Beyond Tex-Mex: Rediscovering Texas’ 10,000-Year-Old Cuisine
For centuries, Texas’ first food has been invisible. Now chefs and activists are putting it back in the spotlight.
Adan Medrano
Adán Medrano is a chef and food writer based in Houston. The author of Truly Texas Mexican, he is at work on a second book about Texas Mexican food to be published in 2017 by Texas Tech University Press.
Articles by Adan Medrano