On Food & Culture
Pissaladiere tart will brighten up your stay-at-home days. These bites are small, but mighty, a real flavor blast and a nod to French cuisine. Though the French lost out to the Spaniards in their efforts of empire-building in Texas, we nonetheless enjoy their lasting influence […]
Make your own chipotles en adobo with this delicious combination of herbs and spices. Sometimes you have to use the canned versions, I know, but at least once savor this natural, amazing Mexican creation. My recipe makes about 20 chiles in a sauce so delicious […]
The traditional “A La Mexicana” style is the tricolored combination of tomatoes, onions, and chiles—the colors of the Mexican flag. Straightforward and nutritious. Papas A La Mexicana is a staple in south Texas and northeastern Mexico, the Texas Mexican region. I adapted this recipe from […]
Jicama and strawberry? Qué? I get skeptical looks about that combination whenever I suggest it, but the crunch of jicama melds beautifully with softened strawberries. Jicama is native to Mexico and Central America and tastes a little like a water chestnut and maybe also a […]
I learned about pepinos del monte (wild cucumbers) from Homero Vera, a historian who is also a rancher in South Texas who showed me that they grow in his ranch and all over south Texas and northeastern Mexico. They look like lilliputian watermelons. Known also […]
Texas pecan transforms these mushrooms into a tasty, crunchy treat. Try making them for a virtual meet-up. Stuff the mushrooms and hold them, then pop them in the oven so they’re ready for you to munch on and make your friends drool during your next […]
Verdolaga, purslane in English, is the indigenous Texas Mexican herb that I love to serve for company. It is my “go to” recipe for a delicious green side dish that goes with absolutely anything. Verdolaga grows wild and is plentiful for most of the year […]
Dulce De Leche Quemada means burnt milk candy. I dug up this recipe from my archives because it makes for a good stay-at-home project. It’ll take several hours to cook and kids and adults will love them, extra yummy with roasted pecans. As far as […]
Chile Con Carne means chile with meat, and the name is often reversed in homes and Texas Mexican menus where it’s listed as Carne Con Chile, meat with chile. It’s one of the oldest and most common Mexican dishes, although recently the word chile has […]
Turcos are a vintage, delicious treat, part of the Texas Mexican culinary tradition but almost becoming extinct. Rooted in Texas Pecan and also Arab flavors, it’s still found in San Antonio all the way south to the Rio Grande Valley and del otro lado (on […]