On Food & Culture
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: …
In preparation for my class presentation tomorrow, I’m posting these food ideas. I’ll present the class at the Culinary Institute of America in Hyde Park. Dr. Maureen Costura teaches the course on ancient foods and this class will deal with indigenous culinary practices of Texas …
Chili, the Tex-Mex version, is different from the original “Carne Con Chile.” What’s Carne Con Chile you say? It means “Meat With Chile” and it’s one of the oldest and most common Texas Mexican dishes whose technique is shared with all the other regions of …
Let’s start this new year with an innovative use of the wonderfully aromatic herb, Hoja Santa. It’s traditionally always served cooked, but here I make it into a salad, paired with equally aromatic fennel seeds and cold-weather greens. I think that Hoja Santa will become …
Amá would make these every New Year’s eve. I recall having a sense of wonder at how she made ribbons out of tortillas. When I make these now I recall happy times with amá, apá and all my brothers and sisters. These are as “party …