On Food & Culture
Arroz con almendras is an almond rice recipe from the Baja California and Sonora region of Mexico. A bit of trivia: sharks are common to both US California and Mexico Baja California and Sonora. I serve almond rice with fish dishes. The almond slivers […]
Paella is Spanish for friendship, right? Well, it should be. Friendships seem to surround Spanish paella, both making it and eating it. Although it’s famous all over Texas and Mexico, it’s still a Spanish paella, not Mexican. In the late 1800s and through the 1900s, […]
Horchata is a classic “agua fresca” and an example of how people and food constantly evolve. It’s connected also to people’s identity. A delicious Mexican iced drink of almonds and rice essence, horchata was brought to Mexico and Texas by the Spanish when they came […]
Cilantro Rice, Arroz Con Cilantro, is aromatic, light, and it foregrounds cilantro. The story of cilantro is the story of how human beings constantly interact with each other, often in unexpected ways, exchanging ingredients, traditions, and the love of food. Cilantro, also named coriander, is […]
Paella is Spanish for friendship? I think so. Well, it should be. In Texas, the term “Spanish” was sometimes used (euphemistically) to mean Mexican, or Mexican American. Restaurants serving Mexican food sometimes called themselves “Spanish” as in Spanish Village or Spanish flowers. Not so much […]
The term, “refried beans” is a misnomer. The correct translation of the Spanish, “frijoles refritos,” is “well fried beans.” No fat required. Properly cooked beans and rice are a delicious meal.They’re also complete, nutritious protein. The recipes below rely on basic, straightforward technique. It’s the […]