ORIGINS ’Tis the Season for Tamales, ta ma la la la, la la la das
Tamales You May Not Know About in the 956
WHAT’S IN SEASON
IN THE KITCHEN
Liz Pulido
WELLNESS Five Plates You Can Spin Toward Wellness
MARKET GUIDE
19 Baking Up Joy: Discovering the Magic of Gingerbread Houses
Gingerbread House Panels
Egg White Royal Icing
Traditional Potato Latkes with Homemade Apple Sauce
La Pesca Nilgai Chili
Salted Caramel Chocolate Tart
LAST SIP Xocochata ON THE COVER: Gingerbread house by culinary arts students at South Texas College. Photo by Daniela Loera
The winter season is upon us as the first cold front just happened. People are preparing for the holiday season, very early this year I might add, and the excitement is palpable. For me, the holiday season is about traditions, including the foods we make at Thanksgiving and Christmas and spending time with family.
In this issue, we talk about a few holiday traditions, some you may be familiar with and others you may not. Nadia Casaperalta talks about the winter holiday tamale-making tradition and how it is passed down from one generation to the next. While living in New York City, I was introduced to the art of making gingerbread houses. When I saw the beauty of the versions the South Texas College’s culinary students make for this tradition, I wanted to cover it. Sometimes the students even craft replicas of historic buildings in the RGV. In these pages, we give you all the tools to make your own gingerbread house — the recipes and cookie templates. You only need to choose your decorating candy. Another tradition we feature is making latkes for the Jewish holiday of Hanukkah. At the photo shoot for this piece, I got to taste these delicious potato fritters for the first time. They are delicious and worth making. The apple sauce recipe is great for any time of year.
Getting healthy is not easy and requires a holistic approach for the best results. Jena Cuellar Harris presents the different components of wellness. For me, I had to do some emotional and mental work before I could reach my wellness goals, addressing food and exercise alone did not have the impact.
The recipes in this issue are meant to keep you warm and inspire ideas for your upcoming holiday parties. How about making a gingerbread house or throwing a gingerbread house decorating party? Sunshine Bakery, on the island, shares a recipe for Salted Caramel Chocolate Tart, which is perfect for the holidays or Valentine’s Day. Our Last Sip recipe, for a 956 Xocochata, is a favorite after-dinner cocktail enhanced with a bit of our culture.
The RGV had many milestones in 2024, from Space X rocket launches to the presidential election. The biggest one on the food scene was one of our own, Ana Liz Pulido, winning a James Beard award, the first for our region. We talked to her about her start in the industry, how it felt to win and how it changed her life. Check it out.
Edible RGV is proud of our own achievments this year. These included three issue dinners at Bodega in McAllen, Terras in Brownsville and Teddy’s in Weslaco. We started our To-Table series with a successful ranch-to-table event at Hacienda Yturria Ranch. For details on all future events, stay tuned to our Instagram page and subscribe to our newsletter.
As another year bringing you Edible RGV comes to a close, I am grateful to our readers who enjoy what we are doing. I’m thrilled we can highlight the unique aspects of our region and our pride in living here. We could not have achieved this without our loyal advertisers, and in this issue, we welcome new ones. Please visit and support these local and small businesses, and let them know you saw their ad in our magazine.
Jacqueline Folacci Publisher
Edible Rio Grande Valley is published quarterly. Subscribe and have it delivered right to your door. You can subscribe online at edibleriograndevalley.com or mail a check for $28 to: 415 Calle Retama, Brownsville, Texas 78520.
PUBLISHER
Jacqueline Folacci
EDITOR
Letty Fernandez
CONTRIBUTORS
Nadia Casaperalta
Sammy Jo Cienfuegos
Adrian Garza
Jena Cuellar Harris
Delcia Lopez
Robin Gelfer Pierce
Luis Sarracino
South Texas College Culinary Arts Program
Yvette Vela
AmberDawn Wright
PHOTOGRAPHERS
Michael Gonzalez
Daniela Loera
Delcia Lopez
Miguel Roberts
Yvette Vela
Jason Wolfe
LAYOUT DESIGN
Matthew and Tina Freeman
COPY EDITORS
Doresa Banning
Marci Caltabiano-Ponce
Sammy Jo Cienfuegos
Cristina Tijerina
ADVERTISING
advertise@edibleriograndevalley.com
CONTACT US hola@ediblergv.com
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edible Rio Grande Valley is published quarterly by GC Publishing LLC. Subscription rate is $28 annually.
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When it comes to tamale consumption in the Rio Grande Valley during the holidays, a limit does not exist. Whether they’re homemade, picked up from a drive-thru, prepared by a street vendor or purchased at a local grocery store, there’s always a VIP spot reserved for tamales at the table. One thing’s for sure: They’re never canned.
Tamales are a cherished ancestral tradition, and like masa, they continue to spread and persist in our modern diets. The cornstalk provides us with the corn that gets ground and nixtamalized into masa, then beautifully placed onto its beige, ridged line-textured corn husk. The fillings, made up of dried guajillo, ancho and árbol chiles simmered in a sauce, stick to the protein of choice, tinting it a vibrant orange-red. The aroma of the nearly finished tamales is one of earthy, salty, spice-filled air, giving you a full sensory experience.
This is also the official, unofficial tamale culinary Olympics where everyone’s tia, grandma or mom is a secret ingredient. Recipes passed down from generation to generation each have particular and peculiar techniques. Filled with
secret codes, superstitions and rituals, these family recipes are often guarded closely.
Some as young as 5 years old start getting recruited by the tias and abuelas to contribute to the process during the iconic tamaladas. Starting with simple tasks like soaking and drying the corn husks, they gradually learn the art of tamale making, from spreading the masa to filling the husks, creating a beautiful tamale kaleidoscope in the vaporera and then steaming the tamales. It’s more than just a labor of love and family affair; it’s a harmonious symphony of flavor production, in which each member plays a vital role in creating a divine treat.
For Cristina “Qui Qui” Tijerina and her family, it’s an event now called Tamale Day. This gathering brings together the Garza, Tijerina and Elizondo families in an all-handson-deck affair. “Dads and husbands are on call in case we need to lift something heavy or run an errand to the store for more masa or chiles,” she says. Everyone has a role in these Brownsville, Texas gatherings, making it a truly inclusive tradition passed down from generation to generation. “As a little girl, I used to clean the hojas — corn husks — the corn silks and it reminded me of playing with my Barbie’s hair,” Tijerina fondly recalls.
The Grazas making tamales on “Tamale Day,” their family’s annual holiday tradition.
Top Left: Preparing the masa.
Top Right: Filling the pot with tamales. Middle Left: Steamer pot filled with tamales. Middle
Right: Placing masa on husks. Middle Right: Mother and daughter checking on tamales. Bottom: The results of the family’s hard work.
“From connecting with the land and practicing sustainability to fostering community, tamales nourish our souls in countless ways: sharing stories, recalling memories of our loved ones, settling family disputes, having hard conversations and of course, a little chisme for spice.”
Bertha Lemus from McAllen, who has been making tamales for many years since childhood, uses her trusty hand mixer to whip up her masa. Despite having a large KitchenAid, she prefers her method. “Nosotros somos una familia chica, solo hacemos 50 docenas,” she says. “We are a small family, so we only make 50 dozen.” Her family’s favorite filling is queso Chihuahua and jalapeño. Tamale filling combinations are endless and unique to each family’s taste buds. Some popular fillings are pork, chicken and cheese, jalapeño and cream cheese, and beans. There are even sweet tamales, with fillings like raisins, fresa con crema (strawberry with cream) and piña (pineapple).
This ancestral gift serves up more than just a filling bite. Tamales are a tangible representation of our antepasados’ (forefathers’) values. From connecting with the land and practicing sustainability to fostering community, tamales nourish our souls in countless ways: sharing stories, recalling memories of our loved ones, settling family disputes, having hard conversations and of course a little chisme for spice. It’s like therapy, but with a side of deliciousness! As we pass the tamale-making torch to the next generation in the other room, we’re not just sharing a recipe; we’re sharing a piece of familia history.
Tamales have been a family tradition for generations, passed down from our grandparents to our parents and now to us. But times are changing, and this beloved tradition is facing some challenges. Small-
nature of making them have all contributed to a decline in homemade tamales.
We can tackle these challenges head on! If yours is a smaller family, just invite some friends to join the fun. Ready-made tamales? Leave those for non-holiday occasions, like the office potluck. And for those with health concerns, there are plenty of delicious vegan and vegetarian tamale recipes online. As for the time-consuming part, why not turn it into a party? Your ugly sweater party can now be an ugly sweater tamale-making party. Your next 5k can be a tamale-making marathon, with the only pacesetter being your stomach.
This season I invite you to dust off the vaporera, conjure up the ultimate tamale-making, RGV-inspired playlist, source amazing ingredients and spices, invite all your friends, roll up your sleeves and host or join a tamalada. Let’s not forget that tamales are more than just a delicious holiday treat. They’re a symbol of our heritage, a way to connect with our ancestors and a source of love, comfort and joy within our community.
Nadia Casaperalta is a culinary instructor at South Texas College in McAllen, who is passionate about foraging for native recipes and sharing her stories through food. When she’s not cooking for her community or inspiring the next generation of culinarians, you can find her exploring beautiful landscapes and sharing delightful puns with family and friends.
Crossing Shopping Center (between PetSmart & HomeGoods) 7600 N. 10th St., #200A, McAllen, TX (956) 762–8928 | wbu.com/mcallen facebook.com/wbumcallen instagram.com/wbumcallen
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Quality bird food, feeders, accessories, and gifts. Locally owned.
Tamales You May Not Know About In The 956
STORY BY LETTY FERNANDEZ AND YVETTE VELA
EZongzi/Joong
ating and preparing tamales are about more than just a meal. They’re about tradition. For the three people featured in this story, making their tamales is a labor of love.
— Chinese Tamales
Jacqueline Joy “Jackie Joy” Ho-Shing is known for her Chinese tamales aka zongzi/joong. Similar to traditional tamales in the Rio Grande Valley, Chinese tamales also take a whole day to prepare.
“Like the Mexican culture, Chinese culture and family events are all centered on food. I was lucky enough to have been taught how to make Chinese tamales,” Ho-Shing says.
For Chinese tamales, bamboo or reed leaves are soaked overnight before being filled with sticky rice or sticky rice plus your choice of filling. Traditionally, they are stuffed with Chinese sausage and a century egg, but Ho-Shing, a vegan, prefers a soaked mung bean and squash filling. The tamales are wrapped then either steamed for one to two hours in an Instant Pot or for seven to eight hours on the stove.
Ho-Shing has always lived on the border. Her father is from Hong Kong, China, and her mother is from Juarez, Mexico.
“For most of my childhood, I spent my free time with my paternal Chinese aunts and grandparents. As an adult, I have been lucky to re-immerse myself in my Chinese culture and heritage and have found friends who are willing to cook and eat all the delicious food,” she says.
Ho-Shing doesn’t sell her tamales but recommends, next time you are in a city that has dim sum, that you order the zongzi/joong. Chinese tamales are usually eaten in the summer. around the traditional Chinese holiday, the Dragon Boat Festival.
Tamales Hondureños
Wendy Argueta was just 13 years old when she left her small town of Siguatepeque, Honduras, and moved to Los Fresnos, Texas, with her family. During the holidays, making tamales Hondureños is an all-day affair for them.
“Growing up in a Honduran household, you start learning to make the tamales at a very early age,” she says. “These tamales are a delicious mixture of masa and a thick sauce that is not spicy but very flavorful. The combination of spices mixed with the pork makes them taste so delicious.”
Tamales Hondureños have a slightly different appearance than the traditional Mexican tamale that we are familiar with. These tamales are a little fatter, as they are filled with carrots, potatoes, peas, rice, olives, raisins and pork. They are more square in shape and wrapped perfectly in a bright green banana leaf that is secured tightly with a delicate piece of twine. The tamales are then perfectly nestled next to each other in a pot and steamed for hours on the stovetop for up to seven hours.
Argueta says that making these tamales can be complicated. Many of the ingredients are hard to find, and the banana leaves must be warmed to perfection to keep the contents contained. But it’s her love of family and roots that inspire her to prepare them every holiday. They’re a “luxury to enjoy with family and friends and a hot cup of coffee,” she adds.
Vegan and Vegetarian Tamales and More
At Sonia’s Tamales & More in McAllen, Texas the “more” is the various vegan and vegetarian tamales they offer in addition to the traditional one.
“Many of our customers were wanting to eat healthy and were asking for these tamales. We make them with 100% olive oil, and we will fill them with what the customer wants,” says owner Sonia Rodriguez.
For vegetarians, variations include spinach and cheese, cheese and jalapeño, and bean and cheese. Vegans can order tamales with spinach, sautéed mushrooms, colored bell peppers, or squash sautéed with onion, bell pepper and corn. One of the most requested tamales is the Poblano with rajas and corn.
The secret to Sonia’s Tamales’ success, she says, is keeping it simple. “We are a small team, and we make our tamales with love. Our product is fresh. Making tamales is a lot of work, and it feels wonderful when we sell out.”
And they do sell out. Rodriguez plans to offer sweet tamales and uncooked frozen tamales to go. She wants to provide a video on how to prepare the tamales at home. Rodriguez says there is nothing quite like the aroma of tamales cooking on the stove.
Sonia’s Tamales & More is at 1300 Trenton Road, Suite 325, in McAllen.
We invite you to share your memories of making these delicacies with Edible Rio Grande Valley. Send us your photo and story at letty@ediblergv.com, and you just may see it on our Facebook or Instagram accounts. We would love to hear from you.
What’s In Season
December – February
Plant Harvest
All Season Beans
Bok Choy
Cilantro
Kale
Lettuces
Mustard
Radishes
Swiss Chard
December Beets
Broccoli
Fennel
Melons
Parsley
Squash
Turnips
Zucchini
December & January
February Only
Bell Peppers
Chili Peppers
Cucumbers
Honeydew Melons
Tomatoes
Watermelons
All Season
Bok
Carrots
Cilantro
Herbs
Lettuces
Radishes
December
Bell Peppers
Chili Peppers
Cucumbers
Field Peas
Squash
Sweet Peppers
Tomatoes
Zucchini
December & January
Brussels Sprouts
December, January & February
Beans
Cabbage
Cauliflower
Fennel
Grapefruit
Kohlrabi
Melons
Parsley
Spinach
Swiss Chard Turnips
January & February
Kale
Mustard Greens
In the Kitchen with Ana Liz Pulido
STORY AND PHOTOS BY DELCIA LOPEZ
On June 10, 2024, life for Ana Liz Pulido changed dramatically. Chef and owner of Ana Liz Taqueria in Mission, Texas, Pulido stunned the culinary world when she won the James Beard Foundation Award for Best Chef: Texas. The James Beard awards are considered the Oscars in the food industry in the United States.
“I am speechless. Thank you very much to the James Beard Foundation, and the first person I want to thank the most is my dad. I am so grateful and honored to represent the Rio Grande Valley. We are a small town in south Texas just minutes from the border of Mexico,” Pulido said when accepting the honor.
A few weeks ago, this photojournalist had the pleasure of spending an afternoon with Pulido at her restaurant. I’d met her in the summer of 2023 when she was first nominated for a James Beard award and was a semifinalist. Pulido was deep in the corn masa en el molino that she has at her taqueria. Her wide eyes and contagious smile smoothed over the grainy texture of the yellow cornmeal that she uses daily to make her tortillas. On my recent trip back (after having been there many times) Pulido was super chido (cool). We laughed and talked about her newly expanded restaurant and the nicho where she has a statue of La Virgen de Guadalupe.
LOPEZ: How did it all begin for you to become a chef?
LOPEZ: What has happened to you since winning the James Beard award for Best Chef: Texas?
PULIDO: Yo creo que la … I think it is … the expansion of my restaurant. It was much needed. I was kind of scared because before I received the James Beard award, I had already bought the expansion. I was hoping to get more people in the restaurant. It was worth it.
It is going very well, gracias a Dios … thank you God. I have more employees working prep, on the line, servers, and that helps a lot. The restaurant gets very crowded. Large families and groups are coming to eat, and there is space for them. Before I had room for only 12 persons; now I have enough for 50.
Many people come from out of town. Mucha gente viene de fuera They want to meet me. They come here straight from the airport with their suitcases, and they tell me, ‘This is the place I wanted to come to first.” So I am in awe and super happy.
LOPEZ: What are your responsibilities in your restaurant?
PULIDO: “Pues todo … All of it, cooking, prep, line server, cashier, payroll, inventory, everything, but my favorite place is the kitchen.
PULIDO: My parents separated when I was a one-year-old, so I actually never lived with them. I lived with my grandmother. Todo el fin the semana … at the end of the week, I would go to Mexico to live with my father. I would work in his taqueria. I think I started when I was six years old. My playground was the taqueria. I would be in the kitchen helping, I was a waitress. Todo empezo ahi … It all began there for me. We would make all the meals, at Christmas and New Year’s too, me and my dad cooking.
I went to Sharyland High School, and there was a culinary course at the high school, but it was super basic. I wanted to learn culinary. The school sent me to a culinary program in Olmito, but you couldn’t get a degree. I went to Olmito all week for my classes. They would take you to competitions in Dallas and Corpus Christi. I did this my junior and senior years in high school. I was 16 years old.
When I went to the Culinary Institute of America in San Antonio, the teachers were stricter in San Antonio. The days were long. I would begin at 5 a.m. and get out at midnight. I stayed two years, so I earned an associate degree. They only offered that degree. If I wanted a bachelor’s degree, I would have had to go to the Culinary Institute of America in New York.
LOPEZ: What are your favorite ingredients?
PULIDO: Corn and flour … maiz and tortillas de harina. My mom and my abuelita would make tortillas at breakfast with carne asada and at dinner with carne deshebrada. I really like the blue corn, and the tortillas go well with cheese. (Flour tortillas are her favorite.)
LOPEZ: Take us back to the night of the James Beard Restaurant and Chef Awards. What were you feeling when they announced your name as the winner of Best Chef: Texas?
PULIDO: How did I feel? I was wearing high heels, and I couldn’t stand the pain, so I took them off in the ceremony. Nothing was going to happen, I thought. My mom was like, “Put them on.”
My mom was sitting right next to me. And when they read the names, my name was the last name. Then they announced my name —
“The winner is Ana Liz Pulido, Ana Liz Taqueria.” They repeated my name twice. I couldn’t believe it.
Before, when I was sitting in the audience, my friends told me to write something to say if I won. But when I went up on stage, I just spoke in English and then in Spanish No tengo palabras pero agrazar a todos los mexicanos. Muchisimas gracias a todos. [I was] thanking my family, my employees and the people who have supported me.
That night, I was very happy. I wasn’t feeling any more pain. I was shocked. Afterwards, a lot of people were congratulating me, taking pictures with me. My life changed 360 in that moment. I still can’t believe it. I am so grateful.
Ana Liz Taqueria is located at 215 N. Conway Ave. in Mission, Texas. The restaurant is open every day from 4 to 10 p.m.
When you go, Lopez recommends her ultimate favorite, tacos de alambre — obvio!! It’s a flour tortilla hecha a mano, made by hand, with fajita, grilled bell peppers, onions and costra (fried melted cheese). Yummm! Make sure to order the vampiros de fajita — deliciosos. The name of the dish is inspired by the fried dark blue corn tortilla, which resembles the night sky when vampires come out to eat. The frijoles a la charra are also delightfully tasty. A must-try are the papas picosas, small new potatoes doused in a chile piquin seco and Pulido’s homemade salsas. You’ll need an agua bien fresca to douse the heat.
Delcia Lopez is a longtime photojournalist based in McAllen, Texas, specializing in visual storytelling, documentary, editorial, sports, travel, corporate and food photography. She is currently a staff photographer at The Monitor in McAllen.
Top: Housemade salsas. Middle: Corn masa for makingcorn tortillas. Bottom: Quesadilla de deshebrada with habanero salsa.
Photo courtesy of Ana Liz Taqueria
Photo courtesy of Ana Liz Taqueria
Photo courtesy of Ana Liz Taqueria
ON THE HUNT FOR A CULINARY DEGREE
Now se r ving up to three related degrees on the Mid-Valley Campus in Weslaco and the Pecan Campus in M c Allen.
Is it cliché to talk about your goals and plans for health and well-being at the start of a new year? Maybe. But I believe clichés exist for a reason. They reflect patterns that resonate with us all.
In fact, clichés are culture’s way of saying, “We’ve noticed something, so let’s make it a thing!” And when it comes to health, the new year offers a unique opportunity. There’s a sense of renewal, a fresh start, that makes it almost impossible not to think about improving your wellness journey or refining the one you’re already on.
While many of these well-known cultural patterns work, there are some misconceptions we need to clear up, especially when it comes to health and wellness.
For more than a century, corporations, diet culture, the body image industry and the media have used their platforms to promote products, services and systems that often mislead us. These massive structures, deeply ingrained in our society long before we were born, have shaped a culture that prioritizes image over substance, leaving us chasing superficial goals that are unsustainable. Think fad diets, trendy workouts, quick-fix weight loss pills — the list goes on.
The result? We’re tired, frustrated and more confused than ever.
But I believe a shift is happening. There’s a growing awareness, a collective movement, that’s steering us toward a more holistic approach to health and wellness. It’s one that focuses not on surface-level solutions but on deeper, more fundamental well-being.
Connectedness
STORY BY JENA CUELLAR HARRIS
We often think of health as one singular pursuit — losing weight, gaining muscle or eating “clean.” In reality, health is made up of multiple pillars, each contributing to a more balanced, sustainable sense of well-being. The key to jumpstarting your wellness journey is identifying which pillar you need to lean into the most right now.
“We often think of health as one singular pursuit – losing weight, gaining muscle or eating “clean.” In reality, health is made up of multiple pillars, each contributing to a more balanced, sustainable sense of well-being.”
The pillars of health can vary, but most fall into a few major categories: physical, emotional, mental, spiritual and even social wellbeing. Think of these pillars as the foundation of your health. When one is neglected, the whole structure feels off balance.
Instead of trying to overhaul everything at once, ask yourself: Which pillar needs my attention most right now? Maybe you’re feeling physically strong but mentally drained. Or perhaps you’re emotionally grounded, but your body craves movement or nourishment.
Each pillar plays a role, but the real power lies in focusing on the one that’s calling for the most support. This is where your wellness journey truly begins, not with a perfect plan, but with understanding your unique needs and pursuing them with intention.
With this information about yourself, you can begin to make conscious choices that nourish each pillar, allowing it to grow, heal and offer you an overall sense of balance and wholeness. It is in this wholeness that we feel vibrant and energetic, wanting to grow and change, serve and evolve. It is a lifelong journey that has the potential to reach far and wide, even beyond yourself.
When you are the healthiest, most well version of yourself, not only do you live your best life, but you also offer the people around you the best version of yourself. You change the trajectory of your family’s health and lineage. You love more deeply and serve more purposefully.
In this next year, let’s not just be another “new year, new you” cliché. Let’s adopt a more collectively conscious approach to health and wellness, one that has the power to transform you, and the world around you.
Michelle Martinez, director of operations, at Restore Wellness in McAllen, put together our Wellness Assessment. Click the QR Code to view and assess (or, as we like to say, “triage”) the pillar needing the most attention in your life right now. There are many wellness pillars, but we focus on the five that can also positively affect your health: Nutrition, Movement, Mindfulness, Sleep, and Social Connectedness.
Jenna Cuellar Harris is a wellness coach and entrepreneur living in McAllen, Texas. A former collegiate track runner and certified personal trainer, she offers guidance on meal planning, workout strategies, mindfulness and self-awareness. She says her “life’s purpose” is to educate and help as many people as possible activate their own wellness journey.
Market to Market
All Across the Rio Grande Valley
Market Locations & Available CSAs
Brownsville
Brownsville Farmers Market
Linear Park, 1495 E. 7th St. Saturdays 9AM-12PM brownsvillewellnesscoalition.com @brownsvillewellnesscoalition
Donna Heart of the Valley Farmers Market
120 S. Main St. 3rd Sunday of every month
2-5PM @heartofvalleyfm
Edinburg
Hub of Prosperity Urban Farm
3707 W. University Dr. Saturdays 9-11AM openfoodnetwork.net @hub_of_prosperity
Harlingen
Harlingen Farmers Market
Tyler Avenue & 2nd St. Saturdays 3-4:30PM Mid October-mid June harlingenfarmersmarket.com @harlingenfarmersmarket
1st Sunday of every month 2-5PM visitmcallen.com @treslagosmcallen
Grow’n Growers
Farmers Market
Firemen’s Park, 201 N. 1st St. Saturdays 9AM-12PM visitmcallen.com @farmersmarketatfiremenspark
McAllen Farmers Market
4001 N. 23rd St. Saturdays 10AM-1PM mcallenfarmersmarket.com @mcallenfarmersmarket
Mission
Buena Vida 77
Farmers Market 77 Farmers Market Bannworth Park 1822 N. Shary Rd. Sundays 2-4:30PM buenavida77gardens.com 512-554-9713
Neighborhood Farmers Market
The Bryan House 1113 E. Mile 2 Rd. Wednesdays 3-7PM thebryanhouse.com @thebryanhouse
Primera
Primera Market City Hall, 22893 Stuart Place Rd. 3rd Thursday of the month 4:30–7:30PM (956) 423-9654 or ecavazos@primeratx.gov
Rancho Viejo
Rancho Viejo
Farmers Market
3301 Carmen Ave. Every other Sunday 3-6PM ranchoviejofm.com @ranchoviejofarmersmarket
San Benito
El Pueblito Market
101 N. Reagan St. 2nd Saturday of the month 11AM-3PM elpueblitomarket956@ gmail.com
South Padre Island
South Padre Island
Farmers Market 8605 Padre Blvd. Sundays 11AM-1PM sopadre.com
Weslaco
La Cebollita Mid-Valley
Farmers Market
Weslaco City Hall
255 S. Kansas Ave. Last Saturday of every month 11AM-2PM @weslaco_chamber weslaco.com
Available CSAs in the RGV CSA, or Community Supported Agriculture (CSA), is one way consumers can directly support local farms. You connect directly with the farmer, and every week your farmer delivers or you can pick up a variety of fresh nutritious food.
All CSAs have different financial structures and procedures, so we suggest you reach out to the CSA for more information.
CD&J Mini Ranch Offers a produce CSA Meat and egg CSA 29575 Adams Rd., San Benito cdjminiranch.com @cdjminiranch_woman_owned
Nature’s Heartland Farm Offers produce and eggs 11920 N. Mile 16, Edinburg Saturdays 10AM-4PM heartlandfarm.com @naturesheartland
Sentli Center for Regenerative Agriculture Offers produce CSA from Participants: Terra Preta Farm, Food Bank RGV, Vida Farms, The Hour Farm & Sunshine’s Bounty. Contact Shakera Raygoza to sign up, 956-472-7436
Valley Green Growers Cooperative (VGG) Offers fresh produce and protein boxes CSA 19833 Morris Rd., Harlingen vggcoop@hopeforsfs.org
Shop farm-fresh in a SNAP at participating farmers’ markets! Just look for the logo You can use your Lone Star (EBT) Card to buy SNAP-eligible products like fruits and vegetables, meat, eggs, dairy products, spices and even food-producing seeds and plants! Many markets also have programs that provide free bonus dollars when shoppers use their SNAP benefits to buy local fruits and veggies. Visit your local farmers’ market website or info booth for details. Please send updates to letty@ediblergv.com
Baking Up Joy
Discovering the Magic of Gingerbread Houses
STORY BY SAMMY JO CIENFUEGOS | PHOTOS BY DANIELA LOERA
NOTABLE EDIBLES
Gingerbread Houses’ Sweet Origin
Ginger is native to parts of Asia and has been used for medicinal purposes for thousands of years. It is rumored that Confucius ate a piece of ginger with each meal. Chinese ships even carried ginger root to help prevent pirates from contracting scurvy.
The French are said to be the first to introduce ginger into their baking. They created ginger-infused honey cakes that they shaped into saints or other religious symbols, similar to today’s approach to gingerbread cookies. In no time at all, gingerbread gained popularity inside and outside of religious circles. Even Queen Elizabeth I joined in on the fun by having her bakers create caricatures of her esteemed guests.
It wasn’t until the early 19th century that gingerbread houses gained popularity, because of the Grimms’ fairytale, “Hansel and Gretel.” Shortly, gingerbread houses made their way to America. Their history and why they became associated with Christmas is still somewhat unknown. However, many believe it was due to their festive decorations and ginger’s warming effect during cold weather.
Nurturing RGV Talent: South Texas College Spreads Holiday Cheer
If you think baking might be more than just an occasional hobby, you might consider enrolling in a culinary program. Luckily for you, South Texas College’s (STC) Culinary Arts Program offers two certificates and two associate degrees. During the fall, STC also hosts an annual gingerbread house competition, inviting the general public to come enjoy the students’ wonderful creations.
While some students have plenty of experience baking gingerbread, others are new to the tradition. Some, like me, only ever used the premade kits. But what is true for all STC students is that they really enjoy a challenge.
Emily Elizondo, a student from La Joya, Texas, pursuing an associate degree in pastry arts, baked her first gingerbread during the program. “You get to be creative with it,” she shared.
STC-alumna-turned-instructor Larissa L. Reinitz hopes to pull her students out of their comfort zones with the gingerbread house
Top Left: Ingredients for gingerbread recipe.
Top Right: Student piping gingerbread house. Bottom Left: Students in STC culinary class.
assignment. She says, “Once students understand the technique, [they] get a sense of accomplishment and confidence.” Reinitz explains that in the process, students use everything they have learned from day one, from how to hold a piping bag to how to execute a specific design.
Paula Mosley, a commercial baking certificate student from McAllen, Texas, says she found it challenging even though she has plenty of experience working with the holiday delicacy. As a mother of a daughter, and two sons who are autistic and gluten intolerant, she was inspired to learn how to bake gingerbread, so she and her family could enjoy this beloved Christmas tradition together. One of her boys, James Mosley, loved making the gingerbread houses so much that he has joined his mother in obtaining a commercial baking certificate.
STC students’ gingerbread houses will be on display until Dec. 11 at STC Pecan Campus, Room 126. The public is invited to visit and view these delightful creations.
Get it on the creative, gingerbread house-building fun yourself by creating one from your own recipe, from the recipes featured in this issue courtesy of the STC Culinary Arts Program or from a ready-to-build kit.
It’s a great way to start the holidays,” Paula Mosley says.
As a person who often mistakes baking soda for baking powder, I will definitely be doing the latter. Eating gingerbread has traditionally been associated with good luck, so fill up with holiday cheer, and hopefully plenty of lucky fortunes will come your way in the new year!
Sammy Jo Cienfuegos is a freelance journalist and the development manager at Moody Clinic in Brownsville. In her spare time, she enjoys reading, writing poetry, running and going on adventures with her 4-year-old shih tzu, Ollie.
At South Texas College, the Culinary Arts Program offers two certificates and two associate degrees, plus the opportunity to train and learn using industry-grade facilities you can expect in the real world. For more information, visit southtexascollege.edu.
Gingerbread House Panels
Recipe courtesy of Culinary Arts Department at South Texas College, in McAllen, Texas
Makes 3 (13x18-inch) half-sheet pans of gingerbread
1 cup (252.8 g) brown sugar
1½ tablespoons (23.7 g) ground cinnamon
2 tablespoons (13 g) ground ginger
1½ teaspoons (3.1 g) ground cloves
½ teaspoon (3.9 g) salt
2¼ cups (532.3 ml) corn syrup
8 ounces (217.2 g) butter
2½ tablespoons (37 ml) vanilla
3½ cups (790 g) all-purpose flour
Preheat oven to 350° F.
In a mixer bowl fitted with a paddle attachment, combine brown sugar, cinnamon, ginger, cloves, salt, corn syrup, butter and vanilla. Mix until smooth. While mixing, slowly add flour until it all is absorbed.
Knead dough on a lightly floured surface until smooth.
Divide dough into three portions, each portion weighing 20 ounces (567 g) each. This will give you the right size for baking on a half-sheet pan. Roll out each portion, between two sheets of parchment paper, to about 13x18 inches in size.
Once the dough has been rolled out, you may either continue the recipe or freeze dough right away for later use.
If using the dough now, allow it to chill in the refrigerator for about 20 minutes before cutting it into shapes. This will make it easier to work with. Cut the dough into the panels needed for your gingerbread house, cutting through the bottom parchment paper.
Place the cut-out gingerbread pieces on a parchment paper-lined flat half-sheet pan, spacing them at least ½ inch apart.
Bake at 325° F for 10 to 15 minutes or until pieces begin to look dark on the edges. Avoid under-baking because pieces will be bendy and weak.
If the pieces are underbaked when you pull them from the oven, bake at 275° F for another 10 to 15 minutes.
Scan the QR code to print the recipe for the gingerbread panels.
Egg White Royal Icing
Recipe courtesy of Culinary Arts Department at South Texas College, in McAllen, Texas Makes 4 cups (453.6 g)
3 egg whites from large, fresh or pasteurized egg whites, at room temperature
1 pound (453.6 g) confectioners’ sugar
¼ teaspoon (1.2 ml) lemon extract
Lightly whip the egg whites in a mixing bowl on medium speed with the paddle attachment of a mixer until they are frothy and form soft peaks. This takes about 3 minutes.
Lower the speed and gradually add the sugar.
Add the lemon extract and beat on medium-high speed for 5 to 8 minutes or until icing forms medium to stiff peaks.
Cover the icing with a damp towel and plastic wrap until ready to use. Store the icing in a glass container with a lid. Use within 1 day or refrigerate for up to 3 days.
Notes: Depending on what you are decorating, the icing may need to be thicker or thinner.
To thicken icing, add a little more powdered sugar to the mixture until desired consistency is reached.
To thin out icing, add water, 1 teaspoon at a time, until the desired consistency is reached.
To give the icing color, mix gel food colorant into it.
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Photo by Michael Gonzalez
Traditional Potato Latkes
Recipe courtesy of Robin Gelfer Pierce, Brownsville, Texas
Makes 18−20 latkes
Hanukkah is a Jewish holiday commemorating the rededication of the Second Temple in Jerusalem. It is also known as the Festival of Lights.
On eight consecutive nightfalls, usually between late November and late December, Jews gather with family and friends to light one additional candle in a menorah — a multi-branched candelabra. More than 200 Jewish families make their home in the Rio Grande Valley.
“There are a lot of fancier variations, but our family has always preferred this traditional recipe. We usually fry latkes outside after we recite the blessing and light the candles on our menorah.”
6 medium russet potatoes, peeled
1 large white onion
½ cup (60 g) flour plus more as needed
2 eggs, beaten
1½ teaspoons (8.5 g) salt
1 rounded teaspoon (4.8 g) baking powder
4 cups (946.4 ml) peanut oil
Grate potatoes in food processor. Chop onion in food processor.
Using cheesecloth or a ricer, squeeze onions and potatoes to remove as much liquid as you can.
Place potatoes, onions, flour, eggs, salt and baking powder in bowl and stir to mix.
Heat oil in a 6½-quart (6-liter) stockpot on medium high heat.
Using a large cooking spoon, place a generous spoonful of latke mixture in the palm of your hand. Form into a patty, 3 inches in diameter.
Drop patty into hot oil and fry until browned on one side. Flip over and brown other side.
Cook in batches to avoid overcrowding your pot. You probably will need to add more flour to potato mixture in between batches. The mixture may become watery if the potatoes and onions were not squeezed thoroughly.
Transfer fried latkes to paper towels to drain excess oil.
Serve warm with homemade apple sauce and sour cream. Happy Hanukkah!
Homemade Apple Sauce
Recipe courtesy by Robin Gelfer Pierce, Brownsville, Texas Makes 21/2 servings
3 large honey crisp apples* 1½ cups (354.9 ml) water Juice of ½ medium orange ¼ cup (50 g) light brown sugar Cinnamon, to taste (optional)
Peel, core and cut apples into 1- to 2-inch pieces. Place apples and water in a microwave-proof container. Cover.
Microwave on high until apples are soft and easily pricked with a fork (about 8 minutes; the time will vary depending on your microwave).
Remove apples from microwave and drain. Place ½ of them in blender and blend until smooth. Repeat with remaining apples. Stir orange juice and brown sugar into the apples. If using, add cinnamon, to taste.
Serve apple sauce warm or chilled.
*You may use any apples you have on hand. Be sure to adjust the brown sugar amount accordingly.
La Pesca Nilgai Chili
Recipe by AmberDawn Wright, kitchen manager, La Pesca Lodge, Baffin Bay near Kingsville, Texas
Makes 6−8 servings
“One of our signature dishes is our homemade nilgai chili. Our guests travel from all over the world, and they love this chili. You can enjoy it with your favorite toppings, shredded sharp Cheddar, chopped onions, jalapeños, maybe even Fritos; a nice square of buttery cornbread adds the proper finishing touch. It is the perfect recipe to feed a crowd. Enjoy!”
2 pounds (907.2 g) ground nilgai*
1½ tablespoons (15 g) Fiesta Uncle Chris’ Gourmet, or your favorite, steak seasoning
1 pound (453.6 g) nilgai (if available) or pork sausage
1 28-ounce (793.8-g) can plus 1 15-ounce (425.2-g) can tomato sauce
1 15½-ounce (493.4-g) can jalapeño pinto, or your choice of, beans (optional)
Cook ground nilgai on medium heat. Sprinkle in Uncle Chris’ or your favorite steak seasoning. Once fully cooked, remove nilgai from the pot, drain out any liquid and set nilgai aside.
In the same pot, place ground sausage. Cook but do not drain and keep in pot. Return cooked nilgai to the pot.
Add chopped onions, jalapeños and minced garlic. Cook on medium heat until onions are translucent. Stir in the green chiles, Texas Chili spice mix and tomato paste.
If using, add your favorite beer (I prefer Mexican beer, such as Modelo). Combine ingredients.
Add fire-roasted tomatoes, tomato sauce and, if using, your beans of choice (I prefer canned jalapeño pinto beans). Simmer on low to medium heat for 2 to 3 hours, stirring occasionally.
*Nilgai is the star in my recipe, but if it is not available, ground beef or any protein of your choice may be substituted.
**Carroll Shelby’s Texas Chili spice mix is perfect for the novice chili cook because one packet contains all the common traditional chili seasonings. It is convenient and saves you time and money as you do not have to purchase several different spices that will only get seldomly used.
Photo by Yvette Vela
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Photo by Michael Gonzalez
Salted Caramel Chocolate Tart
Recipe by Luis Sarracino, baker and owner, Sunrise Bakery on South Padre Island, Texas Makes 1 tart up to 12-inch in size or 6 mini-tarts
“Our salted caramel chocolate tart is paired with a flaky buttery chocolate shortcrust base, a rich melt-in-yourmouth dark chocolate ganache and a velvety, sweet and salty caramel made from scratch.
This recipe has been a work in progress for almost four months. I eventually even put it on hold for some time. Recently my sister who is pregnant has been having a craving for this. She even sent me a video saying, “I need this!” So that got me working on this pastry again.
It’s a simple recipe you can make at home. You just have to be careful with the high temperature. Its salted caramel complements the dark chocolate ganache wonderfully. It’s on the menu at our bakery through the winter.”
First, prepare the shortcrust (recipe follows) and set aside. Next, make the caramel (recipe follows). Set caramel aside and allow to cool before using. Prepare the dark chocolate ganache (recipe follows).
Once the caramel is cool, assemble the tart(s). Pour caramel into the shortcrust shell until half full. Let sit for about 30 minutes in the refrigerator so the caramel can crystallize.
Next, add the chocolate ganache on top of the caramel, and let sit for another 10 minutes. Decorate with cocoa powder and Maldon sea salt. Enjoy!
For the shortcrust:
1½ cups (185 g) all-purpose flour
⅛ teaspoon (0.5 g) salt
2¾ tablespoons (40 g) caster sugar
4 tablespoons (30 g) cocoa powder
4½ ounces (120 g) cold butter
½ cup (60 g) cold milk
Combine flour, salt, sugar and cocoa powder in a bowl. With a fork, add the butter until you have small lumps. Add the cold milk and mix until combined.
Dust work table with flour then turn mixture out onto it. Work the mixture until it becomes dough like. Flatten dough into a disk, wrap in plastic wrap and let rest in the refrigerator for at least 2 hours.
Remove dough from plastic and roll thin, about 5 minutes. Transfer it to the mold(s) of your preference, one large or a dozen mini. Make sure to cover the sides as well. With a fork, prick the dough so it does not bubble.
Bake at 340° F. Bake until golden brown. Mini tarts take about 20 minutes.
For the caramel:
¾ cup (175 g) granulated sugar
2 ounces (50 g) butter
1⅓ cups (300 g) heavy cream
2½ teaspoons (12 g) vanilla paste
½ teaspoon (2 g) salt
Melt the sugar in a saucepan over low heat until it turns an amber color. Immediately add the butter followed by the cream.
Add the vanilla and salt. Continue mixing until the sauce becomes silky or the temperature reaches, but does not exceed, 235° F on a sugar or needle thermometer.
For the dark chocolate ganache:
9 ounces (250 g) dark chocolate
1⅓ cups (300 g) heavy cream
Heat the heavy cream on low heat until lukewarm. Combine with chocolate until smooth and without lumps.
Xocochata
Recipe by Adrian Garza, beverage director, Howling Rabbits Beerworks in McAllen, Texas
Makes 1 drink
“One of our signature drinks is the Xocochata (pronounced choco-chata). This drink was one of the first items we put on the menu. It was meant to be seasonal. But people continue to ask for it and so it stayed on. I am glad that people enjoy it.
“For a lot of bartenders, building a menu is based on the classics. You take a classic cocktail and put your twist on it. For me, I took the Carajillo, a simple cocktail from Mexico, and added familiar flavors to create the Xocochata. This drink also reminds me of Christmastime.”
2 ounces Licor 43, a premium liqueur produced in Cartagena, Spain
1½ ounces espresso or cold brew espresso (for cold brew, I prefer Chameleon brand available at H-E-B)
1 ounce Kern’s Horchata
¼ ounce Ibarra Mexican Chocolate plus more for garnish
Ground cinnamon, for garnish
Combine all ingredients in shaker tin.
Dry shake for about 10 seconds then wet shake until tin begins to frost.
Double strain into rocks glass over large ice cube or, if not available, rocks.
Garnish with ground cinnamon and grated Mexican chocolate.
Photo by Daniela Loera
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