On Food & Culture
You don’t have to be divorced to serve up these huevos divorciados (divorced eggs), a breakfast that’s so scrumptuous, you’ll “chupar los dedos,” voraciously shlurp your fingers. Well, at least that’s what I do. This dish features two of my favorite salsas, Salsa Ranchera and […]
Ajoblanco is an ice-cold soup from the Andalusía region of Spain. The English translation of ajoblanco is white garlic, and it’s indeed a beautifully white soup made with only four ingredients: almonds, garlic, olive oil, and hearty bread. It’s humble and so delicious. It predates […]
The above photograph of “Quelitre” is by visual artist César Martínez whose work is in the collection of the Smithsonian American Art Museum. He shared the picture with me, along with this detail of how he reconnected with quelitre. Pulling weeds in his backyard, César […]
Here’s one of the salsas I demonstrated on July 9 for chefs of restaurants and hotels in Moscow. Although I make it in a molcajete, this recipe uses a blender for the large volumes in restaurants. The demo was held at Marr Russia, a food […]
Chile Dulce, bell pepper, was common at our kitchen table when I was growing up in San Antonio. Caldos and guisados feature chile dulce, and as a stand-alone dish the chile can be stuffed with a meat filling. This bell pepper salsa has lots of […]
Chile Petin, Petín, also called piquín and chiltepin, is native to the area around Brownsville, Texas and its border sister, Matamoros, Tamaulipas. Actually it grows wild all over Texas, New Mexico, Southern Arizona, throughout all of Mexico and has for centuries. Its scientific name is […]
This Story In AP News Today: I’m Cooking Tacos In Russia HOUSTON–(BUSINESS WIRE)– Texas author and chef, Adán Medrano, is traveling to Russia and will be cooking delish Texas Mexican tacos for the official 4th of July festivities at the US Ambassador’s residence in Moscow. […]
Nopal, cactus, is delicious and nutritious. The diminutive form of nopal, nopalitos, signals that it is one of the most endeared and important Mexican indigenous foods. Ascribed the scientific name, Opuntia ficus-indica, nopalitos are native to central and southern Mexico. Cactus spread from there throughout […]
Roasted Anaheim chiles are direct and uncomplicated, with profuse flavor. I think often we miss so much by complicating our everyday, wasting time with artifice. Just look at the beauty of what’s around, take it in, get real and go with it. I think roasting […]
My Carne Guisada recipe is featured in the New York times today, recommended by Sam Sifton in his column, “What To Cook This Week.” The NYT recipe is one adapted by the brilliant food writer, Rachel Wharton. I love the picture by Linda Xiao for […]
