On Food & Culture
I’ve shot five video interviews for my documentary about “food trends and their impact on identity and the sense of belonging.” I’m focusing in on TexMex Cuisine as the first story line (not the only one) and these are two of the books that provide …
Tonight’s dinner is a delicious family favorite, Fideo. I grew up with this flavorful coiled vermicelli stewed with tomatoes, onions and garlic. 2 roma tomatoes, diced (or 4 oz canned tomato sauce–Hunts!) small white onion, sliced 1 clove garlic 8 black peppercorns 1/8 tspn or …
Kudos to Houston writer, Robb Walsh. I am elated that Houston’s soon-to-be-opened TexMex restaurant at the old Tower Theatre, El Real, has Walsh as a partner. He is a lover of Tex-Mex food and has done a big service to this regional cuisine by researching and …
Stewart Hoover asked me about this when he and Karen treated me to dinner at Frasca. This cold soup is not common here in Texas but I recommend it as a starter for your dinner party. Elegant, rich and refreshing. The name is French, …
Last night I made this soup and also some corn bread. It warmed us into the whole evening. The recipe for the soup: In 3 quarts of cold water place 3/4 cup Shitake mushrooms, sliced 3/4 cup large dice white onion 3/4 cup celery cut …
Caldo, a vegetable soup made with no fat and hardly any salt due to the aromatics in the broth (oregano, rosemary, black pepper, bay leaf), garlic and a sliver of Serrano chile. Finish with a squeeze of fresh Mexican lime. The pan de maíz is …
During my school days at the CIA we had an all too brief discussion about what is Tex-Mex cuisine. My view is to start with the peoples who were first settlers in the region that is generally recognized as the font of Tex-Mex cuisine: central, …
Made this for lunch today: Rajas Poblanas, a recipe from Chef Iliana De La Vega of the CIA. Poblano peppers are roasted then deveined, seeded and peeled. White onion slices are lightly sauteed in just a hint of Canola oil. Then both peppers and onions …