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Chef Adán Medrano shares his family recipe for vegan bean tamales, celebrating plant-based traditions of Texas Mexican Cooking

Of the region. which might be why he thought of me. and why we're drinking shine for breakfast. where there's food, there's also going to be booze. and likely, a lot of it. >> oh, that's good. >> you make a chile paste with chiles, garlic, shallot, shrimp paste and tomatoes. then you mix it with pork. >> for you. okay. >> oh, yeah. pretty awesome. >> isn't it delicious? this rice is grown here in the village. you just kind of make a little spoon shaped ball with it. >> now what's the famous greeting. is it have you eaten yet or have you had rice?

Gills with pork, kimchi, vegetables, precisely made, weighed and crimped. steam until soft, eat. >> wow, nearly the size of your head. >> yeah, it's like pizza. i'll eat them cold, too. save two and have them for dinner. >> and many do. smaller, with thinner skins, served with chile paste. >> these are delicious. >> they're so huge. >> would this be post drinking food or predrinking food? >> there's a lot of bread here. don't really drink. i'm just falling into pier pressure now.