food

Chamoy Is Mexico's Flavor Fiesta Condiment, Courtesy Of China

Jan 17, 2017

The first time I tasted chamoy was in the Mexican border town of Eagle Pass, Texas. At a street cart vendor, chamoy apples sat alongside elotes and tamales. The tart Granny Smith was rolled in a thick paste that was sweet, salty, spicy and sour all at once.

As I took the first bite, I thought: "There is no way this is gonna work." But it did, and after that, the mere thought of chamoy made me salivate like a Pavlovian dog. I had to learn more about it.

Erica Abad glides down the ancient canals of Xochimilco, a borough of Mexico City, on her gondola-like boat. Her cousin, Efren Lopez, steers their boat — called a chalupa — by pushing against the canal floor with a long wooden pole, while Abad flips a sizzling quesadilla on a steel griddle fitted into the boat. When a group of people on a nearby barge signal to them to order some quesadillas, Lopez navigates the boat toward them. And Abad places a few more quesadillas on the griddle for their customers.

Sarah Lohman has made everything from colonial-era cocktails to cakes with black pepper to stewed moose face. She is a historical gastronomist, which means she re-creates historical recipes to connect with the past.

PUBLIC DOMAIN / PIXABAY

​On any level of education, hunger is a powerful but often unseen factor in student performance.

For college students, the rising costs of earning a degree could force cut backs to the essentials, including healthy food. The city's community colleges are targeting this need by starting food pantries at Palo Alto and San Antonio Colleges.

Ask any displaced Texan what they miss from home and they'll likely list a few items: brisket, football, higher speed limits, tacos and kolaches.

Now, if you're lucky enough to have had a kolache, you know it's a Texas staple, but if you haven't had one, you're probably still trying to figure out how to pronounce the word. It's "ko-lah-chee."

Pages