Ihe ndekọ ọhụụ 'mexs Mexico' na-achọpụta ihe nketa nke oke ala

Na akwụkwọ akụkọ ya na-abịa N'ezie Texas Mexico, Adán Medrano na-enyocha ihe nketa nri nke oke ala Texas-Mexico, ihe nketa na-adị ugbu a n'ime nri arụrụ n'ụlọ (ebe obibi nri) nke Texas Mexico kichin niile na ndịda Texas.

N'ezie Texas Mexico na-anwa uche anyị na tomato salsa mere na a molcajete, ngwa agha na pestle nke Mesoamerican mere eme; na-esi nri, brik-acha uhie uhie agba ihendori maka ancho chile meatballs; na olulu mmanya, ọkọlọtọ, isi ehi esiri urọ olulu.

Ala oke ala, Medrano na-akọwa, Ndị na-achụ nta ụmụ amaala ejirila ya ogologo oge tupu enwee oke Texas na Mexico.. N'ezie, ogologo oge tupu enwere Texas. Or a Mexico. Even a Spain. And earthen-pit cooking? Proof traces its use again at the least 15,000 years within the San Antonio space.

However none of this wealthy historical past was a part of Medrano’s research in 2010 on the Culinary Institute of America Texas campus in San Antonio. He was troubled on the time by the absence of any point out of indigenous Texas Mexican delicacies.

“There was no presence of my meals,Ọ na-ekwu, nke nri arụrụ n'ụlọ he grew up with in his mom’s San Antonio kitchen. “I knew our story had not been informed, however I didn’t understand it was so invisible.”

Akwụkwọ akụkọ bụ akụkụ nke ozi ya ịgbanwe nke ahụ. Ugbua ọtụtụ ụlọ ọrụ Texas PBS eburula ya, ebe ọ na-aga ikuku ma emechaa nke a 12 ọnwa ma ọ bụ n'oge sochirinụ. A ga-enwetakwa ihe nkiri ahụ site na Vimeo nke achọrọ, na mgbakwunye na ndị na-ere ahịa dị iche iche. Maka ihe kacha ọhụrụ na nlele data, gaa na webụsaịtị na Truetexasmexican.com.

Nri Texas Mexico abụghị Tex-Mex, Medrano na-emesi ike, nri nri Texas nke sara mbara mebere otu narị afọ n'oge gara aga site na maka Anglos. Ọ bụghịkwa nri nri Mexico ka ndị nkuzi webatara na CIA. Ọ gbanwewokwa site na ọtụtụ afọ na narị afọ dị ka omenala ọhụrụ, karịsịa ndị Europe, webatara mmetụta nke ha - ha niile na-etinye uche n'ime ite nri Texas Mexico.

N'ime N'ezie Texas Mexico, anyị na onye edemede na Houston na-eme njem gaa n'ọtụtụ mpaghara, Isi kichin ụmụ nwanyị sitere na Rio Grande Valley north ruo San Antonio. Gịnị mere kichin ụmụ nwanyị? N'ihi nke ladies ndidi ndị na-ebu nke nkịtị ụzọ.

“Ụmụ agbọghọ nwere isi ọrụ a na-eleghara anya na akụkọ ihe mere eme gara aga," Medrano kwuru. Akwụkwọ e-akwụkwọ ya masịrị ihe nkiri ahụ N'ezie Texas Mexico, Ihe nketa nri ala nna dị na Ntụziaka (2014), Otu akụkụ nke Texas Tech Press Grover E. Murray Research n'ime mkpokọta Southwest America.

Anyị na-aga San Antonio Chef na Caterer Rosalía Vargas Ime agba N'otu aka ahụ nne ya na nne nne ya si mee ihe ọchị, ihendori nke chile. Medrano na-akpọga anyị n'ụlọ nwa nwanne ya Christine Ortega San Antonio maka ọkọlọtọ isi ọma, isi ehi agbazere, wee kechie ma debe ya n'otu ụbọchị iji kwadebe nri abalị na oven olulu ájá. Ihe oriri nke fashionable-ụbọchị nri, Joseph Doria kwuru, Onye isi oche Bolner's Meat Co. na San Antonio, bụ “nri nzọpụta maka anyị.”

“Ha [ndi bu nna anyi] A kwadoro na nri ndị ahụ 1,000 afọ gara aga - nopalitos, yabasị, mkpụrụ osisi, pecans, tomato, skwọsh, agwa," Medrano kwuru. Ha niile bụ nri ndị Amerịka, ya na ndị maara ya, ọka juru ebe niile.

Na ole na ole n'ime anyị nwere ike ịghọta {na} Ọdọ mmiri nnu dị ọcha dị n'ebe ugwu Harlingen dị nso na Raymondville nke dị mkpa na omenala oge ochie. La Sal Del Rey bụ ebe ezumike maka ụmụ amaala sitere na etiti Mexico, dabere na ọkọ akụkọ ihe mere eme Homero Vera.

“Ndị India ji ụkwụ gaa ebe a maka nnu,"Vera na-akọwa n'ime ihe nkiri ahụ. "Ụmụ amaala ahụ etinyeghị engine nke nkwụsi ike,Ọ na-ekwu, "mgbe Spanish rutere." Ndị mwakpo ahụ na-azọrọ ikike ịnweta ikike nke eze Spain ma tụọ tarifu na ịnweta bara uru.

Ihe nkiri a na-ewelite ajụjụ na-adịghị mma: Kedu ndị bụ ụmụ amaala, onye “nwe” ala, na ndị bụ ndị kwabatara? N'otu ọkwa, ọ na-ama aka Texas Historic Fee idegharị akụkọ ịkpa ókè agbụrụ nke ndị Karankawa India n'ihe ncheta ya dị na Corpus Christi.. Otú ọ dị, akụkọ ahụ dị mgbagwoju anya: Ọ bụ ndị Spen webatara ehi na mpaghara ahụ maka omenala ahụ mmanya mmanya na mmiri ara ehi maka custard-dị ka jericalla.

Akwụkwọ akụkọ ahụ, dị ka ọtụtụ valentine dị ka imikpu miri n'ime ụzọ nri nke oke ala na akụkọ ihe mere eme gara aga, sitere na ntanetị n'etiti Medrano na onye isi ihe nkiri Uruguayan Aníbal Capoano, onye nwere mmetụta siri ike na akụkọ ahụ bụ nke nkịtị.

“Amalitere m ịgwa onye nduzi n'ịntanetị okwu," Medrano kwuru, "O wee kwuo, 'Mee ihe nkiri gbasara akwụkwọ e-mail gị, banyere nri ụmụ amaala na ihe owuwu o nwere.’” O mekwara otú ahụ, N'ikpeazụ na-arụ ọrụ na Capoano iji wepụta ihe a na-eme ka ọ pụta ìhè.

Kim Pierce bụ onye odee nweere onwe ya na Dallas.

Ancho Chile anụ

4 ancho chilies

1 yabasị ọcha

3 garlic cloves

2 teaspoons na nso nso a Mexico oregano

3 teaspoons nnu (kewara eji)

1 iko mmiri

1 tablespoon mmanụ canola

1/2 iko mmiri ara ehi

3 ounces achịcha iberi, kpochapụrụ crusts, mebiri emebi n'ime ihe inch 1 (gbasara 1 1/2 iko)

1 paụnd n'ala anụ ezi

1 paụnd 96% dabere n'ala anụ ehi

1 akwa, anuahade

2 iko tomato diced

2 Iko ọkpa ọkpa

1/4 teaspoon shuga

1/2 tablespoon ọcha mmanya

Kpoo oven ka ọ dị ọkụ 400 F.

Wepụ mkpụrụ n'ime chiles site na ibelata slit ogologo n'ogologo na chile ọ bụla iji mepee ya ma wepụ ya na osisi ndị ejikọrọ.. Wepụ mkpụrụ osisi dị iche iche dị na pọd ahụ.

Tinye chiles n'ime nnukwu ite nke mmiri na-agba. Buru na obụpde, gbanyụọ ọkụ, ma hapụ chiles ka ọ daa n'ime awa nkeji iri na ise iji mee ka mmiri sie ike. Wepu ma kwe ka ọ dajụọ. Tụfuo mmiri ahụ.

Tinye chiles, yabasị, galiki, oregano na 1 teaspoon nnu na blender na 1 iko mmiri ma gwakọta na oke ruo mgbe tapawa dị ọcha kpamkpam, na-enweghị nnukwu ahụ. Tinye ntakịrị mmiri ma ọ bụrụ na achọrọ. Ọ bụrụ na oke irighiri ihe anọ, rụgide tapawa ahụ site na mma ntupu.

Na-ekpo ọkụ mmanụ canola na oven Dutch ma gbakwunye chile puree - na ịdọ aka ná ntị, N'ihi ya nwere ike ịgbasa n'ihi na mmiri mmiri na-ezute mmanụ. Ighe maka 10 keotiti. Agba ga-emiwanye emi na puree ga-agba. Wepụ n'akụkụ.

Na nnukwu efere, wunye mmiri ara ehi, tinye achịcha ma tinye n'akụkụ.

Na nnukwu efere, jikọta anụ ezi na anụ ehi. Tinye akwa a gwepịara egwepịa na ụzọ abụọ nke teaspoons nnu. Wunye mmiri ara ehi n'ime achịcha ahụ wee gwakọta achịcha ahụ n'ime anụ na-eji ọbụ aka gị ma ọ bụ nnukwu spatula ma ọ bụ ngaji.. Tinye 8 ngaji ma ọ bụ ½ iko nke ancho chile puree na anụ wee gwakọta ya kpamkpam. Hapụ puree iche.

Tinye anụ ahụ n'ime 40 (1 ½-anụ ọhịa) bọọlụ ma tinye ha na nnukwu mpempe akwụkwọ. Richaa n'ime oven maka 12 ruo nkeji iri na ise, ruo mgbe aja aja na crispy n'elu. Wepụ na oven wee kwe ka izu ike maka 10 nkeji tupu ije ozi.

Na nke fọdụrụ chile puree n'ime Dutch oven, tinye tomato, Ndepụta oke ọkpa, sugar na mmanya na ibuga na obụpde. Kwadebe nri abalị maka ọkara awa ruo mgbe adobo ga-amalite ito. Style na kwesịrị ekwesị nnu.

Na-efe anụ bọọlụ na efere na adobo sauce. Na-eme 6 ruo asatọ servings.

Nkwanye: N'ezie Texas Mexico: Ihe nketa nri ala nna dị na Ntụziaka

Anụ ehi braised maka Barbacoa Tacos

Nke ahụ bụ mmegharị nke Adán Medrano nke Barbacoa De Pozo - isi ehi a ṅara n'ọkụ nkịtị - maka kichin ejiji., mere na beef chuck.

2 nnukwu anụ ehi na-enweghị ọkpụkpụ

3 garlic cloves, peeled na-echi ọnụ n'ala

1/2 yabasị ọcha

1/2 teaspoon anuahade oji peppercorn

1/2 teaspoon nnu

2 (2-inch) sprigs adịbeghị anya Texas Mexico oregano

Tortilla ọka na-esi ísì ụtọ, salsa dị iche iche, cilantro na-esighị ike gbutuo nso nso a na wayo wayo Mexico

Kpoo oven ka ọ dị ọkụ 200 F.

Tinye anụ ahụ na oven Dutch wee jupụta n'etiti mmiri. Tinye galik, yabasị, ose oji, nnu na oregano, na ibuga na obụpde. Gbanyụọ ọkụ ahụ.

Kwuo nke ọma ma gbanwee na oven wee dozie nri abalị maka awa isii ruo asatọ. Tụgharịa anụ ahụ ozugbo ị na-esi nri.

Mgbe anụ ehi gwụchara, tinye ya n'elu osisi na-ebelata ma ọ bụ na nnukwu efere na, na-eji ndụdụ ma ọ bụ ngaji picket, dọpụta anụ ahụ n'akụkụ. Gbanwee nnu. Jide anụ ọkụ maka ime tacos.

Iji mee tacos, jiri tortilla ọka na-esi ísì ụtọ jee ozi, salsa dị iche iche, cilantro na-esighị ike gbutuo nso nso a na wayo wayo Mexico. Na-eme 8 servings.

Nkwanye: N'ezie Texas Mexico: Ihe nketa nri ala nna dị na Ntụziaka

Skwọsh na ọka stew

2 tuma (Ihe nketa Mexico) ma ọ bụ zucchini skwọsh

1 tablespoon mmanụ canola

1/2 yabasị ọcha, belata n'ime mpekere kwụ ọtọ

1 ntị ọka, kernels na-ebelata n'akụkụ cob

2 Tomato tomato, diced n'ime obere cubes

1/4 iko mmiri

1/2 teaspoon nnu, ma ọ bụ ịke

Wetuo ala ma tụfuo ntụnye ọ bụla nke skwọsh ahụ. Beecha skwọsh ahụ ogologo ogologo n'ime akụkụ anọ, wee kụọ akụkụ ahụ n'ime ½-inch wedges. Wepụ n'akụkụ.

Mee ka mmanụ ahụ kpoo ọkụ na skillet 12-inch n'elu ọkara okpomọkụ. Tinye yabasị ma kwadebe nri abalị 3 ruo nkeji ise, ruo mgbe ọ ga-amalite ịghọ translucent.

Tinye ọka na tomato ma dozie nri abalị otu ọzọ 2 keotiti, na-akpali akpali.

Tinye skwọsh, mmiri na nnu na skillet. Cowl na kwadebe nri abalị ise ka 7 keotiti, ma ọ bụ ruo mgbe skwọsh ahụ malitere ihe ọṅụṅụ ya (dị nro mana ọ bụghị mushy). Ụdị ma gbanwee nnu.

Na-eme 4 servings.

Nkwanye: Agụla Tortillas: Art nke Texas nri nri Mexico nke Adán Medrano (2019)

Paloma Grapefruit Cocktail

1 lime Mexico nso nso a

Nnu, ka uwe rim nke iko

2 ounce tequila

4 ounces (ma ọ bụ 1/2 iko) ihe ọṅụṅụ mkpụrụ vaịn na-adịbeghị anya

1/2 teaspoon shuga

2 ounces (ma ọ bụ 1/4 iko) mmiri na-egbuke egbuke

Rim otu iko toro ogologo na ihe ọṅụṅụ lime ma kpuchie ya na nnu. Wepụ n'akụkụ.

Na shaker, tinye tequila, ihe ọṅụṅụ mkpụrụ vaịn, shuga na ntanye nke ihe ọṅụṅụ lime. Kwuo ma ọ bụ maa jijiji ruo mgbe shuga gbazere.

Jupụta iko nnu-rimmed na ice, ma wụsa ihe ọṅụṅụ tequila-grapefruit na mmiri na-egbuke egbuke n'elu ice ma jee ozi.

Na-eme 1 na-eje ozi.

Nkwanye: Agụla Tortillas: Art nke Texas nri nri Mexico nke Adán Medrano (2019)