On Food & Culture
I was asked to create a signature cocktail to celebrate Southwest Airlines‘ initiation of flight service to the Atlanta region. I created this red jalapeño champagne cocktail that incorporates red jalapeño jelly for an unctuous mouth feel, and a light bite. A champagne cocktail always …
This french onion tart is a must just plain delicious.Though the French lost out to the Spaniards in their efforts of empire-building in Texas, we nonetheless enjoy their lasting influence on our cuisine. Our traditional wheat roll, bolillo, is French, as is of course the …
Dominga Medrano, my mom, was an excellent and creative cook who every Holy Week would gift us with Capirotada. Our kitchen overflowed with aromas of cinnamon, cilantro and piloncillo and even now I can see her face serving us this bread pudding on Good Friday. …
Sopes are a part of the Texas Mexican, Coahuiltecan, cuisine that exists in the region outlined in yellow is one of at least 12 related regional cuisines in the larger geographic area that extends from San Antonio/Austin/Corpus Christi, TX, down to the Yucatán. (1) Our …
Ejotes Con Achiote is a beautiful way to prepare green beans or haricots verts. The achiote brings out the sweetness and astringency of the orange juice and Jalapeño infused into the green beans. Again, here is an example of how chiles are used not because …
Sangria is of Spanish origin, the word deriving from “sangre,” meaning blood. The correct spelling uses an acute accent: sangría. The blood-red wine punch became popular with the English around mid 1700’s. It came to Latin America and to Texas once the Spaniards began their voyages …
“The Southwest Sunrise” I just prepared and served this at the Buckhead Club here in Atlanta to 175 breakfast guests! Was great fun. Thanks to the generous, hard-working kitchen and serving staff at the country club. The Latin American Chamber of Commerce of Georgia asked …
Because the Texas Indians (before 1500) had 1. developed cooking techniques like baking, roasting, steaming, boiling, drying, smoking, stewing and so forth, and 2. used local products of the land like chiles, corn, beans, tomatoes, cactus, prickly pair, shrimp, quail and so forth, and 3. …
We discussed in class the roots of TexMex food, the evolution of a cuisine, and who has a vested interest in its development. More on the presentation later, after I ask the students to include insights, reactions, comments, stories. This will be the theme for …
That’s the title you get this morning. Yes, ‘m feeling hyperbolic. Because this is one of my favorite salivatingly delicious appetizer dishes. Pimientos and Anchovies are a classic Tapas in Spain. They are classic appetizers in Italy. And in the USA I always order it …