On Food & Culture
As a native Texas Mexican, I was delighted to encounter the authentic, iconic, Spanish pasta dish, fideo, on a recent visit to Chef Luis Roger’s BCN restaurant in Houston. I took the first bite and it immediately brought up memories of another authentic, iconic fideo, …
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 …
I’m thrilled to share with you the good news that we’ve begun filming a new food documentary, the untold story of the 10,000 year culinary traditions of Texas. We began in San Antonio’s Westside, where families dig earth ovens and slow-cook meat over 12 hours. …
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. …