Friday, August 28th, 2015

Crock Pot Recipe: “Pollo Ranchero”

*It’s the last official weekend of summer! Here’s something for your weekend cooking, from Adan Medrano. VL By Adan Medrano, Adán’s Blog Salsa Ranchera,  is a mainstay of the Mexican table, from Houston all the way to Veracruz. It’s made with Serrano chiles, tomato, onion and garlic.  The straightforward combination of native ingredients with a

Tuesday, July 14th, 2015

Soraya Rendón’s Shaman: The Superpower of Will

*Great story of tenacity, survival and triumph. VL By Brenda Storch, La Vitamina T Underneath the supernatural halo that surrounds the concept “Shaman”, you will find  the fascinating meaning of a cross-culturally relevant word that some say can be traced...

Friday, July 3rd, 2015

Guacamole: from Avocado, from Aguacate, from Aguacatlán

*In response to the recent New York Times blasphemous (smirk) recipe that purports to add peas to guacamole, NewsTaco contributor, author and Culinary Institutes of America graduate Adán Medrano dug-up his classic guacamole recipe. Just in time...

Thursday, July 2nd, 2015

Obama and Jeb Bush Agree: Peas Out (of Guacamole)

*Apparently guacamole is a serious matter for President Obama. Last year he revealed that a good bowl of chips and guacamole was one of his weaknesses. VL By Alan Rappeport, The New York Times The meeting of the...

Tuesday, June 16th, 2015

Video: Astronaut makes a taco in space (yeah, space tacos)

*This is very cool, and compelling in a weird way. I started watching and couldn’t stop until she was done. There’s a tortilla involved, so it’s a taco. VL By European Space Agency ESA astronaut Samantha Cristoforetti...

Friday, June 12th, 2015

The Texas Mexican Table–5 Reasons Why It’s Ancient, and Also New

*From the article :”As a technique, frying belongs to Tex-Mex food served in restaurants where it’s use is central to the menu.  Almost everything is fried, from the appetizer corn chips to the combination plates.  As a...

Monday, June 8th, 2015

Salty Soil Hurts New Mexico’s Beloved Chile Pepper

*This can’t be good news. According to the Hatch Chili Store website, the chili season runs from August to early September, but that may vary depending on the weather. Looks like it might be a short chili...

Tuesday, June 2nd, 2015

Frijoles Borrachos, Frijoles Charros – Drunken Beans, Charro Beans

*Someone asked, when is borracho bean season? What kind of question is that?, I thought. It’s always borracho bean season. VL By Adán Medrano, Adán’s Blog The recipe was initially told to me by my sister, María,...

Monday, June 1st, 2015

Laura Martínez, First Blind Chef to Open a Restaurant in the US

*This is a great story! Save it, share it. The next time you feel overwhelmed by the obstacles in your path, read it. And keep going. VL By Brenda Storch, La Vitamina T I  accidentally stumbled upon...

Thursday, May 14th, 2015

Speaking Mexican (and What it Really Means)

*This is good reading. Informative, memory generating, heart warming. VL By Phyllis Marquitz, La Vitamina T This morning I was yapping with my son (he is four, so we usually weave in an out of subject matter and  season...

Tuesday, April 21st, 2015

From Its Wrap to Ingredients, the Tamal Reflects Latino Diversity

*I never thought of a tamal as a metaphor. But there it is. A delicious metaphor that paints a tasty picture. I’m hungry now … VL By Patricia Guadalupe, NBC News By day, she’s a mail carrier with...

Friday, April 3rd, 2015

“Tortas De Camarón Molido”- powdered shrimp cakes

By Adán Medrano, Adán’s Blog When the Catholic religion arrived in Texas in the 16th century, it gave rise to recipes that are in tune with the Catholic Church’s liturgical year.  Today being “Good Friday” (commemorating the ignominious...

Tuesday, March 3rd, 2015

Pasties, Soccer and other Welsh Gifts to Mexico

By Phyllis Marquitz, La Vitamina T Last Sunday was St. David’s Day, a Welsh Holiday, which you can read about thanks to Wikipedia here. My husband (Jason) and I have Welsh heritage. We are both from a coal-mining...

Thursday, February 19th, 2015

Recipe: Fried Chile Serrano Salsa

*Not just a recipe, but a little history to boot. Turns out folks have been eating domesticated chile serrano in South Texas for thousands of years and  many, many, many generations. I love it when Adán provides...

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