Recipe is adapted from La Cocina en el Bolsillo, an historical Mexican cookbook sold in the Market Square in San Antonio in the 1880s. Hojuelas are fried dough often topped with sweet syrup or sugar, usually consumed on holidays. Follow along and try the recipe yourself!
A modern adaptation of foods native to South Texas. This recipe combines two ingredients found in pre-mission era South Texas: prickly pear and honey. Cinnamon was brought to South Texas by the Spanish during the mission era. Follow along and try it yourself!
Corn tortillas were a staple for indigenous peoples of the missions. Mission inhabitants would soak dried dent corn in cal, a lime powder derived from limestone. They would then grind the corn on a metate, press the dough into a thin tortilla, and pan fry the tortilla. Follow along as we walk you through cooking a traditional corn tortilla from scratch!