Fiesta is in full swing here in San Antonio, TX. There are lots of great events, food and partying. I must be in the Fiesta spirit because I seem to be eating a lot of Mexican food lately. One of my favorite dishes to make is Shredded Chicken Tacos with Pasilla de Oaxaca Chili Sauce. I'm so enamored with this dish that I made it three times in one week. The dish is so easy to make thanks to the Texas on the Plate Pasilla de Oaxaca Chili sauce. All I do is boil and shred the chicken, add the sauce and look like a rock star.
Terry Thompson-Anderson is the visionary behind the Texas on the Plate cookbook. She has an impressive culinary resume and a love affair with the diversity of Texas cooking. She has written several cookbooks, is a member of Les Dames D' Escoffer International and is a popular culinary instructor. Looking at her cookbook you get the sense of what makes Texas food great. It is the blending of different cultures along with local ingredients. The Lone Star state has it all.
To enter the Texas on the Plate cookbook giveaway, visit the Texas on the Plate website, and in the comment section, please let me know what products interest you. Secondly, become a follower of The Chickpea Chickadee blog. Entries will be accepted until Sunday, April 29th at 11:59 pm. The winner will be announced Saturday, May 5th. Good Luck!
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