Description
Over thousands of years, Native Americans in what is now Texas passed down their ways of roasting, boiling, steaming, salting, drying, grinding and blending. From one generation to another, these ancestors of Texas's Mexican American community lent their culinary skills to combining native and foreign ingredients into the flavour profile of indigenous Texas Mexican cooking today.
Building on what he learned from his own family, Adan Medrano captures this distinctive flavour profile in 100 kitchen-tested recipes, each with step-by-step instructions. Equally as careful with history, he details how hundreds of indigenous tribes in Texas gathered and hunted food, planted gardens and cooked.
Offering new culinary perspective on well-known dishes such as enchiladas and tamales, Medrano explains the complexities of aromatic chiles and how to develop flavour through technique as much as ingredients. Sharing freely the secrets of lesser-known culinary delights, such as turcos, a sweet pork pastry served as dessert, and posole, giant white corn treated with calcium hydroxide, he illuminates the mouth-watering interconnectedness of culture and cuisine.
The recipes and personal anecdotes shared in Truly Texas Mexican illuminate the role that cuisine plays in identity and community.
About the Author
Chef and food writer Adan Medrano holds a Certificate in Culinary Arts from the Culinary Institute of America. Now living in Houston, he grew up in San Antonio, Texas, and in northern Mexico, where he developed his expertise in the flavour profile and techniques of indigenous Texas Mexican food.
Book Information
ISBN 9780896728509
Author Adan Medrano
Format Hardback
Page Count 256
Imprint Texas Tech Press,U.S.
Publisher Texas Tech Press,U.S.
Weight(grams) 515g
Dimensions(mm) 203mm * 208mm * 14mm
Building on what he learned from his own family, Adan Medrano captures this distinctive flavour profile in 100 kitchen-tested recipes, each with step-by-step instructions. Equally as careful with history, he details how hundreds of indigenous tribes in Texas gathered and hunted food, planted gardens and cooked.
Offering new culinary perspective on well-known dishes such as enchiladas and tamales, Medrano explains the complexities of aromatic chiles and how to develop flavour through technique as much as ingredients. Sharing freely the secrets of lesser-known culinary delights, such as turcos, a sweet pork pastry served as dessert, and posole, giant white corn treated with calcium hydroxide, he illuminates the mouth-watering interconnectedness of culture and cuisine.
The recipes and personal anecdotes shared in Truly Texas Mexican illuminate the role that cuisine plays in identity and community.
About the Author
Chef and food writer Adan Medrano holds a Certificate in Culinary Arts from the Culinary Institute of America. Now living in Houston, he grew up in San Antonio, Texas, and in northern Mexico, where he developed his expertise in the flavour profile and techniques of indigenous Texas Mexican food.
Book Information
ISBN 9780896728509
Author Adan Medrano
Format Hardback
Page Count 256
Imprint Texas Tech Press,U.S.
Publisher Texas Tech Press,U.S.
Weight(grams) 515g
Dimensions(mm) 203mm * 208mm * 14mm
