On Food & Culture
Holiday Mexican sweets are all about memories for me. Whether you bake alone or with your siblings and friends, I recommend that you make at least one of these holiday sweets. It’s a part of life that you’ll enjoy now, and you’ll take those memories …
The Malt House of San Antonio, Texas was demolished in May, 2018, and it’s a sad story, but I find also an optimistic story. The sad part is that we’ve lost an architectural treasure that the grassroots community strove to preserve. The optimistic part is …
Last night I dreamed up this roasted cascabel chile shrimp recipe, with an underlying hint of anise, because I did not know what to cook, worrying about the immigration debacle happening at the Tijuana-San Diego border, with so many families fleeing death threats and torture …
This 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 Spanish brought it with them “Between A.D. 900 and 1500 most Native Americans living in Texas …
I decided to reprise my recipe for Spanish Sangria because it makes a great fall party punch. Spanish Sangria originates, of course, in Spain, “sangría” deriving from “sangre,” meaning blood. The correct spelling uses an acute accent: sangría. The blood-red wine punch became popular even with …
Carne Guisada is an iconic Mexican dish that’s traditional in the homes of Mexican families of Texas. Most often it’s made with diced potatoes, thus “Carne Guisada Con Papas.” You won’t find carne guisada on any menu of the tex-mex, anglo oriented restaurants like the …
In a new way of filming food, Texas and Latin American filmmakers band together to lift high and celebrate the historical roots of Texas Native American/Mexican American cuisine. This unique collaboration of Texas filmmakers with Latin American filmmakers began when the director of the documentary, …
This pozole, posole, is a vegan delicacy and one of my favorite dishes to serve at dinner parties. Most recipes make pozole with pork, but this is more traditional, because pork arrived in Mexico only about 500 years ago, so before that, we were pork-less …
Terroir Shaped San Antonio’s Unique Cuisine by Adán Medrano The cuisine of San Antonio begins 13,500 years ago, when the first settlers arrive from Asia and cook their food around Olmos Dam, San Pedro Park and along the Medina River. The most recent 300 years …
Bet you didn’t know that mole, in its many variations, is commonplace in Mexican American homes of Texas and just south of the Rio Grande, especially for special “familia” events like weddings and holiday family celebrations. You eat the mole as the principle dish, and …