Recipes and Essays

Chile Poblano and Chayote Soup

Chile Poblano and Chayote Soup

This chile poblano and chayote  soup turns any dinner into a celebration. Roasting and peeling the chiles poblanos is a technique that you will use over and over again, to make other recipes like Rajas, Chile Relleno and Chile Poblano Con Papas.  Omitting the crema […]

Corn Squash Guisado: Quintessentially Native Texas Mexican

Corn Squash Guisado: Quintessentially Native Texas Mexican

Perfect for Sunday dinner, this corn squash guisado is totally Native American, a Texas Mexican classic. Even the technique is native. A guisado is a braise or stew that you cook stove-top. In every Mexican American family there’s a bounty of memories connected to a […]

Squash with Pork, Calabacita con Puerco

Squash with Pork, Calabacita con Puerco

Mexican gastronomy has hundreds of dishes, thousands of variations, the deliciousness never stops.  It’s true for  every great cuisine on the planet, but there are always staples that are core, and represent the traditional flavor of the cuisine.  Squash with pork, Calabacita Con Puerco, is […]

Truly Texas Mexican, The Movie

Truly Texas Mexican, The Movie

“Truly Texas Mexican” 
 a documentary feature film 
The Native American roots of Texas Mexican food serve up a plate of feminism, cultural resistance, tacos and barbacoa. Texas chefs look boldly into the violence of colonization to offer a new culinary encounter for peace. Premieres […]

Culinary Cultural Appropriation, How Can You Identify It?

Culinary Cultural Appropriation, How Can You Identify It?

My Essay on Cultural Poachers Cultural Appropriation in the Food Industry The comida casera, home-cooking, of Texas Mexican American families, has been appropriated by commercial cultural poachers who in the process harm both the cuisine and the community that created it. I use the term, […]

Pissaladiere Tart Makes a Briny Blast

Pissaladiere Tart Makes a Briny Blast

Pissaladiere tart will brighten up your stay-at-home days. These bites are small, but mighty, a real flavor blast and a nod to French cuisine.  Though the French lost out to the Spaniards in their efforts of empire-building in Texas, we nonetheless enjoy their lasting influence […]

Chipotles En Adobo

Chipotles En Adobo

Make your own chipotles en adobo with this delicious combination of herbs and spices.  Sometimes you have to use the canned versions, I know, but at least once savor this natural, amazing Mexican creation. My recipe makes about 20 chiles in a sauce so delicious […]

Papas A La Mexicana

Papas A La Mexicana

The traditional “A La Mexicana” style is the tricolored combination of tomatoes, onions, and chiles—the colors of the Mexican flag.  Straightforward and nutritious. Papas A La Mexicana is a staple in south Texas and northeastern Mexico, the Texas Mexican region. I adapted this recipe from […]

Jicama and Strawberry, A Delicious Duet For These Almohadas (Pillows)

Jicama and Strawberry, A Delicious Duet For These Almohadas (Pillows)

Jicama and strawberry?  Qué?  I get skeptical looks about that combination whenever I suggest it, but the crunch of jicama melds beautifully with softened strawberries. Jicama is native to Mexico and Central America and tastes a little like a water chestnut and maybe also a […]

Pepinos Del Monte – These Mini-Watermelons Are Staples in South Texas Cooking

Pepinos Del Monte – These Mini-Watermelons Are Staples in South Texas Cooking

I learned about pepinos del monte (wild cucumbers) from Homero Vera, a historian who is also a rancher in South Texas who showed me that they grow in his ranch and all over south Texas and northeastern Mexico.  They look like lilliputian watermelons. Known also […]