On Food & Culture
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 …
Mazapán is one of three Mexican candies I chose to make and show as art objects (to be eaten) at the collaborative art show, February, 2010 in Houston, Texas, “The Candy Shop,” The candy shows the meeting of Latin America with Europe. A cousin of …
Nothing like crisp, only slightly wilted, cucumber slices that have bathed in a sweet-sour-spicy-aromatic infusion. These English cucumbers beautifully accompany smoked meats and cold seafood plates. My Chef amigo, Kevin Babbitt, created this recipe for a Fall party that we catered. The combination of Coriander …
This cornbread has a higher ratio of corn to wheat flour than Northern cornbread recipes and it is not sweet. I like to make this cornbread often not only because it brings back memories of my family (Hi, sis, Nieves!) but also because it is …
Here’s a unique, Texas Mexican twist for your New Year Holiday ham (also splendid for a barbecue) using dried Poblano chiles. Traditional adobos use chiles, seasonings and an acid as a base. I’ve added brown sugar and other spices to this Texas Mexican version so …
I was greeted by two long-time, beloved friends, Kees and Pauline. A beautifully cold and drizzly Dutch evening, we walked along the narrow cobbled street to Het Melkmeisje, “The Milkmaid.” We first dined there in 1992 and have loved it ever since. It’s French country …