Monday, June 6th, 2016

Tex-Mex, A Question of Delicious Identity

*It’s not Mexican, it’s Tex-Mex, or Texas-Mexican food. Adán tells us that cooking, food, is identity and Texas-Mexican cuisine lives in the oral traditions handed down in family kitchens. VL By Adán Medrano, Adán’s Blog (2 minute read)  Returning to Houston from Galveston Island, “Gringo’s” caught my eye.  The sign is dazzling.  It also exquisitely

Friday, April 1st, 2016

Chile Con Queso, Party Mexican Dip

*Yes, Chile con Queso is a Texas dish, and a Mexican dish. It’s regional, really, as Adán Medano tells us. A political border doesn’t change the fact that what is now Texas was once part of a...

Monday, March 21st, 2016

Breakfast Tacos: Potato and Egg

*San Antonio is the capital of the breakfast taco, not Austin (if you’re not from central Texas you won’t get the reference, it’s a pride thing …). Be that as it may, Adán Medrano, in his usual...

Tuesday, February 9th, 2016

How This Elotero Is Dealing With Gentrification

*Andrés Santos Medina has been selling elotes on the same corner for 20 years. His neighborhood demographics are changing – gentrification. What did he do? He got a Facebook page and now accepts debit and credit cards....

Thursday, January 7th, 2016

Cal State professor teaches students to ‘Decolonize Your Diet’

*From the article: ” . . . immigrants — and Mexican-Americans, in particular — should embrace the inexpensive and wholesome culinary traditions of their heritage, foods like homemade corn tortillas, beans and soups. Before the Spanish conquest and...

Wednesday, December 30th, 2015

12 Grapes At Midnight: Great Latino New Year’s Eve Tradition, And Superstition

*Many of us do this at the stroke of midnight New Year’s Eve without knowing why, or how for that matter.  In case you were needing an explanation for the act, here’s this piece from Food Republic....

Tuesday, December 22nd, 2015

The Original Chocolate Drink: Why You Should Skip The Milk

*The original Xocoatl, Adán tells us, was made without milk. Here’s his recipe for your holiday gatherings. VL By Adán Medrano, Adán’s Blog Make some “Chocolate Caliente” the way that the original inventors of this beverage enjoyed...

Monday, December 7th, 2015

Hanukkah Holiday Foods Tell A Story About Early Latinos

*According to the articl, Sofrito, so common in Latino Caribbean cuisine, was used by Sephardic Jews in their slow-cooking techniques. VL By Arturo Conde, NBC News NEW YORK, NY — Jewish families coming together to celebrate Hanukkah...

Tuesday, November 24th, 2015

The bird is the word: Mexican pavo, guajolote, totole in the oven

*Every year around this time we get a version of the “guajolote” vs “pavo” argument. I’ve always used the words interchangeably, and being a word-nerd and all, I did some research to find the true term. I...

Monday, November 23rd, 2015

This is what a Latino-infused Thanksgiving looks like

*This is circa 2014. I liked it then, thought I’d repost this year. Thanksgiving is tradition, but in many Latino homes it’s also a time for improvisation and reinvention – delicious improvisation and reinvention. Carnitas on Thanksgiving?...

Friday, November 6th, 2015

Stereotypes In Food And Film

*That stuff you buy that’s covered in yellow cheese, with spicy rice and fatty, tasteless beans? Adán Medrano says it’s a stereotype. VL By Adán Medrano, Adán’s Blog Stereotypes appear both in food and film.  Sometimes they...

Monday, November 2nd, 2015

Bourdain: Trump’s deportation plan would ‘shut down’ every US restaurant

*I know there are many Bourdain fans among you, and you’re fans precisely because of things like this. He stood up for Latino restauranteurs and restaurant staff against Donald Trump and his immigration plan. In the process...

Tuesday, September 22nd, 2015

Mezcal’s Dance with Extinction

*I’m a big fan of Craftmanship Magazine. This piece about Mezcaleros in Mexico is good reading. VL By Grace Rubenstein, Craftsmanship Magazine Our burly white pickup truck is rolling down the highway about ten miles east of...

Thursday, September 10th, 2015

Brussels Sprouts with Serrano and Pecans

*Here’s what’s so cool about Adán’s recipes, you learn the history of the ingredients, and how they came to belong in Texas-Mexican (not Tex-Mex) cuisine. Adán always gives more than a typical recipe. Guisado de Brussel Sprouts?...

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