On Food & Culture
Indigenous Foodways: A Call To Writers, Researchers, Cooks (Versión Español) The New Book Series, “Indigenous Foodways of Texas and Northern Mexico,” is a collaboration of Texas Tech University, The University of Texas at San Antonio, and Series Editor, Adán Medrano. Launched early this year, the …
This avocado and kidney bean salad demonstrates the versatility of beans. The adjective, creamy, does not require actual cream from cows, as this recipe clearly demonstrates. White kidney beans have a bite that is naturally smooth and creamy. Together, kidney beans and avocado make a …
Chef Rico Torres of Mixtli, the famed progressive Mexican cuisine restaurant in San Antonio, Texas, shared his chacales recipe, saying that it evokes memories of his family, and growing up in El Paso, Texas. It is a prized dish of comida casera, home-cooking, along the …
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 …