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.
Texas Taco Dip Platter
When I'm entertaining, this colorful dish is my top menu choice. My friends can't resist the hearty appetizer topped with cheese, lettuce, tomatoes and olives. —Kathy Young, Weatherford, Texas
Tex-Mex Potato Salad
I created this Tex-Mex potato salad for one of my cooking classes, and it was a hit. It's perfect for a cookout or potluck. The secret ingredient is pickled jalapenos—they add so much interest and flavor! Add a can of black beans for more protein. —Dianna Ackerley, Cibolo, Texas
Migas Breakfast Tacos
Unless you grew up in the Southwest or visit there often, you might be hearing of migas for the first time. Think of them as the best scrambled eggs ever. The secret ingredient: corn tortillas. They're what really make my migas tacos special! —Stephen Exel, Des Moines, Iowa
Tajin Limeade
Tajin is a blend of chili peppers, salt and lime. I sprinkle it on a lot of food, but I found it's really delicious in this Tajin limeade. —Amanda Phillips, Portland, Oregon
Chunky Southwest Chili
What started out as a mild, basic chili has evolved over the years into a chili with a punch! —Shawn Barto, Winter Garden, Florida
Tex-Mex Beef Barbecues
I recently took this dish to a potluck, and guests loved it! The recipe came from my mom, and it tastes equally good with ground beef. —Lynda Zuniga, Crystal City, Texas
Fiesta Corn
Corn with tomatoes and jalapenos is one of the first dishes I cooked for my husband. Don’t like heat? Use green bell peppers instead of jalapenos. —Cassandra Ramirez, Bardstown, Kentucky
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
Grilled Elote Flatbread
Here's a fun twist on a classic Mexican dish! Keep your kitchen cooled down this summer by grilling this summery, fresh flatbread outdoors. —Amanda Phillips, Portland, Oregon
Pork Chops Ole
This recipe is a fun and simple way to give pork chops south-of-the-border flair. The flavorful seasoning, rice and melted cheddar cheese makes this dish a crowd pleaser. A dear friend shared this recipe with me several years ago. —Laura Turner, Channelview, Texas
Tex-Mex Breakfast Haystacks
I love haystacks and wanted to make a fun Tex-Mex version for my family. Adding panko crumbs and cheese to the hash browns before cooking gives them a wonderful golden brown color and crisp texture. —Donna-Marie Ryan, Topsfield, Massachusetts
Green Tomato Salsa
I came up with this green tomato salsa recipe so I could use up all the fresh tomatoes from my garden. —Vanessa Moon, Tucson, Arizona
Mexican Steak Fajitas
In my Mexican steak fajitas recipe, tender strips of sirloin pick up plenty of spicy flavor from a marinade seasoned with cayenne pepper and cumin. This colorful dish is speedy and satisfying. —Shirley Hilger, Lincoln, Nebraska
Texas Red River Margaritas
When I lived in Texas, I decided to create a cocktail that represented my new home. I've found that blood orange juice works just as well as the grapefruit juice in this spicy margarita recipe. —Danny Schneider, Omaha, NE
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
Southwest Smothered Chicken
There's a party in every bite of this fiesta chicken dish. Let it spice up dinner tonight! If you're worried about the heat, simply reduce the amount of jalapenos. —Debbie Schaefer, Durand, Michigan
Blue-Ribbon Beef Nachos
My beef nachos recipe is quite the tasty topper for tortilla chips. Chili powder and sassy salsa season a zesty mixture of ground beef and refried beans that's sprinkled with green onions, tomatoes and ripe olives. —Diane Hixon, Niceville, Florida
South-of-the-Border Chicken Salad with Tequila Lime Dressing
Add a burst of color to your table with this fresh main-dish that's topped with homemade tequila lime salad dressing. For a simple garnish sprinkle salad with lightly crushed tortilla chips.—Annette Hottenstein, Cockeysville, Maryland
Tex-Mex Popcorn
Spicy Southwest seasoning makes this snackin'-good popcorn ideal for any fiesta. —Katie Rose, Pewaukee, Wisconsin
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
Fiesta Chorizo-Chicken Soup
Just place some crusty rolls on the table when you serve this soup and you'll have a hearty, comforting meal that will chase away winter's chill. The slightly spicy soup is chock-full of veggies.—Kathy Rodenbeck, Fort Wayne, Indiana
Southwest Frito Pie
I got a real culture shock when we moved to New Mexico several years ago, but we grew to love the food. Now, back in South Carolina, we still crave New Mexican dishes, and this is one of my go-to favorites.—Janet Scoggins, North Augusta, South Carolina
Flavorful Chicken Fajitas
This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky
Tex-Mex Pork Chops
These easy Tex-Mex pork chops won a contest for me. Salsa, cumin and green chiles give them the kick they need to earn their name. —Jo Ann Dalrymple, Claremore, Oklahoma
Southwestern Turkey Bake
I make this turkey bake as a way to get my husband and nieces to eat their vegetables. It's also perfect if you're wondering what to do with leftover turkey. This creamy entree will fill you up fast. —Crystal Kolady, Henrietta, New York
Spicy Cowboy Beans
These spicy cowboy beans are a perfect contribution to a potluck buffet any time of year. Instead of hours on the stove, they cook quickly in the pressure cooker and there's no need to pre-soak the beans. —Joan Hallford, North Richland Hills, Texas
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
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
Fiesta Scrambled Eggs
I love to fix this spicy scrambled egg dish for friends and family. It’s almost a meal in itself, but I serve it with muffins or biscuits, fresh fruit juice and coffee. —Kay Kropff, Canyon, Texas
Tex-Mex Chili
Need to satisfy big, hearty appetites? Look no further than a chili brimming with beef stew meat, plenty of beans and tasty spices. —Eric Hayes, Antioch, California
Hearty Chicken Enchiladas
This slow-cooker shredded chicken enchiladas recipe is my husband and I's favorite dish. You can modify it to suit your taste, adding corn, rice or refried beans. —Jenny Miller, Raleigh, North Carolina
Cowboy Beef Dip
A group of us in a foods class developed this recipe for the North Dakota's annual Beef Bash. We won the contest, and now my family requests this dip for all our special gatherings! —Jessica Klym, Killdeer, North Dakota
Southwestern Pork Salad
As pork producers, we're proud to cook and serve the delicious product we raise. This tempting salad is refreshing and colorful. It's a succulent showcase for pork. I know your family will enjoy it as much as we do. -Sue Cunningham, Prospect, Ohio
Chorizo & Grits Breakfast Bowls
While growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans for this chorizo breakfast bowl. You can even add a spoonful of pico de gallo. —Jenn Tidwell, Fair Oaks, California
Southwestern Pasta Salad
I created this southwestern pasta salad for a friend who owns a catering business. I was told it was a hit at her events and it's now among the most-requested dishes. —Valonda Seward, Coarsegold, California
Over-the-Border Shrimp Enchiladas
These enchiladas have a bit of a kick, thanks to chili powder and green chiles, but the deliciously creamy sauce balances it all. —Beverly O'Ferrall, Linkwood, Maryland
Tex-Mex Chicken Strips
I was looking for a way to amp up the flavor of regular chicken strips so I crushed up some leftover corn chips to create a crispy, flavorful coating. —Cynthia Gerken, Naples, Florida
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
Tex-Mex Grain Bowl
This Tex-Mex grain bowl is special because it is not only healthy but also delicious. Oatmeal is one of those dishes often eaten sweetened. People rarely think about using it in a savory dish—and they really should! —Athena Russell, Greenville, South Carolina
Southwestern Beef and Rice Skillet
I like to serve this kicked-up skillet dish with warm flour tortillas and a side of guacamole. If you like things a little spicier, add more jalapeno and enjoy the heat! —Pat Hockett, Ocala, Florida
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
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
Southwest Tortilla-Turkey Skillet
I wanted to cut back on red meat, but my husband thinks ground turkey can be dry. I think the taco seasoning and jalapeno juice in this recipe give the turkey added flavor and moistness…and he agrees! —Lindsay Ludden, Omaha, Nebraska
Tex-Mex Bean Bake with Cornbread Topping
I frequently cooked this dish when I was on the cross-country team in college. We loved this veggie-packed bake so much I would have to make two! For a meaty version, substitute shredded chicken for half of the potato. —Samantha Westveer, Kentwood, Michigan
South-of-the-Border Citrus Salad
Orange, grapefruit and jicama add color and texture to this out-of-the-ordinary fruit salad. Sometimes I'll toss in slices of mango and cucumber for extra fun. —Mary Fuller, SeaTac, Washington
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
Chicken Sweet Potato Skillet
One of the first things my husband made for me was a variation of this chicken sweet potato skillet. Over the years, it has become a family favorite. Top with cheese, sour cream, avocado, lettuce or anything else your family likes. —MacKenzie Wright, San Antonio, 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
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
Southwestern Bean Dip
Just by using different types of beans, you can make this dip as spicy as you like it. My family could eat this as a complete meal. —Jeanne Shear, Sabetha, Kansas
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 Learn about the types of burritos across the U.S. and Mexico.
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
