I made this Cucumber and Moringa Agua Fresca today because of a chance encounter with Chef Ted Mariano Kelly at the Tamox Talom Summer Solstice Festival last month. I purchased the herb from Chef Kelly who was a vendor at the festival. He grows the Indian…| Adán Medrano
Famous Texas Mexican food, the native flavors of San Antonio shine in dishes of enchiladas, nopalitos, corn tortillas, flour tortillas and salsa ranchera.| Adán Medrano
This recipe for two-cheese vegetable chile relleno features the flavor and texture contrast of two cheeses: creamy Oaxaca and sturdy panela. The vegetables adhere to the cheeses and the combination is complex, with a nice pop. This two-cheese vegetable chile relleno is a dish that … The post Two-Cheese Vegetable Chile Relleno appeared first on Adán Medrano.| Adán Medrano
The Texas Mexican Plant-Based Cookbook is now available for Pre-Order. Description Of “The Texas Mexican Plant-Based Cookbook” In 15,000-year-old archaeological sites throughout Texas and Northeastern Mexico, records left by Coahuiltecan, Karankawa, Apache, and other Indigenous communities tell stories about their food practices, the roots of Texas…| Adán Medrano
Cucumber lime agua fresca brings back memories of migrant farmwork and picking cotton. Pepino is refreshing. My amá, mom, swore by it. Picture us teenagers in the cotton fields, on the ground, by the shade of the pickup truck, the sweltering Texas heat unabating. We are … The post Cucumber Lime Agua Fresca – Pepino Con Limón appeared first on Adán Medrano.| Adán Medrano
Tex-Mex food politics, culture, immigration, and identity. Adán Medrano joins Texas Representatives Christina Morales and Ana-Maria Ramos.| Adán Medrano
This Mexican pescado zarandeado will take your outdoor grilling into unusually delicious territory. The recipe is from the state of Nayarit on Mexico’s Pacific coast. Red snapper is marinated in guajillo-forward spices, then grilled over mesquite, continuously basted, and finished with butter, leaving a moist […] The post Mexican Pescado Zarandeado for summer grilling appeared first on Adán Medrano.| Adán Medrano
Penne A La Vodka recipe with a dash of tabasco cooks very slowly to develop the sweetness of onion/tomato flavors| Adán Medrano
On a wintry night, this creamed celery and cilantro soup offers a comforting warmth—it’s both homey and restorative. While celery and cilantro originally hail from the Mediterranean, they’ve found a unique and cherished place in Mexican cuisine. Today, these ingredients are staples in Mexican American […] The post Creamed Celery and Cilantro Soup appeared first on Adán Medrano.| Adán Medrano
Nutritious, so delicious, tortilla soup is a way to stretch food over several meals. Chile guajillo in this recipe pops with bright flavor and red color.| Adán Medrano
Mexican gumbo? You be the judge of my twist on the classic Louisiana gumbo dish. Cultural Appropriation? I don’t think so, because I’m naming boundaries and giving them their due. I love exploring new flavors and re-imagining dishes. That’s how cuisine evolves and I think […] The post Mexican Gumbo? My Twist On The Louisiana Classic appeared first on Adán Medrano.| Adán Medrano
Recipe from the award-winning movie, "Truly Texas Mexican," is prepared on-screen by artist, Celeste De Luna, celebrates Ruby Red Grapefruits!| Adán Medrano
Huevos Rancheros, a traditional Mexican breakfast dish that has inspired poetry, songs, novels. Recipe uses fresh Serrano salsa and crisped potatoes. Saucy!| Adán Medrano
Book series will explore, preserve, and propagate food traditions, techniques, and histories from the region bound by the US state of Texas and the Mexican states of Chihuahua, Coahuila, Nuevo León and Tamaulipas.| Adán Medrano
