Gaby Tovar

By Published On: October 31, 2018

“I was intrigued by watching my mother cook,” said Gaby Tovar of Bruce, who was cooking by age 10.

She and her sisters and brothers were raised on Mexican and American food, and her mom taught her to cook both. Her mother would make them meals of lasagna, fried chicken and stuffed taco shells, but Gaby’s favorite was getting together with family every Saturday afternoon to grill.

“We are very versatile at our house,” she said.

“One night we eat American, one night it’s Mexican,” she said.

The kids, Michael, 13, and Mia, 8, like enchiladas, so she makes a lot of homemade tortillas. Michael likes corn tortillas and Mia likes flour. Her family also likes pasta–chicken or shrimp alfredo and spaghetti. Her husband, Michael, is in the sweet potato business and they like to eat them as well. Gaby usually makes sweet potato fries when she serves hot wings.

“And when we go out to eat, we like to eat a steak or hibachi, and sushi,” she said.

When she wants to try something different she might get a recipe from one of the girls at Calhoun Banking, where she works, “but if I want to look outside the box, I’ll look on Pinterest,” she said.

Gaby is one who usually changes up a recipe if there is something she can substitute or that she knows the kids don’t like. She moved here from Florida about eight years ago and the taco stands there were her favorite because they reminded them of Mexico.

“When we go to our home town in Florida we always make a day of just to going to all the places and eating,” she said.

About her recipes, she said, “A side to the churro bites is you can dip them in condensed milk,” she said, “and you can use any toppings with nachos.”

Black Bean Salsa

1-15 oz. can black beans

1-15 oz. can yellow whole kernel corn

1/4 cup of fresh cilantro 

1/3 cup jalapenos

1 cup red onion

2 cups Roma tomatoes

1/4 cup fresh lime juice

2 Tbsp. olive oil

Salt and pepper to taste

Tortilla chips

Drain and rinse canned beans and corn, strain to allow all water to drain. Chop jalapenos, cilantro, red onion and tomatoes into small pieces. (Can leave seeds in jalapenos if you desire heat to the salsa, if not remove all seeds.) Mix all chopped ingredients with strained beans and corn. Add lime juice and salt and pepper. Enjoy as a dip with tortilla chips. Tip: Can cut an avocado and add to salsa.

Taco Nachos

2 lbs. ground beef

1 pack taco seasoning

Bags of tortilla or nacho chips

Optional toppings:

1-15 oz. can black beans

Shredded cheddar cheese

Sour cream

Roma tomatoes or canned salsa

Black olives

Jalapeno slices

Green onion

Brown ground beef, add taco seasoning and finish cooking, following package instructions. Heat can of black beans. Dice Roma tomatoes or open canned salsa. Pour desired chips onto a plate and serve black beans over chips, following with  ground beef. Add any of the desired toppings over the meat layering.

Homemade Tortilla Chips

Store bought corn tortillas (any brand)

Oil (I use vegetable)

Sea salt or Creole seasoning

Take tortillas out of packaging and cut into four quarters. Heat oil in medium skillet over medium heat. Fry cut tortillas until golden brown and place on absorbent paper. Sprinkle with sea salt or creole seasoning.

Churro Bites

1 2/3 cups of water

2 1/4 cups of flour

1 pinch salt

1 Tbsp. (15g) yeast

3 eggs

2 cups oil for frying (I use vegetable)

1/2 cup sugar

2 Tbsp. ground cinnamon

Heat water in medium pot over medium heat. Add flour, salt and yeast. Mix continuously until it comes off the side walls. Transfer dough to bowl and cool a little. Add eggs and mix. Let rest and put in  piping bag with a curly tip. While dough is resting, mix the sugar with the cinnamon. Heat oil in deep skillet over medium heat. Squeeze dough out of bag, cutting it to desired size and drop dough carefully into oil. Fry until golden brown. Remove and drain on absorbent paper. Roll the churro bites into the sugar/cinnamon mixture. Optional: Can dips bites into condensed milk.

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