Below you'll find a list of all posts that have been tagged as “history”
By Tom Clevenger and David G. Kraenzel Chile has been produced in the Rio Grande Valley for almost 400 years. The following excerpt from the Rio Abajo Press, February 2, 1863, indicates the importance of the crop more than 100 years ago: “Congress takes fifty thousand dollars out of the pockets of the people of the United States to …
By Dave DeWitt Above: Ristras for Sale, Old Town c. 1951 With the green chile harvest in full swing in the southern part of the state, it’s time to take a look at how chile peppers have influenced the cuisine of the Duke City. Even before Fabian Garcia, a researcher at what is now New Mexico State University, began to …
By Alexander Edwin Sweet and John Armoy Knox Accompanied by the reporter, we left San Antonio in the gray dawn of a summer morning. The reporter was going to Eagle Pass on professional business, and we agreed to travel together. First, however, it was necessary that the reporter should attend a barbecue, held some ten miles from the city. The …
Compiled, and with Notes, by Dave DeWitt Most people believe that barbecue originated in America relatively recently in the history of food. Nothing could be further from the truth, as we can observe in the print above from medieval Italy. If that isn’t barbecue in its purest form, than I just don’t know what barbecue is but meat cooked over …
