The Texas Mexican Table–5 Reasons Why It’s Ancient, and Also New

Texas Mexican cuisine is at the heart of our community.  Like us, it has roots going back 10,000 years, and also like us, it is ever evolving, ever new.

ShrimpSalsatomate (1)

Shrimp with tomato and chile de arbol

“Camarón Con Tomate y Chile” is an example.  I made this with ingredients that are native to Texas and have been here for over 4,000 years:  shrimp, tomato, squash and chile.   Although ancient in their roots, these ingredients are still very much contemporary.  There’s a twist to this dish with the addition of green peas (why not!) and wonderfully aromatic basil.  The combination of basil with chile de arbol is wonderful.

The Karankawa  Indians and other Native Americans, ancestors of today’s Mexican American community, caught and cooked shrimp for thousands of years before the arrival of Europeans. They used techniques that were common at the time: steaming, boiling and open-fire (grilling).  We still use those techniques and that is why our cuisine has ancient roots but is also in step with the times.

These are five reasons why the Texas Mexican table is ancient and also new.
1.  Culinary Technique is the first reason that the Texas Mexican table is ancient and new.  Our ancestors invented grilling, steaming, grinding and boiling, many generations ago;  we use them today and our use keeps them new.

2.  Ingredients are the second reason. The flavor profile of our food is characterized by the use of tomate, calabaza (squash), salt, seafoods natural to this land like our gulf coast shrimp, and chiles.  It is these native ingredients that contribute to flavor profile.  We often combine them with imported ingredients brought here by the immigrant Europeans in the 1500s.

3. The Molcajete is the third reason:  creating harmony out of difference.  In this recipe I use a molcajete to grind theMolcajeteChileArbolHand chile de arbol and the salt.  To me, the molcajete is the metaphor for Texas Mexican food.  It is the crucible in which we bring together various ingredients, some mightily different, and with them, create a harmony of new, unique flavors.  The molcajete is a metaphor not only of how we create the flavors of our cuisine, but also how we continuously create and celebrate the identity of our community and culture.  The molcajete is essential to our cuisine, both as a tool and as a metaphor.

4.  The fourth reason is: We don’t get carried away with frying.  As a technique, frying belongs to Tex-Mex food served in restaurants where it’s use is central to the menu.  Almost everything is fried, from the appetizer corn chips to the combination plates.  As a culinary technique it was never used by Native Americans of Texas, but we now we do sometimes use it.  As a new technique, we happily incorporate it into how we prepare some of the more traditional dishes like chalupas and chile relleno.

5.  The final reason is a self-evident one.  The Texas Mexican table is both ancient and new because it is a reflection of who we are as a community.   We, the Texas Mexican people, have been here for 10,000 years but we are not trapped by our rich heritage, we are empowered by it.  As we change with the times, our food changes, faithful to tradition yet ever new.

Recipe for “Camarón Con Tomate Y Chile” (serves 4)

ChileArbolsml

Chile De Arbol

Ingredients:
1 lb Shrimp, peeled and deveined
8 Roma Tomatoes, coarsely chopped
1 White Onion, large, thinly sliced
3 Zuchini squash, sliced into ¼ inch sticks
1 ½ tsp Salt
1 Chile De Arbol, seeds removed
2 Tbl Canola or vegetable oil
2 cups Green Peas, fresh or frozen
3 cups water
8 leaves fresh Basil, rolled into little cigars and sliced thinly into strips (Chiffonade) or you may use 4 dashes of dried

Method:

1. Heat a large, deep sauté skillet over medium heat and add 1/4 cup oil and the sliced onions.  Lower the heat to low and cook the onions, uncovered, until they are very soft and translucent but not browned, about 20 minutes.
2.Slice the squash, lengthwise, into 1/4 slices.  Then, holding the slices together, on top of each other, slice them again, lengthwise, making long 1/4 inch square sticks.  Set aside.
3.  In a molcajete, grind 1 tsp salt and chile together to a fine powder.  You may use a spice grinder for this if you do not have a mocajete.
4.Add the tomatoes and the chile-salt powder to the onions, raise the heat to high and bring to a boil.  Cook, uncovered, for three minutes.  Do not overcook the tomatoes because you will lose the fresh tomato flavor that makes this dish pop.  The mixture should be soupy.  If it is too thick, add ¼ cup water.
5. When the tomato mixture is boiling, add the shrimp and cook, uncovered, for about 3-4 minutes until the shrimp become bright white and just opaque.  Stir as necessary.  Don’t overcook the shrimp because they will become rubbery.  Adjust the salt.
6.  To cook the squash, place the squash sticks in a skillet and cover half-way with water, add ½ tsp salt.  Bring the water to a boil, cover the skillet and turn off the heat.  Let steep for 5 minutes.
7.  To cook the peas, bring 3 cups of water to a boil.  Add the peas and cook, uncovered for 2-3 minutes until cooked but still slightly firm.

To serve, lay the squash on each of four plates and top with the shrimp. Spoon the peas on the sides.  Sprinkle the tops with the fresh Basil strips or the dried flakes.

Enjoy!

Permanent link to this article: http://adansblog.com/wordpress/2015/05/the-texas-mexican-table-5-reasons-why-its-ancient-and-also-new/

Hispanic Women’s Network Of Texas hosts “Truly Texas Mexican” Reception

hwntA Reading from the book, “Truly Texas Mexican: A Native Culinary Heritage In Recipes”, followed by a Chef’s Tasting Menu featuring dishes from the recipes in the book.
All proceeds benefit the HWNT Scholarship Fund.

Click here for Info   A Reading and Tasting Reception: Truly Texas Mexican

Ticket

Click Here For Tickets To The Reading and Tasting ReceptionMedranoReadingandTastingHWNT

 

 

 

 

Permanent link to this article: http://adansblog.com/wordpress/2015/05/hispanic-womens-network-of-texas-reception/

“Fideo” Is A Texas Mexican Classic

Fideo is a delicious family favorite and one that emphasizes our native tomato.  I first wrote about this some years ago, but decided to post this recipe again because I suddenly realized that our “Fideo” probably predates the Italian dish,  spaghetti with tomato sauce.FideoTexMexThis realization came after I heard a paper delivered by Laura Sanchini (Canadian Museum of Immigration at Pier 21) at the annual meeting of the American Folkore Society in Santa Fe. Descended from Italian immigrants living in Canada, Sanchini described how the tomato did not appear in Italian cuisine until the late 19th century, and it began to take hold among most Italians only in the early 20th century.  This view of history, coupled with the fact that “Fideo” (Pasta with Tomato Sauce) appears in Mexico already by the 1700’s, leads me to the view that we combined pasta with tomatoes long before the Italians did so.  Both Mexican and Italian uses of tomato are a delicious way to enjoy culture.tomatechile2

I grew up with this flavorful tomato broth with coiled vermicelli. The stewed tomatoes, onions and garlic gave every Mexican American child a boost of delicious identity and confidence.  Your kids will love it.

RECIPE

Ingredients
2 roma tomatoes, diced
small white onion, sliced
1 clove garlic
8 black peppercorns
1/8 tspn or slightly less cumin
1/2 Chile Serrano (optional)
1/2 lb fideo (coiled vermicelli), broken a bit (ok, in my picture tonight I used homemade pasta I had leftover from the night before, but vermicelli, fideo, is the traditional dish)
5 cups water
2 Tbsp canola or other vegetable oil
4 eggs

Method

1.  in a large saute pan heat the oil and saute the onion until translucent.
2.  In a separate skillet toast the vermicelli slightly in a bit of oil.
3.  In a molcajete mash the black pepper, garlic and the cumin (also chile serrano if you are using it) into a fine paste. Use any mortar and pestle or small food processor if you don’t have a molcajete.
4. Add a few tablespoons of water to the molcajete paste and then pour it into the onions.
5.  Add the tomatoes or tomato sauce and the rest of the water and bring to a boil.
6.  Add the toasted vermicelli and cook uncovered until done and the broth is reduced.
7.  Hard boil the eggs, slice them and place them atop the cooked fideo. I grew up with the eggs being optional, but some families include the eggs religiously.

¡Buen provecho, and be thankful for immigration and human encounters that create new dishes!

Permanent link to this article: http://adansblog.com/wordpress/2015/05/fideo-is-a-texas-mexican-classic/

Sandía Con Campari- Watermelon Campari Sorbet

Looking through my archives, found this delicious, refreshing dessert for your next dinner party.WtrmlnCampcu2

The watermelon is native to Africa.  We call  it  “sandía,” and consider it  a Texas Mexican staple, as any Mexican-American family will tell you.  Africa figures prominently in all Latina, Latino cuisines, and here in Texas our first encounter with Europeans was, simultaneously, the encounter with Africa.  One of the four shipwreck survivors rescued by Native Americans in Galveston in 1528 was an African slave, Estevanico. Although he is an important historical figure who deftly communicated and negotiated both with both Native Americans and Europeans, Estevanico is not widely known.  Historian, David La Vere, describes him, “the first great <non-native> explorer of North America was a black man — Estevan the Moor — who traveled more miles and saw more things than any other person in 16th century America.”

In this recipe the African watermelon meets up with the little beetle that lives in the Texas Mexican cactus.

“Sandía and Mexican lime are a natural blend in agua fresca, of course, but the addition of Italian Campari may give you pause.  Fear not. It harmonizes beautifully.  The right proportions and blending make this a truly complex bitter-tart-sweet, grown-up dessert.  Glazed Spearmint adds contrast both in texture and color.

Italy’s Campari was already connected to Mexico and our Texas Mexican region because when the Italian, Gaspare Campari,Cochineal1 created it in 1860, he looked to our Texas Mexican cactus, “nopal,” and the Cochineal beetle.  Campari needed that deep, beautiful red color that you get when you crush the poor little Cochineal. The beetle lives in the cactus. It is in those white powdery specs that you see in the picture.  Only in 2006 did Campari stop using Cochineal as a coloring agent.

Our ancestors, the Texas (Indians) Native Americans, had discovered and widely used the beautiful radiant red color. Until 2012 Starbucks  used it to produce the lovely hue in its “Strawberry Frappucino.” (Farnham, 2012).

This recipe is from my book, Truly Texas Mexican: A Native Culinary Heritage In Recipes, avaliable at Barnes and Noble and Amazon

Recipe: (serves 4)

Ingredients
4 cups watermelon cubes
2 1/2 Tbspn Mexican lime juice
1 1/2 fl oz simple syrup (make simple syrup by combining equal parts sugar and water and heating until fully dissolved)
3 oz Campari
12 Spearmint leaves
For mint glaze:
1/2 cup sugar
1/2 cup water
1 Tbsp corn syrup

The method is really very simple.  It’s actually the ratio/proportion and balance of the ingredients that is critical.  So, just blend all the first four ingredients until totally smooth and freeze, stirring occasionally, until the sorbet freezes completely but still remains flaky.  Scoop into sorbet dishes and garnish with the glazed Spearmint.  I love this dessert.
To glaze the Spearmint leaves, heat the three ingredients in a small pan.  Using a candy thermometer, heat gradually to the soft ball stage, 235º F, and remove from heat.  When it cools down, dip the mint leaves, shake off excess and place them on a platter until you are ready to garnish.  These add a wonderful finishing taste to the sorbet.

REFERENCES:
Farnham, A. (2012, March 26). [Web log message]. Retrieved from http://abcnews.go.com/blogs/business/2012/03/starbuggs-strawberry-frappuccino-colored-by-insects/

Permanent link to this article: http://adansblog.com/wordpress/2015/04/sandia-con-campari-watermelon-campari-sorbet/

“Tortas De Camarón Molido”- powdered shrimp cakes

When the Catholic religion arrived in Texas in the 16th century, it gave rise to recipes that are in tune with the Catholic Church’s liturgical year.  Today being “Good Friday” (commemorating the ignominious torture and death of Jesus Christ) I’m making one very traditional and very delicious Lenten recipe. My amá served these little shrimp cakes regularly during Lent, especially on Good Friday because we were doing penance by not eating meat.CamaronMolidoTortasPowderedShrimpsml

When I cook dishes that have hundred-year-old histories and traditions, I think about their provenance. How did the indigenous communities negotiate the diminishment of their ancestral religion, and how does this show in our food today? Are there lessons to be learned about religious encounter?

Powdered shrimp does not require refrigeration so a bag of it is easy to store. It was in our kitchen often during Lent. The dried shrimp flavor is quite present, so you will enjoy that the little cakes soak up the tomato sauce and soften the strong shrimp flavor.  These cakes make you forget that you are doing penance.

Recipe (makes 8 cakes)

mexoreghand

Texas Mexican Oregano is different from the Mexican Oregano that is found in central and southern México. It grows wild around San Antonio and all the way north to Austin and south to Nuevo León.

Ingredients
1-1/2 ounces dried shrimp powder (1/2 cup)
2 eggs, separated
1/4 cup bread crumbs
Canola oil for frying
6 fresh or canned tomatoes, diced (1-1/2 cups)
1/4 teaspoon fresh minced garlic
1 teaspoon fresh or 1/4 teaspoon dry Texas Mexican oregano

Method

1. In a blender, purée the tomatoes with the garlic and oregano. Pour the purée into a saucepan, bring it to a boil, and then lower the heat and simmer, covered, for 20–30 minutes. Hold warm.
2. In a bowl, beat the egg yolks and then add the shrimp powder and bread crumbs and mix well. Set aside.
3. In a separate bowl, whip the egg whites until they form stiff peaks. Add the shrimp mixture and combine well. The consistency should be that of a thick batter. Add a tablespoon of water if the mixture is too thick.
4. In a skillet, add canola oil to a depth of barely 1/8 inch and heat on medium until it shimmers slightly. Spoon the batter into the oil to make 4-inch cakes. Fry them about 2 minutes on each side until they are golden and crispy. Place them on paper towels.

Serve two tortas de camarón on each plate and top with a generous ribbon of the tomato sauce. I suggest that you serve them with cactus, roasted or sautéed.

!Provecho” and Have a Good Friday.

Recipe adapted from “Truly Texas Mexican: A Native Culinary Heritage In Recipes.”

Permanent link to this article: http://adansblog.com/wordpress/2015/04/tortas-de-camaron-molido-powdered-shrimp-cakes/

Hibiscus Drink, “Agua De Jamaica”

Here’s a recipe from my archives.  It’s one of our traditional aguas frescas and perhaps the most famous.  I’m re-posting it in honor of the beautiful, warmer spring weather we’re starting to enjoy here in Texas.AguaJamaicasmlIt’s simple to make and a delight when you are outdoors. It is also a health-promoting drink. Clinical tests conducted in Oaxaca in 2005 showed that the drink reduced cholesterol by 35%, with an increase in high density cholesterol (good cholesterol)  and reduction of tryglycerides, the fat that can clog arteries.¹  I drink it as often as I can because it’s delicious.

The recipe is from Truly Texas Mexican: A Native Culinary Heritage published by Texas Tech University Press.

Recipe (makes 2 quarts)

Dried hibiscus flowers, flores de jamaica.

Dried hibiscus flowers, flores de jamaica.

Ingredients
2 quarts filtered water
3/4 cup dried Flores de Jamaica, Hibiscus flowers
1/2 cup sugar or 1/3 cup light Agave Nectar

Method
1.  Bring the water to a boil, add the flowers and boil for 15 minutes
2.  Turn off the heat and let the water cool to room temperature
3. Strain through a fine mesh sieve, add the sweetener, and cool in the fridge for a couple of hours.

Serve over ice.

 

 

REFERENCES:

1. “Flor De Jamaica orgánica de México (Hibiscus sabdariffa L.)  http://vinculando.org/mercado/flor_jamaica.html

Permanent link to this article: http://adansblog.com/wordpress/2015/03/hibiscus-drink-agua-de-jamaica/

Finalist, “Book Of The Year”- Truly Texas Mexican

Just Announced:

TrulyTexasMexican200Foreword Reviews note:

“Recipes and personal anecdotes illuminate the role that cuisine plays in identity and community.”

Texas Mexican Cookbook Is Finalist, “Book Of The Year”

Chef and author, Adán Medrano, has been named a finalist in the INDIEFAB Book of the Year Awards for his new book, “Truly Texas Mexican: A Native Culinary Heritage In Recipes.” His book is a unique combination of history book and cookbook that tells the story of Texas’ first food, the indigenous cuisine of Texas.

The news was released by Foreword Reviews Magazine, along with the notice that the final winner will be announced during a program at the American Library Association Annual Conference in San Francisco on Friday, June 26.

“Recipes and personal anecdotes illuminate the role that cuisine plays in identity and community,” says the Foreword Reviews announcement, about the finalist book, which is both a history book and a cookbook.  Published by Texas Tech University Press, the history/cookbook details the cooking techniques and ingredients of the ancestors of today’s Mexican American community.  The book is essentially about Texas’ first food.  It is also a cookbook, illustrated with beautiful color photographs of mouth-watering dishes that range from sautéed cactus to smoked trout with yerbaniz, a Mesoamerican herb.

“It’s absolutely amazing and I am honored by this recognition of my work, says the author, who received the news of the award from the publisher.” Medrano wrote the book and kitchen-tested the 100 recipes over a period of three years.

The book is available at most book stores and online.  Medrano says that he plans to attend the award ceremony in San Francisco when the winners are announced.

About the Awards
Each year, Foreword Reviews shines a light on a select group of indie publishers, university presses, and self-published authors whose work stands out from the crowd.

In the next three months, a panel of more than 100 volunteer librarians and booksellers will determine the winners in 63 categories based on their experience with readers and patrons.

“After 17 years, our awards program has become synonymous with quality because our editors set such a high bar on the finalist round, which makes it especially tough for the judges who select the winners,” said Victoria Sutherland, publisher of Foreword Reviews. “In every genre, our judges will find an interesting, high-quality selection of books culled from this year’s entries.”

Book Press Kit Online: http://adansblog.com/wordpress/press-kit-truly-texas-mexican-a-native-culinary-heritage-in-recipes/

Foreword Reviews will celebrate the winners during a program at the American Library Association Annual Conference in San Francisco on Friday, June 26 at 6 p.m. at the POPTOP stage in the main exhibit hall.

The author wishes to thank all the supporters and readers who have been an inspiration, and especially the Mexican American, Chicano community to whom this cuisine belongs.

Gracias.
Adán Medrano
AMChefNortheasternwBook

Permanent link to this article: http://adansblog.com/wordpress/2015/03/finalist-book-of-the-year-truly-texas-mexican-2/

Fried Chile Serrano Salsa

Chile Serrano is my favorite chile.  I eat it raw at lunch or dinner,  biting into the green chile, herbaceous and refreshing.  A large variety of salsas feature Serrano and here, it’s fried, so the taste is rustic.  The tomatoes are also cooked.ChileSerranoMolcajetesmlChile derives from the Nahuatl word, “chilli.” The European scientific name is capsicum annum and it was first domesticated in MesoAmerica. It’s origin is 9 thousand years ago (that’s a long time).OriginDomesticationOfChile

Our Texas Mexican Region (South Texas and Northeastern Mexico) features prominently in the history of this important, nutritous food.  These four maps give an interesting multi-disciplinary vew of the origin of domesticated capsicum annum.  Note that our Texas Mexican region has the strongest genetic evidence of domesticated chile.  So when you bite into that Chile Serrano, you can feel right at home because our ancestors have been doing that for thousands of years.

It just tastes good!

So, this is the recipe for frying the chile. Straightforward and robust.

Recipe
IngredientsFriedChileSerranoPan
1 large Chile Serrano (3 1/2″ long) or 2 small ones
1 Garlic Clove
1 1/2 Tbs White Onion
2 Roma tomatoes, diced
1 Tbs Canola oil
1/4 Cup Water
1/2 tsp Salt

Method
1.  Heat the oil in a skillet, medium heat, and fry (sautée) the chile, onion and garlic until they turn a deep color and have black spots.  the Chile Serrano will lose of its green color.

2.  Remove all of the ingredients from the skillet, place them in a molcajete, and mash them to a fine paste.

3. Add the tomatoes to the pan and cook them for 4 minutes, until much of the juice has evaporated.  Add the tomatoes to the molcajete and incorporate them into the chile paste.

4. Add the water to the pan and scrape the pan to unstick all the browned bits.  Add this to the molcajete and mix well.

This is a salsa that’s perfect for warming up your kitchen on a wintry day.  And in a few weeks when you are cooking outdoors, it’s perfect for tacos with grilled meats. Enjoy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

http://www.pnas.org/content/111/17/6165.abstract

Permanent link to this article: http://adansblog.com/wordpress/2015/02/fried-chile-serrano-salsa/

Red Enchiladas For St. Valentine’s Day

An enchilada is delicious and delicate. Perfect for romance and to say I love you.

I’ve blogged before that to understand an enchilada is to understand our history and community.  The tortilla is not a wrap for filling.  It is the thing itself. A well made corn tortilla, cooked on a comal, immersed in carefullly blended chile, accentuated by the slightest of queso fresco and onion bits. EnchiladasPlateRedTortillassml And in my family, my amá always made enchiladas with red tortillas. Always. My nephew, Adrian, once chastised me for using other than a red tortilla.  So, here’s an adaptation of our mom’s family enchilada recipe.

There is no English word that accurately translates “enchilada,” the past participle of the verb, “enchilar.”  Merriam-Webster translates enchilar: “to season with chili,” but that does not describe this dish. “Enchilar” means that the tortilla has been done up with chile, thoroughly infused and transformed.

1.  Devein and de-seed 6 Guajillo chiles.  Place them in boiling water, turn off the heat and let them re-hydrate for 20 minutes.

2.  Drain the chiles, discard the water, and place them in a blender with 2 cups of water.  Blend until you have a completely smooth, velvety purée.  Drain through a fine mesh sieve to make sure there are  no bits of chile left unblended.

3.  Add two more cups of water and set aside.

ChilePouredIntoMasasml4. In a large bowl, place 4 cups of white corn masa and add the four cups of chile, slowly incorporating it into the masa to form a moist, firm masa that looks like the picture below.
ChileMasaHandsml5.  Cover the masa with a damp cloth and let stand for 20 minutes to rehydrate the corn. (My neighbor across the street found non-GMO corn online and gave me a 5-pound bag.  I used non-GMO corn and urge you to get a neighbor like mine).ChileMasaTowelsml6.  Using a tortilla press like the one described in this previous blog, make round masa balls, flatten them with the tortilla press, and lay them gently onto a medium hot comal.
ChileTortillaHandcomalsml7. Cook for about 20 seconds. The tortilla will release and you can easily pick it up without a spatula (but be careful and use a spatula if you need it to lift up the edge).
ChileTortillasTwoOnComalCook that side for another 20 seconds and turn it over. Do this one more time.  You’ll see that the tortilla puffs up with steam.  It forms an outer leaf that is crisp and toasty while the inner masa cooks just enough so that it remains moist and meaty.
8.  Make  a batch of enchilada chile purée according to the recipe for enchiladas here, and dip a cooked, red tortilla in the chile, leaving it for about 8 seconds.  ChileTortillaDippedsml9.  Lay the “done up with chile” tortilla on a plate and add 1 Tablespoon of crumbled queso fresco and a smattering of finely diced white onion. Finely diced is important.ChileTortillaQuesoFrescoHandsml10.  Roll three of these tortillas next to each other, each immersed in the special blend of chiles.  You’ll taste the flavorful corn saturated with chile, and the combination is spectacular. Pour plenty of chile on top and then sprinkle some more queso and onion. PourChileOnTortillasmlEnjoy— that’s an enchilada!

Permanent link to this article: http://adansblog.com/wordpress/2015/02/red-enchiladas-for-st-valentines-day/

CIA Class: Texas Mexican Cuisine Points To The Future

In preparation for my class presentation tomorrow, I’m posting these food ideas. TexasMexicanCuisine I’ll present the class at the Culinary Institute of America in Hyde Park.  Dr. Maureen Costura teaches the course on ancient foods and this class will deal with indigenous culinary practices of Texas and the Southwest.  The CIA newspaper,  “La Papillote,” describes the course this way:  StoneCooking“Students with interest outside of the kitchen may be attracted to this program due to its unique nature. It is intended for the intellectual students who see food for more than just its culinary purposes.”

My presentation will explain several chapters and recipes from “Truly Texas Mexican:  A Native Culinary Heritage In Recipes.”  It is a hybrid history/cookbook published by Texas Tech University Press.

RattlesnakeQuailEggs

Rattlesnake is a delicacy. Left:  Quail Eggs

SotolBulbs

Sotol Bulbs are a source of carbs and are cooked in earth ovens for three days

Here are a few of the ideas to be discussed during the class:IdentityandCommunityAmericas LlanoManMidlandTexas

A Contested CuisineWe will discuss the differences between Texas Mexican cuisine and Tex-Mex food:  history and flavor profile.

MolcajeteChjileOnion ComalOnionGarlicRoast

 

 

 

 

 

 

 

 

We will discuss ancient culinary tools and techniques that are also leading the way in fine dining ideas.

ChilesAreStar RootedInOurHistoryWatermelonAnd finally, we will discuss how history and memory are part of a day-by-day culinary aesthetc practice that leads the future.ManhattanMolcajeteLet’s explore our ancient roots so that we may cook with more understanding about ingredients, tools and techniques.  Everything old is new again!

This is really all about being able to taste and say:  “That’s deeeelicious!”

Permanent link to this article: http://adansblog.com/wordpress/2015/01/cia-class-texas-mexican-cuisine-points-to-the-future/

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