On Food & Culture
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 …
Hojarascas are the iconic cookies from the culinary region that I call “Texas Mexican” and that includes the states of Texas, Chihuahua, Coahuila, Nuevo Leon and Tamaulipas. It’s a culturally cohesive region that shares the same history and food that is often called “Norteño” because …
Empanadas de camote are a traditional treat, and they’re just right for winter weather. This recipe adds an anise flavor to the dough, and I bet you won’t be able to eat just one. Mexican pastries, pan dulce, have become a strong culinary tradition over …
Horchata is a classic “agua fresca” and an example of how people and food constantly evolve. It’s connected also to people’s identity. A delicious Mexican iced drink of almonds and rice essence, horchata was brought to Mexico and Texas by the Spanish when they came …
This cornbread recipe was the Thanksgiving feature in the online magazine, Lone Star Literary Life. It’s my mom’s family recipe. Amá made this cornbread dressing every Thanksgiving. It’s different from other cornbread dressing recipes because there’s no sage in it, and it combines pecans, raisins …