On Food & Culture
This New York Times story reports both histories: tex-mex and Texas Mexican. Both foods are good, they are just different, and it always makes sense to document the history of how food evolves. I offer my recipes for 3 that are mentioned in the story […]
I presented this talk on October 20, 2023 at the annual symposium of The Southern Foodways Alliance. I spoke about The Art of Texas Mexican cooking and its impact on memory, identity and community. I also shared views about “Cultural Poachers.” It’s 20 minutes and […]
Guisado de calabacita con maíz makes iconic Mexican tacos that are unbeatable for depth of flavor and texture. No creams or cheesy additions are needed here. Paired with steaming, comal-roasted corn tortillas, this ancient combination makes beautiful tacos. Tatuma is the heirloom squash that’s been […]
My holiday gift suggestion is one or both of these award-winning cookbooks, now holiday discounted at bookstores and online retailers. For experienced cooks and also beginners, these step-by step recipes guarantee the best flavors and eye-popping presentations for every occasion, all year long. The recipes, […]
This video was produced by The Southern Foodways Alliance and screened at the annual symposium where I spoke about “The Art of Cooking.” Filmmaker, Ethan Payne, succinctly, visually, shows the differences between tex-mex and the Mexican food of Texas, an important distinction. Making this distinction […]
This region was the state of Coahuila y Texas, part of the Mexican Republic that claimed Texas from 1821 to 1848. Through massive and often convulsive changes, food kept memories alive and communities whole. This is an excerpt from “Truly Texas Mexican: A Native Culinary […]
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 […]
Basil Bruscheta is a crisp and refreshing appetizer for this “the climate has changed” dangerous summer. This morning I pinched off some beautiful plump basil leaves for some tomato and basil bruscheta I’m serving at lunch. I find that in Houston the basil plant has […]
Salt Aire Margarita is topped with a foam created by Chef José Andrés. It’s the specialty margarita served at his Oyamel restaurant in D.C. The first time I tried it I fell in love with it. I think it’s a great way to add a […]
Sinaloa Chilorio is a unique and famous specialty of the western coastal state. I’m serving it here with Ensalada de Bodas, another specialty of the northern Mexico region. Sinaloa Chilorio is similar to other chile con carne (chile with meat) dishes characteristic of Mexican cuisine […]