Recipe for Avocado and Kidney Bean Salad

From “The Texas Mexican Plant-Based Cookbook” by Adán Medrano, published by Texas Tech University Press

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The Caddo people, known as the Hasinai kingdom, grew beans and traded them with other Texas Indigenous groups. A Spanish priest who lived among the Caddo people, Fray Francisco Casañas de Jesús María, reports in 1691 that the Caddo farmers planted at least five varieties of beans.

Cactus has been integral to our culture for more than 9,000 years. Evidence of cactus is found in Hinds Cave, a unique and important archaeological site, near Del Rio, Texas. Our Texas ancestors not only ate the nutritious cactus paddles and the prickly pear fruit but also used the dried pads as pouches for carrying stuff. Hinds Cave has flooring mats that are made of dried cactus paddles dated to 6400 BC. The floor mats were used to cover the dusty floor. The spines, of course, were removed.

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It is recognized as the first Latino film festival in the United States and now the nation’s longest-running Latino film festival.
See the press release below for the full details of the founding and history.

The Chicano 50 cocktail is a variation that I made on the Chicano 40 cocktail created by  San Antonio mixologist Jeret Peña 10 years prior.  Jeret creates a brilliant watermelon shrub, adds mezcal, Campari, tequila and finishes it with a chamoy watermelon popsicle!
Served as an agua fresca in a double old fashioned glass, the Chicano 50 cocktail retains the original’s bright watermelon notes and the popsicle!

Ingredients (makes two cocktails)
2 oz. Watermelon Shrub (recipe below)
1 oz Campari
1/2 oz Mezcal
2 1/2 oz Tequila
2 Chamoy-covered watermelon lollipops

To make the Watermelon Shrub (requires 24-48 hours prep time)
5 cups Watermelon
1/2 cup Sugar
3/4 cup Apple Cider vinegar
Method
1. In a blender, purée 5 cups of fresh watermelon and strain it through a fine mesh sieve. This will yield 3 cups of liquid.
2. Add the sugar and vinegar and stir until the sugar is completely dissolved.
Place in the refrigerator for 1-2 days.

To Mix the Cocktail
1. Mix all of the ingredients (except the lollipops) and stir until well blended.
2. Fill an 8–10 ounce Old fashioned glass with ice and pour the cocktail. Garnish with the lollipop.

Chicano 50 – Órale!

PRESS RELEASE: 

A Projector in a Tree: 50 Years Since Adán Medrano Founded America’s First Latino Film Festival

SAN ANTONIO, Texas — This year marks the 50th anniversary of the founding of the San Antonio CineFestival by filmmaker and food writer Adán Medrano, a landmark in U.S. Latinx film history. Founded in 1976, it was originally named the Chicano Film Festival and is recognized as the first Latino film festival in the United States.

Stewarded by San Antonio’s Guadalupe Cultural Arts Center since 1981, the San Antonio CineFestival returns July 9–12, 2026, for its 47th edition, marking 50 years since its founding in 1976.

Its origins on August 25-26, 1976 were auspicious, if improvised. A 16-millimeter projector hoisted into a tree. White bed sheets stretched across the back wall of a building. An empty lot on the campus of San Antonio’s Oblate School of Theology. Flies and mosquitoes swarming the projectionist through two late-summer evenings.

That improvised beginning reflected a larger conviction behind the festival. At a time when institutional support for Latino media was scarce, Medrano believed that grassroots filmmakers across the country were creating localized stories that were not only national stories, but universal human stories. Their films shared themes of liberation, cultural celebration, historical investigation, and visions of the future emerging from the lived realities of the Chicano experience.

Medrano credits the Texas Commission on the Arts with taking an early chance on the concept through a $5,000 arts grant that made the first festival possible. The funds enabled him to identify, locate, and rent films from around the country — works he regarded as seminal expressions of emerging Chicano and Latino filmmaking.

But Medrano reserves his deepest gratitude for the small team of young friends who believed in the idea from the beginning and worked to bring it to life. He also credits the Mexican American community of San Antonio, whose response created the momentum that sustained the festival. That momentum began on the first evening of the inaugural screening, when approximately 2,500 people arrived to claim, witness, and celebrate stories that reflected their own lives and experiences.

Among the films selected by Medrano for the inaugural festival were Survival by Moctezuma Esparza; Requiem 29 by David Garcia; Dia de Plaza by Severo Perez and Judith Anne Perez; Los Vendidos by Luis Valdez and Luis Ruiz; La Madre: A Portrait by Adán Medrano and Carlos Amezcua; and The Case of Joe Campos Torres by Tony Bruni and Carlos Calbillo.

What began with a small team of young organizers quickly expanded into a citywide undertaking. Churches, television stations, newspapers, schools, professional organizations, businesses, and community associations across San Antonio joined the effort. The response surpassed expectations, attested by the 2,500 people who attended the two-night outdoor event, confirming a strong public hunger for these stories and for a cinema that reflected Chicano and Latino experience on its own terms.

Looking back today, Medrano points to one glaring absence in that first program: women-made films. The imbalance reflected broader realities within independent and Chicano filmmaking in the 1970s, where women’s work often struggled for visibility, funding, and distribution. Recognizing that gap, the festival later made women filmmakers, women’s leadership, and films made by women a central focus of one of its subsequent editions — an important expansion of the festival’s original vision and an effort to widen the field it had helped create.

For Medrano, the significance of that shift can be understood through works such as Sylvia Morales’ landmark film Chicana, a foundational intervention in Chicana feminist cinema, and the work of filmmakers such as Susan Racho, co-creator of The Bronze Screen, documenting Latino film history and representation in American cinema.

In 1980, the festival added the name San Antonio CineFestival to its official Chicano Film Festival title, thus anchoring its identity to the city where it has continued to cement its national reputation. The name transition was reflected in promotional artwork, including a poster by artist César Martínez that is part of the collection of the Smithsonian Institution.

In 1981, Medrano transferred the festival — together with foundation and National Endowment for the Arts funding attached to it — to the Guadalupe Cultural Arts Center. The move placed the festival within a strong cultural institution and community base.

“Looking back, transferring the festival to the Guadalupe Cultural Arts Center was one of the most consequential decisions of my career,” Medrano said. “It secured the festival’s future by embedding it within a robust organization and community.”

Five decades after a projector was lifted into a tree and films flickered across white sheets in a vacant lot, the festival’s founding vision — community-driven filmmaking rooted in the Chicano experience — continues to resonate.

Media Contact:
Adán Medrano
adan@jmcommunications.com

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NOTE about Texas Mexican and Tex-Mex

When I make this distinctiion, I do not disparage, I simply explain that the two types of food are  not the same. Both are beloved by many, but they are in fact very different. Different in their history, their flavor profile and their outdoor signage.

Here’s the difference in a nutshell, (breve, para que quepa en una cáscara de nuez).
–Texas Mexican is the indigenous cooking of Native Mexican American families of Texas whose ancestors arrived and  began cooking in what is now Texas 15,000 years ago. The flavor profile favors ancient techniques of roasting, boiling, steaming and drying. Contemporary dishes build upon indigenous traditions and include: nopalitos con huevo, caldo de res, capirotada, fideo, carne guisada, machacado, and powdered shrimp croquettes during Lent.  Family cocineras/os call it “Comida Casera,” home-style cooking.
In their outside signage, these restaurants use the term, and identify as: Mexican restaurant.

–Tex-Mex is the Texas restaurant cooking that became popular around the 1930’s when Anglo-run restaurants began to imitate the flavors of indigenous Texas Mexican food. The flavor profile favors mainly the technique of deep fat frying. Contemporary dishes build upon the dishes of “Comida Casera” but increase the use of cumin and also of yellow cheese, using it as a topping for most plates. Tex-Mex restaurants will not serve the core Texas Mexican dishes like caldo de res, nopalitos con huevo, fideo or machacado.
In their outside signage these restaurants prominently use the term and identify as: “Tex-Mex”– v.g. Chuy’s Tex-Mex; Gringo’s Tex-Mex; Candente Tex-Mex, etc.

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This poem by Nikki Darling was written ca. 2019 to honor Dolores Huerta.
It’s prescient. Points to abuse of women by men, most often hidden.  The shame of Cesar Chavez is now bravely brought to light  by Dolores Huerta.  The pain.
Her immense courage!

“A Street Called Dolores Huerta”
by Nikki Darling

I grew up driving down streets
that had the names of great men.

Men I admired.
Men who inspired me
to look inward and find
my courage, voice and value.

I grew up driving down streets
named after men.
Great men.

Men I should seek to find.
Men I should hold other men accountable to.

There are great men.

Your violent words and actions
do not and will not find a place in my life.

The names of these men
showed me what men could be.
What men were capable of.

I grew up driving down streets
named after men.

These men however, despite their greatness,
I was driving down streets
I could never grow into.

I could never be, you see, a great man.

What then would it be
to drive down a street named Dolores Huerta?
What would it feel like
and where would it go?

Would it cross seventeen
when I hated who I saw in the mirror?

Or the corner I turned
when at 31 I finally had the courage
to dump an emotionally abusive man?

Who would drive it?

The mothers who get up at 5 a.m.
to take their children to relatives
willing to watch them
while they went to work
to put food on a table
from an employer
who did not offer childcare?

Would it be tended
by the hands of women
bloody from years of bending over
to pick strawberries?

Would it cross the place
my car broke down at 19
and I had to hike home
covered by a blanket
afraid that men might see me?

Would it cross the place
other women came together
to weave a wider road?

My guess is it would not be tended regularly
and perhaps the journey would be rough
from potholes and city neglect,
but it would be travelled.

It would take me somewhere.

What would it be like
to drive down a street named Dolores Huerta?

It would be like taking a journey
down a road I knew was meant for me.

A road I knew had been travelled
before my arrival.

A street that although at times difficult
would lead me someplace finer
and that perhaps my traffic
would demand new and better roads.

I have driven down streets
named after great men.

A street named Dolores Huerta
would be a street worth seeing.

It would be valuable.
It is necessary and urgent.

Let us come together and build it.
We need desperately someplace to go.

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This recipe is from The Texas Mexican Plant-Based Cookbook

Recipe for Nopalitos Asados Con Vinagreta

Ingredients (serves 8)
4 nopalitos (cactus paddles), cleaned of spines. Some stores sell the nopalitos already cleaned, so it is convenient to purchase those. Just make sure that they are fresh, firm, and bright green.

Olive oil to brush on the cactus paddles

For the vinagreta
1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar
3 chiles guajillos, deseeded, deveined
1 tsp. salt

Method
1. To clean the nopalitos, place newspaper sheets, parchment, or other paper on a cutting board to catch the spines, some of which are powdery and can attach to the skin. Using tongs and a sharp knife, cut out all the spines from the cactus paddles.The spines are on little bumps, which helps in cutting them out. Rinse the nopalitos and carefully discard the spines.

2. Brush the paddles with olive oil, then place them on a comal or on a wood-burning grill, at medium-high heat. Cook until the paddles are fully tender and acquire some dark, roasted spots, about 3-4 minutes per side. Remove from the heat and allow to cool

2. Make incisions inside the middle of each cactus paddle, lengthwise, 1/2 inch apart, starting 1/2 inch from the top and ending 1/2 inch from the bottom.  Fold the cactus paddles lengthwise in half, loosely, so that the incisions create folded ribbons. Arrange the folded paddles side by side on a round platter, the thin portion in the center, forming a large floweret.

3. Place all the vinagreta ingredients in a blender and blend on high until smooth and emulsified.

4. Pour the vinagreta in the center of the floral pattern, then use a brush or spoon to cover the entire surface of the nopalitos.

Serve at room temperature or chilled.

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NOTE ABOUT CURRENT TIMES:
For more than 500 years, Native people have survived invasion, genocide, forced removal, and attempts at erasure.

Our food is memory. Our food is ceremony. Our food is survival.

Today we are again witnessing cruelty — families torn apart by policies enforced by ICE, children held in detention camps, people killed in our streets, including in Minneapolis. We are told this is normal. It is not.

Donald Trump and those who support his policies are advancing a politics of fear, punishment, and exclusion. We know from our history what happens when leaders target the most vulnerable and call it patriotism.

So I cook. I gather. I nourish.

This is how we resist. This is how we remember who we are.
As we have always done, we will prevail.

Recipe for Red Chile Spinach Enchiladas

Recipe for Red Chile Spanish Enchiladas is from “The Texas Mexican Plant-Based Cookbook”

Ingredients (serves 4)

3 pasilla chiles
3/4 cup water, 
additional water as needed
12 corn tortillas
1 Tbs. canola oil
1/4 cup cilantro, coarsely chopped

For the salsa ranchera
2 lbs. Roma tomatoes
4 oz. quartered white onion
2 serrano chiles (use only 1 chile for a less hot salsa)
2 cloves garlic, unpeeled
1 1/2 tsp. salt or to taste
2 lbs. fresh spinach
2 Tbs. canola oil
6 Tbs. pine nuts
6 Tbs. dark raisins
1/2 tsp. salt or to taste

For the spinach filling
2 lbs. fresh spinach
2 Tbs. canola oil
6 Tbs. pine nuts
6 Tbs. dark raisins
1/2 tsp. salt or to taste

Method

To make the red chile
1. Slice open the pasilla chiles and remove the stem, the seeds, and the veins. Place them in a saucepan and cover them with water. Bring the water to a boil, then turn off the heat and let the chiles rehydrate for 20 minutes, until soft and pliable.
2. Place the chiles in a blender with 3/4 cup water and blend on high until they form a smooth purée with no granules. (You may have to let the chiles cool before doing this, depending on your blender.) If there are still some particles, strain through a fine mesh sieve.
3. Heat 1 Tbs. canola oil in a large saucepan, then pour in the chile purée. Watch for splatter, keeping a lid handy to cover the saucepan halfway as necessary. Fry the chile for about 6 minutes until the color deepens. Add just enough water so that the chile is slightly soupy and thinly covers the back of a spoon. Set aside and keep warm.

To make the salsa ranchera
1. In a comal (griddle) or cast iron skillet, roast the tomatoes, onion, serrano chiles, and garlic cloves until they roast and develop black spots, about 7 minutes.
2. Peel the garlic cloves and place them with the serrano chiles and one half of the tomatoes in a blender and blend for a few seconds until smooth. Add the onion and the remaining tomatoes and blend for 4 to 7 seconds, just enough to incorporate the onion and the tomato but still have some tiny bits of texture. Add salt to taste. Set aside and keep warm.

To make the spinach filling
1. Cook the spinach in boiling water for about 3 minutes. Drain and allow to cool. When it is cool enough to handle, squeeze clumps of spinach very tightly to remove all the moisture. Chop the spinach into small pieces, then separate the clumps.
2. In a large skillet, heat 2 Tbs. canola oil and add the spinach, raisins, pine nuts, and salt. Stir vigorously to separate any spinach clumps and incorporate the raisins and pine nuts. Cook for 2–5 minutes until the pine nuts begin to brown. Set aside and keep warm.

To assemble the enchiladas
Working with two spatulas, dip a corn tortilla into the warm pasilla chile for about 5 seconds. Depending on how dry your tortillas are, it may take 8 seconds, but watch carefully because if you dip them for too long, they will fall apart. Remove the chile-infused tortilla and place it on a plate. Add 3 Tbs. of the spinach mixture and roll it, seam side down. Do this with all of the tortillas, transferring them 3 to each serving plate. Spoon 1 Tbs. of salsa ranchera over each enchilada and serve immediately. Place the remaining salsa in a bowl for guests who may want additional salsa.
As necessary, reheat the enchilada plates for 5 minutes in a 350°F oven or in a microwave oven for 30 seconds.

Garnish with the fresh chopped cilantro.

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The history of pozole, spelled with an “s” in South Texas and Northeastern Mexico, begins 3,500 years ago in what is now Guatemala and Southern Mexico. Women transformed simple corn kernels into a nutrition-rich food through a molecular process that involves boiling dried corn with calcium hydroxide (slaked lime). The process is called nixtamalization. It turns corn kernels into hominy.

This recipe is from “The Texas Mexican Plant-Based Cookbook”
published by Texas Tech University Press.

Recipe for Pozole Verde With Mushrooms

Ingredients (serves 4)
3/4 lb. cremini mushrooms, washed, sliced
1/2 cup white onion, diced
3 cloves garlic, minced
2 poblano chiles
1 serrano chile
2 tomatillos, peeled, washed, and quartered
1/4 cup cilantro, chopped
1/2 cup chard, washed and chopped
1/8 tsp. dried Mexican oregano
1 1/2 quarts light vegetable stock (most store-bought vegatable stocks will be light in color, not made with dark roasted vegetables. This so that the bright color of the greens can shine through.)
1 lb. hominy, canned, or you can make your own, recipe here
1 Tbs. vegetable oil
1/2 cup roasted and ground pumpkin seeds (optional)
2 leaves of epazote (optional)Garnish
1 avocado, diced
4 radishes, washed, sliced
1 cup thinly sliced iceberg lettuce
4 tostadas, recipe hereMethod
1. In a Dutch oven, heat 1 Tbs. vegetable oil over medium-high heat. Add the sliced mushrooms and sauté for about 5 minutes, until they are soft, the edges a bit browned. Transfer the mushrooms to a bowl.
2. In the same Dutch oven, add the diced onion, lower the heat, and cook for about 4 minutes until the onion becomes translucent. Add the garlic and cook an additional 1 minute. Then return the mushrooms to the Dutch oven. Set aside.
3. Place the chiles poblanos under a broiler and cook them for about 5 minutes, until the skin blisters, turning slightly brown with some black spots. Flip them and do the same to the other side. Remove them from the broiler and cover completely with a damp cloth for 15 minutes.
4. When cool enough to handle, peel the outer paper-thin skin from the chiles. Slice each chile lengthwise to remove all the seeds and the stem. Set aside.
5. If you are adding the optional pumpkin seeds, use a cast iron or other skillet, on medium heat, and roast the pumpkin seeds for about 5 minutes or until they start turning a golden color. Remove from the heat immediately. Overcooking them will develop a bitter taste. Set aside.
6. In the same skillet, on medium heat,roast the chile serrano and the tomatillos until they are soft and develop black spots, about 5–7 minutes. Set aside.
7. In a blender, add the poblano and serrano chiles, tomatillos, cilantro, chard, epazote (if using), and oregano and blend on high until the purée is smooth and velvety. Add 1/2 cup water as needed to blend the ingredients well.
8. In a saucepan, over medium heat, add the green purée and cook for 5 minutes until the color deepens to an earthy green. Then add the powdered roasted pumpkin seeds and combine well.
9. Add the cooked purée to the mushroom mixture in the Dutch oven; add the hominy and heat thoroughly.

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Although lard is much used today in the making of tamales, neither pork nor lard is the most traditional way of celebrating family Navidad tamaladas. Spanish pigs did not initially receive a warm welcome from native peoples. Historians describe the pigs as carriers of the diseases that were responsible for the death of 90–96 percent of the native populations in the US, a devastating number. In the northern state of Coahuila, both the Pausan and Julime native communities did not eat pork. They did raise pigs but used them for trade with non-natives.

In this traditional plant-based recipe, the combination of chiles, corn masa, and mushrooms gives Navidad a celebratory return to our delicious culinary roots.

This recipe is from “The Texas Mexican Plant-Based Cookbook” published by Texas Tech University Press

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Aurelia arrived in San Antonio from Monterrey in 1976, looking for a long-lost cousin. While looking for her cousin, she found work at La Norteñitas de Monterrey, where she undertook kitchen chores with no experience and learning the kitchen one step at a time.  Eventually she was able to find her cousin and, as good luck would have it, he helped her get a job at the Esquire Tavern downtown, a well-established and respected local institution.

There, she met María Cardona of Nuevo Laredo, who taught her how to make the deliciously soft, lithesome flour tortillas that she had learned from her mother a style unique to the region of South Texas and northeastern Mexico. Aurelia has followed that recipe ever since, and those same tortillas remain at the heart of Regio’s menu. Some aficionados like Dr. Arturo Madrid of Trinity University, recognize it as the best in San Antonio.

Aurelia’s daughter, Norma, arrived in San Antonio in 1991 to join her mother, and ten years later, they opened Regio Cafe together, continuing the culinary practices Aurelia had learned and making them the foundation of the restaurant. From the start, their goal was to serve food true to their shared region—Texas Mexican cooking shaped by the kitchens, markets, and family tables that stretch from San Antonio to Nuevo Laredo and beyond.

The dishes at Regio reflect that continuity. Soups like caldo de res and fideo echo generations of home cooking, or what locals call comida casera. Carne guisada and other staples highlight flavors unique to the region, different from what is found in more southern parts of Mexico. But the dishes are not alone, they are embedded in a culture of hospitality.  Dr. Antonia Castañeda says that she loves Regio because the kitchen will make her tortillas extra toasty, also around the edges.  Customers really feel at home, it’s natural.

The flour tortillas follow Aurelia’s decades-old method: 25 pounds of all-purpose flour, a cup of salt, a cup of baking powder, and a large ball of vegetable shortening mixed before adding about a gallon of water to form a soft dough. After resting, the dough is divided, rolled into balls, flattened by hand with a palote, and cooked on a comal, plancha, until golden spots appear. Once reheated, they return to the soft texture that has become the restaurant’s signature.

For Aurelia and Norma, these routines are acts of cultural preservation. Their recipes have traveled with them, and each day they continue the practices they learned in Monterrey, San Antonio, and Laredo kitchens. Passed from mother to daughter, the dishes served at Regio Cafe form a living record of Texas Mexican cooking—a cuisine shaped by the region and sustained through decades of daily labor. In every tortilla, every bowl of caldo de res, and every plate of carne guisada, the restaurant celebrates the food enjoyed by Mexican American families all across Texas: authentic, rooted in tradition, and mouthwateringly delicious. Qué rico!

WHERE: 1706 McCullough Ave, San Antonio, TX 78212
Phone: (210) 226-0038
Menu: regiocafetx.com

En Español                 En Español                     En Español

Regio Café en San Antonio es la historia de una madre y una hija que construyeron un legado de sabores arraigados en las tierras fronterizas del sur de Texas y el noreste de México. Hoy, convertido en un referente del barrio Tobin Hill—uno de los más antiguos de la ciudad—Regio Café refleja las tradiciones culinarias y la herencia familiar de Aurelia Montemayor y su hija, Norma González, y cómo sus raíces compartidas dieron forma a una de las cocinas más auténticas de la ciudad.

Aurelia llegó a San Antonio desde Monterrey en 1976, con la esperanza de reencontrarse con un primo perdido desde hace muchos años. Mientras lo buscaba, encontró trabajo en un restaurante, La Norteñitas de Monterrey, donde asumió labores de cocina sin experiencia previa, aprendiendo paso a paso. Con el tiempo logró encontrar a su primo y, como golpe de buena suerte, él la ayudó a conseguir empleo en el Esquire Tavern del centro, una institución local bien establecida y respetada.

Allí conoció a María Cardona, de Nuevo Laredo, quien le enseñó a hacer las deliciosamente suaves y flexibles tortillas de harina que había aprendido de su madre, un estilo único de la región del sur de Texas y el noreste de México. Aurelia ha seguido esa receta desde entonces, y esas mismas tortillas siguen siendo el corazón del menú de Regio. Algunos aficionados, como el Dr. Arturo Madrid de la Universidad Trinity, las reconocen como las mejores de San Antonio.

La hija de Aurelia, Norma, llegó a San Antonio en 1991 para reunirse con su madre y, diez años después, juntas abrieron Regio Café, continuando las prácticas culinarias que Aurelia había aprendido y convirtiéndolas en la base del restaurante. Desde el inicio, su objetivo fue servir comida fiel a su región compartida: tradiciones culinarias mexicanas del sur de Texas y el noreste de México, formadas en cocinas familiares, mercados y mesas que se extienden de San Antonio a Nuevo Laredo y más allá.

Los platillos de Regio encarnan esa continuidad. Sopas como el caldo de res y el fideo evocan generaciones de cocina hecha en casa, lo que los locales llaman simplemente comida casera. La carne guisada y otros clásicos resaltan sabores propios de la región, distintos a los que se encuentran en zonas más al sur de México. Pero los platillos no están solos; están inmersos en una cultura de hospitalidad. La Dra. Antonia Castañeda dice que le encanta Regio porque la cocina le hace sus tortillas más tostaditas, también en las orillas. Los clientes realmente se sienten como en casa; es algo natural.

Las tortillas de harina siguen el método de Aurelia, perfeccionado a lo largo de décadas: 25 libras de harina de trigo, una taza de sal, una taza de polvo para hornear y una gran bola de manteca vegetal, todo mezclado antes de añadir aproximadamente un galón de agua para formar una masa suave. Después de reposar, la masa se divide, se bolea, se aplana a mano con un palote y se cuece en el comal o la plancha hasta que aparecen manchas doradas. Al recalentarse, vuelven a la textura suave que se ha convertido en el sello del restaurante.

Para Aurelia y Norma, estas rutinas son actos de preservación cultural. Sus recetas han viajado con ellas y, cada día, continúan las prácticas que aprendieron en las cocinas de Monterrey, San Antonio y Laredo. Transmitidos de madre a hija, los platillos que se sirven en Regio Café conforman un registro vivo de la cocina Texana Mexicana: una gastronomía moldeada por la región y sostenida a lo largo de décadas de trabajo diario. En cada tortilla, en cada plato de caldo de res y en cada orden de carne guisada, el restaurante celebra la comida que disfrutan las familias mexicoamericanas en todo Texas: auténtica, arraigada en la tradición y deliciosamente irresistible. ¡Qué rico!

DÓNDE: 1706 McCullough Ave, San Antonio, TX 78212
Teléfono: (210) 226-0038
Menú: regiocafetx.com

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