Why I Cook, with Vianney Rodriguez

On her blog, Sweet Life, South Texas native Vianney Rodriguez specializes in creative takes on the Tex-Mex recipes she grew up watching her family cook. She’s now a recipe developer and cookbook author, using her talents in the kitchen as a celebration and exploration of her culture. Snag a copy of The Tex-Mex Slow Cooker ($15) to see for yourself. We talked with her about the inspiration behind her cooking and the stories she shares with her fans.

 

Taste of Home: How did you get started in the kitchen?

Vianney Rodriguez: It all began with my abuelita (grandmother)—she was making pumpkin empanadas. I was watching her from the hallway hoping she would ask me to help. I was seven years old and in complete awe of how graceful she was. She noticed my desire to help, and asked me to fill and seal the empanadas—I was in heaven. I’ve been cooking ever since.

(There’s just something so magical about Grandma’s cooking. Find 100 of Grandma’s best recipes here.)

 

TOH: How did you begin blogging?

VR: I began my blog in hopes that I would teach myself how to bake—which never really worked out. One evening at dinner mi carino (husband) suggested I share my recipe for frijoles de olla. I laughed and said, “No one wants to hear about my beans!” But eventually, I did share the recipe, along with a story of my abuelita and mom. The response was amazing. I received so many wonderful emails from readers who shared how their tia (aunt), abuelita or mom had made beans, but they had never written down the recipe. This is when my blog shifted into what it is today, the plates of my childhood.

 

 

TOH: What inspired you to write your own cookbook?

VR: I wanted to create a cookbook packed with the wonderful flavors of Tex-Mex that could easily be made in the slow cooker. We are all so busy during the week, but at the end of day I look forward to gathering around the dinner table to enjoy a great meal with my family. With my cookbook The Tex-Mex Slow Cooker, I wanted dinner to be one less thing for busy families to worry about. They would come home to a comforting meal to enjoy with their families.

 

 

TOH: Do you have a favorite dish that’s specific to South Texas?

VR: Carne guisada, a favorite Tejano dish. It was one of the first recipes I tested for my new cookbook. At a book signing, a reader told me that my carne guisada recipe was better than her mother-in-law’s. That absolutely made my day. Some of my other cooking specialties are frijoles, my fajitas are out of this world, and I’m always down to shake up a margarita.

(We’re big margarita lovers, too. Try any of our best margarita recipes at your next get-together.)

 

TOH: Do you have a secret weapon in the kitchen?

VR: My slow cooker. In the summer it is my go-to kitchen gadget for its versatility, but also there’s nothing worse than having to crank on the oven in summer in Texas.

(It’s no surprise we’re slow-cooker super fans, too. Hop on the bandwagon with our 100 most-shared slow cooker recipes.)

 

TOH: What do you love to do when you’re not in the kitchen?

VR: I enjoy traveling throughout Texas. Texas has some of the greatest cities packed with amazing culture, people, art and food! I enjoy meeting and chatting with the locals who are continuing their family’s tradition of cooking up great food. Enchiladas, brisket, kolaches, tacos or salsa Texans are some of the most passionate cooks.

(We can vouch for the passion behind Texan home cooks. From stuffed poblanos to tortilla pie, check out some of our favorite recipes from Texas locals.)

 

 

TOH: What’s your favorite thing about cooking? The “why” of why you cook!

VR: My familia. I cook to share my culture, heritage and the flavor of my abuelita and mami. I want our family’s dishes to continue generation after generation. My daughter is currently enrolled in the Culinary Institute of America to be a chef; seeing her face light up when we spend time in the kitchen making my mami’s mole is the whole reason why I cook.

Get Inspired by these Tex Mex Favorites

1 / 40

Garlic Beef Enchiladas

Beef enchiladas are typically prepared with corn tortillas, but my husband, Jeff, and I prefer flour tortillas. I use them in this saucy casserole that has irresistible home-cooked flavor and a subtle kick. —Jennifer Standridge, Dallas, Georgia

Get Recipe

Easy Pork Posole

Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage, hominy and more. It all goes into the slow cooker, so you can come home at night to a table-ready dinner. —Greg Fontenot, The Woodlands, Texas

Get Recipe

Slow-Cooked Beef Enchiladas

Enchiladas get a beefy boost of goodness from slow-cooked roast. When the meat is done, assemble with tortillas and bake. Top with lettuce and tomatoes if desired. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Get Recipe

Flavorful Chicken Fajitas

This flavorful recipe is definitely on my weeknight dinner rotation. The chicken fajita marinade in these popular wraps is mouthwatering. They go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky

Get Recipe

Tex-Mex Dip

Sit back and relax with your family while enjoying this creamy dip. Colorful and festive, it's easy to put together ahead of time, which makes it perfect for game day. — Mary Anne McWhirter, Pearland, Texas

Get Recipe

Chicken Quesadillas

This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. —Linda Wetzel, Woodland Park, Colorado

Get Recipe

Fiesta Time Omelet

I created this dish when I needed to use up some black olives and jalapenos. With its abundance of vegetables, two of these large omelets can feed four people if served with side dishes.—Jennine Victory, Bee Branch, Arkansas.

Get Recipe

Coffee Cream Tortilla Cups

Here's a special dessert for two. Crispy tortilla bowls hold creamy coffee-flavored pudding topped with a mix of colorful fresh berries. —Amber Zurbrugg, Alliance, Ohio

Get Recipe

Grilled Pork with Avocado Salsa

I love the zesty taste of this moist grilled tenderloin. The cumin, avocado and jalapeno give it Southwestern flair. It's an easy, elegant way to prepare pork. —Josephine Devereaux Piro, Easton, Pennsylvania.

Get Recipe

Tex-Mex Pasta

After a recent surgery, I wasn’t able to stock up on groceries. One night, I looked in my pantry and created this. The results were fabulous! —Michele Orthner, Lethbridge, Alberta

Get Recipe

Simple Taco Soup

We first sampled this chili-like soup at a church dinner. It's a warming dish on a cold day. And since it uses packaged seasonings and several cans of vegetables, it's a simple taco soup to prepare. —Glenda Taylor, Sand Springs, Oklahoma

Get Recipe

Kathy's Herbed Corn

My husband and I agreed that the original recipe for this corn needed a little jazzing up, so I added the thyme and cayenne pepper to suit our tastes. Now fresh summer corn makes a regular appearance on our grill. —Kathy VonKorff, North College Hill, Ohio

Get Recipe

Tex-Mex Shredded Beef Sandwiches

Slow cooker meals, like this shredded beef sandwich, are my favorite kind. After I get a few ingredients into the slow cooker, I can do my own thing. Plus, I have a hearty, satisfying meal when I come home! —Kathy White, Henderson, Nevada

Get Recipe

Tex-Mex Quiche

I discovered this quiche recipe many years ago, and it's still one of my favorites today. It's quick and easy, yet very tasty. It's also a good dish to take to potlucks or serve as an appetizer. You might like it for a brunch or light supper, too. —Hazel Turner, Houston, Texas

Get Recipe

Chorizo & Grits Breakfast Bowls

Growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans. Add a spoonful of pico de gallo for extra pop. —Jenn Tidwell, Fair Oaks, California

Get Recipe

Mexican Bubble Pizza

This tasty pizza offers a new way to experience Mexican cuisine. Serve it at your next party and watch it disappear before your eyes. —Jackie Hannahs, Cedar Springs, Michigan

Get Recipe

Southwestern Egg Rolls

At my church potluck, these crispy, spicy snacks went fast thanks to a triple kick from hot Italian sausage, Mexicorn and chilies. Add a little cool with sour cream and guacamole if you like. —Jacqueline Bower, Washington, Iowa

Get Recipe

Tex-Mex Summer Squash Casserole

Mild-flavored yellow squash gets a big boost from flavor-packed chiles, jalapenos and red onion. This side dish also works with zucchini. —Tommy Lombardo, Euclid, Ohio

Get Recipe

Southwest Chicken Barley Chowder

Mashed squash helps make this chowder creamy but not heavy, and it's a favorite way to get barley on the table. My kids even ask for leftovers for lunch. —Pamela Cleghorn, Campbellsburg, Indiana

Get Recipe

Mini Beef Chimichangas

I made these the first time with some leftover roast meat. I wanted to jazz up the leftovers and here is what transpired! My husband and I love these little, golden, crisp chimis! We make them for parties all the time. This is excellent served with guacamole, or alone! —Danielle Luaders, Clever, Missouri

Get Recipe

Chicken Chili with Black Beans

Because it looks different than traditional chili, my family was a little hesitant to try this dish at first. Thanks to the full, hearty flavor, it's become a real favorite around our house. I like to serve it with warm cornbread. —Jeanette Urbom, Louisburg, Kansas

Get Recipe

Smoky Chicken Nachos

What's game day without can't-stop-munching nachos? Featuring layers of crunchy tortilla chips, black beans and a creamy, smoky chicken mixture, this appetizer will disappear before the second quarter. —Whitney Smith, Winterhen, Florida

Get Recipe

El Sombrero Cornbread

This moist, cheesy cornbread is easy to stir together and pop in the oven just before dinner. Vary the number of peppers to suit your taste. —Joan Hallford, North Richland Hills, Texas

Get Recipe  

Slow-Cooked Stuffed Peppers

My favorite kitchen appliance is the slow cooker, and I use mine more than anyone else I know. It does a great job with this good-for-you dish. —Michelle Gurnsey, Lincoln, Nebraska

Get Recipe

Zippy Chicken Enchiladas

Leftover chicken gets an awesome makeover in this rich and creamy casserole. This colorful dish is loaded with flavor. It's a nice change of pace from beef enchiladas. —Julie Moutray, Wichita, Kansas

Get Recipe

South-of-the-Border Caprese Salad

Plump heirloom tomatoes highlight this garden-fresh showpiece, drizzled with a sweet-tart dressing and sprinkled with cheese. It's perfect for an outdoor party and so easy to make! —Kathleen Merkley, Layton, Utah

Get Recipe

Sassy Salsa Meat Loaves

We still can’t settle on our favorite salsa, but, honestly, why bother? There are so many fantastic options! We love trying them all in this twist on classic meat loaf. You can make these loaves ahead, and they’ll last for a few days—perfect for meat loaf sandwiches topped with a little Monterey Jack cheese. —Tasha Tully, Owings Mills, Maryland

Get Recipe

Taco Salad Tacos

I was making tacos one night and noticed I was out of spicy taco sauce. Using a combination of spices and fat-free Catalina salad dressing saved our family taco night. —Cheryl Plainte, Prudenville, Michigan

Get Recipe

Tex-Mex Cheese Strata

Tortilla chips add a little fun to this south-of-the-border brunch. For a spicier taste, substitute pepper Jack for the Monterey Jack cheese. —Vickie Lowrey, Fallon, Nevada

Get Recipe

Southwest Pork Tenderloin

When living in Europe, I missed classic Southwestern flavors. Using what I had, I made spicy pork tenderloin and it's been a staple ever since. —John Cox, Seguin, Texas

Get Recipe

Texas Stew

I love to experiment with many different types of recipes. But as a mother of young children, I rely on family-friendly ones more and more. Everyone enjoys this stew. —Kim Balstad, Lewisville, Texas

Get Recipe

Southwestern Casserole

I've been making this mild family-pleasing southwest casserole recipe for years. It tastes wonderful, fits nicely into our budget and, best of all, makes a second one to freeze and enjoy later. —Joan Hallford, North Richland Hills, Texas

Get Recipe

Tex-Mex Sloppy Joes

Sloppy Joes are a favorite of adults and kids. I deviated from the traditional recipe by adding a little Southwestern spiciness. —Geraldine Saucier, Albuquerque, New Mexico

Get Recipe

Chicken Burrito Skillet

We love Mexican night at our house, and I love to re-create dishes from our favorite restaurants. This burrito-inspired dish is ready for the table in almost no time! —Krista Marshall, Fort Wayne, Indiana

Get Recipe

Grilled Beef Chimichangas

I created this recipe when I didn't have the ingredients for my go-to dish. After making this, it became my new favorite! —Jackie Burns, Kettle Falls, Washington

Get Recipe

Busy-Day Chicken Fajitas

When I don't have much time to cook supper, slow-cooker chicken fajitas are a flavorful way to keep my family full and satisfied. If you aren't cooking for young tastes, try spicing things up with medium or hot picante sauce. —Michele Furry, Plains, Montana

Get Recipe

Pork, Bean & Rice Burritos

The combination of spices is key to this slow-cooked pork—it's my family's favorite burrito filling. The aroma that fills the air as the pork slowly simmers is like a Mexican restaurant. A perfect recipe for tailgate parties. —Valonda Seward, Coarsegold, California

Get Recipe

Slow-Cooked Tex-Mex Flank Steak

This flavorful, tender beef dish has been a go-to recipe for many years; it's a meal lifesaver on days when I'm going to be late getting home.—Anne Merrill, Croghan, New York

Get Recipe

Spicy Chipotle-Black Bean Chili

I love soup weather, and this chili is ideal to warm you up on a chilly or rainy day. The whole can of chipotles in adobo make this a pretty spicy chili, you can cut back and adjust to your taste. —Karla Sheeley, Worden, Illinois,

Get Recipe

Tex-Mex Cheesesteak Sandwiches

We adore cheesesteak sandwiches and anything with southwestern flavor, so I combined the two. If you crave even more firepower, add chopped jalapenos. —Joan Hallford, Fort Worth, Texas

Get Recipe

Note: Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

The post Why I Cook, with Vianney Rodriguez appeared first on Taste of Home.

Rachel Seis