Comments on: Long Before Tex-Mex, The 15,000-Year-Old Culinary Tradition of Comida Casera

By: Tanya Rodriguez

Tanya Rodriguez — Fri, 10 Sep 2021 15:24:59 +0000

Beautifully written! As an anthropologist and Tejana I find such pleasure and pride seeing our rich food diaspora documented. Showing all the complex strands that make up the modern food scene in Texas and beyond is a reckoning with history. Thank you for diving into the deep end of the pool. There is a lot of emotional umami there to savor.

By: Mona Zamora

Mona Zamora — Fri, 20 Aug 2021 18:30:40 +0000

Thank you for this information. Most of the Chian@ women are blessed to have this information taught to by our mothers. My sweet mommy used to refer to Nopales, frijoes, corn tortillas y Chile de molcajetle as sacred food “ COMIDA SAGRADA”. Aren’t we lucky. The ancestors mapped the cosmos and were the 1st to use the concept of zero. We have such a rich culture.

By: Helen Vasquez

Helen Vasquez — Thu, 19 Aug 2021 18:46:15 +0000

The article is worth reading and sharing with other. Our culture is rich in so many aspects and our foods is one more aspect of this our place in the culinary world..

By: Antonio Medina

Antonio Medina — Thu, 19 Aug 2021 16:13:16 +0000

I love how your combine the history of indigenous peoples and tie it to our modern understanding of food. I believe that the journey is important, how we go here matters & using the food of our ancestors as a link from the past to the future is one of the most important ways we can drive this point home. It’s a source of strength and pride for la raza.