A bowl of tejate.
Tejate, a traditional Oaxacan drink made from maize, cacao, mamey seeds, and other ingredients—all handmade—is a labor-intensive preparation. And that’s an understatement. From the hand-shelling of cacao and the grinding of the nixtamal to the serving, takes several hours.
At Mi Lindo Oaxaca in Dallas, Honorio Garcia and family take that time to make tejate from scratch at their restaurant. Here’s a video of the incredible process that shows how the preservation of tradition trumps the creativity of modernity.
Last weekend, I traveled to San Antonio for some taco research, predominately of the puffy kind. While I was in the Alamo City, I had the opportunity to meet Diana Barrios-Treviño of Los Barrios Mexican Restaurant & La Hacienda de Los Barrios, San Antonio institutions. She was kind enough to show me how puffy tacos are fried at La Hacienda, which I recorded. The video makes for the perfect introduction to a new series on The Taco Trail: Tacolab. Each Tacolab installment will go inside home and restaurant kitchens for demonstrations, hijinks, disasters, etc. There might or might not be lab coats from time to time.
So, without further ado: Continue reading