On Food & Culture
Meatballs in tomato broth were a favorite recipe of my sister Gloria Fernández. She added rice to the meatballs, as do many family cooks in south Texas and northeastern Mexico. They are part of our traditional cuisine, with the flavoring and caldo, broth, different from […]
“Truly Texas Mexican,” the documentary film about Texas borderland cuisine, starts streaming this week on Amazon, Apple TV and Google TV. It will also be broadcast on local PBS stations. A production of JM Media, LLC, the 90-minute movie is shot in south Texas along […]
These Chile Meatballs are perfect for large parties. Serve them in a crock-pot to keep them warm, and have plenty of toothpicks on hand. Meatballs or Albóndigas, illustrate the dynamism of food pathways, the routes by which foods travel via bird flights, human wars, marriages, […]
Meatballs can be German, Swedish, Italian, Spanish or Mexican, pivoting toward this way or that, depending on the addition of ingredients specific to a country’s flavor profile. My recipe here is in no way a traditional Mexican albóndiga, but it is Mexican-inspired because it is […]
Albóndigas illustrate the dynamism of food pathways, the routes by which foods travel via bird flights, human wars, marriages, etc. As it travels, food changes, adapts into new cultural types. This Texas Mexican meatball, albóndiga, originally comes to us from the Spaniards who arrived in […]