What: Adan Medrano will discuss and sign his new cookbook, TRULY TEXAS MEXICAN.
When: Saturday, August 1, 2:00 pm
Where: Blue Willow Bookshop, 14532 Memorial Drive, Houston, TX 77079
Admission: In order to go through the signing line and meet Adan Medrano for book personalization, please purchase TRULY TEXAS MEXICAN from Blue Willow Bookshop. At the time of your purchase, we will issue a signing line ticket that indicates your place in line. Your book and signing line ticket can be picked up at the event.
About the Author:
Chef and food writer Adán Medrano holds a Certificate in Culinary Arts from the Culinary Institute of America. Now living in Houston, 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. Medrano’s professional experience includes fine dining venues such as “Restaurant Ten Bogaerde” in Belgium, cooking demonstrations in Amsterdam and showcasing his recipes at “Nao,” the CIA restaurant in San Antonio.
Over thousands of years, Native Americans in what is now Texas passed down their ways of roasting, boiling, steaming, salting, drying, grinding, and blending. From one generation to another, these ancestors of Texas’s Mexican American community lent their culinary skills to combining native and foreign ingredients into the flavor profile of indigenous Texas Mexican cooking today.
Building on what he learned from his own family, Adán Medrano captures this distinctive flavor profile in 100 kitchen-tested recipes, each with step-by-step instructions. Equally as careful with history, he details how hundreds of indigenous tribes in Texas gathered and hunted food, planted gardens, and cooked.
A limited number of autographed copies of this book will be available for purchase after the event. If you cannot attend the event, and would like a personalized copy of the book, please call us before the event at (281) 497-8675.
If you can't attend the event or need a copy shipped to you, you may call the store or add the appropriate book to your cart on our website. Payment type must be "CreditCard." In the order notes, add personalization details.
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Over thousands of years, Native Americans in what is now Texas passed down their ways of roasting, boiling, steaming, salting, drying, grinding, and blending.