On Food & Culture
Tacos al pastor come to us as a Middle Eastern culinary tradition, the Turkish döner kebab being the earliest precursor. It became shawarma, in various spellings, in other Middle Eastern areas and gyros in Greece. Muchas gracias to the Lebanese community for bringing this delicious […]
Greet springtime with bite-size chipotle cherry tomatoes. Pop ’em into your mouth for a blast of bright flavor: tart, smoky herbal. Thesy make great appetizers as well as additions to dishes of grilled vegetables and meats. Chipotles are ripened jalapeños that have been dried and […]
A BBQ Adobo? Here’s a unique Texas Mexican twist for your smoked ham, bbq ribs or brisket: Chile Ancho Adobo. An adobo is a specific type of puréed chile that is blended with herbs and spices. An acidic ingredient lifts the flavors. All adobos depend […]
This recipe uses ingredients that were being employed and enjoyed by our Texas Indian ancestors long before 1400. Archeologists have been able to determine that clams along the coastal bays were harvested most heavily from mid-April to late-July. They were sometimes steamed in earth ovens […]
Smoked trout is a favorite of mine for dinner parties because it brings the outside in. It’s also deeply entrenched in our Texas Mexican culinary tradition of outdoor techniques of salting, drying and smoking. Many techniques (pickling, brining, drying, freezing and smoking), take us back […]