It's Texas time again!  I just can’t wait for that great Texmex Cuisine. We have a fabulous line-up of chefs joining us for the Culinary Demonstration Theater at Expo Comida Latina Texas. For those of you who are planning on attending, come by and say “Howdy".

If you just can’t wait for Expo Comida Latina Texas on April 23 & 24 to enjoy some traditional Texas Chow - I am including a recipe from my buddy Matt Martinez's cookbook MEX TEX to get y’all started on some grub.  One of his favorites is his Rustler Salad, here's what he has to say:
 
“I add fajita meat to my Rustler Salad to make it a main-dish salad.  I like to serve it with my own cilantro vinaigrette, but you can use your favorite dressing instead”

Rustler Salad
1 ½      pound beef fajita meat
1          head iceberg lettuce, shredded
½         bunch romaine, shredded
2          small tomatoes, each cut into 8 wedges
1          ripe avocado, peeled and cubed or sliced
1          small red bell pepper, cut into thin rings and seeded
1          bunch fresh cilantro, finely chopped
Prepare fajita meat in advance and keep warm (or you can serve it cold if you like).  Combine the iceberg and romaine; place a mound of lettuce in the center of each plate.  Arrange tomato wedges around lettuce; top with avocado.  Slightly overlap bell pepper rings neatly over each salad.  Sprinkle with chopped cilantro and drizzle with vinaigrette.  Top with fajita meat and serve.  Makes 4 servings.

Cilantro Vinaigrette
 1         cup olive oil
½         cup red wine vinegar
½         cup fresh cilantro (loosely packed)
1           tablespoon crushed and chopped garlic
2           teaspoon salt
1           teaspoon black pepper
Place all ingredients in a blender; cover and blend for 30 seconds.  Transfer in an airtight container and refrigerate until chilled.  Shake or stir vigorously before using.  Makes 1 ½ cups.

Chef Lala
Contributing Editor, Comida News