On Food & Culture
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. …
Look at Mexican restaurants all across Texas and you’ll find burgers on many of their menus, Doña María in Houston and Los Barrios in San Antonio being two examples. My Picadillo Burger takes the beloved burger to its natural Mexican culinary conclusion. It is, after …
JM Communications Announces The Production Of A New Independent Film, “The Roots Of Texas Mexican Food” Filming will begin this summer on a new independent documentary titled, “The Roots Of Texas Mexican Food.” The documentary is a production of JM Communications based in Houston Texas, …
Shrimp Etouffee always reminds of me how chiles are beloved all over the world. Cajun cuisine adopted Mexican chiles, creating new tastes, and the results are inspired. Chile dulce (bell pepper) is essential to cajun cuisine. Because it has no capsaicin, chile dulce (sweet chile) …
Paella is Spanish for friendship, right? Well, it should be. Friendships seem to surround Spanish paella, both making it and eating it. Although it’s famous all over Texas and Mexico, it’s still a Spanish paella, not Mexican. In the late 1800s and through the 1900s, …