On Food & Culture
Gracias, Italy, for inventing this delicious tomato sauce that can be turned into fra diavolo, puttanesca, and any other of the Italian variations. Although It was Mexicanas and Peruanas who first cooked tomato sauces, salsas, Italian tomato sauce is unique because it incorporates olive oil […]
Three native ingredients make this traditional Mexican salsa a delectable culinary heritage: tomato, chile and salt. Each provides important nutritional elements, and the combination is, well, fresh and delicious. There is much to be said for simplicity. My mom, amá, made this salsa everyday, using […]
A couple of years ago I posted this recipe and because today the weather in Houston is a bit nippy, I find myself craving a hearty, hot, spicy seafood dish: Fra Diavolo! Clams and shrimp in tomato and red chile sauce. I like to serve […]
Fideo is a delicious family favorite and one that emphasizes our native tomato. I first wrote about this some years ago, but decided to post this recipe again because I suddenly realized that our “Fideo” probably predates the Italian dish, spaghetti with tomato sauce.This realization […]
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 […]
Three native ingredients make this traditional salsa a delectable culinary heritage: tomato, chile and salt. Each provides important nutritional elements, and the combination is, well, fresh and delicious. There is much to be said for simplicity. Our Texas Indian ancestors used the salt from two […]
I make large batches of this zesty, hearty tomato sauce and freeze it in plastic bags. It’s really great for spaghetti, meatballs and especially in baked dishes like eggplant parmigiana and pizzas. Recipe Ingredients (makes 4 cups) 4 cups Roma tomatoes, canned or fresh 2 […]