On Food & Culture
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 …
“Between A.D. 900 and 1500 most, but not all, the Indians living in Texas had developed the distinct culture that Europeans and Americans encountered and would write about.” (David La Vere,The Texas Indians p.26). Their cuisine included various preparations of the fish they caught in …
At the end of a long day, how about sitting down to a deliciously simple, straightforward cube steak dinner. It’s a cutlet. Fast to make, very flavorful and if cooked right, tender. It’s from the round or top part of the animal and the mechanized …
Chile is Mexican, scientific name capsicum. Pepper is Indian (India), scientific name piper. When our European ancestors, searching for India, landed instead in the Americas and found chiles, they used the “spicy” default name with which they were familiar, “pepper.” They also called the South …
â Facundo Cabral“I am not from here, nor am I from there. No age have I, nor future time, and being happy is the color of my identity.” R.I.P. (My poor translation of his great words)ABOUT ADAN
Gazpacho is a must in this Texas heat. It’s Spanish, not Mexican, although it uses Mexican ingredients like bell pepper (chile dulce) and tomatoes. I bought tomatoes from the Atkinson Family Farm, a 4th generation family farm. Hurray! Jeni, wife of grandson, Bob, sold them …
Mole Poblano may not be commonplace in Texas nor just south of the Rio Grande but from time to time you get to taste the rich, complex sauce when perhaps newly arrived friends from Puebla, Mexico make it. Aromatic spices, roasted nuts, seeds, Chiles! Or …