On Food & Culture
This is the first in a series of posts about food and film, and how the two have similar artistic goals, production strategies and relationships with community. I include video when using the term, film. The series is leading toward March 28 when we will …
This morning I thought about the thousands of acres of prime farmland dedicated to growing corn that will not feed anyone at all! It will go to make fuel, as in this picture of trucks emptying corn into an ethanol plant in Iowa. Corn for …
Want to wish you a new year full, “llenísimo de lo bueno que nos da dios,” of health, love and safe surround. I awoke early and made these buñuelos, remembering my younger days with amá, apá and all my brother and sisters. These are as …
If you are near Houston, Texas we hope you will join us for an art happening that integrates film and food. Hosted by The Aurora Picture Show, this evening event explores and celebrates the aesthetic ways in which both film and food serve to promote …
Sometimes you just feel like indulging. These chorizo tacos are weekend festive events, a taste that bursts with tang, spice, no-fuss enjoyment. Be sure to add Jalapeños en escabeche (pickled jalapeños) to continue the vinegar of the chorizo and add a piquant lift. This recipe …
Hello, fellow Vegans, welcome to traditional vegan cuisine, an oft-overlooked dimension of Texas Mexican cuisine. These bean tamales are in every Mexican American home in Texas. Well I can’t make such an absolute statement, but I can say that they were definitely in my home …
Puerco En Chile Colorado is one of the iconic Texas Mexican dishes that is shared with other regions, especially the northern regions of Mexico, each region of course having its slight variations. I grew up with this on our table, whenever we could afford meat, …
Chalupas are made even more delicious when you can compose them yourself, satisfying your taste urges and personal preferences. You deserve to get what you want, so interact with the ingredients, live it up! Caveat: refried beans always form the bottom layer of the chalupa. …
“Do the Basics Brilliantly!” That was the constant mantra of my chef instructor at the Culinary Institute of America, Chef Hinnerk Von Bargen. It was also the oral and lived tradition at home: “pon atención!” I learned care and technique from the “práctica” at my …
A delicious read, this little book comes out of San Antonio, renowned center of Texas Mexican cuisine. The title is apt and humorously intriguing: “Tamales, Comadres, And The Meaning of Civilization.” A brilliant publishing move by award-winning Bryce Milligan’s WingsPress (www.wingspress.com), this unique and …