Truly Texas Mexican: A Native Culinary Heritage in Recipes features 100 kitchen-tested recipes that represent the culinary history of the indigenous people of Texas. Building on what he learned from his own family, author Adán Medrano captures this distinctive flavor profile. Equally as careful with history, he details how hundreds of indigenous tribes in Texas gathered and hunted food, planted gardens and cooked.  

Medrano will sign books and discuss new culinary perspectives about dishes that are well known to Houstonians such as the puffed and crispy buñuelos. He will share the secrets of making turcos and also explain why his cinnamon cookies, hojarascas, are baked with palm oil shortening, not lard. The informal discussion by the author will shed light on the mouth-watering interconnectedness of culture and cuisine.