Why I Cook, with Vianney Rodriguez
Updated: Feb. 02, 2021This blogger and cookbook author shares her passion for Tex-Mex cooking, plus the recipes that taste like home to her.
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.
Next, read about why Lauren Ash, of Superstore fame, cooks.
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
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
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
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
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
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
Fiesta Time Omelet
I created this dish when I needed to use up some black olives and jalapenos. With the abundant filling, two of these large omelets can feed four people if served with side dishes.—Jennine Victory, Bee Branch, Arkansas.
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
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
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
Simple Taco Soup
We first sampled this chili-like taco soup recipe at a church dinner. What a warming dish for a cold day. And because it uses packaged seasonings with several cans of vegetables, it's a snap to prepare. —Glenda Taylor, Sand Springs, Oklahoma
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
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
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
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
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
Southwestern Egg Rolls
At my church potluck, these crispy, spicy snacks went fast thanks to the triple kick from the Italian sausage, Mexicorn and chiles. Want to balance the hot with a little cool? Sour cream and guacamole are a tasty party trick. —Jacqueline Bower, Washington, Iowa
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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,
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, TexasPopular Videos
