01
Tejano Kitchens
Mexican families in Texas, and the food they made.
Section 05
The Plate
The dishes themselves. 4 entries, each naming the community, the city and the period.
Entries in this section
- 05.1Chili con carneMeat and chile with no beans in the original, thickened by the chile itself, and how the bowl travelled out of Texas.
- 05.2Chili gravyA roux-thickened gravy that no Mexican regional kitchen makes, and the plate of enchiladas built around it.
- 05.3The puffy tacoRaw masa dropped into hot fat so it inflates, then folded before it sets.
- 05.4FajitasSkirt steak that was once part of a butcher's pay, and what marinade and grain direction do to it.
Other sections
02
The Chili Queens
Open-air stands and the city that ran them off.
03
The Pantry
The markers outsiders read as compromise.
04
The Comal
Dry heat, corn and wheat.
06
San Antonio
Where most of it happened.