Who has a stake in TexMex cuisine?

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 the next 3 installments that include recipes and kitchen demos.

From left to right, bottom row,

1.  Ensalada de Bodas -cabbage bathed in warm water, then tossed with olive oil, rice vinegar, apple vinegar, salt,, with radishes and serrano slices

2. Watermelon ice with candied mint leaves

3. Chicken poached in garlic and cumin broth with Tatuma squash

 

 

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