On Food & Culture
Happy Holidays. How about a smoked guajolote, turkey for Thanksgiving. The guajolote, turkey, is native to Texas and Mexico. Over millenia, it was hunted by Native Americans for feathers, food and fashion. Some of the bones (the hollow ones) were fashioned into necklaces. It was […]
I’m making the iconic Texas Mexican dish, Calabacita Con Pollo, squash with chicken, and I’m relating it to a dish from central Mexico, chicken poached in a garlic-cumin broth. It’s from the state of Hidalgo, in the central Eastern region of Mexico, the homeland of […]
Verdolaga, purslane in English, is the indigenous Texas Mexican herb that I love to serve for company. It is my “go to” recipe for a delicious green side dish that goes with absolutely anything. Verdolaga grows wild and is plentiful for most of the year […]
I’m going French today, making a traditional French vinaigrette salad dressing. It’ great on sturdy greens like Romaine lettuce, and it’s straightforward enough that famous Chef Jacques Pepin makes it in a jar, shaking it to emulsify the oil with the vinegar. In this recipe […]
Happy Holidays. How about a smoked turkey for Thanksgiving. The turkey, guajolote, is native to Texas and Mexico. Over millenia, it was hunted by Native Americans for feathers, food and fashion. Some of the bones (the hollow ones) were fashioned into necklaces. It was also […]
Verdolaga, purslane in English, is the indigenous Texas Mexican herb that I love to serve for company. It is my “go to” recipe for a delicious green side dish that goes with absolutely anything. Verdolaga grows plentiful for most of the year in central, southern […]
Chicken poached in a garlic-cumin broth is from Hidalgo, in the central Eastern region of Mexico, the homeland of the great Toltec culture. Toltec art and the huge monuments are well-known and iconic of MesoAmerica, but a lesser known fact is that the region has […]