On Food & Culture
Chile sal is a versatile condiment that I’ve sprinkled on a new recipe that highlights sunchokes or Jerusalem artichokes, a root food that has fallen out of use but I hope will be rediscovered. The recipe is “Herbed Corn and Jerusalem Artichoke Tart,” and I will …
I made this Cucumber and Moringa Agua Fresca today because of a chance encounter with Chef Ted Mariano Kelly at the Tamox Talom Summer Solstice Festival last month. I purchased the herb from Chef Kelly who was a vendor at the festival. He grows the Indian …
This recipe for two-cheese vegetable chile relleno features the flavor and texture contrast of two cheeses: creamy Oaxaca and sturdy panela. The vegetables adhere to the cheeses and the combination is complex, with a nice pop. This two-cheese vegetable chile relleno is a dish that …
The Texas Mexican Plant-Based Cookbook is now available for Pre-Order. Description Of “The Texas Mexican Plant-Based Cookbook” In 15,000-year-old archaeological sites throughout Texas and Northeastern Mexico, records left by Coahuiltecan, Karankawa, Apache, and other Indigenous communities tell stories about their food practices, the roots of Texas …
Cucumber lime agua fresca brings back memories of migrant farmwork and picking cotton. Pepino is refreshing. My amá, mom, swore by it. Picture us teenagers in the cotton fields, on the ground, by the shade of the pickup truck, the sweltering Texas heat unabating. We are …
Tex-Mex food politics gets served up with my opening words, “Enough with the cheese!” I’m honored to be the very first guest on this new video podcast hosted by two inspiring Texas leaders: Representative Christina Morales (District 145) and Representative Ana-Maria Ramos (District 102). They …
This Mexican pescado zarandeado will take your outdoor grilling into unusually delicious territory. The recipe is from the state of Nayarit on Mexico’s Pacific coast. Red snapper is marinated in guajillo-forward spices, then grilled over mesquite, continuously basted, and finished with butter, leaving a moist …
On a wintry night, this creamed celery and cilantro soup offers a comforting warmth—it’s both homey and restorative. While celery and cilantro originally hail from the Mediterranean, they’ve found a unique and cherished place in Mexican cuisine. Today, these ingredients are staples in Mexican American …
This recipe for Penne A La Vodka is lacto-vegetarian. It’s a “go slow” recipe, so you can enjoy a good sipping tequila while you cook it with friends. To bring out the sweetness of the onion while keeping the white color, I cook it very …
Chicken stock tortilla soup bursts with delicious guajillo chile and roasted tomato flavors. Roasting both the tomato and the guajillo chile deepens the complex flavor and also adds a bit of sweetness. With 6 grams of protein per cup, the chicken stock in this recipe …