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Make a Classic Mexican Dinner at Home with UTSA s Latest E-Cookbook
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By Stephanie Elizondo Griest 1 February 2021
Growing up Mexican American just 150 miles from the border, I thought I understood my ancestral cuisine. A tortilla was a fluffy, flour disc that your
abuela (grandmother) warmed over the stove and slathered with butter and honey.
Queso was a brick of neon-coloured Velveeta cheese your mum melted in a pot with a can of green chillies and served with Tostito corn chips during the Dallas Cowboys game. And tamales were a spicy blend of pork, masa and Crisco vegetable shortening that your
tias (aunties) smeared over corn husks and steamed for Christmas dinner.
So, it was a shock when, on my first trip into Mexico’s interior 25 years ago, I opened a menu and recognised none of the options. Where were the fajitas sizzling on a platter? What made the enchiladas
2 of 4 Pulquero, photograph by Leo Matiz, undated. | Credit: UTSA Special Collections Mexican Spirits Collection 3 of 4 Broadside decree regulating the sale of agave and pulque: Domingo Pantaleon Alvares de Abreu, Arzobispo Obispo de la Puebla de Los Angeles, CA. 1750. | Credit: UTSA Special Collections Mexican Spirits Collection 4 of 4 Amy Rushing is Assistant Dean for Special Collections at UTSA Libraries. | Credit: UTSA Libraries
Two unique recipes for horchata.
Mexican Spirits Expand Growing Mexican Cookbook Collection At UTSA
The coming of a new year is traditionally marked with a bubbly beverage. Instead of that sip of champagne, perhaps try something with more history and tradition. The University of Texas at San Antonio Libraries Special Collections hosts some traditional Mexican recipes for drinks dating back centuries.