Tuesday, September 27th, 2016

Mexican Candy Made by White People Only

*I love leche quemada con nuez. This history is fascinating. VL By Adán Merdrano, Adán’s Blog WHAT? The Mexican candy advertisement above is from around 1915’s -20’s. The candy shop was owned by Clyde Corrigan, according to Sarah Gould archivist and researcher at Institute Of Texan Cultures in San Antonio, Texas.  It is discussed in

Monday, September 12th, 2016

Traditional Mexican Salsa: Serrano And Tomato

*I thought I’d drop this here, for you to check out as your week gets started. VL By Adán Medran, Adán’s Blog Three native ingredients make this traditional Mexican salsa a delectable culinary heritage:  tomato, chile and...

Monday, August 29th, 2016

Meet The Undocumented Chef Who Owns One Of The Most Beloved Mexican Food Spots In Ph

*From the article: “One of the best restaurants in the country is run by an undocumented immigrant.” VL By Omar Villegas, mitú Cristina Martinez makes food that reminds her customers of home. The Philadelphia-based chef, and her...

Friday, August 19th, 2016

In Defense of the Mexican-American Chef, Or: No One Hates on Mexicans Like Mexicans

*I strictly limit my use of the term “must read” because I think it’s bandied cheaply (as is the lone definite article “This”). But this, is a must read. You have to read the whole thing though....

Friday, August 12th, 2016

Recipe: Cilantro Rice – Arroz Con Cilantro

*One of my favorite rice dishes – to eat, I’m going to use this recipe to make it. I like the history of coriander in this piece. Adan’s recipe’s are always enlightening. VL By Adán Medrano, Adán’s...

Thursday, August 11th, 2016

Demand For Avocado Is Leading To Deforestation In Mexico

*OK, I’m torn. I love aguacates, eat them almost daily. But the U.S. demand is causing avocado farmers in Mexico to cut down forests in order to grow more. And now the Cartels are involved? Geez ....

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...

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...

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