Description
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 Mexican cuisine. Author and chef Ad?n
Medrano, a Coahuiltecan descendant, has made it his lifes work to document
these food practices and the stories they narrate. In The Texas Mexican
Plant-Based Cookbook, he honors the plant-based cooking history, traditions,
and knowledge that make up the comida casera (home cooking) of todays Texas
Mexican community.
Each of the 90 kitchen-tested
recipes includes detailed cooking instructions intended for contemporary home
cooks. Headnotes for each recipe describe how the dish entered the regions
culinary traditions and became integral to the culinary act of meaning-making
in the community. The book provides explanations of the origins of iconic
ingredients like squash, cactus, mesquite, and sunflowers, as well as more
recent, post-Conquest ingredients like watermelon, rice, and cauliflower. Texas
ancestors ate pecans and black walnuts, along with acorns, grapes, berries,
seeds, and tubers. Mesquite and cactus were central to celebrations.
Home cooks of all
levels can discover and reclaim ancient ingredients and simple techniques in
this volume and come away with a deeper knowledge of the agricultural systems
that belie our current foodways.
Author: Adán Medrano
Binding Type: Hardcover
Publisher: Texas Tech University Press
Published: 08/26/2025
Series: Indigenous Foodways
Pages: 224
Weight: 2.65lbs
Size: 11.10h x 8.90w x 1.30d
ISBN: 9781682832738
Language: English
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