Author: Adán

Sinaloa Chilorio:  Stone boiling

Sinaloa Chilorio: Stone boiling

Sinaloa Chilorio is a unique and famous specialty of the western coastal state. I’m serving it here with Ensalada de  Bodas, another specialty of the northern Mexico region. Sinaloa Chilorio is similar to other chile con carne (chile with meat) dishes characteristic of Mexican cuisine […]

Crab-Stuffed Poblano with Cilantro Cream

Crab-Stuffed Poblano with Cilantro Cream

I dedicate this crab-stuffed Poblano dish to the Karankawa descendants in Corpus Christi and across Texas. The gulf coast was their home for millenia. As I was growing up, we’d regularly climb on the pickup and drive to “Corpos” for a day on the beach. […]

Holiday Buñuelos ¡Feliz Año Nuevo!

Holiday Buñuelos ¡Feliz Año Nuevo!

Holiday Buñuelos meant delicious excitement when I was growing up and our family celebrated new year’s eve.  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 […]

Smoked Guajolote, Turkey, For Thanksgiving

Smoked Guajolote, Turkey, For Thanksgiving

Happy Holidays.  How about a smoked guajolote, turkey for Thanksgiving. The guajolote, turkey, is native to Texas and Mexico.  Over millenia, it was hunted by Native Americans for feathers, food and fashion.  Some of the bones (the hollow ones) were fashioned into necklaces.  It was […]

Meatballs In Tomato Broth | Albóndigas En Caldo De Tomate

Meatballs In Tomato Broth | Albóndigas En Caldo De Tomate

Meatballs in tomato broth were a favorite recipe of my sister Gloria Fernández. She added rice to the meatballs, as do many family cooks in south Texas and northeastern Mexico.  They are part of our traditional cuisine, with the flavoring and caldo, broth, different from […]

Nopalitos  Agua Fresca

Nopalitos Agua Fresca

Nopalitios agua fresca is a recipe I’ve adapted from one published in the monthly magazine, El Mesteño: A Magazine About Mexican-American Culture And Heritage In South Texas And Mexico.  It was published by Homero Vera. Nopalitos are part of the Texas Mexican culinary heritage since […]

Hoja Santa Red Snapper with Tequila

Hoja Santa Red Snapper with Tequila

Hoja Santa is native to the southern regions of Mexico and is especially common in the states of Hidalgo, Veracruz, Oaxaca and Quintana Roo. Though it grows here in Texas, it was not a part of my family’s Texas Mexican cooking as I was growing […]

Pinto Beans are Philosophically Correct

Pinto Beans are Philosophically Correct

In our south Texas and northeastern Mexico culinary region, pinto beans are the staple in native Mexican-American homes. No exceptions, not ever. I was amazed when, working in Chiapas, Mexico during my sophomore year of college, I encountered black beans.  They were such a radical, […]

Mexican Rice is a Treasure of Comida Casera

Mexican Rice is a Treasure of Comida Casera

Mexican rice is loved in every Texas Mexican American home, from Houston, to San Antonio, to McAllen, to Monterrey. Each family has its own special and cherished recipe that evokes memories of childhood, family, celebrative moments, and times that were not so good. I’d like […]

Southern Fish Fry Is Part Native American, Part African American

Southern Fish Fry Is Part Native American, Part African American

This southern fish fry menu includes a rich sauce and a salad.  Fish fry is traditional in the southern US, although the actual frying technique, well, not so recent. The fish fry is born of the African American enslaved communities who spent Saturdays, once the […]