Food History

Spanish Gazpacho Soothes The Summer Heat

Spanish Gazpacho Soothes The Summer Heat

Spanish Gazpacho is a “must have” summer dish.  It’s Spanish, not Mexican, although it is based on Mexican ingredients like bell pepper (chile dulce) and tomatoes. Really good gazpacho depends on great tasting tomatoes, so I either grow tomatoes or buy them from local gardeners/growers. […]

Picadillo Burger With Serrano Mayo

Picadillo Burger With Serrano Mayo

Look at Mexican restaurants all across Texas and you’ll find burgers on many of their menus, Doña María in Houston and Los Barrios in San Antonio being two examples. My Picadillo Burger takes the beloved burger to its natural Mexican culinary conclusion.  It is, after […]

Shrimp Etouffee pops with Chile De Arbol

Shrimp Etouffee pops with Chile De Arbol

Shrimp Etouffee always reminds of me how chiles are beloved all over the world. Cajun cuisine adopted Mexican chiles, creating new tastes, and the results are inspired. Chile dulce (bell pepper) is essential to cajun cuisine. Because it has no capsaicin, chile dulce (sweet chile) […]

Spanish Paella Is All About Friendships

Spanish Paella Is All About Friendships

Paella is Spanish for friendship, right? Well, it should be.  Friendships seem to surround Spanish paella, both making it and eating it.  Although it’s famous all over Texas and Mexico, it’s still a Spanish paella, not Mexican. In the late 1800s and through the 1900s, […]

Powdered Shrimp Cakes: A Mexican Culinary Heritage

Powdered Shrimp Cakes: A Mexican Culinary Heritage

My amá (mom) served these powdered shrimp cakes regularly during Lent, especially on Good Friday because we were following the Catholic practice of doing penance by not eating meat. We rarely had meat at our table, so the penance part of this was always a […]

Pinto Beans are Philosophically Correct

Pinto Beans are Philosophically Correct

In our central, 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 […]

The History of Texas Mexican Cooking

The History of Texas Mexican Cooking

I grew up with my ama’s (mom) Texas Mexican cooking.  Texas Mexican cooking just like Oaxaca Mexican, Puebla Mexican and all the other regional styles of Mexican cooking, is best described as comida casera home-style-cooking.  Enjoyed by Mexican American families today, this unique cuisine has […]

Lettuce Wedge Salad Starts With Farmworkers

Lettuce Wedge Salad Starts With Farmworkers

In the 1950’s the Iceberg lettuce wedge with blue cheese dressing was ubiquitous in the US.  It remains a cool retro food on many menus and when I see it, I can’t resist ordering it.   Fresh, lush, delicious, especially when the iceberg lettuce wedge is […]

Empanadas De Pino, Iconic Dish Of Chile

Empanadas De Pino, Iconic Dish Of Chile

Empanadas De Pino are the iconic food of Chile. The word, pino, is derived from the Mapuche indigenous word, pinu, which means: pieces of cooked meat. The Mapuche are the indigenous communities of Chile with roots dating back 2,000 years, to the cultures named Pitrén […]

Enchiladas Rojas, Red Enchiladas For St. Valentine’s Day

Enchiladas Rojas, Red Enchiladas For St. Valentine’s Day

Enchiladas Rojas are delicious and delicate.  This red enchilada is perfect for romance and to say I love you. You can make the red tortillas several days before St. Valentine’s Day and keep them in the fridge until you make the enchiladas. I’ve said many […]