Aficionados Speakers Series: BL1
Wednesday, Sept. 6, noon

“Before and Beyond Tex-Mex: History and Flavor Profile of Texas Mexican Food” Adán Medrano presents the 10,000-year culinary history of the indigenous peoples of Texas, the ancestors of today’s Mexican American community. The term, “Texas Mexican Food,” is described as a type of casero, home-cooking, that developed from 900 CE to the present in central and south Texas. Not to be confused with the recent Tex-Mex food served in restaurants, Texas Mexican food is an artful culinary practice of the Southwest that illuminates the role that cuisine plays in identity and community.

Book signing of “Truly Texas Mexican: A Native Culinary Heritage in Recipes” following the luncheon.

To make a reservation for any of the lunch lectures, please call (719) 389-6334,
register online, or e-mail swshulbert@coloradocollege.edu

Gaylord Hall, main floor of Worner Campus Center, 902 N. Cascade Ave.
*Admission: $17

Reservations are required by the Friday before each luncheon.
tinyurl.com/y85sscty

Posted by asintas@coloradocollege.edu for the August 30, 2017 digest.

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