On Food & Culture
Sopes are a part of the Texas Mexican, Coahuiltecan, cuisine that exists in the region outlined in yellow is one of at least 12 related regional cuisines in the larger geographic area that extends from San Antonio/Austin/Corpus Christi, TX, down to the Yucatán. (1) Our …
Ejotes Con Achiote is a beautiful way to prepare green beans or haricots verts. The achiote brings out the sweetness and astringency of the orange juice and Jalapeño infused into the green beans. Again, here is an example of how chiles are used not because …
Sangria is of Spanish origin, the word deriving from “sangre,” meaning blood. The correct spelling uses an acute accent: sangría. The blood-red wine punch became popular with the English around mid 1700’s. It came to Latin America and to Texas once the Spaniards began their voyages …
“The Southwest Sunrise” I just prepared and served this at the Buckhead Club here in Atlanta to 175 breakfast guests! Was great fun. Thanks to the generous, hard-working kitchen and serving staff at the country club. The Latin American Chamber of Commerce of Georgia asked …
Because the Texas Indians (before 1500) had 1. developed cooking techniques like baking, roasting, steaming, boiling, drying, smoking, stewing and so forth, and 2. used local products of the land like chiles, corn, beans, tomatoes, cactus, prickly pair, shrimp, quail and so forth, and 3. …
We discussed in class the roots of TexMex food, the evolution of a cuisine, and who has a vested interest in its development. More on the presentation later, after I ask the students to include insights, reactions, comments, stories. This will be the theme for …
That’s the title you get this morning. Yes, ‘m feeling hyperbolic. Because this is one of my favorite salivatingly delicious appetizer dishes. Pimientos and Anchovies are a classic Tapas in Spain. They are classic appetizers in Italy. And in the USA I always order it …
Mazapán is one of three Mexican candies I chose to make and show as art objects (to be eaten) at the collaborative art show, February, 2010 in Houston, Texas, “The Candy Shop,” The candy shows the meeting of Latin America with Europe. A cousin of …
Nothing like crisp, only slightly wilted, cucumber slices that have bathed in a sweet-sour-spicy-aromatic infusion. These English cucumbers beautifully accompany smoked meats and cold seafood plates. My Chef amigo, Kevin Babbitt, created this recipe for a Fall party that we catered. The combination of Coriander …
This cornbread has a higher ratio of corn to wheat flour than Northern cornbread recipes and it is not sweet. I like to make this cornbread often not only because it brings back memories of my family (Hi, sis, Nieves!) but also because it is …