Comments on: “The Paula Deen of Tex-Mex Cuisine” Award

By: Adán

Adán — Sun, 12 Jun 2016 13:23:22 +0000

In reply to Texano713. Thanks for this, Texano. You are right, of course, and I'll include your clarification in my post. Fat is a contributing factor, but it is the sugars/carbs that are the problem. Gracias!!

By: Texano713

Texano713 — Thu, 09 Jun 2016 19:09:57 +0000

Actually, fat does not make you fat, carbs do. Also, studies have shown that a high fat, low carb diet is an excellent way for diabetics to keep their blood sugar down. Obviously you do want to avoid trans fats, and most vegetable oils.

By: Adan Medrano

Adan Medrano — Fri, 29 Jun 2012 20:26:17 +0000

Hi, Rob. She uses Canola oil or vegetable oil that of course did not exist until recently, so she is not trapped by her past but moves forward in a new context. Before the Europeans arrived here we used very little fat in cooking, but it was important. Fat was often used as a precious gift from one tribe to another to form alliances. Bears were rendered and the fat used for cooking and for body and hair oil. Fat was also garnered from nuts(ground, mixed with water and the oil skimmed from the top), beavers and some fish, particularly smelt. It was a delicious and prized way to prepare food. It was also sometimes poured over foods. There was already frying of corn cakes and other foods. I hope to finish my book this year and it will have a bibliography that includes books about Indians and their cooking methods. Hope this helps.

By: Rob Marais

Rob Marais — Mon, 25 Jun 2012 23:09:34 +0000

Adán, I salute Chef Sandoval for her art and knowledge of true TexMex food culture. What I do take some exception to is the mention that she uses “vegetable oil” in some of her preparations. I haven’t heard that this type of oil was available generally until the last century. I’ve come to realize that there are historical monounsaturated fats existing pre-1900 (like butter, lard, olive oil, coconut oil, palm oil) that are, when used moderately, healthier than industrial polyunsaturated oils and way healthier than trans fats.

I wonder what kind of fats were used in real TexMex cooking before the advent of manufactured vegetable fats?
I rely on your expertise on this!