On Food & Culture
Pinole is roasted corn, ground into a fine powder and sweetened with piloncillo, unrefined Mexican cane sugar. The Tarahumara community in Chihuahua, just south of El Paso is famous for the endurance of runners over long distances and pinole is their go-to nutrition. The Tarahumara […]
Direct, uncomplicated, profuse flavor. I think oftentimes we miss so much by complicating our everyday, wasting time with artifice. Just look at the beauty of what’s around you, get real, honestly. We roast Anaheim chiles then eat them with hot yellow corn tortilla and salt. […]
There are certain dishes that remind you of love and comfort. They conjure intimate, loving memories of mother and father and brothers and sisters, and just good times at home. Arroz Con Leche is one of those dishes. It’s comfort food for the soul, and […]
A holiday gift cookbook is like a delicious taco de picadillo that has clarity and nuance. I use a molcajete for my taco de picadillo family recipe because it gives me control over texture and taste. I use the traditional Texas Mexican triad of spices, […]
Preceding the release of the book, I was invited to read sections from history, archaeology and recipes. Truly Texas Mexican: A Native Culinary Heritage In Recipes Mi Tierra Mexican Restaurant, Founded in 1941 November 14, 2013 6-9 PM 50 scholars, artists, chefs and activists. San […]
Available now for advance purchase at Amazon, Barnes & Noble, Walmart, and other retailers.Truly Texas Mexican: A Native Culinary Heritage In Recipes is the culinary story of the Texas Indians, Native Americans who are the ancestors of today’s Mexican American people of Texas. Here’s what […]