On Food & Culture
Mesquite agua fresca is our ancient and now resurging culinary heritage. We are sometimes referred to as “la gente del mesquite/the people of the mesquite” because for millennia, before the arrival of corn from down south, it was mesquite that was central to our survival …
Mesquite Pan De Campo is my version of the popular Rio Grande Valley bread, Pan De Campo, baked outdoors in the beautiful south Texas landscape. I make it with with mesquite powder (flour) to reclaim the mesquite traditions of our ancestors. For millennia, our ancestors …
This avocado and kidney bean salad is creamy but with no lactose. The adjective “creamy” does not require actual cream from cows, as this recipe clearly demonstrates. The bite of white kidney beans is naturally smooth and creamy. Together, kidney beans and avocado make a …
Cactus and pinto bean salad is an iconic meal. You’ll never go wrong pairing these two ancient and iconic ingredients: nopalitos and pinto beans. The pairing is as natural as you can get. The Caddo people, known as the Hasinai kingdom, grew beans and traded …
The Chicano 50 cocktail marks the Golden Anniversary of the year I founded the San Antonio CineFestival: 1976–2026. The 50th anniversary refers to the founding of the festival in 1976. Stewarded by San Antonio’s Guadalupe Cultural Arts Center since 1981, San Antonio CineFestival continues in …
This delicious soup is both savory and sweet, and it provides a remedy when the days bring on relentless heat. The sweetness of mango is tempered by the acid of vinegar and a bit of onion, and I think you’ll like the refreshing taste of …
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 …
Nopalitos are sometimes pickled (en escabeche), but here the vinegar combines with chile guajillo for a light dressing. These nopalitos asados, roasted, echo the traditional hot dish, nopalitos with red chile . Its a wonderful appetizer, letting your guests slice off portions and enjoy with …
Although we never ate them in our home when I was growing up, spinach enchiladas are common in many Texas Mexican restaurants, served as a vegetarian dish. Spinach is related to beets and Swiss chard. It was first cultivated in Iran over 2,000 years ago, …
At dinner parties this pozole verde with mushrooms is a dish that wows with its bright green color and herbal flavors. 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 …