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X-WR-CALNAME:American Indians in Texas at the Spanish Colonial Missions
X-WR-CALDESC:Keeping the Culture Alive
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DTSTART;TZID=America/Chicago:20251017T180000
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DTSTAMP:20250918T155616Z
CREATED:20250918
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PRIORITY:5
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TRANSP:OPAQUE
SUMMARY:Live Cooking & Tasting with Adán Medrano
DESCRIPTION:Celebrating the New Texas Mexican Cookbook\nChef Adan Medrano will prepare recipes from his new book, the Texas Mexican Plant-Based Cookbook, highlighting comida casera- the cooking of Indigenous, Mexican-American families. Guests will taste the dishes and meet Chef Medrano, who will be available afterwards to sign copies.\nAbout The Author\n\nAdán Medrano is a Chef, Food Writer and Filmmaker. Author of “Truly Texas Mexican: A Native Culinary Heritage In Recipes” – Book Of The Year Finalist by Foreword Reviews.\nHis most recent book, Don’t Count the Tortillas – The Art of Texas Mexican Cooking, is reviewed and listed by “Spruce Eats” in “The 8 Best Mexican cookbooks to read in 2021.” Both history/cookbooks are academically peer-reviewed and published by Texas Tech University Press.\nHe is the Executive Producer, Writer of the feature film documentary, “Truly Texas Mexican” streaming on Amazon Prime.\nMedrano spent 23 years traveling and working throughout Latin America, Europe and Asia where he came to recognize the importance of food and culinary traditions in society. He returned to the US in 2010 to focus on the culinary traditions of the Mexican American community of Texas: its history, recipes, and how this singular cuisine is showing the way towards a better understanding of what it means to be “American.”\nThe Mexican cuisine of Texas opens insights into how 15,000-year indigenous traditions suffered from and successfully dealt with  immigrant colonial peoples who arrived 500 years ago. Colonial immigrants forcibly brought African slaves to the Americas. African traditions eventually met Native American peoples, and tastes and communities were formed, nourished by a new cuisine.\nAdán Medrano is a graduate of the Culinary Institute of America. His professional work in restaurant kitchens includes fine dining at “Restaurant Ten Bogaerde” in Belgium, and volunteering as the Chef of Houston’s Casa Juan Diego, a shelter for homeless persons. He has lectured about food & culture at academic institutions, including Harvard University Coop, Colorado College, Culinary Institute of America, and Northeastern University. He has showcased his recipes at national gatherings of the National Association of Latino Arts And Cultures, at Brennan’s restaurant in Houston,  at “Nao,” the CIA restaurant in San Antonio, and at the American Book Center in Amsterdam, The Netherlands.\nAdán is also an award-winning filmmaker and holds a Master of Arts degree in Radio, Television and Film from the University of Texas at Austin. In 1976 he founded the San Antonio CineFestival, the first and now longest-running Latino film festival in the USA. His recent documentary feature film, Truly Texas Mexican, won “Best Documentary” at the New York Independent Cinema Awards.  He has provided consulting services and created media productions for: The White House, The Vatican, The National Conference Of Catholic Bishops, among others, both in the US and internationally.\n\n
URL:https://secure.qgiv.com/for/aiitatscm/event/adan-medrano
ORGANIZER;CN=AIT-SCM:MAILTO:aitinfo@aitscm.org
CATEGORIES:Featured Event
LOCATION:3801 Broadway San Antonio, Texas 78209
ATTACH;FMTTYPE=image/jpeg:https://aitscm.org/wp-content/uploads/2025/09/adannedrano-event_2025.jpg
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