Anybody got one to share? Had some made by Primo out in Hondo while cooking for the Junior Livestock auction in SA last Thurs, Fri and Sat. It was excellent and now I have the craving for more.

https://texashillcountry.com/parisa-texas-hill-country-secret-recipe/

https://texashighways.com/food-drink/recipes/recipes-entrees/parisa-pronounced-pah-ree-sa/

I used this recipe. Used eye of round, partially froze, and sliced/diced it to the desired consistency. Hard part was finding a block of American cheese to grate. Deli section in most grocery stores have it but the people look at you funny when you ask for a big hunk instead of slices.

I consider myself a bit of a parisa snob, and my favorite is from Alvarez Food Mart (formerly Hernandez Meat Market). It's the Koch family recipe, and I know it uses lemon juice instead of lime juice, and I don't think it uses as much cheese. It's been a while since I've had it, because you have to be there Saturday morning to get it, and they've been out the last couple of times I've stopped by. I know someone that has the recipe, and I could probably get it, but I doubt he'd be fond of me sharing it.

The main thing is to make sure you use enough salt and lemon or lime juice. Otherwise it tastes bland and it's terrible.

I've been a pretty big fan of just raw hamburger seasoned with garlic salt and pepper since I was about 8 years old. My 50 year old daughter likes it as does her 17 year old daughter so it runs in the family. The cheese, onion, jalapeno and lemon/lime juice can only enhance it more ....imho. Have some grated sharp cheddar which I might try in lieu of the american.

I've probably had close to a dozen different iterations of parisa, and all of them have been good, save for the version at Silver Creek. It's fine, but I've always found it to be bland and needing more salt. But make it how you like it.

The original Julio's in Del Rio (the shack on the river where a fortune was started) made the first I'd ever tried, and remains the best. Not so much cheese, and darn sure lime. Great drunk food

Edit: I just looked it up, and they don't sell it anymore. 30+ years flew by fast.

B-1 83 said:

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The original Julio's in Del Rio (the shack on the river where a fortune was started) made the first I'd ever tried, and remains the best. Not so much cheese, and darn sure lime. Great drunk food

Edit: I just looked it up, and they don't sell it anymore. 30+ years flew by fast.

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Their seasoning is a go to for me on sliced tomatoes, avocados, eggs, cheeses.... good stuff