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The KUT Longhorn Radio Network Presents: Mexican American Experience Collection

Audio recordings including interviews, music, and informational programs related to the Mexican American community and their concerns in the series "The Mexican American Experience" and "A esta hora conversamos" from the Longhorn Radio Network, 1976-1982.

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Mexican Cuisine
Program #

Gloria Contreras
Dolores Latorre
Nov 21, 1977

Mexican Cuisine

Dolores Latorre discusses some of the recipes she collected from Northern Mexico. Latorre’s book Cooking and Curing with Mexican Herbs contains a variety of recipes that reflects the ranching and agricultural culture of Coahuila. She describes the process of making barbacoa, which involves cooking a piece of meat in a pit in the ground. She also discusses other famous norteño dishes, including Tamales Cubanos, which are made from fresh corn, machacado, or jerky, and nopalitos (prickly pear cactus). Latorre also talks about huevos del toro, or the testes of a bull—a delicacy in northern Mexico that reflects the ranching culture and which is eaten during the periods when the cattle are branded and castrated. She also discusses the numerous chiles Mexicans use in their cooking and their various names.

Latorre compares Mexican cooking with that of the indigenous Kikapu. She states that Kikapu cooking has adopted many aspects of Mexican cuisine, including the use of various spices and herbs. She also discusses the candies of northern Mexico, and explains that they are made with a sugar-based syrup, almíbar, that is then mixed with nuts or other items.


Center for Mexican American Studies | Department of History | The Benson Latin American Collection

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