Tampico Restaurant & Cantina shares some of its patrons’ favorite recipes

Tampico Restaurant & Cantina in Morgan City is letting Tri-parish residents into its kitchen with some family recipes that have delighted residents for 35 years.

Michael Izaguirre, general manager of Tampico’s in Morgan City, said he is giving residents a chance to make some authentic Mexican dishes.

Tampico’s specializes in making enchiladas, chulapas, tacos, tamales and tostadas, along with all other delectable foods that accompany Mexican dishes like fried beans and guacamole dip and salsa.

But how does authentic Mexican cuisine differ from Tex-Mex dishes, Mexican foods with an American spin? Izaguirre said the ingredients.

Traditional Mexican cooking, he said, uses a lot of camino, cilantro and other herbs and spices to give it that south-of-the-border flare.

“Mexican food is hot,” he said. “Many Tex-Mex dishes are mild. But we can turn up the heat if that’s what customers want.”

Tampico’s executive chef Chris Pisani said over the years Tex-Mex cooking has taken over at many Mexican food places because that’s what customers prefer. However, the majority of Tampico’s dishes are still authentic Mexican dishes.

Tri-parish residents’ who want to cook their Mexican dishes can prepare them at home just as Pisani does at Tampico’s every day.

Pisani, who has an Italian background, got his knack for cooking Mexican food from Izaguirre and Izaguirre’s grandmother, Carmen Izaguirre, who created all of Tampico’s recipes.

Carmen Izaguirre worked in the restaurant for more than 25 years before retiring.

Tampico’s was her way of keeping her heritage alive in a new land. Tampico’s was one of the first Mexican eateries in Morgan City.

As a young woman raising a family, Carmen Izaguirre migrated from Tampico, Mexico, a port city on the western coast of the Gulf of Mexico, and settled in Utah many years ago.

In Utah, she opened a kitchen and began cooking near the area where many of the old western movies were made. She had much success in the west, Izaguirre said.

However, her sons Joe Arias and Pascual Izaguirre, Izaguirre’s father, migrated down to south Louisiana for work. The two became offshore platform divers.

The family settled in Morgan City. While the boys were working, Carmen Izaguirre continued to cook. She opened up Tampico’s in honor of her native land.

At Tampico’s, she served Mexican cuisine as authentic as she could get it without overdoing it on the south-of-the border flare.

Business grew steadily and the family now operates four restaurants Morgan City, Bayou Vista, New Iberia and Lafayette.

They continue to stay true to Carmen Izaguirre’s recipes.

“We try to serve the foods that are indigenous to our culture,” Izaguirre said. “We still follow her recipes to this day. She is very particular about how she wants the dishes prepared. She comes by every now and then to make sure that we are putting a good product out.”

Tampico’s Guacamole Dip

Ingredients:

3 ripe Hass avocados

1 cup of diced onions

1 cup of diced tomatoes

1 fresh jalapeno pepper, finely diced

1 tablespoon of diced cilantro

1/2 fresh lemon

Salt

Directions:

Cut the avocados in half, remove seeds and scoop out the pulp into a large mixing bowl. Using a potato masher, mash the avocado pulp to a smooth consistency.

Add the onions, tomatoes and jalapeno pepper. Add the juice from the half of lemon. Mix thoroughly; add salt to taste. Add cilantro and serve with chips.

Tampico’s Avocado Salsa

Ingredients:

3 ripe Hass avocados

1/2 fresh white onion

1/2 stalk of fresh cilantro

1 clove of fresh garlic

1 fresh jalapeno pepper

1/2 cup of milk

Salt

Directions:

Cut the avocado in half, and remove seeds and scoop out the pulp.

Place in pulp in bender. Add onion, cilantro, garlic and jalapeno pepper.

Slowly add milk, blend to a creamy consistency. Add salt to taste.

Tampico’s Taco al Carbon

Ingredients:

1-7 ounce ribeye

1/2 fresh lemon

1 medium onion, diced

1/2 stalk of fresh cilantro, diced

Salt

Black pepper

Garlic Powder

Tortillas

Directions:

Season ribeye with salt, black pepper and garlic powder to desired taste. Squeeze juice of lemon over ribeye. Grill ribeye on grill medium heat to desired temperature. Finely dice ribeye. Place on tortilla. Add garnish of finely diced onions and cilantro. Roll tortilla. Can be served with Avocado Salsa.

Tampico’s Ribeye Ranchero

Ingredients:

1-12 ounce ribeye, seasoned with salt and pepper

2 fresh tomatoes, sliced into wedges

1 fresh medium onion, sliced

1 1/2 fresh jalapeno pepper, sliced

1/2 tablespoon of fine black pepper

1/4 tablespoon of cumino powder

1/2 teaspoon of garlic powder

1 fresh avocado (optional)

2 tablespoons of cooking oil

2 ounces of water

Directions:

In a large frying pan preheat cooking oil on low to medium-low temperature. Add tomatoes, onions and jalapenos. After the vegetables begin to cook down add black pepper, cumino powder and garlic powder. Add two ounces of water and continue to cook at low temperature, covering with lid.

While performing steps 1-4, cook ribeye in a separate frying pan to a medium temperature. (Use of char-boiler gives best results). Add steak to pan with vegetables. Cover with lid and complete cooking.

Place steak on plate and cover with vegetables and sauce.

Garnish with avocado slices, if desired. Serve with fresh salad.

Tampico Restaurant & Cantina General Manager Michael Izaguirre and Executive Chef Chris Pisani contend anyone can make authentic Mexican cuisine. Their Morgan City eatery specializes in enchiladas, chulapas, tacos, tamales and various side dishes.