On Food & Culture
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 […]
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” 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 […]
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 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 […]
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 […]
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? 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 […]
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 […]
Texas pecan transforms these mushrooms into a tasty, crunchy treat. Try making them for a virtual meet-up. Stuff the mushrooms and hold them, then pop them in the oven so they’re ready for you to munch on and make your friends drool during your next […]
