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 way, connects today’s food with history. What does the breakfast taco owe 16th century Jesuits? Read to find

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...

Wednesday, September 10th, 2014

Priest, Peasant, Pop Icon: Pulque

By Brenda Storch, La Vitamina T When trying to talk about pulque, it is only possible to scratch the surface. An ancient fermented drink made with nectar from 12-year old agave plants, this milky alcoholic substance has a soap...

Thursday, August 28th, 2014

Recipe: Texas Mexican Breakfast – Migas con Chile

*I’m compelled to invoke the NewsTaco rule: if you make this, breakfast is at your house. VL By Adán Medrano, Adán’s Blog Migas is a traditional Texas Mexican breakfast.  I’d like to see more kitchens preparing it because...

Wednesday, August 13th, 2014

Recipe: Agua de Jamaica, Hibiscus

*Perfect, for a summer afternoon. VL By Adán Medrano, Adán’s Blog  Agua de Jamaica is as colorful as it is refreshing.  I love the delicious tart taste. It is enjoyed all over Mexico and Central America.  Hibiscus...

Wednesday, July 23rd, 2014

Recipe: Corn Tortilla; flavor, texture, aroma

*Tortillas: part history, part cultural heritage, part politics of agriculture – and a recipe. VL By Adan Medrano, Adan’s Blog The tortilla. Think of it as, well, not a wrap.  Not a pita.  Not bread, and certainly not...

Wednesday, May 28th, 2014

Recipe: Pescado Zarandeado – Delicacy From Nayarit

*Adán is the best! Culture, history and a recipe to boot! VL By Adán Medrano, Adán’s Blog An outdoor barbecue is the perfect venue to savor this example of the cuisine found in the state of Nayarit...

Wednesday, February 26th, 2014

Recipe: Orange Polvorones (shortbread)

By Brenda Storch, La Vitamna T Anyone who has tried polvorones knows that these delicious confections of Arab origin do justice to their name – they  break apart when you eat them.  Although its initial purpose was...

Thursday, December 5th, 2013

Sweet Tradition: Pumpkin in Tacha

* Translation by NewsTaco. By Brenda Storch, La Vitamina T If you’ve ever wondered, as we have, how Pumpkin in Tacha got such a peculiar name, chef Aldo Saavedra satisfies our wonder by telling us that the...

Tuesday, November 19th, 2013

Holiday Recipes With a Latino Twist

By Fernanda Beccaglia, Mamiverse Growing up, our holiday table would look just like a Roman bacchanal; a large display of cold cuts and salads, hot meats and entrees, garnishes to satisfy everyone, plenty to drink (with and...

Wednesday, November 13th, 2013

Recipe: Turkey Mole Otomí

By Chef Aldo Saavedra, La Vitamina T *translation by NewsTaco Recipe courtesy of Marta Santiago Cenovio –  Mezquititlán, Queretaro . This recipe is typical of Mexico’s patron saint festivities. All ingredients are usually raised or grown and...

Wednesday, November 6th, 2013

Pastel de Elote (Corn Bread)

By Brenda Storch, La Vitamina T I recently had the privilege of meeting chef Atzimba Perez, a proud ambassador of Mexican food in Chicago. For this extraordinary native of Michoacan, (whose name means “Water Princess ” in...

Wednesday, August 7th, 2013

Beat the Heat with Mezcal and Sesame Seed Ice Cream – Nuestra Mesa

By Chef Aldo Saavedra, La Vitamina T To beat this summer heat with a unique Mexican version of ice cream, our friend and contributor chef Aldo Saavedra, shared with us a recipe to make a delicious mezcal and...

Wednesday, July 17th, 2013

From a Mexican Kitchen to Yours – Chiles Rellenos

By Brenda Storch, La Vitamina T Here is a recipe straight from a Mexican kitchen for you to prepare your own chile relleno. This is a great option for a vegetarian dish and you can be creative...

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