On Food & Culture
This video was produced by The Southern Foodways Alliance and screened at the annual symposium where I spoke about “The Art of Cooking.” Filmmaker, Ethan Payne, succinctly, visually, shows the differences between tex-mex and the Mexican food of Texas, an important distinction. Making this distinction […]
FOCUS ON HOUSTON: Texas Mexican history is the fourth topic in this 5-part series for diners who are looking for a unique Mexican dining experience. Houston is home to many fine Mexican restaurants, gracing every neighborhood of the city, but in this series I focus […]
–(As first published in Atlas Obscura —www.atlasobscura.com) –by Adán Medrano 50 miles north of Austin lie the remains of a gravel floor and wall. While it may seem unassuming, it’s what’s left of the oldest-known house in North America. Just outside the home is a […]
“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 […]
The original nachos are Texas Mexican and were created by culinarian, Ignacio Anaya (nickname Nacho) in Piedras Negras, Coahuila, across the river from Eagle Pass, Texas. It is a thoughtful, beautifully balanced combination of just three ingredients: corn tortillas, longhorn cheese and pickled Jalapeños. Anaya […]
“Truly Texas Mexican” a documentary feature film The Native American roots of Texas Mexican food serve up tacos, feminism and cultural resistance Based on the best-selling book, “Truly Texas Mexican: A Native Culinary Heritage In Recipes” by Adán Medrano, published by Texas Tech University […]
Chile Con Carne means chile with meat, and the name is often reversed in homes and Texas Mexican menus where it’s listed as Carne Con Chile, meat with chile. It’s one of the oldest and most common Mexican dishes, although recently the word chile has […]
Nopal, cactus, is delicious and nutritious. The diminutive form of nopal, nopalitos, signals that it is one of the most endeared and important Mexican indigenous foods. Ascribed the scientific name, Opuntia ficus-indica, nopalitos are native to central and southern Mexico. Cactus spread from there throughout […]
My Carne Guisada recipe is featured in the New York times today, recommended by Sam Sifton in his column, “What To Cook This Week.” The NYT recipe is one adapted by the brilliant food writer, Rachel Wharton. I love the picture by Linda Xiao for […]
Enchiladas Rojas are delicious, delicate and they are traditional. You can buy red tortillas at the grocery store, but I suggest you make some. You can make the red tortillas several days before and keep them in the fridge until you make the enchiladas. I’ve […]