Enchilada History: Do You Understand my Enchilada?

*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.” […]

*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 […]

*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 […]

*That stuff you buy that’s covered in yellow cheese, with spicy rice and fatty, tasteless beans? Adán Medrano says it’s a stereotype. VL By Adán Medrano, Adán’s Blog Stereotypes appear […]

*Because it’s time. And because Adán always serves his recipes with a helping of history and culture. VL By Adán Medrano, Adán’s Blog Karla McLaughlin drove all the way to […]

This article was suggested by Jesus Rangel. By Andrew Romano, The Daily Beast “Tex-Mex for decades was ascendant,” Arellano told the The Weekly Alibi in 2012. “It was the dominant player, [but] […]

By Richard G. Santos Many years ago, as a college student to be exact, I developed an ulcer. The doctor placed me on a special diet that I immediately questioned. […]

Nothing could have prepared my mother for the culture shock she experienced when she moved to South Texas from Ohio more than 30 years ago. The people were different and […]

[Editor’s Note: Recipe created by Chef Michael Flores and reposted with permission.] Yields about a dozen tacos. Ingredients: 3 ancho chiles, stemmed, seeded, cut into pieces 5 garlic cloves 1 […]