On Food & Culture
Saffron Garlic Shrimp is a way to recast the iconic tapas, Gambas Al Ajillo, with the addition of saffron, generally known as the unique ingredient used in paella. The shrimp and seasonings are bathed in the Mexican tomato that Spaniards began importing in the 1500s […]
San Antonio filmmaker Laura Varela told me that this Bean and Green Chile Burrito is her favorite. It conjures memories of growing up in El Paso, Texas. “We’d walk across the bridge to a restaurant in Ciudad Juarez, and my dad would always order it,” […]
I made this champagne holiday punch last night for Christmas Eve, shared a pic online, and have received many requests to share the recipe. So here is the recipe in case you want to try it for New Year’s Eve, to brighten your celebration. I […]
Habanero rum pecans / Nueces Con Ron y Habanero, somehow fit this Christmas Covid moment because although they’re everyday pecans, the rum and habanerio give them a special bite that is celebratory. Both the nut and the word pecan are Native American. European immigrants were […]
I’m making the iconic Texas Mexican dish, Calabacita Con Pollo, squash with chicken, and I’m relating it to a dish from central Mexico, chicken poached in a garlic-cumin broth. It’s from the state of Hidalgo, in the central Eastern region of Mexico, the homeland of […]
Holiday baking! Mexican piedras, rocks, are great for holiday sharing and gifting, especially as we are forced to isolate, stay home, during these horrible Covid months. So, give yourself a treat and bake these traditional Mexican piedras, delicious for breakfast or a midday snack. And […]
Thanksgiving cranberry conserve, with tangerine, ginger and sultanas, is a delicious contrast of flavor and color that I think is really amazing with the seasonal cranberries. I urge you to try it at your Thanksgiving meal. I’ve adapted this recipe from one I read many, […]
I’ve assembled four dishes that will make this Thanksgiving come together with full flavors of south Texas and northeastern Mexico, the Texas Mexican culinary region. The menu is Mexican cornbread stuffing, Brussels Sprouts with Pecans and Chile Serrano Turkey Enchilado Bourbon Pecan Pie It starts […]
The original nachos are Texas Mexican and were created by culinarian, Ignacio Anaya (nickname Nacho) in Piedras Negras, Coahuila, across the river from Eagle Pass, Texas. It is a thoughtful, beautifully balanced combination of just three ingredients: corn tortillas, longhorn cheese and pickled Jalapeños. Anaya […]
Pinole is roasted corn, ground into a fine powder and sweetened with piloncillo, unrefined Mexican cane sugar. The Tarahumara community in Chihuahua, just south of El Paso is famous for the endurance of runners over long distances and pinole is their go-to nutrition. The Tarahumara […]
