On Food & Culture
Agua de Jamaica is as colorful as it is refreshing. I love the delicious tart taste. It is enjoyed all over Mexico and Central America. Hibiscus flowers boiled in water with a little sugar, that’s all it is. I suggest you make and taste this […]
This mayonnaise has a pinkish color from chipotles and a robust aroma that comes from yerbaniz, an herb that is sometimes called Mexican mint marigold. I think “Mayonesa Texana” is an apt name because the chipotle and yerbaniz together give it a Texas Mexican profile.Southern […]
This is a dish for dinner parties. The picture was taken by my dear friend, renowned visual artist Cesar Martínez, during a dinner at the CIA Nao Restaurant in San Antonio. Chef Gerónimo López and his CIA staff prepared a full dinner, with appetizers, featuring […]
The corn tortilla. Think of it as, well, not a wrap. Not a pita. Not bread, and certainly not a shell. Erase such conceptions and associations, then give a fresh look at this iconic food. In culinary terms, an iconic food is one that is […]
This recipe is an excerpt from Truly Texas Mexican: A Native Culinary Heritage in Recipes published by Texas Tech University Press, 2014. Albóndigas illustrate the dynamism of food pathways, the routes by which foods travel via bird flights, human wars, marriages, and so on. As […]
You can feature these crisp vegetables as a buffet dish, or you can plate them as a first course for dinner. (Recipe is from Truly Texas Mexican: A Native Culinary Heritage In Recipes.) As a Mexican-American family, we ate lots of vegetables, many of them […]
Pescado Zarandeado is an outdoor barbecue is the perfect venue to savor this example of the cuisine found in the state of Nayarit on Mexico’s Pacific coast. It is nuanced and complex in flavor, tender inside and outside a crisp Guajillo glaze. Nayarit is from […]
On this Mother’s Day I’m re-posting a breakfast recipe from my book, Truly Texas Mexican: A Native Culinary Heritage In Recipes. At long last the book has been released and has started shipping. Thank you, friends and colleagues who contacted me yesterday, saying that the […]
Now that tomatillos are in season, this is a traditional cooked salsa recipe that is great on grilled fish tacos. Recipe: (makes 1 ½ cups) Ingredients: 8 oz tomatillos, about 3 medium tomatillos 1 Chile Jalapeño. Sometimes these chiles can be large and that is […]
Preceding the release of the book, I was invited to read sections from history, archaeology and recipes. Truly Texas Mexican: A Native Culinary Heritage In Recipes Mi Tierra Mexican Restaurant, Founded in 1941 November 14, 2013 6-9 PM 50 scholars, artists, chefs and activists. San […]