Brussels Sprouts with Serrano and Pecans

*Here’s what’s so cool about Adán’s recipes, you learn the history of the ingredients, and how they came to belong in Texas-Mexican (not Tex-Mex) cuisine. Adán always gives more than […]

*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 […]

*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 […]

*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 […]

*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 […]

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.  […]

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 […]

*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 […]

*I learned something new today. Tejate. Sounds wonderful, delicious. VL *By Brenda Storch, La Vitamina T With the precision of a natural event, spring after spring, dozens of tejateras (ladies […]

*This confirms my thinking, more than an “aspirational” culture, Latinos in the U.S. are a transformational force. I like the last line in this piece: “So it sounds like ‘dulces’ […]