5 on Texas Monthly’s’ Best BBQ Joints in Texas) in San Juan on July 31st. We are looking ahead and planning for our first Grove-toTable Dinner and our second Ranch-to-Table Dinner this fall and winter — stay tuned!
When it comes to beating the heat, paletas help, but so can a fresh juice. Jenna Cuellar Harris explains the health benefits of juicing, and we share three recipes to support your skin, mood, and body. A trick I learned when I was living in New York City, juicing cools the body so you can really only do in the summer — so in the RGV, you can juice year-round!
Another local gem is ArnieTex, a homegrown pitmaster with a brand-new cookbook, just in time for summer grilling. He tells us how this project came to life — and even shares a secret fajita recipe that’s not in the cookbook!
We also have great recipes for you from Captain’s Cove, the new restaurant on the Island from the same owners of Viva. And our Summer Last Sip is a fresh local twist on a classic — watermelon is in season and makes this drink refreshing, pink, and perfect for a summer toast.
As our Edible RGV community has grown, we see how much our readers value these stories. This summer, we’re bringing the issue to you digitally. I ask you to show your appreciation to our advertisers — they make this possible and help us celebrate the Valley’s food and culture. Let the advertisers know you saw the ad in our magazine.
For those of you who’ve asked how you can show your support, we now accept donations on our website. With a minimum donation of $20, you’ll receive our new Edible RGV Cookbook — a collection of recipes we’ve published so far, celebrating our local food culture through the seasons. The photos are absolutely gorgeous!
We’re at a crossroads at Edible RGV. We’re looking for new advertisers who believe in this work, and we’re seeking community members with a background in sales to help us grow that support. We’re a small but mighty team — just three of us, doing this part-time — and we’d love to grow with the help of people who want to contribute: helping find locations to carry the magazine, taking photos, pitching stories. We’re collaborative by nature, and we want to work with the Valley at large. So, if you are interested give me a call at 956.496.4920 or reach out via Instagram @edibleriograndevalley.
It’s humbling to see and hear the stories of the impact Edible RGV has had in our community. We value you, and we love hearing them! I look forward to bringing you our Fall issue — back in print!
Stay cool this summer!
Jacqueline Folacci Publisher
PUBLISHER
Jacqueline Folacci
EDITOR
Letty Fernandez
CONTRIBUTORS
Alexandra Anzaldua
Mark Burnias
Sammy Jo Cienfuegos
Nadia Casaperalta
Letty Fernandez
Jonathan Garcia
Jenna Cuellar Harris
Arnie “Arnie Tex” Segovia
Abigail Vela
Trisha Varela
PHOTOGRAPHERS
Daniela Loera
Iliasis Muniz
Erik Perez
Dan Segovia
Elias Tamez
LAYOUT DESIGN
Matthew and Tina Freeman
COPY EDITORS
Doresa Banning
Sammy Jo Cienfuegos
Marci Caltabiano-Ponce
Cristina Tijerina
ADVERTISING
advertise@edibleriograndevalley.com
CONTACT US hola@ediblergv.com
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edible Rio Grande Valley is published quarterly by GC Publishing LLC. Subscription rate is $28 annually.
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Paletas del Valle Paletas del Valle Paletas del Valle
A
Sweet Heritage from Tocumbo
STORY BY ABIGAIL VELA | PHOTOS BY DANIELA LOERA
What is the first memory you ever had of trying a paleta? Maybe it was when ice cream trucks arrived outside your neighborhood, playing that memorable jingle. You’d ask your parents for money and run outside carrying the dollar bills in your hand, along with the other kids in the neighborhood. Or perhaps it was from someone pushing a paleta cart along the shores of South Padre Island? Kids swimming in the sea would run back when they spotted the paleta cart, eagerly asking for their favorite flavor. Maybe you were one of those kids. But for others, their first memory of paletas is inherently part of who they are since birth, as Gerardo Alcázar, co-owner of La Pale, shares, “We were all literally born in paleterias. We have been eating and making paletas since birth.”
Paletas, similar to popsicles, are frozen desserts made with fresh natural fruits and are water or cream based. Some also include vegetables, herbs and/or spices for unique flavor combinations. They are extremely popular in the Rio Grande Valley when the weather hits triple digits and the air becomes thick with heat and humidity. What we crave to cool off from the blazing inferno of summer is a paleta from the nearest paleteria in town, most of which have over 30 different flavors on their menus, which makes choosing one so hard! Try something creamy, like a Ferrero Rocher-inspired paleta, which I
did at La Chula Michoacana and, may I add, it was delicious. Select a classic perhaps: coconut, mango con chamoy or limón? Better yet, how about una paleta de nuez, with pecans? Whichever of the many flavors at the paleteria that you choose, your taste buds will be delighted. Paleterias are Mexican-style ice cream shops whose origins can be traced to a small town called Tocumbo in Mexico’s state of Michoacán. In one origin story in Eater Detroit magazine, writer Serena Maria Daniels credits Tocumbo resident Rafael Malfavón with spreading paletas to nearby villages in the 1930s. Daniels also references how Tocumbans Agustin Andrade and Ignacio Alcázar introduced, to Mexico City, their paletas from Tocumbo in the 1940s. Ignacio’s brother Luis eventually joined him in the paleteria business.
Gerardo Alcázar and his wife Daisy began La Pale Frozen Fruit Bar in Brownsville when they purchased a shop in 2019. “Literally, from one day to the other, we were ice cream shop owners. When I met the gentleman who sold the paleteria to us,” Daisy shares, “he was also from Tocumbo, where they call this small town ‘la cuna de las paletas,’ the cradle of the paletas.”
Gerardo’s father Rafael is also from Tocumbo, and his entire family has the paleteria culture embedded into their heritage and ancestry, which began with Ignacio and Luis. “I was born into the family business in Mexico,” Gerardo says. “I remember my abuelito having shops and pushing carts around town. I was 15 when I began helping my dad Rafael at his shop in Brownsville.”
Upper right: Gerardo Alcazar unmolding paletas at La Pale in Brownsville.
Bottom left: Setting mango and chamoy paleta in the freezer
Gerardo and Daisy have now partnered with H-E-B to sell La Pale paletas in 105 stores in Texas. The two are also finalists in H-E-B’s 11th annual Quest for Texas Best competition. One of their favorite things is witnessing their customers’ reactions upon trying their paletas. “Customers tell us the quality of our ingredients and recipes are unique and reflects the real Michoacan taste and rich culture,” said Daisy.
No matter which paleteria you visit in the Valley, each will have paletas made from what seem like ancient recipes passed down from generation to generation. The owners of these places all share a few commonalities: immense passion, love and the sharing of knowledge of paletas to their customers.
Cornelio Ordoñez, owner of La Chula Michoacana, grew up in Chicago and moved to the Valley eight years ago. He learned about paletas at age 17 from three Mexican paleteros, all masters of their craft.
“Yo aprendí a hacer nieves y paletas más o menos hace diecisiete años que yo aprendí,” says Cornelio. Before machines with paleta molds made it easier to churn out paletas by the dozen, Cornelio learned how to make them from scratch.
“Antes era si muy difícil,” he says. “Eso fue algo que me costó trabajo y aprenderme las recetas de algunas eran muy difíciles que de otras pero sacar las paletas era mucho trabajo. Me tardaba y me enojaba.” Cornelio explains how the hardest part of making paletas when he first began was
the process of taking the paletas out of the molds without having them melt. He says the process is much less labor intensive.
“Ahorita tengo de Nieves más de 40 sabores y de paletas son come unos 70,” says Cornelio, who shared he has an impressively large menu of 40 flavors of ice cream and about 70 paletas. On my visit to his paleteria, he insisted I try the Ferrero Rocher-inspired paleta. To this day, I cannot forget this paleta’s rich flavor, which, alongside mango and nuez, is one of his shop’s best-selling flavors.
Cornelio proudly shares that the taste of his paletas lasts a long time. “Puede sentir lo que estás comiendo. Y eso a nosotros en la cultura Mexicana nos gusta mucho.” (“You can taste what you’re eating, which is what we, in our Mexican culture, call love.”)
So it’s no wonder that as the summer sun heats our bodies and our valley, we crave the sweet flavors of a paleta, spread by word of mouth, and passed down from generation to generation. Next time you have a paleta, remember to thank the little town of Tocumbo that made this sweet, delectable treat come to fruition en nuestro valle.
La Chula Michoacana has two locations: 100 S. Main St. in McAllen and 2415 E. Griffin Pkwy. in Mission.
La Pale Frozen Fruit Bar is located at 3525 International Blvd., Ste. D in Brownsville.
Abigail ‘Avi’ Vela is a multidisciplinary artist, poet, and writer. She co-founded Unfolded: Poetry Project and is the editorial director at Trucha. Through her art and writing, she often explores themes of identity and strength in the face of adversity.
Bottom: La Pale paletas ready for a hot day.
What’s In Season
June—August
How to Water Wisely
Did you know that deep watering encourages roots to grow deeper, making plants more drought-resistant. BPUB recommends grouping plants with similar watering needs together and watering during the cooler hours of early morning or late evening to minimize evaporation and increase efficiency.
Bell Peppers
Cantaloupe
Corn
Cucumbers
Dragon Fruit
Green Beans
Mangos
Melons
Microgreens
Sweet Peppers
Tomatoes
Watermelon
Zucchini
All Season
Eggplant
Okra
Sweet Peppers
What to Plant
Dragon Fruit
Microgreens
Okra
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 Gulf-toTable 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 mouth-watering, five-course dinner that captured the region’s bold flavors.
Upper left: Tesoro’s Cuisine grilling oysters. Bottom Right: Guests enjoying welcome cocktails 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.
Top Right: Pouring Joseph Drouhin Chardonay. Top Left: Second Course, Low Tide Tiradito. Bottom Left: Bow of Santa Fe Shrimp Boat Bottom Right: Daniel Wagner, 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
Top Right: Gulf to Table Menu. Bottom Left: Texas Gold Shimp on the 4th Course. Shrimp and Blue Crab Pappardelle featured wild gulf shrimp from Texas Gold Shrimp of Brownsville.
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 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 copyeditor and oversees the online newsletter. In her spare time, she enjoys reading, writing poetry and caring for her 5-year-old shih tzu Ollie.
The Squeeze on Ju icing
History, Benefits and Myths
STORY BY JENNA CUELLAR HARRIS | PHOTOS BY ILIASIS MUNIZ
Preparing the fruit to juice.
The rise in popularity of juice cleanses and consuming juices for health benefits may feel like a recent trend. However, references to juice extraction date back to about 100 BC when the Israeli Essenes tribe began mashing pomegranates and figs to extract the juice for its health benefits. The practice evolved significantly over the centuries, leading to today’s diverse, sophisticated juicing techniques.
In the 1920s, German-American physician Max Gerson, who battled migraines, began tinkering with plant-based diets and consuming raw juices to heal himself. He is credited as being one of the first to connect the dots between nutrition, raw foods and healing.
Throughout the 1930s, ’40s and ’50s, juicing became the most popular way to consume fruits and vegetables. The commercialization of home juicers and blenders allowed people to enjoy fresh juices in their homes. Juice bars, particularly in California, started to come onto the scene in the ’60s and ’70s and gained popularity among health and fitness circles. By the 1990s, juice for health entered the mainstream, endorsed by celebrities, health practitioners and chain juice bars like Jamba Juice.
In the Rio Grande Valley, the first juice bar, The Health Nut, opened in 2013. It was founded by individuals raised in the region who wanted to introduce healthier dietary options to the community. Now the RGV is home to many juice bars and other small businesses with a similar mission. Fresh juices of all kinds are available at local farmers’ markets, too.
Why Drink Fresh Juices
tein, which is vital for muscle growth and repair, digestion, hormone production, immune system support, tissue and cell repair, satiety and weight management.
Therefore, it is essential to enjoy juices as part of a holistic approach to health, not as a replacement for whole foods or a balanced, nutrient-dense diet.
In terms of macronutrients (carbs, proteins, fats), juices primarily are carbohydrates, mostly from natural sugars (fructose) found in fruits and vegetables. Grapes, pineapple, mangos, cherries, apples, oranges, beets and carrots are among the produce that contains the most sugar whereas green vegetables, like kale, spinach, cucumber and celery, contain the least. Avoid bottled juices from grocery stores and elsewhere that contain added sugars.
Sticking to mostly green juices and adding a touch of sweetness from fruit is the best way to keep sugar levels low, and thus make juicing part of a regular and healthy lifestyle. When possible, opt for fresh or cold pressed juices from your local farmers’ market or juice bar.
“As demand grows, more and more places in the Valley are offering fresh, high-quality juices to suit every taste and need. Whether for an energy boost, a detox or simply a refreshing treat, there is a juice out there that aligns with your wellness goals.”
Fresh juices are packed with beneficial vitamins, minerals and phytonutrients, which help boost immunity, increase energy, improve cellular hydration and enhance skin health. In fact, one 16-ounce bottle of juice contains up to 3 pounds of produce.
Fresh juices are a good option for people who do not digest fiber well and, thus, have uncomfortable side effects from eating vegetables and fruits. These people should take a well-tolerated fiber supplement to replace the fiber lost through the juicing process.
While some people use juices to “cleanse” or “detox” their bodies, no scientific studies show this is beneficial and, rather, the practice can be detrimental. Along with no fiber, juices do not contain fat so they cannot absorb fat-soluble vitamins like A, D, E and K, which support a host of processes in the body, such as immune function, cell protection and growth, mood regulation and blood clotting. Also, juices lack pro-
Fresh juices are processed in one of two ways: centrifugally (highspeed grinding) or cold pressing. Centrifugal uses heat and force to crank out juice quickly while cold pressing is a slow and gentle, high pressure method. Cold pressed juices better retain the contained enzymes and nutrients, and the juices last three to five days longer refrigerated than centrifugally extracted juices that need to be drunk immediately. Bottled juices found in grocery stores are processed using either method but followed by high pressure processing that extends its shelf life.
As a juice bar owner, the question I get a lot is, “Which juice process should I opt for?” While the answer is not straightforward, my advice is this: Like with the fuel you use in your vehicle, purchase the one that you can afford, to keep your “engine running” at the efficiency and frequency you need.
As demand grows, more and more places in the Valley are offering fresh, high-quality juices to suit every taste and need. Whether for an energy boost, a detox or simply a refreshing treat, there is a juice out there that aligns with your wellness goals.
Jena Cuellar Harris is a wellness coach and entrepreneur living in McAllen, Texas. A former collegiate track runner and certified personal trainer, she says her life’s purpose is to educate and help as many people as possible activate their own wellness journey.
Glow Up Greens
Recipe by Jena Cuellar Harris, owner, Shake Express in Edinburg and McAllen
Makes 20 to 24 ounces
“This is one of my go-to juices year-round because it checks all the boxes: nutrition, hydration, detox and digestion support, and cleansing.”
1 green apple (adds natural sweetness)
1 cucumber (hydrating and refreshing)
2 stalks celery (detoxifying and mineral rich)
1 handful spinach or kale (for a nutrient-dense green base)
½ lemon, peeled (adds brightness and supports digestion)
1 (1-inch) piece of ginger (adds a zesty kick and anti-inflammatory)
6 to 8 fresh mint leaves (cooling and refreshing)
½ cup (118.3 ml) coconut water (optional for extra hydration)
Wash all ingredients thoroughly. Run everything (except coconut water) through a juicer. Stir in the coconut water after juicing (if using). Serve over ice or chill before drinking.
Optional Boosts:
• Add a splash of pineapple juice or a small wedge of fresh pineapple for extra sweetness.
• Try a pinch of cayenne if you like a little heat with your sweet.
Benefits:
• Hydrating and energizing without caffeine or sugar crashes.
• Supports digestion and reduces bloating.
• Cleanses the liver and blood gently.
• Boosts immunity and fights inflammation.
• Promotes glowing skin thanks to the antioxidants and hydration.
by
photo
Iliasis Muniz
Kidney and Liver Detox Juice
Recipe by Trisha Varela, owner, Juices by Trisha in Brownsville Makes 1 cup
“This recipe is great for digestion, heart health, reducing bloating—and overall, it’s a juice that benefits your entire body, including your skin. It’s simple to make, uses just a few ingredients, and the combination of apples and carrots gives it a naturally sweet flavor.”
1 small apple
¼ cucumber, peeled
¼ teaspoon (1.23 ml) lemon juice
¼ beet, peeled
2 stalks celery
1 small carrot, peeled
Wash all ingredients thoroughly under running water. Peel the beet, cucumber and carrot. Cut everything into small pieces so they fit easily into your juicer chute or blender jar.
Juice or blend the apple, cucumber, beet, celery and lemon juice in any order.
Juice or blend the carrot last as it helps push through any leftover bits and adds a naturally sweet finish.
Optionally, for a smoother texture, strain the juice through a fine mesh sieve or cheesecloth to remove any pulp or grit.
Stir and enjoy fresh. Pour into bottles and refrigerate. Shake before drinking.
Sunshine Boost Juice
Recipe by Alexandra Anzaldua, owner, JuiceUs in Brownsville and Edinburg
Makes 10 to 12 ounces
“This juice was born out of my deep love for vibrant, nourishing ingredients that fuel both the body and the soul. I wanted to create something that felt like sunshine in a glass, something that’s as healing as it is refreshing. What I love most about this juice is how simple and accessible it is. It’s the kind of drink that makes you feel like you’re doing something really good for yourself.”
1 cup (170 grams) fresh pineapple, peeled and chopped
2 small carrots, peeled and trimmed
½ navel orange, peeled and seeded
1 (1-inch or 2.54 cm) piece of turmeric root, peeled
1 (¼-inch or 0.64 cm) piece of fresh ginger (optional)
1 dash black pepper (optional)
Wash and prep all ingredients.
Run each ingredient through a cold press juicer in the following order for smoother flow: orange, pineapple, carrots, turmeric root.
If adding ginger and/or black pepper for extra zing, juice ginger with the turmeric and stir in the pepper at the end. (The black pepper enhances turmeric absorption.)
Stir juice gently and pour into a chilled glass or airtight bottle. Serve immediately or store in the fridge for up to 72 hours.
Flavor Profile:
Sweet, citrusy and earthy with a gentle kick from turmeric.
Health Highlight:
Great for inflammation, digestion and skin glow.
photo by
photo by Iliasis Muniz
In the Kitchen with Arnie “ArnieTex” Segovia
STORY BY LETTY FERNANDEZ
PHOTOS BY DAN SEGOVIA
Arnie Segovia has been barbecuing all his life. A former barbecue competitor, he was one of the first inductees into the International Barbeque Cookers Association Hall of Fame. He created and teaches The Pitmaster Class, an online barbecue class and community with over 3,500 members. He has a huge social media following. And now he is a published cookbook author.
“When I received the first copy of my cookbook, it was an aha moment. Finally, it’s in my hands,” says Segovia. “And all that work paid off. It was surreal, and I am super pumped.”
His new cookbook, ARNIETEX : Over 100 Recipes for Mexican-American Cooking and Texas-Style BBQ contains 104 recipes featuring Mexican American cooking and Texas-style BBQ. It will be released to the public in mid-July, but you may pre-order a copy. There will be a book signings, too, throughout the Valley.
For Segovia, writing the cookbook was a 14-month project, a lot of work and time consuming, he says. The challenge for him was pinning down measurements for his recipes.
“I am not a recipe guy,” he says. “I am more of a little bit of this, a little bit of that. Some recipes had to be tested six or eight times to get the exact ratio, to where I felt if someone follows my recipe, they will have a good cooking experience. That was my goal.”
Segovia always thought someday maybe he would write a cookbook. He says people often asked him to do it, but he never did until November 2023, when a “serendipitous” opportunity came up.
Not only is he a barbecue guy, this pitmaster also collects cookbooks. He has hundreds in his collection and now can add his very own to it.
LETTY: How did you choose the recipes for the book?
ARNIE: I had several of the recipes already recorded on my social platforms but without printed recipes. 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.
LETTY: Do you have a favorite recipe?
ARNIE: Hard to say on that since they are all my favorite recipes. It’s hard to beat a Texas-style smoked brisket or some arroz con pollo or just simple beans and rice, but I got to say probably my favorite protein to grill is chicken halves over mesquite coals. When you get that right, it’s so good.
LETTY: What was the inspiration for the cookbook? What made you decide to do this?
In this ERGV issue, we share one of Segovia’s favorite recipes, Still Austin Bourbon Basted Fajitas.
LETTY: How did the cookbook come about? Is this your first cookbook?
ARNIE: Well Yes, it’s my first cookbook and hopefully, God willing, I’ll write one or two more when [I] slow down or retire, LOL.
LETTY: Share with us about the process. When did you start selecting recipes?
ARNIE: 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. It was so stressful and hectic, but we got it done with the help of my family and the publisher as well as some friends.
ARNIE: 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 and get it done.
LETTY: And as far as your love of cooking and barbecuing, who inspired you there?
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.
LETTY: So how does it feel to be a published author?
ARNIE: Well, honestly, it feels really cool, kind of like having won a cookoff and winning another trophy. It feels like a huge honor to see people cook the recipes we put out online and seeing the great feedback and the many thanks and appreciation for what we do in the comments and messages and emails. So we expect to see many happy folks that buy the book and cook the recipes in there.
You can find links at arnietex.com on where to pre-order ARNIETEX. Follow Segovia on Facebook and Instagram and watch his videos on YouTube.
In our Summer 2024 issue, the BBQ issue, we featured Segovia, who talked about all things barbecue. Go to www.ediblergv.com to view the story.
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
⅓ 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 pound (1¼–1⅓ 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.
Eat & Buy Local Market Place
Tuna al Pastor with Corn Purée
Recipes courtesy of Jonathan Garcia, executive chef of Viva and Captain Cove, opening August, on South Padre Island.
Serves 4
“At the age of 17, I developed a passion for cooking. My parents were avid cooks, and they inspired my love of creating unique and flavorful dishes that everyone can enjoy. This particular dish was influenced by my favorite dish— tacos al pastor— which originated in my hometown of Mexico City.
“I took the flavor components of the recipe and made a few modifications to produce tuna al pastor. The fresh tuna paired with sweet corn, cilantro and pineapple combine wonderfully to create a savory blend of island flavors with a Latin touch. I also curated the cucumber and grapefruit salad (see pg. X) which complements the tuna dish nicely. Enjoying these two dishes with a sunset view over the bay embodies the perfect summer day.”
3 guajillo chiles, seeded and soaked in hot water
2 ancho chiles, seeded and soaked in hot water
2 chipotle chiles in adobo (optional, for a smoky flavor)
3 cloves garlic
½ white onion
1 cup (236.6 ml) pineapple juice
¼ cup (59.1 ml) white or apple cider vinegar
1 tablespoon (4.2 g) dried oregano
1 teaspoon (3 g) ground cumin
1 teaspoon (2.3 g) ground black pepper
1 teaspoon (3 g) paprika or achiote paste (for color and flavor)
4 (5- to 6-ounce) (141.7- to 170 g) pieces fresh tuna
Corn purée, for serving (recipe follows)
Pineapple, onion, cilantro and salsa of your choice, for garnish
To prepare the marinade, combine in a blender the three types of chiles, garlic, onion, pineapple juice, vinegar, and spices. Blend until smooth and thick. If it is too thick, add a bit of water or more pineapple juice. Strain the mixture to remove any chile skin residue.
Marinate the tuna thoroughly with the mixture, ensuring each piece is well coated. Refrigerate for at least 4 hours, preferably overnight, for deeper flavor.
Cook the marinated tuna in a hot skillet or on a grill over medium-high heat until nicely seared and cooked through.
To serve, place a spoonful of the corn purée on a plate. Top with the grilled tuna. Garnish with pineapple, onion, cilantro and salsa of your choice.
For the corn purée:
8 ounces (226.8 g) butter
1 tablespoon (14.8 ml) olive oil
½ white onion, finely diced
1 pound white or yellow corn
2 cloves garlic, finely chopped
1 serrano chile, chopped
1 pound white or yellow corn
Salt and pepper, to taste
In a saucepan, melt the butter with the olive oil. Add the onion and cook until it becomes translucent. Add the garlic and chile, and continue cooking for another 5 minutes. Add the corn and cover with water. Bring to a boil, then season with salt and pepper.
Once cooked, blend half of the mixture until smooth and mix it back in with the unblended portion.
Photo by Daniela Loera
Cucumber and Grapefruit Salad with Burnt Tortilla Vinaigrette
Recipe courtesy of Jonathan Garcia, executive chef, Viva and Captain Cove, opening in August, on South Padre Island. Serves 4
In a dry skillet over medium heat, toast coconut flakes for 1 to 2 minutes, stirring frequently until golden and fragrant. Set aside.
In a large bowl, combine the cucumber and jicama. Gently fold in the grapefruit segments. Season with salt and, if desired, chili powder.
Drizzle with vinaigrette just before serving and toss gently. Garnish with toasted coconut and micro cilantro.
For the Burnt Tortilla Vinaigrette:
1 corn tortilla
3 tablespoons (44.4 ml) olive oil or neutral oil
1½ tablespoons (22.2 ml) apple cider vinegar or white vinegar
1 teaspoon (4.9 ml) lime juice (optional)
Salt and pepper, to taste
Toast the tortilla directly over an open flame or on a hot skillet until well blackened in spots. Break the tortilla into pieces and place in a blender. Add vinegar, oil and lime juice. Blend until thick and smooth. If too thick, thin with a bit of warm water. Season with salt and pepper.
Note: Prep the components ahead, but assemble just before serving to keep textures fresh. This salad is great as a light appetizer or side dish with grilled proteins.
Photo by Daniela Loera
Charbroiled Gulf Oysters with Chile Pequin Butter, Chorizo-Cilantro Panko,
Cotija Cheese
Recipe courtesy of Nadia Casaperalta, chef and culinary instructor, South Texas College in McAllen Yields 10 oysters
“Oysters are one of my favorite gifts from the sea. They’re so mysterious, and tangible proof of the vast unknown. Sustainability is practically their middle name; a single oyster filters up to 50 gallons of water a day! And the best part? You may enjoy them raw, baked, fried or charbroiled. Here’s to raising our shells for the best shucking summer yet!”
12 oysters, fresh and shucked
Chile Pequin Butter (recipe follows)
Chorizo-Cilantro Panko (recipe follows)
¼ cup (28 g) Cotija cheese, crumbled
Fresh sprigs cilantro, for garnish
Lime wedges, for garnish
Arrange the oysters on a grill-safe pan or directly on the grill grate. Top each oyster with a generous dollop of Chile Pequin Butter.
Preheat the grill to medium-high heat. Place the oysters on the grill. Cook for 5 to 7 minutes or until the butter is melted and bubbling and the edges of the oysters begin to curl.
Sprinkle each oyster with the Chorizo-Cilantro Panko mixture then with the crumbled Cotija cheese.
Continue grilling for another 2 to 3 minutes or until the panko is golden brown and the cheese is slightly melted.
Remove from the grill and garnish with fresh cilantro sprigs and lime wedges. Serve immediately.
Notes: Ensure the oysters are fresh from the Gulf and properly shucked before grilling. If you do not have a grill, the broiler in your oven will work perfectly.
For the Chile Pequin Butter:
½ cup (115 g) unsalted butter, softened
2−3 chile pequin peppers, finely ground (adjust to your spice preference)
2 cloves garlic, minced
2 scallions, thinly sliced
1 teaspoon (4.9 ml) lime juice or ½ lime
Salt to taste
In a small bowl, combine softened butter, chile pequin powder, minced garlic, lime juice and salt. Mix well until fully incorporated.
For the Chorizo-Cilantro Panko:
½ cup (28 g) panko breadcrumbs
¼ cup (59.5 g) cooked chorizo, crumbled
¼ cup (4 g) fresh cilantro, finely chopped
2 tablespoons (29.6 ml) olive oil
In another small bowl, combine panko breadcrumbs, crumbled chorizo, chopped cilantro and olive oil. Mix until the panko is coated.
Photo by Daniela Loera
Watermelon Mojito
Recipe courtesy of Mark Burnias, bartender, La Jaiba Mexican Seafood Grill in McAllen Serves 1
“Summer drinks suit our hot climate. You want something refreshing, and that’s why I went with a mojito when I created this drink. This drink has a sweet side, almost like a sweet tea, yet it has a different taste. The watermelon was a personal touch; it’s one of my favorite fruits. I thought watermelon and mint would go well together. I tried it, and it was really good. I hope you enjoy it.”
2 cubes watermelon
¼ ounce (7.4 ml) simple syrup
1½ ounces (44.4 ml) white rum
1 ounce (29.6 ml) fresh lime juice
6 leaves fresh mint
Wheel of lime or wedge of watermelon, for garnish
Using the glass of your choice, dress rim of the glass with sugar using a lime. (I prefer a Collins glass or even a small Mason jar.)
Shake all of the ingredients in a shaker with ice and pour into the glass. Top drink off with mineral water and garnish with lime wheel wedge or small watermelon wedge.
Photo by Daniela Loera
Brownsville
Market to Market
All Across the Rio Grande Valley Market Locations & Available CSAs
The Bryan House 1113 E. Mile 2 Rd. Wednesdays 3-7PM thebryanhouse.com @thebryanhouse
Primera
Primera Market
City Hall, 22893 Stuart Place Rd.
3rd Thursday of the month 4:30–7:30PM (956) 423-9654 or ecavazos@primeratx.gov
Rancho Viejo
Rancho Viejo
Farmers Market
3301 Carmen Ave. Every other Sunday 3-6PM
ranchoviejofm.com @ranchoviejofarmersmarket
San Benito
El Pueblito Market
101 N. Reagan St.
2nd Saturday of the month 11AM-3PM elpueblitomarket956@ gmail.com
Market Days on Historic
Robertson Street
225 W. Robertson St. 3rd Saturday of every month 10AM-3PM 956-456-4012 or irisg5822@ gmail.com
South Padre Island
South Padre Island
Farmers Market 8605 Padre Blvd. Sundays 11AM-1PM sopadre.com
Weslaco
La Cebollita Mid-Valley Farmers Market
Weslaco City Hall 255 S. Kansas Ave.
Last Saturday of every month 11AM-2PM @weslaco_chamber weslaco.com
Available CSAs in the RGV CSA, or Community Supported Agriculture (CSA), is one way consumers 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 a 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 heartlandfarm.com @naturesheartland
Sentli Center for Regenerative Agriculture Offers produce CSA from Participants: 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
Please send updates to letty@ediblergv.com
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.
August 1 - September 30, 2025
America’s Farmers Market Celebration™ (AFMC) is the only annual ranking of the top farmers markets in the United States as voted on by the public. Since 2008, the AFMC has highlighted the important role farmers markets play in communities across the nation while celebrating the farmers, staff, and volunteers who make markets happen.
