On Food & Culture
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 …
When you want an aromatic salsa on the table, use this Chile De Arbol. Native Mexican, of course, its flavor is similar to that of the Serrano. But unlike the Serrano, chile de arbol is used mainly in its dried form. The name “chile of …
This morning I woke up slowly, had my coffee in bed, then strolled into the kitchen to find Cremini mushrooms and a bit of that wonderfully melting, subtle-tasting Gruyère cheese (Swiss). That’s a winning combination for an omelet that will make you feel like you’ve …
“Even a simple cookie has its own music, its own personality,” says Master Pastry Chef Alain Dubernard. To understand the soul of the kitchen, of artful ingredients, you need passion. Without real passion, says Chef Dubernard, the necessary hard work is simply too much and …
Albóndigas illustrate the dynamism of food pathways, the routes by which foods travel via bird flights, human wars, marriages, etc. As it travels, food changes, adapts into new cultural types. This Texas Mexican meatball, albóndiga, originally comes to us from the Spaniards who arrived in …