Our Table: Tex-Mex

IMG_1556I love living in Atlanta but sometimes you just need a little bit of home. Tamales and queso did the trick last weekend to cure my need for Texas. Ryan and I were feeling adventurous and decided to try to make queso from ingredients on the Mexican isle at the Buford Highway Farmer’s Market and tamales from the John’s Creek Farmer’s Market near Eddie’s dog park.

Below are my must haves for a summer Tex-Mex dinner.


First you have to have a beer while cooking and one with dinner. I love lime so I made my slice extra big.

IMG_1559 I started with a salad. My Salad Dressing recipe from Food Network.

It was super easy, you just whisk together the ingredients below.

3 to 4 tablespoons olive oil
2 tablespoons fresh lime juice
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper


To add some color to the salad I used fresh tomatoes, avocado, and corn from the farmer’s market.

IMG_1567The queso it where the adventures began. I tried to use crema and Mexican melting cheese as instructed by the lady at the farmers market. It kinda worked. It all melted and tasted yummy, however it still was a bit separated and not restaurant quality. I am going to work on this one before I share the recipe.


The queso and salsa were perfect using warm tortillas and chips for dipping. El Milagro chips are my favorite.

IMG_1564Now comes the most important course. The tamales! We purchased Noemi’s tamales. They are sold at many farmers markets and hope to be in local stores soon. They are not exactly like the ones I love from Wichita Falls, but they are very good. I got beef, but they have a few different types. If I am not in a hurry I like to  heat them by steaming them on the stove.

IMG_1570These tamales are pretty large so you only need one or two per person. I like to put a tiny bit of salsa on mine. Ryan likes to cover his in cheese!

Wherever you are it is so comforting to have a dinner that makes you feel like you are in your childhood home.

Happy cooking y’all!

-Kathryn Ruth






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