Taste of the South

Johnny’s Tasty Tex-Mex Gorditas

OUR FIRST MEMORIES OF FOOD are usually from our family’s kitchen, and for me, that was my dad’s restaurant, Johnny’s Cafeteria. I was a rambunctious kid growing up on the west side of San Antonio and always hanging around my dad’s kitchen.

Food service fascinated me, and I wanted to be in the middle of the action, so I would usually start my day at the restaurant, trying to help out and grabbing a bite. My dad’s family came from northern Mexico close to the border, but his restaurant was

You’re reading a preview, subscribe to read more.

More from Taste of the South

Taste of the South2 min read
Baking Basics
Always start with cold ingredients. Combine the dry ingredients, and then cut in cold butter or shortening quickly with two forks or a pastry cutter so that your hands don’t warm the fat. Then gradually add ice water or very cold buttermilk until jus
Taste of the South1 min read
Editor’s Letter
MY LOVE AFFAIR WITH BAKING BEGAN with buttermilk biscuits around the age of seven. The tender dough came from my Uncle Joe’s recipe (allegedly spirited from a national fast-food chain), and I’d mix together batches as often as I could. By the time th
Taste of the South2 min read
Nibble Know-How
MAKES ABOUT 36 WAFERS, 72 STRAWS, OR 64 STARS 2 cups all-purpose flour2 cups shredded sharp Cheddar cheese, room temperature¾ cup cold unsalted butter, cubed1 teaspoon kosher salt½ teaspoon ground red pepper¼ teaspoon garlic powder¼ teaspoon smoked p

Related