Recipe: Poblano Potatoes, Papas con Rajas

Papas Con Rajas, Poblano Potatoes, are creamy because of the waxy potatoes and lush because, well, roasted chiles Poblanos are always lush.  This recipe, brings together the traditions of Peru […]

Nopales are a tried and true treat for generations of Latino families, but it seems to the wider internet they may become the “new avocado toast.” And people aren’t happy. […]

*As always from Adán, not just a recipe but historic and cultural context as well. Let me know if you tried the recipe. VL NewsTaco FOOD FRIDAY By Adán Medrano, […]

*Adán Medrano gives us a fundamental culinary truth – do the basics brilliantly. VL NewsTaco FOOD FRIDAY By Adán Medrano, Adán’s Blog  (2 minuter read)   I was 10 years […]

*Perfect for Memorial Day weekend. I think this goes well with bar-b-que anything. As always, Adán gives us a culture and history lesson along with a recipe. VL NewsTaco FOOD […]

*You should know by now that you aren’t going to get a simple recipe from Adán Medrano. This is a quick history and culture lesson that traces the origin of […]

*Why you should read this: Because it’s Friday. Because you should try the recipe this weekend. Because, as Adán Medrano says, “To understand the enchilada is to understand our community.” […]

*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 […]

*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 […]

*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 […]