On Food & Culture
The variations are many for developing flavor in chiles for adobos, moles or salsas. In this salsa, the flavor of the Chile De Arbol is deepened by frying it together with onion and garlic. When it is served, the black flecks in the salsa make …
One of the pleasures, honors really, that this book has brought me is to be able to help raise funds for libraries. Last month the L3 committee of dedicated volunteers raised funds for the San Antonio Library Latino Resources Center. The glittering evening was amazing …
Serve these little curved wafers with sparkling wine. The lace-work texture is crispy, light, and perfect for enjoying the subtle flavors of wine. Parmesan cheese and black pepper are a natural combination, and I add a little chile de arbol to brighten things a bit. …
Sometimes, when you want a break from wheat and gluten, you can enjoy a variety of delicious dishes that harken back to the days before wheat was grown in the Americas. This is one of them: Shrimp with Tatuma Squash Noodles, “Camarón y Calabacita.” The …
Migas is a traditional Texas Mexican breakfast. I’d like to see more kitchens preparing it because it’s 1. zesty and delicious, 2. high in easily digestible protein1, 3. low-fat, and 4. rich in vitamins and minerals. The word means crumbs and it refers to the …
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 …