On Food & Culture
Serve these at a barbecue as appetizers, and make sure to make plenty. They’re also great for an evening party because you can store them in the fridge until you’re guests arrive. The zing comes from not just the curry but also from the capers. …
Texas Mexican cuisine is at the heart of our community. Like us, it has roots going back 10,000 years, and also like us, it is ever evolving, ever new. “Camarón Con Tomate y Chile” is an example. I made this with ingredients that are native …
A Reading from the book, “Truly Texas Mexican: A Native Culinary Heritage In Recipes”, followed by a Chef’s Tasting Menu featuring dishes from the recipes in the book. All proceeds benefit the HWNT Scholarship Fund. Click here for Info [pdf_attachment file=”1″ name=”A Reading and Tasting …
Fideo is a delicious family favorite and one that emphasizes our native tomato. I first wrote about this some years ago, but decided to post this recipe again because I suddenly realized that our “Fideo” probably predates the Italian dish, spaghetti with tomato sauce.This realization …
Looking through my archives, found this delicious, refreshing dessert for your next dinner party. The watermelon is native to Africa. We call it “sandía,” and consider it a Texas Mexican staple, as any Mexican-American family will tell you. Africa figures prominently in all Latina, Latino …
When the Catholic religion arrived in Texas in the 16th century, it gave rise to recipes that are in tune with the Catholic Church’s liturgical year. Today being “Good Friday” (commemorating the ignominious torture and death of Jesus Christ) I’m making one very traditional and …
Here’s a recipe from my archives. It’s one of our traditional aguas frescas and perhaps the most famous. I’m re-posting it in honor of the beautiful, warmer spring weather we’re starting to enjoy here in Texas.It’s simple to make and a delight when you are …
Just Announced: Foreword Reviews note: “Recipes and personal anecdotes illuminate the role that cuisine plays in identity and community.” Texas Mexican Cookbook Is Finalist, “Book Of The Year” Chef and author, Adán Medrano, has been named a finalist in the INDIEFAB Book of the Year …
Chile Serrano is my favorite chile. I eat it raw at lunch or dinner, biting into the green chile, herbaceous and refreshing. A large variety of salsas feature Serrano and here, it’s fried, so the taste is rustic. The tomatoes are also cooked.Chile derives from …
Enchiladas are delicious and delicate. This red enchilada is perfect for romance and to say I love you. I’ve blogged before that to understand an enchilada is to understand our history and community. The tortilla is not a wrap for filling. It is the thing itself: …