On Food & Culture
Although we never ate them in our home when I was growing up, spinach enchiladas are common in many Texas Mexican restaurants, served as a vegetarian dish. Spinach is related to beets and Swiss chard. It was first cultivated in Iran over 2,000 years ago, …
At dinner parties this pozole verde with mushrooms is a dish that wows with its bright green color and herbal flavors. The history of pozole, spelled with an “s” in South Texas and Northeastern Mexico, begins 3,500 years ago in what is now Guatemala and …
Chile Mushroom Tamales are now my fav for family tamaladas. The umami flavor of mushrooms in this dish is pumped up with the red chile and spices. Make these tamales for special Christmas get-togethers, and they will be a hit. They can be served together …
Regio Cafe in San Antonio is the story of a mother and daughter who built a legacy of flavors rooted in the borderlands of South Texas and northeastern Mexico. Now a landmark of Tobin Hill, one of the city’s oldest neighborhoods, Regio Cafe reflects the …
When shopping for Mexican oregano, you might assume it’s just a spicier version of the Mediterranean herb. However, Mexican oregano actually encompasses two distinct botanical categories: the mint-family plants, represented by Poliomintha species in South Texas and northeastern Mexico, and the verbena-family plants, represented by …
Garbanzos and the Mexican tatuma squash make an excellent combination in this soup, getting a flavor pop from the chipotle chile. These dishes are reminders of the cosmopolitan nature of our cuisine: garbanzos native to the mediterranean and tatuma squash native to northeastern and southern …
Chile sal is a versatile condiment that I’ve sprinkled on a new recipe that highlights sunchokes or Jerusalem artichokes, a root food that has fallen out of use but I hope will be rediscovered. The recipe is “Herbed Corn and Jerusalem Artichoke Tart,” and I will …
I made this Cucumber and Moringa Agua Fresca today because of a chance encounter with Chef Ted Mariano Kelly at the Tamox Talom Summer Solstice Festival last month. I purchased the herb from Chef Kelly who was a vendor at the festival. He grows the Indian …
This recipe for two-cheese vegetable chile relleno features the flavor and texture contrast of two cheeses: creamy Oaxaca and sturdy panela. The vegetables adhere to the cheeses and the combination is complex, with a nice pop. This two-cheese vegetable chile relleno is a dish that …
The Texas Mexican Plant-Based Cookbook is now available for Pre-Order. Description Of “The Texas Mexican Plant-Based Cookbook” In 15,000-year-old archaeological sites throughout Texas and Northeastern Mexico, records left by Coahuiltecan, Karankawa, Apache, and other Indigenous communities tell stories about their food practices, the roots of Texas …