On Food & Culture
I grew up with my ama’s (mom) Texas Mexican cooking. Texas Mexican cooking just like Oaxaca Mexican, Puebla Mexican and all the other regional styles of Mexican cooking, is best described as comida casera home-style-cooking. Enjoyed by Mexican American families today, this unique cuisine has …
In the 1950’s the Iceberg lettuce wedge with blue cheese dressing was ubiquitous in the US. It remains a cool retro food on many menus and when I see it, I can’t resist ordering it. Fresh, lush, delicious, especially when the iceberg lettuce wedge is …
Empanadas De Pino are the iconic food of Chile. The word, pino, is derived from the Mapuche indigenous word, pinu, which means: pieces of cooked meat. The Mapuche are the indigenous communities of Chile with roots dating back 2,000 years, to the cultures named Pitrén …
Enchiladas Rojas are delicious and delicate. This red enchilada is perfect for romance and to say I love you. You can make the red tortillas several days before St. Valentine’s Day and keep them in the fridge until you make the enchiladas. I’ve said many …
Gorditas YES! Perfect for parties as an interactive food for business meeting luncheons, board meetings or charity fundraisers. They’re ideal for parties because as interactive food, guests can fill them with a variety of fillings, a DIY station. But first eat a couple just straight. …
Barbacoa was originally cooked in earth ovens, a culinary technique that is ancient and found all over the globe. In San Antonio, where there is evidence of human habitation dating back 13,000 years, archaeologists have found layers of heated rocks suggesting that it was part …
Arroz Con Almendras is an almond rice recipe from the Baja California and Sonora region of Mexico. A bit of trivia: sharks are common to both US California and Mexico Baja California and Sonora. I serve almond rice with fish dishes. The almond slivers …
Smoked pork is the perfect party buffet dish, served with a finger-licking sauce, Chile Ancho Adobo. Here’s a smoked pork loin recipe with pecan wood that results in a succulent, melt-in-your-mouth dish, just in time for this cold weather and friends. I suggest you make …
Achiote green beans, Ejotes Con Achiote, is a unique way to prepare green beans when you want to add brightness to your plate. The achiote brings out the sweetness and astringency of the orange juice and Jalapeño infused into the green beans. This is an …
When I was growing up, new year’s eve was always festive, exciting. Amá would celebrate every new year by making buñuelos. They’re crisp and light. I serve them with no-dairy chocolate. I recall having a sense of wonder at how she made ribbons out of …