On Food & Culture
The term, “refried beans” is a misnomer. The correct translation of the Spanish, “frijoles refritos,” is “well fried beans.” No fat required. Properly cooked beans and rice are a delicious meal.They’re also complete, nutritious protein. The recipes below rely on basic, straightforward technique. It’s the …
“Semiotics Of The Kitchen” by Martha Rosler is a wonderfully severe, humorous early feminist video about cooking. Part of the collection at the Museum of Modern Art, the video is a performance by Martha Rosler who takes on the role of an apron-clad housewife and …
Enchiladas marked special occasions in our home. To understand them is to understand our community. I’m glad to share this recipe because its history makes it quintessentially Texas Mexican. I say this for two reasons. 1. It grounds us in our region. The discriminating blending …
Here’s a terrific dessert for your Summer dinner party. Although not native to the region, Sandía is a Texas Mexican staple, as any Mexican-American family will tell you. Watermelon (Sandía) and Mexican lime are a natural blend in agua fresca, of course, but the addition …
This is a great appetizer for company. With Rajas Poblanas you mix the earthy flavor of Poblano chiles with smooth Crema Mexicana. Once you make it you’ll see that it resembles the Texas Mexican Chile con Queso. Both combine chiles with cream and cheese for …
Chilorio is a specialty of Sinaloa, Mexico. I’m serving it here with Ensalada de Bodas, another specialty of the northern Mexico region. Chilorio is somewhat similar Texas Chile con Carne. The Texas Mexican region shares many similar food types and techniques because of the …
Just wanted to make this quick post about the 2-hour documentary by Gereon Wetzel that I saw this week. “El Bulli: Cooking in Progress” is beginning to screen in theatres here in the US and the critics are somewhat tepid about it. I loved the …
Summer watermelon served as an appetizer, becomes formal for a dressed-up party. Here I make little watermelon bowls and place them on a thin Jicama wafer. Let the fiesta begin! The filling is spicy guacamole with grapes. A sliver of fried Yucca finishes the canapé …
Thanks for the high interest in these classic TexMex recipes! Its heartwarming. So this morning I made “Huevos con Chile Verde.” The dish uses the combination technique of partially frying (gives form to the eggs) and then poaching in a chile broth (renders the eggs …
These breakfast eggs are immersed in fresh Serrano chiles and tomatoes. My brother, Jimmy, taught me how to make these. He is a master artist in the kitchen. He learned the recipe from our amá, Dominga Mora Medrano, who would make these on weekends. The …