The Texas Mexican Plant-Based Cookbook

In 15,000-year-old archaeological
sites throughout Texas and Northeastern Mexico, records left by Coahuiltecan,
Karankawa, Apache, and other Indigenous communities tell stories about their
food practices, the roots of Texas Mexican cuisine. Author and chef Adán
Medrano, a Coahuiltecan descendant, has made it his life's work to document
these food practices and the stories they narrate. In The Texas Mexican
Plant-Based Cookbook, he honors the plant-based cooking history, traditions,
and knowledge that make up the comida casera (home cooking) of today's Texas
Mexican community.

Each of the 90 kitchen-tested
recipes includes detailed cooking instructions intended for contemporary home
cooks. Headnotes for each recipe describe how the dish entered the region's
culinary traditions and became integral to the culinary act of meaning-making
in the community. The book provides explanations of the origins of iconic
ingredients like squash, cactus, mesquite, and sunflowers, as well as more
recent, post-Conquest ingredients like watermelon, rice, and cauliflower. Texas
ancestors ate pecans and black walnuts, along with acorns, grapes, berries,
seeds, and tubers. Mesquite and cactus were central to celebrations.Home cooks of all
levels can discover and reclaim ancient ingredients and simple techniques in
this volume and come away with a deeper knowledge of the agricultural systems
that belie our current foodways.


Author: Adán Medrano
Publisher: Texas Tech University Press
Published: 08/26/2025
Pages: 224
Binding Type: Hardcover
Weight: 2.65lbs
Size: 11.10h x 8.90w x 1.30d
ISBN: 9781682832738

About the Author
Medrano, Adán: -

Chef, food writer, and filmmaker Adán Medrano holds a Certificate in Culinary Arts from the Culinary Institute of America. He grew up in San Antonio, Texas, and in Northern Mexico, where he developed his expertise in the flavor profile and techniques of Indigenous Texas Mexican food. He is the author of Truly Texas Mexican: A Native Culinary Heritage in Recipes (TTU Press, 2014) and Don't Count the Tortillas: The Art of Texas Mexican Cooking (TTU Press, 2019). In his career as a foundation grant maker, he spent twenty-three years working throughout Latin America, Europe, and Asia and during his travels came to recognize the cultural importance of food.