A few years before I retired, I was working for a company whose corporate headquarters was based in Kyle, Texas. For those who don’t know, Kyle is on I-35 straight south of Austin. Any who have ever made the trip to San Antonio; have driven right through Kyle on the Interstate.
While working for this company, I would be tasked at times to make trips to the corporate offices for meeting’s and such, sometimes for only a couple of days, at other times a little longer. I would fly to Austin and would generally stay in Buda, Texas, which was only about 5 miles north of Kyle, on I-35. At that time due to my work trips, I became somewhat familiar with the area. Each year, they would have a company picnic for the Texas employees at the Buda city park, and would invite me and my late wife to attend. It was a great opportunity to get to meet many of the company’s employees; I normally was not associated with, as well as a short mini-vacation there, without having to work.
It would be during these trips that we would venture off and enjoy all the perks of the area, like driving down to San Antonio, which was only an hour away, and more than anything else, enjoy the food fare of the area. I’ve always said; if you like to eat good food, go to Central Texas. They not only serve some of the best barbecue in the country, but the Tex-Mex is out of this world! You can get plenty of Mexican fare as well, but the Tex-Mex is as good as it gets. You may ask what the difference is, and the only way I can explain it is, to me, Tex-Mex is merely taking Mexican food to the next level. As most of you know, authentic Mexican food can be a little on the bland side, but Texican’s with their diverse nationalities in the area, took Mexican food to higher level, and yes, it IS, usually spicier.
On a couple of my trips to the area, I became acquainted with a Mexican decedent gentleman from work, and his wife, who operated a food truck. His wife’s business was a mobile food truck, in other words, she didn’t stay in one place, she knew at what times of the day, that the manufacturing plants in the area would be on their morning and lunch breaks, and would travel from plant to plant to sell employees her homemade breakfast tacos, along with other items. Before I met her, I was in a morning staff meeting one day, discussing business, when everybody got up and walked out? I thought what the heck, and followed, only to find out that all involved in the staff meeting had exited to meet this ladies food truck to get breakfast tacos. So I got one myself and quickly understood why not missing her truck was more important than company business.
It was through my acquaintance with this lady where I learned that there is more to serving a Tex-Mex meal than just placing food on the table. There is a purpose to the condiments that is served with it. As she stated, a true Tex-Mex meal will always have a fresh made spicy salsa, and will also use a cooling down agent to offset it with, such as guacamole and sour cream. She stated that was the purpose of the guacamole and sour cream to cool the tongue. Makes sense, but in Texas, they soon realized that they could take plain sour cream and create a Tex-Mex sauce to enhance the flavors of enchilada’s, chicken Fajita tacos, and other things. So this is what I’m sharing today, a Tex-Mex sour cream sauce. Although there are several different variations, this is just one you may want to try.
Tex-Mex Sour Cream Sauce
½ cup sour cream
3 tablespoons milk
2 tablespoons dried onion flakes
1 teaspoon chili powder
1 teaspoon cumin
1 tablespoon paprika
½ tablespoon garlic powder
Mix all ingredients together, refrigerate, place in a plastic squeeze serving bottle, or bowl to spoon out of.