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Wednesday, May 7th, 2014

Adán Medrano Rediscovers Texas’ First Food in Truly Texas Mexican

*A cookbook with a deep message: “the entire Tejano/Chicano population of Texas and the Southwest, are a deeply rooted people, despite prevailing opinions to the contrary in both Mexico and the U.S.” It’s not Tex-Mex, it’s Texas Mexican, and there’s a big difference. VL By David Theis, The Texas Observer The crowd that gathered in Mi Tierra’s

Tuesday, May 6th, 2014

As Lime Prices Soar, Restaurants Ponder Changing Recipes

*There are some Latino dishes that can’t be imagined with out limes. In that sense, the rising cost of the fruit, above that of the Tequila in a Margarita, is indeed brutal. VL By Andrew O’Reilly, Fox News...

Monday, May 5th, 2014

Under The Volcano

*Read this. The respect Bourdain has for Mexico, its cuisine, its culture, and people is palpable. His defense of immigrants is very cool as well. Granted, the piece includes a small plug for his TV program, but...

Wednesday, January 29th, 2014

A Recipe for Dia de la Candelaria: Tamales de Mango

By Brenda Storch, La Vitamina T *translated by NewsTaco Dia de la Candelaria, or  Candlemas Day, is approaching, and to give the tamal tradition an original touch  we bring you this recipe by Chef Paco , owner...

Wednesday, December 11th, 2013

‘Killer’ Avocados: How People Risk Their Lives to Get Guacamole to Your Table

By Melissa Castellanos, Latin Post As American friends and family gather around a bowl of guacamole and chips to root for their favorite teams, or chat about their personal lives and jobs, there is a bigger picture lurking...

Tuesday, November 26th, 2013

Thanksgiving 2013: Top 5 Latino Recipe Ideas

By Latin Times Thanksgiving 2013 is just a few days away. And while you might have already bought your turkey and started making that cranberry sauce, why not give a latino twist to the holiday? These five recipe ideas put...

Wednesday, September 4th, 2013

Carnitas Uruapan – The Best of Michoacán in Pilsen

By Brenda Storch, La Vitamina T Inocencio Carbajal becomes emotional as he shares a very personal story. In the late 70s, as a recent transplant from Uruapan, Michoacán, he had to make the decision to let go...

Monday, August 26th, 2013

How Goya brought ethnic food to white America

By Lydia DePillis, Washington Post About a year ago, in Washington’s Mount Pleasant neighborhood, an independent grocer called Bestway changed hands. The new owner is In Suk Pak, a South Korean by way of Pennsylvania. He renamed the...

Tuesday, August 20th, 2013

Kosher Tacos Debut On The Border

By  Mónica Ortiz Uribe, Fronteras The Southwest border is a place where people and cultures collide and inevitably blend into one another. For El Paso artist Peter Svarzbein it was the perfect setting to introduce a food experiment...

Monday, August 19th, 2013

The Evolution Of The Taco

By David Martin Davis, Fronteras Consider the taco. A corn or flour tortilla filled with something tasty. It’s a simple concept, but the possibilities are infinite. As Americans have taken to the taco, this culinary import has...

Wednesday, August 14th, 2013

Chiles en Nogada: The Dish of a Revolution

By Brenda Storch, La Vitamina T If you have the good fortune to be in Mexico late in the fall, you will likely find chiles en nogada appear on many menus. Literally “peppers in walnut sauce”, this seasonal delicacy...

Thursday, August 1st, 2013

Latinos lead in coffee consumption: Numero uno in US

By Ariana Montelongo de Valdivia, Being Latino Cafecito. Café con leche.  Café de Olla. Cortadito Cubano. There are many ways that Latinos enjoy their coffee – and boy do they love their coffee. It’s a cultural pastime that’s...

Thursday, August 1st, 2013

CALIFORNIA PRISON HUNGER STRIKE: How one prison-gang member sees it

By Sam Quiñones, A Reporter’s Blog The hunger strikes in California prisons lately are motivated as much by prison gang maneuvering as by concern over human-rights violations. That’s the opinion of one veteran gang member I spoke...

Wednesday, July 31st, 2013

In Mexico, Mole Means Fiesta

By Brenda Storch, La Vitamina T Very few words say “fiesta” and “Mexico” as loud and clear as “mole” does, particularly in the countryside, where this traditional dish is served during important celebrations such as weddings and...

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