On Food & Culture
Pissaladiere tart will brighten up your stay-at-home days. These bites are small, but mighty, a real flavor blast and a nod to French cuisine. Though the French lost out to the Spaniards in their efforts of empire-building in Texas, we nonetheless enjoy their lasting influence […]
The traditional “A La Mexicana” style is the tricolored combination of tomatoes, onions, and chiles—the colors of the Mexican flag. Straightforward and nutritious. Papas A La Mexicana is a staple in south Texas and northeastern Mexico, the Texas Mexican region. I adapted this recipe from […]
I learned about pepinos del monte (wild cucumbers) from Homero Vera, a historian who is also a rancher in South Texas who showed me that they grow in his ranch and all over south Texas and northeastern Mexico. They look like lilliputian watermelons. Known also […]
Texas pecan transforms these mushrooms into a tasty, crunchy treat. Try making them for a virtual meet-up. Stuff the mushrooms and hold them, then pop them in the oven so they’re ready for you to munch on and make your friends drool during your next […]
Verdolaga, purslane in English, is the indigenous Texas Mexican herb that I love to serve for company. It is my “go to” recipe for a delicious green side dish that goes with absolutely anything. Verdolaga grows wild and is plentiful for most of the year […]
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 […]
Chayote is a single seed squash that is native to Mexico and Central America. Its use in Mexican cooking precedes the arrival of Europeans and is documented by writings of Francisco Hernandez, who lived in Mexico from 1550 to 1560. It’s called mirliton in New […]
This tofu salad dressing is tart, complex and a great dressing for this cup made of winter root vegetables and the yuzu persimmon that’s harvested in the fall. Don’t confuse this delicious and nutritious cup with the Waldorf salad which some told me it resembles. […]
These “Tomatillo Leeks” are a nod to the vegan side of Mexican cooking. It’s what I grew up with, mainly, although from time to time we did eat meat. The vegetarian and vegan dimensions of Mexican food are delicious, and if you look at many […]
Gracias, Italy, for inventing this delicious tomato sauce that can be turned into fra diavolo, puttanesca, and any other of the Italian variations. Although It was Mexicanas and Peruanas who first cooked tomato sauces, salsas, Italian tomato sauce is unique because it incorporates olive oil […]