On Food & Culture
Salt Aire Margarita is topped with a foam created by Chef José Andrés. It’s the specialty margarita served at his Oyamel restaurant in D.C. The first time I tried it I fell in love with it. I think it’s a great way to add a […]
Hoja Santa is native to the southern regions of Mexico and is especially common in the states of Hidalgo, Veracruz, Oaxaca and Quintana Roo. Though it grows here in Texas, it was not a part of my family’s Texas Mexican cooking as I was growing […]
I muddle Hoja Santa to add flavors and aromas of licorice, anise and sassafras. Native to central and southern Mexico and all of Mesoamerica, this ancient plant is a member of the genus, “piper,” same as the Indian black pepper plant. It’s used to flavor […]
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 […]
Salt “Aire” is the foam created by Chef José Andrés for the margarita served at his Oyamel restaurant in D.C. The first time I tried it I fell in love with it. Some of my friends eschew it, though. They are orthodox and demand the […]