“Medrano’s tome is well-researched and well-illustrated with maps and appetite-stirring photographs of dishes like grilled clams in tequila broth; watermelon canapés with avocado, serrano, and grapes; and a red jalapeño champagne cocktail…It is truly a delight.”
— Cowboys And Indians Magazine
“treasury of 100 kitchen-tested recipes showcasing the heritage of Texas Mexican cuisine. Truly Texas Mexican features flavors to remember. A superb addition to cookbook shelves!”
— Midwest Book Review
Truthfully, Adán Medrano has no real issues with processed cheese or greasy refried beans. But in his recent cookbook, Truly Texas Mexican, the San Antonio native outlines a different kind of Texas cooking, with recipes that rely upon fewer–and fresher–ingredients. “Texas Mexican” food begins centuries before the first Europeans set foot in the United States, with the simmering beans and roast wild chiles of the tribes that first inhabited the Lone Star State, and continues into the homes of families across the Southwest today–including his own.
-Garden & Gun Magazine
“Tex-Mex” is not the subject of this book nor are the 100 recipes. “Tex-Mex” is a restaurant format that began in San Antonio in 1900 and is a variation of Texas Mexican cuisine which has much older historical roots in the state. I detail the differences in Truly Texas Mexican, which is a combination of history and cookbook.
Garden & Gun Magazine published a quote about the book that is worth repeating: “making a distinction is in no way disparaging one or the other.”
About the Author
Chef and food writer Adán Medrano is a graduate of The Culinary Institute of America and holds an M.A. degree from the University of Texas, Austin. Now living in Houston, he grew up in San Antonio, Texas, and in northern Mexico, where he developed his expertise in the flavor profile and techniques of indigenous Texas Mexican food. Medrano’s professional experience includes fine dining venues such as “Restaurant Ten Bogaerde” in Koksijde, Belgium, cooking demonstrations in Amsterdam and showcasing his recipes at “Nao,” the CIA restaurant in San Antonio.
