On Food & Culture
I’ve assembled four dishes that will make this Thanksgiving come together with full flavors of south Texas and northeastern Mexico, the Texas Mexican culinary region. The menu is Mexican cornbread stuffing, Brussels Sprouts with Pecans and Chile Serrano Turkey Enchilado Bourbon Pecan Pie It starts […]
Mexican gastronomy has hundreds of dishes, thousands of variations, the deliciousness never stops. It’s true for every great cuisine on the planet, but there are always staples that are core, and represent the traditional flavor of the cuisine. Squash with pork, Calabacita Con Puerco, is […]
My Essay on Cultural Poachers Cultural Appropriation in the Food Industry The comida casera, home-cooking of Texas Mexican American families, has been appropriated by commercial cultural poachers who in the process harm both the cuisine and the community that created it. I use the term, […]
Tortilla soup is nutritious, and allows a family to stretch a chicken over several meals. With 6 grams of protein per cup, the chicken stock in this recipe can be used to make three meals for a family of four. Covid-19 means we have to […]
I searched my archives and selected these 9 Mexican stay-at-home recipes that are traditional and will be fun to make, all evoking friendship and family. Fideo, barbacoa, nopalitos, and other platos sabrosos, delectable dishes. I hope they will brighten your days. I did select one […]
Chile Con Carne means chile with meat, and the name is often reversed in homes and Texas Mexican menus where it’s listed as Carne Con Chile, meat with chile. It’s one of the oldest and most common Mexican dishes, although recently the word chile has […]
Turcos are a vintage, delicious treat, part of the Texas Mexican culinary tradition but almost becoming extinct. Rooted in Texas Pecan and also Arab flavors, it’s still found in San Antonio all the way south to the Rio Grande Valley and del otro lado (on […]
A delicious Mexican favorite, this recipe for Turkey Enchilado, or Guajolote Enchilado, will bring mouthwatering smiles to your family and amigos, amigas. I use only one type of chile, Chile Ancho, because I like the direct flavor and also because this is the dried chile […]
I first made these chipotle turkey tostadas one fall, with turkey leftover from a Thanksgiving feast. The combination of tomato, onion, garlic and chipotle is the basic flavor profile that is used in the classic dish known as “Tinga,” and is served in Puebla and […]
Enchiladas verdes is a recipe from my just-released book, “Don’t Count The Tortillas: The Art Of Mexican Cooking.” There are over 100 kitchen-tested recipes, including soups, botanas, tacos, cocktails and outdoor grilling. With history and cultural context, my latest book is a collection of both […]