On Food & Culture
Ajoblanco is an ice-cold soup from the Andalusía region of Spain. The English translation of ajoblanco is white garlic, and it’s indeed a beautifully white soup made with only four ingredients: almonds, garlic, olive oil, and hearty bread. It’s humble and so delicious. It predates […]
The above photograph of “Quelitre” is by visual artist César Martínez whose work is in the collection of the Smithsonian American Art Museum. He shared the picture with me, along with this detail of how he reconnected with quelitre. Pulling weeds in his backyard, César […]
Chile Petin, Petín, also called piquín and chiltepin, is native to the area around Brownsville, Texas and its border sister, Matamoros, Tamaulipas. Actually it grows wild all over Texas, New Mexico, Southern Arizona, throughout all of Mexico and has for centuries. Its scientific name is […]
Nopal, cactus, is delicious and nutritious. The diminutive form of nopal, nopalitos, signals that it is one of the most endeared and important Mexican indigenous foods. Ascribed the scientific name, Opuntia ficus-indica, nopalitos are native to central and southern Mexico. Cactus spread from there throughout […]
Special shout-out to intrepid, passionate cooks who like a challenge. This salad requires a bit of skill, but it’s really fun. I’ll be serving this ensalada compuesta, a composed smoked trout salad, at a gala dinner in San Antonio next month during which I will […]
I love these Roasted Cactus, Chile Ancho Meatballs because they’re perfect for parties. Albóndigas illustrate the dynamism of food pathways, the routes by which foods travel via bird flights, human wars, marriages, and so on. As it travels, food changes, refashioning itself into new cultural […]
Papas Con Rajas, Poblano Potatoes, are creamy because of the waxy potatoes and lush because, well, roasted chiles Poblanos are always lush. This dish, brings together the traditions of Peru and Mexico, potatoes being native to Peru and the Poblano chile native to Mexico. Early […]
Basil Bruschetta normally says “summer,” here in Houston, but when the basil in my little winter green- house surprised me by growing luxuriantly, I had to taste it, so I winter harvested some. The flavor is very mild, but it’s perfect just after the tamales […]
I made these stuffed artichokes last night as we watched the US elections. Maíz (corn) is mixed with fresh herbs that are wonderfully aromatic. By adding a bay leaf to the water when you steam them, you’ll add another level of nice aroma. Just a […]
Here’s my ratatouille recipe, following fairly classic lines of vegetables and extra virgin olive oil, keeping close to traditions of Nice and the Provence region. Served with seared scallops and steamed baby bok choy, this is a healthy, delicious dish. I cut back on the […]