On Food & Culture
Basil Bruscheta is a crisp and refreshing appetizer for this “the climate has changed” dangerous summer. This morning I pinched off some beautiful plump basil leaves for some tomato and basil bruscheta I’m serving at lunch. I find that in Houston the basil plant has […]
Meatballs in tomato broth were a favorite recipe of my sister Gloria Fernández. She added rice to the meatballs, as do many family cooks in south Texas and northeastern Mexico. They are part of our traditional cuisine, with the flavoring and caldo, broth, different from […]
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 […]
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 […]
Basil Bruschetta normally says “summer,” here in Houston, but when the basil in my little winter green- house surprised me by growing luxuriantly, I had to taste it, so I winter harvested some. The flavor is very mild, but it’s perfect just after the tamales […]
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 […]
Bruscheta is a crisp and refreshing appetizer for these hot summers. This morning I pinched off some beautiful plump Basil leaves for some Tomato and Basil Bruscheta I’m serving at lunch. I find that in Houston the basil plant has to be in the shade […]
Fresh Serrano salsa ranchera has a bright taste and lots of nuance. I make it in a molcajete, but if you want to double or triple the recipe for a party, use a blender. It’s great on tacos, breakfast eggs and on rice and pinto […]
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 […]
Not only is this a quick breakfast for those weekdays when you want to hit the road in a good mood, but it’s got protein, complex carbs and lots of vitamins. It’s a Mexican celebration. All of the ingredients in this breakfast were enjoyed in […]