On Food & Culture
When I was growing up, new year’s eve was always festive, exciting. Amá would celebrate every new year by making buñuelos. They’re crisp and light. I serve them with no-dairy chocolate. I recall having a sense of wonder at how she made ribbons out of …
Hojarascas are the iconic cookies from the culinary region that I call “Texas Mexican” and that includes the states of Texas, Chihuahua, Coahuila, Nuevo Leon and Tamaulipas. It’s a culturally cohesive region that shares the same history and food that is often called “Norteño” because …
Empanadas de camote are a traditional treat, and they’re just right for winter weather. This recipe adds an anise flavor to the dough, and I bet you won’t be able to eat just one. Mexican pastries, pan dulce, have become a strong culinary tradition over …
Horchata is a classic “agua fresca” and an example of how people and food constantly evolve. It’s connected also to people’s identity. A delicious Mexican iced drink of almonds and rice essence, horchata was brought to Mexico and Texas by the Spanish when they came …
This cornbread recipe was the Thanksgiving feature in the online magazine, Lone Star Literary Life. It’s my mom’s family recipe. Amá made this cornbread dressing every Thanksgiving. It’s different from other cornbread dressing recipes because there’s no sage in it, and it combines pecans, raisins …
Caldo de res is a dish that brings warmth, on many levels, such as appreciation for the bounty of the land, because this beef soup has so many delicious vegetables. For the Medrano household, it was also a catalyst for intimate family dissension. Some of …
“Café De Olla” is sometimes made with orange peel or cloves, but this is my favorite way, using just Mexican canela (cinnamon) and piloncillo (un-refined, natural cane sugar). This Mexican brew will revive you, not just because of the caffeine but because of the delicious …
This stuffed squash blossoms recipe is a sure “wow” factor at parties. Guests swear that the rich texture comes from cream or cheese, but it doesn’t. The sumptuous texture derives from the beans, slowly and properly cooked. Another reason these are a party hit is …
Mexican queso is chile con queso, and it often misunderstood, confused with the so-called tex-mex dip that’s made by combining canned tomatoes, canned chiles, and Velveeta brand cheese. Even the much quoted Diana Southwood Kennedy admits that she thought Chile Con Queso was not Mexican …
Nopalitos shrimp gorditas evoke two very different landscapes of the Texas-Mexico food region: the Gulf coast and the semi-dessert. The map shows the region of south Texas/northern Coahuila, Nuevo Leon, Tamaulipas sharing the Gulf of Mexico. It remains a cohesive culinary region, sharing the same …