On Food & Culture
A holiday tamalada is a community, family event where everyone chips in to make a few tamales for the holidays, just a few, about 50 or 60 dozen. It’s always fun to make bean tamales over a weekend and invite family and friends to your […]
Bean tamales are traditional all the way from Texas to Puebla to Oaxaca and other regions of Mexican cuisine. I love them because historically they pre-date the arrival of European immigrants who after 1528 started importing pigs and thus lard. All tamales are the occasion […]
This brussels sprouts dish is a prime example of how foods evolve in delicious ways through human migration and cultural crossings. This robust dish augments the unique flavor of the sprouts (make sure you get fresh ones) with two Texas native ingredients, pecans and Serrano […]
Karla McLaughlin drove all the way to my home to deliver this 15 pound organic-fed, free-roaming turkey and two pork loins. She generously took the time because I was in a pinch, facing a party deadline. She is a one-of-a-kind farm owner. Knowledgeable, caring and […]
This San Antonio tamale recipe was taught to me by my sister, Esther M. Martinez, who learned it from our mom, Dominga M. Medrano, who learned it from her mom, María Victoria Vargas, and so forth. Esther also learned aspects and nuances of tamales from […]