Chef Adrian Lipscombe grew up in San Antonio and we’ll discuss Texas foodways from her Black heritage to growing up in the gateway to South Texas, San Antonio. Chef Lipscombe is the founder of the 40 Acres Project, a city planner and Culinary Diplomat with the U.S. Department of State. The post Bonus Episode: The intersectionalities of Black Mexicans with Chef Adrian Lipscombe.  appeared first on KUT & KUTX Studios -- Podcasts ..read more

From border to border, El Paso to Brownsville and a little in between, we’re gonna talk tacos regionales and just like the musica itself, there’s many elements and things that go into them. Our guests include Miguel Cobos from Vaquero Taquero and Paola Gabriela from Visit El Paso. The post Bonus Episode: Regional Taco Flavors of Texas appeared first on KUT & KUTX Studios -- Podcasts ..read more

Stephanie Guerra, of Puro Pinche, hangs with us in the studio to talk taco pop culture. From taco shticks, antics in media, and cultural appropriation, we’ll explore the highs and lows of taco pop culture. Many taco tangents will be had! The full transcript of this episode of Tacos of Texas is available on the KUT & KUTX Studio website. The transcript is also available as subtitles or captions on some podcast apps. The post Taco Pop Culture: A Taco Talk on All Things Tacos on the Interwebs appeared first on KUT & KUTX Studios -- Podcasts ..read more

There is so much untold and uncovered history of the African diaspora, especially that within the lineages of slavery. Food can signal a variety of possibilities within history, and in this episode, we examine the melding and the migration of Black Seminoles across Texas and into Mexico. We join Windy Goodloe and Corina Torralba Harrington, both descendants of Black Seminoles and of Mexican heritage for a Juneteenth celebration in Brackettville before making a pilgrimage to Nacimiento de los Negros in Coahuila, Mexico. We uncover their connecting points, foodways, and how they are preserving a ..read more

Food recipes and histories have been passed down orally for centuries, but thanks to the accessibility of technology, we can now archive recipes and stories in other ways. In this episode, we talk to Dr. Meredith E. Abarca about putting together her online archive El Paso Food Voices. Author and blogger Yvette Marquez-Sharpnack shares how she has used her cookbooks as a way to archive her family’s recipes. The post Archiving Our Food History: What Goes Into Researching and Saving Oral Recipes and Histories. appeared first on KUT & KUTX Studios -- Podcasts ..read more

The complex cuisine of Texas goes back before the land was known as either Texas or Mexico. In this episode, we visit Houston’s two-day, anthropologic culinary event Encuentro. We learn about the Native American roots of Texas Mexican food from both scholars and chefs present at the event. The full transcript of this episode of Tacos of Texas is available on the KUT & KUTX Studio website. The transcript is also available as subtitles or captions on some podcast apps. The post Inside Houston’s Encuentro: The Native American Roots of Texas Mexican Food appeared first on KUT & KUTX Studio ..read more

A taco is only as good as the salsa that tops it off. Let’s do a breakdown of the salsas that complete our favorite tacos, from taqueria style, to hot sauces. We’ll talk about the science of peppers with “The Chileman” Paul Bosland and see how different chiles perform on the Scoville Pepper scale. Mr. Bosland is the former director of the Chile Pepper Institute at New Mexico State University and has published more than 150 scientific papers and co-authored five books, including the Official Cookbook of the Chile Pepper Institute. We’ll also eat chips and salsa with the Fantastic Fuego team, To ..read more

Join us for a one-on-one conversation with chef, food writer, and filmmaker Adán Medrano. Adán is on a mission to set the record straight on what Tex-Mex is and what it isn’t. He’ll walk us through the history, recipes, and research on how we define “Texas”, “Mexican”, and the Indigenous beginnings that started it all. The post Redefining Tex-Mex: Exploring the history and new terms of Texas-Mexican food appeared first on KUT & KUTX Studios -- Podcasts ..read more

When you can’t make lamb, goat or beef head barbacoa in a pozo, you go to your favorite barbacoa taqueros y taqueras. From Sunday morning traditions to more modern takes on barbacoa, we’re taking a deep dive into barbacoa in Central Texas. We’ll first spend some time with La Santa Barbacha, where they put more of a modern take on barbacoa for those everyday eaters. Then we’ll drive out on a Sunday morning to La Pulga, or as some of you might know it, the 812 Outdoor Market and get it by the pound. Guests include Rosa, Daniela, Uriel, and Doña Landaverde from La Santa Barbacha and Don Miguel M ..read more

Latinos are gaining more seats at the table at the James Beard Foundation Awards! Get to know some of the past and current winners, nominees, and semifinalists from across Texas: 2023 James Beard Award semifinalist Mariela Camacho of Comadre Panadería, 2023 James Beard Award finalist for Best New Restaurant Emmanuel Chavez of Tatemó, and 2022 James Beard Award winner for Best Chef Iliana de la Vega of El Naranjo. Learn from their perseverance, their beginnings, and how they got the attention of this prestigious national foundation. The post Meet Latino James Beard honorees: How this national r ..read more