On Food & Culture
Guisado de calabacita con maíz is a traditional combination that’s unbeatable for depth of flavor and texture. No creams or cheesy additions are needed here. Paired with steaming, comal-rosted corn tortillas, this ancient combination makes beautiful tacos. Careful, people may actually fall in love with […]
Turnip and Poblano Rajas is a casserole dish that’s great for a party buffet or for the everyday family meal. Nabo, turnip, was served often at our kitchen table, we always had lots of vegetables. The rajas we ate most often were either the anaheim […]
Fall starts on September 22nd in the northern hemisphere, with darker days and colder nights, while Covid continues its surge of sickness and death. Pieces of advice: 1. Get vaccinated now! 2. Wear a mask at indoor public places! 3. Make and Savor These 4 […]
–(As first published in Atlas Obscura —www.atlasobscura.com) –by Adán Medrano 50 miles north of Austin lie the remains of a gravel floor and wall. While it may seem unassuming, it’s what’s left of the oldest-known house in North America. Just outside the home is a […]
These red chilaquiles are made with the traditional salsa ranchera, so the flavor is bright and fresh. The origin of chilaquiles is surrounded by lore and legend some placing it in ancient Mesoamerican traditions, others giving credit to a convent (nunneries come up often in […]
Roasted red bell pepper with anchovies is a delicious appetizer, one of my favorite dishes. I discovered it when I was living in Manhattan, working as a TV producer at CBS news. It was a common appetizer in many Italian-inspired cafes that stay open ’til […]
Molletes de frijol y queso are Mexican open-faced sandwiches that are baked, then topped with the brilliant taste of fresh tomato, onion and serrano chiles. They are made with Mexican bolillos which are French-style crusty rolls, about 6 inches long, and shaped in the form […]
Mesquite country bread is made with mesquite powder (flour) and yeast (levadura) and the combination makes this an original unique pan de campo. I first tasted this recipe when I helped bake it with Francisco Guerra, San Antonio chef and caterer, at a celebration of […]
Bubbling Queso Fundido is sometimes called choriqueso (chorizo-cheese). It’s a favorite throughout the Texas Mexican food region, which includes south Texas and northeastern Mexico. I make it regularly, especially when unexpected company drops in. Just pop it in the oven and wait for it to […]
Tacos al pastor come to us as a Middle Eastern culinary tradition, the Turkish döner kebab being the earliest precursor. It became shawarma, in various spellings, in other Middle Eastern areas and gyros in Greece. Muchas gracias to the Lebanese community for bringing this delicious […]
