About Lisa Fain

Lisa Fain is a Texas expat living in New York and the Texas expert—and certified barbecue judge—behind the popular blog, Homesick Texan. Her writing has appeared in The New York Times, Saveur, Bon Appetit, and Serious Eats. Fain can tell you where to find the best Tex-Mex in New York, how to get your favorite Texas ingredients far from home, and how to fix your chili (sans beans).@homesicktexan

A white plate with 3 shredded beef enchiladas covered with melted cheese and diced onions, with a knife and fork.

Shredded Beef Enchiladas

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Shredded beef and gooey cheese and a pretty mild sauce. Just 20 minutes in the oven, then compliments all around. Thanks, Homesick Texan.

A stack of flour tortillas with bacon fat on a cast-iron skillet.

Flour Tortillas with Bacon Fat

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Soft. Supple. Ever so slightly smoky. And frugal thanks to grandma’s trick of saving the fat from breakfast bacon. One taste and you’ll understand our obsession.

A person scooping a spoonful of green chile macaroni and cheese from a bowl.

Green Chile Macaroni and Cheese

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This grown-up mac-and-cheese gets some gusto with its mild heat from chiles and its smattering of—are you sitting?!—crushed tortilla chips in place of bread crumbs.

A baking sheet with 6 spicy baked chicken wings glazed with hot sauce, a jar of sauce nearby

Spicy Baked Chicken Wings

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Baked chicken wings? As in, chicken wings without the butter, deep-frying, or grease-splattered stovetop? Count us in.

A piece of chicken fried steak with a dish of cream gravy beside it all on a white plate.

Chicken-Fried Steak with Cream Gravy

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Cookbook author Lisa Fain divulges a culinary legacy, one which she inherited from her father, who acquired it from his mother, who in turn learned it from her mother.

A cast-iron skilled filled with choriqueso, a cheese dip topped with queso

Choriqueso

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Choriqueso = chorizo (spicy Mexican sausage) + queso (Spanish for cheese) melted into a puddle in a skillet. Perfect for dipping.