On Food & Culture
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 …
Bruscheta is a crisp and refreshing appetizer for these hot summers. This morning I pinched off some beautiful plump Basil leaves for some Tomato and Basil Bruscheta I’m serving at lunch. I find that in Houston the basil plant has to be in the shade …
Horchata is a classic “agua fresca” and also a prime example of how people and food constantly evolve as they define their identity. A delicious Mexican iced drink of almonds and rice essence, horchata was brought to our region and our people by the Spanish …
It was good to hear the words. “A great poem is one that resonates with us, that challenges us and that teaches us something about ourselves and the world that we live in.” President Obama, in a relaxed, amiable mood, delivered those opening remarks at …
I’m enjoying the delicious cool pool water as I listen to a CD by Chris Becker, “Saints and Devils.” The music uses nat sound collected over the years, Louisianna musicians, archival data and layers them, arranges them beautifully. It has danceable rhythms, beautiful soulful pieces, …
I thought of this topic after despairing of finding a cooked flour tortilla in local restaurants. Undercooked raw-dough flour tortillas are the staple of Houston TexMex restaurants. I don’t think raw wheat flour is part of Tex-Mex cuisine but our restaurateurs obviously do. Certainly no …
Poetry– my margarita with a salt “Aire” served at Oyamel restaurant in DC of Chef José Andres who yesterday was named Best Chef by the James Beard Foundation. The “aire” is the “molecular cooking” technique that creates highly flavored foams using the chemical, lecithin. A …