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A Philosophy of Food and Culture: Adán Medrano's "Truly Texas Mexican"

Adán Medrano in a still from “Truly Texas Mexican”
On numerous occasions, an (always white) coastal friend or acquaintance has said to me: “Tex Mex is gross. I like real Mexican food.” What they mean is that the cheesy, creamy, double-fried takes on Mexican food that fill San Antonio’s Riverwalk and travel the country through chain restaurants called Big Alamo or Cheesy Juan’s is what constitutes Tex Mex. And the process of the creation of this cuisine involves some porcine, Kevin James-like restaurant chain owner stealing recipes from an abuela and adding an avalanche of Velveeta to it. This is its own form of colonial thinking, one that demarcates everything including food culture with borders, and designates and exoticizes some ill-defined, vaporous indigenous entity, culture, or people as the ....

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RMPBS: Truly Texas Mexican with Adán Medrano

“Truly Texas Mexican” will air on Rocky Mountain PBS on April 1, at 7 pm MT.
Medrano spent 23 years traveling and working throughout Latin America, Europe and Asia where he came to recognize the importance of food and culinary traditions in society. He returned to the US in 2010 to focus on the culinary traditions of the Mexican American community of Texas: its history, recipes, and how this singular cuisine is showing the way towards a better understanding of what it means to be “American.”
Recipes to enjoy: ....

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Documentary by chef-filmmaker with San Antonio roots streaming on Amazon Prime, other services

Posted
By Nina Rangel
on Wed, Mar 10, 2021 at 5:16 PM
click to enlarge
Courtesy Photo / Adán Medrano Chef, filmmaker and food writer Adán Medrano is sharing the stories behind
Truly Texas Mexican cuisine via his 2021 documentary of the same name. The film is now available on streaming services including Amazon Prime.
The documentary follows Medrano as he explores the flavors, techniques and people at the center of the centuries-long evolution of indigenous Texas Mexican
not Tex-Mex, to be clear cuisine.
“The Culinary Institute of America, they weren’t doing my food,” Medrano, an alum of both the CIA and UT-Austin, says in the trailer. “It just wasn’t there. It was invisible.” ....

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