Edible Rio Grande Valley Summer 2022 Issue

edible RIO GRANDE VALLEY

Priceless

No. 2 Summer 2022

EAT. DRINK. THINK. LOCAL.

SUMMER 2022 No. 2

Member of Edible Communities

HOME GROWN | RGV | BTX HOME GROWN | RGV | BTX HOME GROWN | RGV | BTX

scan for live action scan for live action scan for live action

ISSUE SUMMER

2

PUBLISHER’S NOTE

4

WHAT’S IN SEASON June-August

6

MY LOVE LETTER TO RASPAS

24 NATURE Buzz Into Summer 28 MARKET GUIDE Market to Market 34 EDIBLE FOR KIDS

10 ORIGINS The Evolution of Chamoy Flavor

40 LAST SIP White Sangria

13 GOING GREEN The Future Starts With You

RECIPES

17

NOTABLE EDIBLES

19 COMMUNITY Can You Dig It? 22 IN THE KITCHEN The Magic Valley Pantry

11

Tangy Chamoy Fruit Spread

27 Chili-Infused Honey Baked Salmon 30 Red Fish with Ixtapa Sauce 31 Shrimp and Hearts of Palm Salad with Mustard Vinaigrette 32 TXQ Rub Cheeseburger 35 Homemade Hummus & Picnic Kabobs

ON THE COVER: Mango with chamoy raspa from Xquinkles in Edinburg. Photo by Melissa Guerra

edibleriograndevalley.com

1

PUBLISHER’S NOTE

As I sit to write this, I can’t believe the welcome and excitement we have experienced after our inaugural issue. It has been amazing to hear the stories of how people are so excited to have a magazine dedicated to local food stories. My favorites are the accounts of people, after reading the latest issue, Para Versión en Español going to explore a new local business that they never knew about. It has been an honor and a privilege to bring this magazine to the Rio Grande Valley.

I have enjoyed spreading the Edible Rio Grande Valley message throughout the RGV and loved meeting all of the people along the way. These are the ranchers, farmers, beekeepers, restaurateurs, potters, chefs, gardeners, fishermen, coffee roasters and of course, the eaters and home cooks who are excited to try our recipes and dine at the restaurants that source locally.

The benefit of buying local permeates all aspects of our community. Buying local helps keep the money we are spending here in the RGV, so our dollar has a bigger economic impact. It helps support the family that owns the local grocery store or the local coffee shop, where hospitality and service tend to be topnotch. Local businesses put three to four more dollars back into the community. So let’s shop local and keep the money in the RGV. In this issue we not only give you examples of how to shop local, but we also tell you how to start taking baby steps toward going green. If we all choose and act to become more sustainable, we help the planet and each other.

Another way to help the environment and community is by participating in a community garden or planting one in our backyard. In our Dig In story we discuss how civic agriculture has a lasting economic impact on our community.

RGV summers are not complete without a raspa. Living in New York City for 12 years, I missed my local MR. G’s in Brownsville terribly. Mango natural with chamoy is my go-to flavor. What’s yours? I loved learning about chamoy and how it is made, described in the debut of our Origins section. I’ll be honest, I thought chamoy was a fruit that chile was added to not the name of the sauce.

In our Nature story we talk about how the summer harvest for local honey is special. The terroir in the RGV lends to the flavor profile changing throughout the seasons. When I first moved back here, my allergies were the worst, and I attribute eating local honey to helping my immune system acclimate.

We hope that you will have a fun summer party grilling up our recipes and having a little white sangria. This recipe is so refreshing and cost effective and will be a favorite for you moving forward. Also, it was such an adventure exploring and finding the different companies that produce chamoy and micheladas mixes. There are so many, it can be its own story.

I know I don’t have to say it, but summers are HOT in the RGV. This is why our What’s In Season page is sparse. There are few crops that can handle the heat. I hope that you will stave off the heat by making it out to the beach to cool off, and remember, always stay hydrated.

Thank you to our generous collaborators, partners, neighbors and friends for your help, ideas, support and encouragement!

Please drop me an email and share how you found edible and what you think, at jacqueline@ ediblergv.com.

Want to join the team?

Are you a writer? Photographer?

Maybe you have a story you would like to pitch?

2 SUMMER 2022

edible RIO GR ANDE VALLEY

EDITOR Letty Fernandez PHOTO EDITOR Daniela Loera CONTRIBUTORS Nadia Casaperalta Lou Castro Denise Cathey Michael Dobbs Marianella Franklin Kelly Groce Melissa Guerra Stephanie Kasper Rafa Lopez Cameron Salazar Glenn Simpson PHOTOGRAPHERS Denise Cathey Kelly Groce David Pike LAYOUT DESIGN Matt and Tina Freeman COPY EDITORS Doresa Banning Marci Caltabiano-Ponce SPANISH EDITION Sophia Chamberlin G. Zulema Phillips AD DESIGN Michel Flores Tavizón EDITORIAL ASSISTANTS Noelle Bresson ADVERTISING advertise@ediblergv.com CONTACT US hola@ediblergv.com TO SUBSCRIBE Visit us online at edibleriograndevalley.com edible Rio Grande Valley is published quarterly by GC Publishing LLC. Subscription rate is $28 annually.

No part of this publication may be used without written permission of the publisher. Every effort is made to avoid errors, misspellings and omissions.

If however, an error comes to your attention, please accept our sincere apologies and notify us at hola@ediblergv.com. Thank you.

Jacqueline Folacci Publisher

Please reach out to letty@ediblergv.com and introduce yourself.

PUBLISHER Jacqueline Folacci

©2022. All rights reserved edibleriograndevalley.com Edible Communities Publications of the Year (2011)

WHERE CULTURE AND ENTERTAINMENT ARE...

THE MITTE CULTURAL DISTRICT IS HOME TO SOME OF THE MOST EXCITING AND FASCINATING ATTRACTIONS IN THE CITY OF BROWNSVILLE. Throughout Historic Downtown, you will find exquisite cuisine in over 50 restaurants, museums and galleries celebrating youth, art and history, great parks and trail spaces for recreation, and downtown’s distinctive Border Brick architecture which marries New Orleans and Mexican styles using bricks made of mud from the Rio Grande. The Brownsville Farmer’s Market is open every Saturday morning, and with dedication to species conservation through breeding programs, the Gladys Porter Zoo is open to visitors year-round. In addition, several seasonal events take place throughout the year which further celebrate the unique local arts & culture.

Follow our social media to stay up to date on new developments and updates on the district!

edibleriograndevalley.com

3

What’s In Season June - August

June & July

All Season

Plant This

Bell Peppers Cantaloupe Corn Cucumbers Dragon Fruit Green Beans Mangos Melons Microgreens Sweet Peppers Tomatoes Watermelon Zucchini

Eggplant Okra Sweet Peppers

Dragon Fruit Microgreens Okra

How to pick a watermelon You want to find the melon that is heavy for its size.

This usually means it will be sweeter and will have more water content. At the bottom of the melon, you will find a patch that is called the field spot.

This spot can vary in color, the color can indicate ripeness and sweetness.

Creamy Orange - the perfect watermelon Darker Yellow - on the vine longer and is full of flavor White - not ripe Dark Brown or has larger “webbing” or “sugar spots” - a very sweet melon

4 SUMMER 2022

edible edible RIO RIO GR GR ANDE ANDE VALLEY VALLEY

MON-SAT: 9AM-3PM | 660 E. RINGGOLD ST. CREPETOWNBTX.COM | (956) 336-7334 INSIDE THE BROWNSVILLE MUSEUM OF FINE ART

EST.

920 N MAIN ST SUITE 160, MCALLEN, TX (956) 627 0594 @BONHOMIAONMAIN

2019

A PHOTOGRAPHY + DESIGN STUDIO FOR THE RIO GRANDE VALLEY AND BEYOND

COMMERCIAL PHOTOGRAPHY BRANDING + LOGO DESIGN SOCIAL MEDIA MANAGEMENT WEBSITE DESIGN WWW.BORDERCREATIVE.CO HELLO@BORDERCREATIVE.CO (956) 543-2447

edibleriograndevalley.com

5

My Love Letter to Raspas Ice, Ice, Baby!

M

STORY BY NADIA CASAPERALTA | PHOTOS BY MELISSA GUERRA

y dearest raspa,

Before we confess our devotion, joy and love to you, we must give credit to all the barrio (neighborhood) heroes who have made you possible.

Gracias to all the puestecitos operated by our gente. Thanks to these colorful little snow cone stands, we can all enjoy our special flavors of the day. And we all know our favorite, perfectly placed stands — those with the smallest service windows; those just barely held together by plywood, white paint and mismatched hinges; the stands in front of people’s homes; the ones with blurry pictures for a menu; those with the bees buzzing nearby, reminding us we are not the only ones with a sweet tooth; and those we find just around the corner, near our schools, and in the many original curbside drive-thru spots.

Puestecito operators, you make all our raspa dreams come true.

6 SUMMER 2022

edible RIO GR ANDE VALLEY

Any Time’s A Good Time

You, mi querida raspa (my beloved snow cone), are most desired when it’s a 100-degree beach day at the Island. Or maybe it’s during a backyard hangout with friends or familia on a hot Valley night. Football games are a good place for a raspa, too, or while walking the pulga on a Sunday morning. Sometimes, the mood hits in the middle of a Netflix binge or just because we want something thirst-quenching and delicious.

Ice, Ice, Baby!

We simply can’t resist you — especially your magical, glistening ice that beckons us visually, crisp and finely shaved, fluffy, soft yet crunchy, and somehow melting at an appropriate pace so we can best savor you. We don’t care if your ice is made by hand or by a machine. Those ice shavings are your mystical essence.

Gracias to all the puestecitos operated by our gente.

Thanks to these colorful little snow cone stands, we can all enjoy our special flavors of the day.

Mango Piccadilly via the Drive-thru at Xnacks in Edinburg

edibleriograndevalley.com

7

Scan for a map of RGV raspa loctions Pink lady raspa from Snowball Express in Mcallen

You have become a staple in our multi-flavored identity and in our cravings. Your evolution continues, as toppings like chile-dressed gummy candies have become all the rage.

One raspa that needs no evolution — because let’s face it, it is perfect just the way it is — is the Pink Leche. Sweet cream with cinnamon and spices that one can never really pinpoint, with red food coloring or sometimes strawberries, topped off with a little lecherita (sweet condensed milk). Every time I have this raspa, I feel like a loving abuelita (grandmother) just gave me a hug. Most every stand claims to have its own secret house-made syrup for the Pink Leche. I believe it, since I’ve tried more than 13 different Pink Leches. Don’t even ask me to pick a favorite. Impossible.

Savor The Memories

So Many Choices!

Deciding what raspa to order is an art form, of course. It’s a mood with a multitude of choices to make: size, will you choose a natural sabor or leche, will you keep it sweet or maybe shake it up and make it spicy or both, toppings, or no toppings the list of choices goes on. Perhaps the ultimate dilemma is choosing between sweet or pica (spicy hot). Both schools have some heavy hitters. On the pica side, we have Chamoy, Tiger’s Blood, Diablito, Chango and the Salty Dog. But sweet offers Pink Leche, Grape, Bubble Gum, Mango, Cherry and the classic, Limón.

Of course, you recognized our selection struggle and transformed into the most iconic 956 raspa of all: the Piccadilly. A flavor bomb of sweet, sour, spicy, salty, tangy and what we in the culinary world call umami, you, my darling Piccadilly, have it all! Small pickle pieces at the bottom, then shaved ice with watermelon, chamoy or cherry flavor, topped with more pickle bits, finished off with a sprinkle of red or purple Kool-Aid to drive home the sour. Many will make the case that pickles do not belong with sweet foods, let alone a snow cone. But I can confidently say they just don’t get it. The real dilemma here is, grated pickles or chunky?

8 SUMMER 2022

edible RIO GR ANDE VALLEY

Raspa, we know you’re a year-round snack possibility, but we raspa run most often in the summer, cuando se pone bien caliente (when it gets really hot). That cold, crisp, crumbly ice we talked about — the ice we squish with our straw to make that special cshhksh, cshhksh, cshhksh sound — is Valley music. There’s also that heartbreaking sound when there’s no more juguito (juice) left, and we have to eat what’s left of the ice.

Mi querida raspa, thank you for all the memories you have given us.

We look forward to all the flavors yet to be explored.

If you find yourself in the 956 this summer, or if you’ve just moved here from up north or from outer space, I invite you to visit a raspa stand. Partake of this delicious Valley tradition. It offers not only a refreshing treat, but also a meaningful connection to our South Texas roots, to what makes our community glisten. Make this summer your best raspa season yet. Welcome the brain freeze, the stained lips, the sticky fingers and all the many flavorful memories.

Nadia Casaperalta is a culinary instructor at South Texas College in McAllen. When she’s not conjuring another project for equity or cooking for people, you can find her kayaking the waters of the Rio Grande Valley, hiking beautiful landscapes and sharing delicious puns with friends and family.

Bring us along on your next culinary adventure by using #ediblergveats

You could appear in our next issue

3230 Pablo Kisel Blvd. Ste. F-102 (956) 504-5858 lapamparestaurant.us

805 Media Luna Rd. Ste. 800 (956) 504-3100 madeirarestaurant.net

3230 Pablo Kisel Blvd. Ste. F-101 (956) 435-9901

BROWNSVILLE, TX edibleriograndevalley.com

9

ORIGINS

the evolution of

Chamoy Chaamoy Flavor Ch STORY AND PHOTO BY MELISSA GUERRA

N

o self-respecting raspa stand in South Texas would be complete without featuring a chamoyada on the menu — the sweet, sour, salty and chile-spiced shaved ice that is usually drenched with fresh lime juice and heavily garnished with more salty-sweet-acidic seasoning. First-timers just might pucker up and freak out over so many strong flavors in one Styrofoam cup, but snackers in the RGV are all about the chamoyada. The flavor of chamoy is an essential part of the South Texas flavor profile.

10 SUMMER 2022

edible edible RIO RIO GR GR ANDE ANDE VALLEY VALLEY

But where did this crazy spicy, electrically fruity snow cone flavoring come from? What is the story of chamoy and why do we love it so much?

The genesis of any food tradition goes back to the native land of the ingredient. The chamoy flavor is based on salted green stone fruits.

Tracing back to the banks of the Yangtze River in China, the Prunus genus includes peaches, plums, cherries and almonds, which are usually referred to as stone fruits. If stone fruits originated in China, then credit for peach-based chamoy flavor is owed to the Chinese.

Cucumber and Jicama cup topped with chamoy at Tres Hermanos in Edinburg

Sour peach and plum flavors are still enjoyed in China, Japan and the relatively nearby Pacific Islands of Hawaii, where shave ice dominates the snack scene. Known by the Chinese name of see mui, sour green stone fruits are sold in endless varieties that are salted, sugared, dried or soaked in syrup. One variety of see mui is li hing mui, which can be found in powdered form in most Asian markets or online. Translated in English as “traveling plum,” li hing mui was popularized by Chinese immigrants from Canton who brought their salty-sour-sweet stone fruit treats with them.

But once li hing mui arrived in Mexico, the logical progression of this complicated flavor was to add some heat. Chile flavor is an essential condiment in countless Mexican dishes and snacks, so of course a little picante flavor was added to li hing mui. It may have been born in China, but the addition of chile after its arrival in Mexico makes chamoy a New World original flavor.

Want to make it at home?

Melissa Guerra is an eighth generation Texan, born and raised on a cattle ranch in South Texas. She is a self-taught culinary expert and food historian specializing in the food ways of the American continent, especially Texas, regional, Mexican and Latin American cuisine.

Tangy Chamoy Fruit Spread Serves 4

NOW OPEN IN HARLINGEN

Market | Eatery | Butchery Dos Olivos Market is a unique market full of Texas artisan style products and gourmet imports from Spain.

We provide a selection of quality wines, beers and gourmet foods with a menu that changes seasonally. We serve lunch and dinner daily and all day brunch on Sundays.

Our locations are in Harlingen, Buda, Wimberley and Dripping Springs.

2 cups (500 ml) water ½ cup (20 g) dried hibiscus flowers, or flor de Jamaica 6 ounces (170 g) dried, pitted apricots 6 ounces (170 g) dried, pitted prunes ½ to 1 cup (100 to 200 g) sugar, or to taste ½ to 1 cup (120 to 240 ml) freshly squeezed lime juice, or to taste 1 tablespoon (8 g) chili powder ¼ teaspoon (less than 1 g) cayenne pepper, or to taste ¼ teaspoon (1 g) salt (optional) Pour the water into a 2-quart (2-liter) saucepan and bring to a simmer. Add the dried hibiscus flowers and simmer for 2 to 3 minutes until the water turns deep red.

Add the apricots and prunes, cover and allow to simmer over medium heat for 5 minutes. Remove from the heat and allow to cool.

Add the fruit and hibiscus tea to the container of a blender. Add ½ cup (100 g) sugar, ½ cup (120 ml) of lime juice, the chili powder and cayenne pepper. Blend until smooth. Taste the mixture and add more sugar, lime juice and/or chili powder as desired.

Once blended, pour the mixture into a serving container. Refrigerate after use.

6710 W Expy 83 Suite A-107, Harlingen, TX dosolivosmarket_harlingen www.losolivosmarkets.com edibleriograndevalley.com

11

Look what’s sprouting.

Advertise with us and watch your business grow.

956-496-4920 | advertise@ediblergv.com

MODERN INTERIOR MEXICAN

210 N. MAIN STREET McALLEN, TX 956.627.6304 www.saltnewamericantable.com

12 SUMMER 2022

edible RIO GR ANDE VALLEY

1117 W. US HWY BUSINESS 83 McALLEN, TX 956.994.8331 www.housewineandbistro.com

1409 N. MAIN STREET McALLEN, TX 956.267.1150 www.salomeonmain.com

GOING GREEN

S

The Future Starts With You Becoming Sustainable

STORY BY MARIANELLA FRANKLIN | PHOTOS BY DAVID PIKE, UTRGV

ustainability. The meaning of this word seems to vary from person to person and is often misrepresented or misinterpreted.

Sustainability, or sustainable, simply means having the ability to be maintained over a long time period.

We want our beloved Rio Grande Valley to be sustainable, to ensure that we, our loved ones and generations to come have and will have an excellent quality of life.

Collectively, we need to work harder toward making education, healthcare, agriculture, biodiversity, conservation, tourism, manufacturing, transportation, construction, retail, infrastruc-

ture and renewable energy more sustainable.

The goal is to now make these interconnected systems as sustainable as possible for the future to prevent wasting precious time, energy and resources on additional or repeat efforts down the line.

We All Can Help Achieving sustainability requires more than a quick fix. It takes long-term thinking and positive, value-added action. Each of us can positively impact nature, community and the economy by altering our mindset and some of our life habits.

edibleriograndevalley.com

13

“We want our beloved Rio Grande Valley to be sustainable, to ensure that we, our loved ones and generations to come have and will have an excellent quality of life.”

Top Right: UTRGV produce pickup bags: Top Left: Seedlings at UTRGV nursery Left: Planting trees on Arbor Day. Bottom Left: EAC Farmers Market

14 SUMMER 2022

edible RIO GR ANDE VALLEY

“We but mirror the world,” Ghandi said. “All the tendencies present in the outer world are to be found in the world of our body. If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him.”

We can start by feeding our minds, bodies and spirits positive food, energy and attitudes, while reconnecting with nature and supporting economic structures that protect and respect all society and our valuable natural resources.

We, in the Rio Grande Valley, are at a distinct advantage. Our region boasts the highest concentration of organic farmers in all of Texas, according to the National Center for Appropriate Technology’s 2016 report, “Who Are The Organic Farmers of Texas.” Here are some ways to participate.

Adjust What We Eat

• Reduce how much red meat we eat and increase our consumption of vegetables and fruits.

• Have fun by having loved ones, especially children, help us with the process, by choosing recipes, planning meals, shopping for ingredients and cooking. Healthy habits are easiest to establish in young ones.

• Support and get to know our local farmers and food artisans by shopping at farmers’ markets.

• Participate in Community Supported Agriculture (CSA) programs.

With CSAs, consumers receive a collection of freshly harvested, healthy organic vegetables on a biweekly or monthly schedule.

• Shop at a grocery store that supports local farmers and our Valley economy.

• Patronize our community restaurants that support our local farmers. These chefs typically offer delicious, seasonal menus aligned with the most nutritious harvest of the season.

Cut Back on Chemicals

• Use less chemicals to better protect our natural resources and the environment.

• Read all labels to understand a product or food’s contents to choose safer ones.

• Don’t to microwave food that’s in plastic containers because we don’t want harsh plastic chemicals to seep into our nutritious meals.

Reduce Packaging Waste

• Buy items that don’t have wasteful packaging.

• Purchase products packaged in biodegradable material, as it is compostable.

• Shop for lightly used items at local vintage and antique shops to avoid packaging altogether.

• Use cloth tote bags when you shop at farmers’ or grocery markets, or stores, to avoid using plastic bags.

• Strive for zero waste; recycling should be a last resort.

Conserve Resources

• • • • • • • • • • •

Reduce water and energy consumption.

Take shorter showers.

Do full laundry and dishwasher loads.

Fix leaks as soon as possible.

Buy WaterSense appliances.

Wash in cold water. Line dry clothes and linens when the weather permits it.

Unplug electronic devices when not in use.

Turn lights off; use natural daylight instead when possible. Weather strip your home to reduce energy seepage.

Buy Energy Star appliances.

Switch to energy efficient lighting (such as LED).

Generate solar power if possible.

Get Some Air

• Reconnect with nature, a way to re-energize and reinvigorate our body, mind and spirit.

• Get outdoors. Breathe fresh air. Have some fun.

• Learn what’s in your backyard.

• Take in the Valley’s rich biodiversity.

• Learn what makes the area an epicenter for generating hundreds of millions of dollars in annual eco-tourism.

• Take pride in what we have at our fingertips.

• Volunteer to help organizations trying to conserve and preserve our air, water, soil, forests and wildlife.

Shrink Our Footprint

• Instead of driving everywhere, travel a different way and reduce greenhouse gases and air pollution in the process (and save money).

• Walk, hike, run, bicycle, rollerblade, roller skate, skateboard — exercise is an added benefit — .

• Carpool or take public transportation.

• Consider buying an electric vehicle .

Be The Change

Dig In

These steps to change are simple and enjoyable and rewarding, knowing we’re joining the many who are championing sustainability of the Rio Grande Valley now and for the future.

• Plant a garden — vegetable, herb, pollinator, succulent/cacti, permaculture, hydroponic, aquaponic — or participate in a community garden.

• Plant native trees – fruit and flowering– which help balance the environment.

Dr. Marianella Q. Franklin is Chief Sustainability Officer at The University of Texas Rio Grande Valley. Her favorite pastimes are baking old family recipes, antique and vintage shopping, nature with “Friends who Fancy Food!”

edibleriograndevalley.com

15

16 SUMMER 2022

edible RIO GR ANDE VALLEY

NOTABLE EDIBLES

Taco Journalists Nominated for James Beard Media Award Pull up to some taquitos estilo Matamoros, barbacoa estilo pozo or the smell of fresh tortillas, corn or flour, and you know you’ve arrived in the Rio Grande Valley.

For some time, taco journalists Mando Rayo and Dennis Burnett have been showcasing the area’s tacos and the gente behind them. The duo’s coverage appears in the book, The Tacos of Texas, in a digital PBS series in Brownsville and in a TV show on the El Rey Network in McAllen.

Now, the two are nominated together for a James Beard Foundation award (equivalent to an Oscar) in the Commercial/Sponsored Visual Media category for their series with Laredo Taco Co., Made Right Here Road Trip, episodes of which can be seen on YouTube.

“I love the RGV because it’s rooted in culture and tradition from abuelas y madres and tios y padres, making fresh tacos or doing a family-style barbacoa Sunday, yes, every Sunday,” said Rayo.

The winners will be announced in June, and we wish Rayo and Burnett the best of luck.

Follow them on Instagram @unitedtacosofamerica.

Happy 100th Birthday, Rutledge Burgers If you live in Brownsville, you most likely have been to Rutledge Burgers, located in an enclosed alleyway on East Washington Street. The eatery’s classic burger is small in size but so tasty that you’ll want to return for more.

In 1922, John and Hilda Rutledge established their namesake eatery as a sidewalk hamburger stand. The current owner, Gloria Perez, worked at the restaurant for 45 years and then purchased it from the Rutledges in 1977.

Thank you for keeping the tradition of Rutledge Burgers alive and strong.

Cheers to Bonita Flats Farm & Vineyard

Three RGV Restaurants Featured in Texas Monthly

For Melissa and Art Delgado of Bonita Flats Farm & Vineyard, their dream of owning their own winery is now a reality.

The seed, or the grape you might say, was planted in 2016 with their first acre of vines, blanc du bois. In March, they introduced their very first wines, trebbiano, dolcetto rose and chenin blanc.

“We both said it’s time. We have been growing grapes for four years, and it was time to move forward,” said Melissa.

They plan to add a tasting room, outdoor patio area, a café and a farmers’ market to sell the variety of fresh organic vegetables and herbs they also grow on their farm.

Bonita Flats Farm & Vineyard is located a short distance from the city of Los Fresnos, a mile and a half north of Highway 100 on FM 3069.

The website is bonita-flats.com.

We recommend you stop by, sip on a glass of wine and enjoy the sunset.

Espana and University Draft House are featured in “Where to Eat Now,” the 21st edition of Texas Monthly’s annual survey of the state’s best new restaurants.

Espana was listed in the small plates category. TM praised Espana and its all-American Rockefeller oysters, one of its most popular appetizers on the menu. Espana has returned to its original newly renovated location at 701 N. Main St. in McAllen.

The Graduate at University Draft House made the list of best sandwiches. TM says it is a “no holds barred burger made with melted brie, caramelized onions, mushrooms and arugula piled on an Angus beef patty and tucked into a brioche bun.”

University Draft House has two locations, 2405 W. University Drive in Edinburg and 100 W. Highway 83 in McAllen.

The Ana Liz Taqueria in Mission is also featured in Texas Monthly. In the article, owner Ana Liz Pulido shares her story of working towards owning her own taqueria. It spans from her selling homemade Nutella pies to her classmates as a teenager to her graduating from The Culinary Institute of America in San Antonio and finally, to coming back to the Rio Grande Valley to start her restaurant.

At her taqueria, Pulido serves flour tortillas made by her mother, and blue and yellow corn tortillas she makes herself.

If you love tacos, TM says it is worth the pilgrimage to Ana Liz Taqueria, located at 215 N. Conway Ave. in Mission.

Read about these valley restaurants at texasmonthly.com.

Photo by Kelly Groce

Know someone who should be in Notable Edibles? Send us a note at hola@ediblergv.com. edibleriograndevalley.com

17

18 SUMMER 2022

edible RIO GR ANDE VALLEY

COMMUNITY

Can You Dig It?

Civic agriculture can seed the local growth

T

STORY AND PHOTOS BY STEPHANIE KASPER

hroughout the Rio Grande Valley, a grassroots network of community-focused farmers is growing, but more consumer support is needed to fully reap the potential economic and social benefits from the area’s agriculture industry.

From Mission to South Padre Island, at least 14 farmers’ markets have launched over the past 15 years, and several community supported agriculture (CSA) programs — like Nature’s Heartland and Sentli Center for Regenerative Agriculture in Hidalgo County and Yahweh’s Farm and CD&J Mini Ranch in Cameron County — now offer seasonal produce subscriptions.

Community, school and home gardens are cropping up everywhere, providing residents of all ages opportunities to grow more of their own food and build connections among growers in the area.

Non-profit farms — like the Food Bank of the Rio Grande Val-

ley’s Gem Valley, UTRGV’s Hub of Prosperity and La Posada and La Mancha of the Brownsville Wellness Coalition — provide opportunities for sustainable agriculture education and community involvement in food production.

Samantha Martin, a senior student assistant at UTRGV’s farm, says, “My work at the hub challenges me to solve real agricultural problems instead of hypothetical ones in a textbook. These sustainable agriculture skills will become even more important as erratic climate events happen more often.”

Chefs and restaurants play a key role as well by purchasing from local farmers and showcasing local ingredients in their dishes. Area restaurants with a history of buying local include Terras Urban Mexican Kitchen and Dodici in Brownsville, The Boocha Bar and Taproom in Weslaco, and Diego’s Food Truck, El Divino and The Delgado Collective in McAllen. edibleriograndevalley.com

19

All photos are of volunteers working at the Hub of Prosperity in Edinburg.

Each of these practices contributes to a growing spirit of civic agriculture in the Rio Grande Valley. The term “civic agriculture” was coined almost 30 years ago by sociologist Thomas Lyson to describe local people growing food for local consumption in a way that encourages regional economic investment and community cohesion. This local focus provides an alternative to the exporting focus of many large agricultural operations.

Greater Focus Needed On Local Projects

The Valley has long been a powerhouse of agriculture in Texas, leading the state in fruit and vegetable production. Even after decades of population growth and urban expansion, the region maintains high levels of agricultural productivity. The four-county region of Cameron, Hidalgo, Starr and Willacy averages 1.5 billion pounds of fruit and vegetable production annually. By weight, local production could cover 184 percent of annual vegetable consumption and 240 percent of annual fruit consumption in the four counties, according to the U.S. Department of Agriculture. However, little of that fresh healthy produce makes it to the plates of local consumers. Since the expansion of fruit and vegetable agriculture in the Rio Valley in the early 1900s, our region has been primarily export focused, so the abundant food produced by our fertile delta soils and the careful craft of our farmworkers nourish other communities.

Under that structure, the economic impact of Valley agriculture disperses with the product, and profits are divided among food proces-

20 SUMMER 2022

edible RIO GR ANDE VALLEY

“Local-minded farmers, gardeners, educators, students, restaurateurs and customers already are hard at work building an empowering local food system in the Rio Grande Valley, and enthusiasm around civic agriculture projects is blossoming. But they need more support to bring the vision fully to life.”

sors, packagers, transporters, marketers and others, while the produce wends its way to its final consumers.

The USDA Economic Research Service estimates that for every food dollar spent by the consumer, the share that goes back to the farm owner is only 16 cents. The share to non-owner farmworkers, with a median hourly wage of $12.99 in Texas, is far less.

This export-focused model leaves the Valley to bear the social and environmental costs of intensive production, without the full economic and nutritional benefits of the harvest. As a result, one of the most agriculturally productive regions in the country has some of the highest rates of hunger and diet-related illnesses.

“What we need are practical solutions to connect the abundance of healthy foods to the consumers that need it most,” said Alex Racelis, director of UTRGV’s agroecology program and appointed member of the federal Equity Commission’s Subcommittee on Agriculture.

RGV Residents Can Help

Civic agriculture is a practical response to the food-related issues our community faces, one that builds and strengthens connections. A simple meal can recall the farmer who sold tomatoes at the farmers’ market, the neighbor who shared an abundant squash harvest, the community garden member who offered seeds for an herb garden and the friend who passed along a recipe using many local ingredients.

As our networks grow, they can increase community resilience in times of crisis. The pandemic laid bare the fragility of global supply

chains, and grocery store shelves have run thin several times over the past few years. In such times, strong local food systems can help fill the gaps.

Likewise, when farmers face challenging weather, like last year’s winter storm, community support after crop failure and infrastructure damage can help keep our small farms in business.

Connections that begin through food often spill over into other areas, too. Participation in civic agriculture is associated with other forms of civic engagement, like voting, volunteering and participating in community groups and activities. Civic agriculture helps empower us to make positive change in our food system and in our wider communities.

Local-minded farmers, gardeners, educators, students, restaurateurs and customers already are hard at work building an empowering local food system in the Rio Grande Valley, and enthusiasm around civic agriculture projects is blossoming. But they need more support to bring the vision fully to life.

Institutional and governmental support are key, but so is the support that we, as individuals, can offer through our daily food choices.

We can all dig deeper to support the Valley’s civic agriculture movement, where we strive to grow a healthy and resilient food system.

Stephanie Kasper is the program manager at the University of Texas Rio Grande Valley’s Hub of Prosperity farm and a proud front yard vegetable grower.

edibleriograndevalley.com

21

IN THE KITCHEN

The Magic Valley Pantry

I

STORY BY LETTY FERNANDEZ | PHOTOS BY DANIELA LOERA

t’s summer, and that means it’s prime michelada time. There’s even a holiday in the drink’s honor during the season, National Michelada Day on July 12.

The michelada is super popular and fun to make. It’s described as a bloody mary made with beer, instead of vodka.

The oldest story of the michelada goes back to the 1940s. A Mexican general, Augusto Michel, who liked his beer with spicy salsa, claimed he was the drink’s inventor.

Ever wonder why they’re called micheladas? The word “michelada” is a Spanish portmanteau that combines “chela” (slang term for beer) with “ada” for “helada,” meaning cold and “mi” for mine — my cold beer.

To create your very own micheladas, here are some local products to use. Salud!

22 SUMMER 2022

edible edible RIO RIO GR GR ANDE ANDE VALLEY VALLEY

Triple-S Express Michelada Mix

5x5 Brewing Co. Moore Field Blonde Ale

In 2007, Juan and Sasha Sotelo established a drive-thru convenience store in Brownsville, Texas called Triple-S Express.

Named after the couple’s daughter, the mom-and-pop establishment serves its unique homemade michelada mix by the cup to long lines of customers. Some of them began asking for larger sizes of the refreshing beverage mix.

So in 2010, the husband and wife team began mass producing “Brownsville’s Own” Triple-S Michelada Mix in a 32-ounce bottle.

Then the Sotelos’ big break happened in 2011 when they started selling their mix to H-E-B stores in the RGV. “We would sleep in our car at H-E-B parking lots, waiting for the receiving team to open so that we accomplish eight to 10 stores per day,” said Juan.

Fast forward to 2022, and the Sotelos are supplying meat market and liquor store chains and over 300 H-E-Bs in Texas and distribute to half of Mexico.

“Our product is genuinely good. We created a product, then a demand, and our michelada mix can rub elbows against the biggest brands out there,” said Juan.

What’s next for the duo? A new mango flavor, and you can find it at your local H-E-B store soon. All of the Sotelos’ products are available at triplesmichelada.com.

If you’re looking to add more flavor to your michelada, give 5x5 Brewing’s Moore Field Blonde a try. This 5.5% ABV blonde is light and airy with mild citrus and spice notes. Moore Field is refreshing on its own but definitely a way to kick up a michelada.

“5x5” in the business name was a term the military used through WWII to convey, “I understand you perfectly.” The predecessor to the phrase “loud and clear,” 5x5 found its way into verbal slang to mean “everything is good.” Moore Field in the beer name comes from the Moore Air Base just north of Mission, where fighter pilots trained and then went on to serve our great country.

These names are fitting since the small batch brewery, which opened in Mission in 2018, is veteran owned. When the opportunity arose for co-founders George Rice, Matthew Mazur and Sean Downey to create a brewery, they chose to bring it to their hometown.

5x5 Brewing exists to make great beer and support the local community.

“One of the basic principles that we live by at 5x5 Brewing is selfless service,” said Downey. “Any and every chance we get, we make sure to give back to both our brothers and sisters in arms as well as the community that supports us every day.”

5x5 has nine core beers on tap and offers eight seasonal beers. Moore Field Blonde Ale is available at H-E-B and local liquor stores.

Stop by 5x5’s taproom at 801 N. Bryan Road, Ste. 174. It is open Wednesday through Sunday.

For hours and directions, visit 5x5brewing.com.

Da Dip Chamoy Rim Paste Through his business Da Dip, Roger Salinas sells seven flavors of chamoy paste: original, tamarindo, pickle, watermelon, mango, strawberry and, the best seller, pineapple.

“During the pandemic I started making some chamoy paste. I brainstormed and I came up with a recipe, and from there it just took off,” said Salinas. “The sales have been crazy.”

What makes his chamoy paste stand out from all the others is its unique taste and its texture, Salinas said. It’s not too thick and not too runny.

In addition to chamoy paste, Salinas sells a michelada mix he created and for those with a sweet tooth, fire candy.

“Everyone likes micheladas, and we have had so much support from the people in Port Isabel,” Salinas said. They support small business owners.”

Salinas’ chamoy rim paste is available at Da Dip, 910 Hwy. 100, Ste. 104, Port Isabel and nine other locations in the valley. Visit dadipfire.store for those locations.

NIC’S OLIVES Marinated Olives What started as a unique gift for friends and family is now a business for Nicole Kirkconnell Clint of Brownsville.

NIC’S OLIVES is the entrepreneur’s first venture into the food market. “Best olives ever,” said one happy customer.

Along with her marinated olives, Clint sells her homemade tapenade, which goes perfectly with cream cheese spread on crackers and an ice cold michelada.

Clint says the original recipe for the marinade came from a popular cookbook, but over the years she modified it, giving it her own spin.

Clint said she’s grateful for all the encouragement she has received, and she loves that people are enjoying her olives.

You can purchase Clint’s products on Instagram @nics_olives and, at the Brownsville Farmers’ Market. Stay tuned. edibleriograndevalley.com

23

NATURE

BUZZZ INTO SUMMER Taste of Summer Honey STORY AND PHOTOS BY DENISE CATHEY

24 SUMMER 2022

edible edible RIO RIO GR GR ANDE ANDE VALLEY VALLEY

Top Left: The owner of Bay Bees pulling a frame out for inspection in Brownsville. Top Right: Layer of wax caps, the honeyfilled comb ready for harvesting from Lozar Apiaries. Bottom Left: Beekeeper Miguel Lozano, owner of Lozar Apiaries in McAllen.

T

he Rio Grande Valley seems to always be bursting with produce. From fresh juicy oranges to the crispness of bell peppers, the Valley grows a wide variety of delicious foods to explore.

However, there is one local delicacy that you should not miss out on — honey — produced by one of the tiniest yet vital members of our community, the honey bee.

With the last honey harvest of the season approaching, the taste of summer honey is officially here.

Honey is a delightful byproduct of the hardworking honey bee’s unceasing pollination efforts that underpin, well, just about everything we eat and then some. Whether it is watermelons in the fields or wildflowers growing on the roadside, bees have a hand in them.

According to the Texas A&M Honey Bee Lab, honey bees are the top pollinators in both the state and country and are vital to an area like ours.

“If we removed honey bees, we would not be able to produce food

on the same scale that we do right now in the United States,” said Dr. Juliana Rangel, associate professor of apiculture with the Texas A&M Honey Bee Lab. With all the work they do for us, it might surprise you to hear that honey bees are not native to the U.S. Though the honey they produce is local, a North American honey bee does not exist.

“There are no native honey bees, period,” Rangel said.

The honey bees in Texas are a mixture of different genetic lineages of the western honey bee. Endemic to the Middle East, Europe and Africa, in the 1600s, according to Rangel, European settlers brought these honey bees to the States.

In 1990 a subspecies of this same bee from South Africa was introduced to the U.S. and bred with other honey bees to create the Africanized honey bee that is often found in the Rio Grande Valley.

So beekeepers have a wide variety of honey bee lineages and hybrids to choose from if they want to get into honey. edibleriograndevalley.com

25

Glenn Simpson, owner of Bay Bees, surrounded by bees as he removes a frame full of honeycomb from the hive.

Finding Good Local Honey Is the seller a beekeeper? If so, ask to see their hives. If someone is selling locally, their beehives should be local too. This is an easy way to check whether you are buying truly local honey or honey from a non-local source.

Bay Bees Honey Bay Bees is located at the Brownsville Farmers’ Market on Saturdays, The Nelipot Tea Shop and Metanoia Wellness Center both located in Brownsville, and the Tres Lagos Farmers Market in McAllen on the first Sunday of each month. Visit Bay Bees on Facebook or email baybeesrgv@gmail.com.

Lozar Apiaries Lozar Apiaries is based in Edinburg. Visit its website at lozarapiaries.com or give them a call at (956) 874-8949.

“If we removed honey bees, we would not be able to produce food on the same scale that we do right now in the United States.”

From the smokiness of the mesquite trees to the floral sweetness of our local wildflowers, according to local beekeepers Glenn Simpson of Bay Bees based in Brownsville and Miguel Lozano of Lozar Apiaries in McAllen, the taste of our local honey is as unique as our local plants.

Lozano, who keeps 1,300 hives in Hidalgo County, and Simpson, who has nearly 60 hives spread throughout the Valley, know quite a bit about producing honey and the work that goes into getting it from the bee to the jar.

While it depends on the bees, harvesting can start as early as late February and sometimes lasts through mid-July, with a second harvest beginning in September before winter.

Each year for beekeepers is a roll of the dice in terms of how much honey they will get. In a year with enough rainfall to sustain our plant community, beekeepers expect plenty of honey to be available in the hive — enough for the bees and themselves.

Honey bees make honey from the nectar they harvest from flowers, but a honey bee generally only travels a few miles from its hive. Where a beekeeper puts a beehive can be just as important as what plants are available during the season in a given area.

In the Valley, anacua, Texas ebony, fiddlewood, Texas kidneywood, asters, daisies, huisache, citrus trees, mesquite and other local flowering plants and trees with plenty of nectar on tap are popular with honey bees. Bees near urban areas often also take in nectar from the more

26 SUMMER 2022

edible RIO GR ANDE VALLEY

exotic plants kept in home gardens.

For Lozano, his customers enjoy buying honey from the flowers of the Valley.

“People like it a lot because they know it has the flavors of the flowers that we have here locally,” he said.

If a beekeeper wants or prefers the taste of a specific nectar source to come out on top, they can give nature a helping hand.

“When you are trying to produce a specific type of honey, you try to move your bees into an area where most of the flowers within a threemile radius are of that particular flower,” said Simpson.

The honey itself is a mixture of the tail end of spring and the beginning of summer nectar harvests, and has a gentle sweetness. With strong floral notes, this honey is from the final blooming across the Valley caused by the winter and spring rains before the summer heat makes food sources scarcer for the honey bees.

Harvested in June and early July, honey is a welcome addition to a savory dish of salmon for those family gatherings or drizzled over fresh slices of mango and watermelon for a beach-side snack.

Denise Cathey is a reporter and photojournalist living in Brownsville. A native Texan, she has an ingrained love of whiskey, BBQ and the truly odd. Currently she’s on a quest for the perfect cup of coffee. Follow her on Instagram @denisecatheyphoto.

Chili-Infused Honey Baked Salmon Recipe by Glenn Simpson Serves 4 This baked salmon with Bay Bees chiliinfused honey has just a hint of heat with a beautiful glaze crust. The flaky texture with the combination of herbs and spice makes for an enjoyable meal.

It can be used as an entrée with grilled vegetables and sweet potatoes or as an enhancement to a salad for a light healthy lunch.

1 (2 pounds/907 g) salmon filet ¼ to ½ teaspoon (1.5 to 2.8 g) salt ½ teaspoon (2.8 g) freshly ground pepper 3 tablespoons (44 milliliters) Bay Bees Chili-Infused Honey

½ lemon, thinly sliced Juice of ½ lemon 1 green jalapeño or serrano chile, thinly sliced Fresh dill, thyme and rosemary Dried red chili flakes (optional) Preheat the oven to 400° degrees F (204° C). Line the baking sheet with parchment paper.

Add salt, pepper and herbs to the skin side of the filet. Place thin slices of lemon on parchment, and place the filet, skin side down, on the lemon slices. Sprinkle salt, pepper dill and thyme on the flesh side of the filet.

Spread 2 tablespoons (30 ml) of chiliinfused honey also on the flesh side. If desired, add dried chili flakes on top of the honey. Use a fork to mix honey with herbs and spices, covering the entire filet. Place sliced green chiles over the

filet, and place a rosemary sprig on top.

Put the baking sheet with the filet in the oven and bake for 20 minutes.

While the filet is cooking, mix 1 tablespoon (15 ml) of honey with 1 teaspoon (5 ml) of lemon juice and, if desired, additional herbs, for topping the filet when serving.

When ready, remove filet from the oven. To serve, plate it and drizzle a small amount of the lemon-honey mixture over the filet.

Be adventurous and try adding a small amount of your favorite herbs, such as basil, bay leaves, cilantro or fennel, to make this dish your own.

Glenn Simpson is a beekeeper and owner of Bay Bees. You may find him at the Brownsville Farmers’ Market selling his honey products or may reach out to him on Facebook.

edibleriograndevalley.com

27

MARKET GUIDE

Market to Market

All Across the Rio Grande Valley Market Locations & Available CSAs

Brownsville Brownsville Farmers’ Market Linear Park, 1495 E. 7th St. Saturdays 9AM-12PM brownsvillewellnesscoalition.com @brownsvillewellnesscoalition The Market at North Park Plaza 800 N. Expressway 77/83 Saturdays 3-7PM marketattheplaza.com info@marketattheplaza.com

Edinburg Hub of Prosperity Urban Farm 3707 W. University Drive Saturdays 9-11AM openfoodnetwork.net @hub_of_prosperity

Harlingen Harlingen Farmer’s Market Tyler Avenue & 2nd Street Saturdays 3-4:30PM Mid October-mid June harlingenfarmersmarket.com @harlingenfarmersmarket HOPE Farmers Market 19833 Morris Road Mondays & Thursdays-Saturdays 10AM-6PM yahwehfarm.com yahwehs.farmgarden@gmail.com @yahwehsfarm hopeforsfs@yahoo.com hopeforsfs.org

Wild August Nursery & Flower Market 16802 Garrett Road October-May Saturdays 9AM-12PM June-September Fridays 6-9PM wildaugust.com @themarketatwildaugust

McAllen Farm to Table Tres Lagos Farmers Market 4350 Tres Lagos Blvd.

First Sunday of every month 2-5PM visitmcallen.com @treslagosmcallen Grow’n Growers Farmers Market Firemen’s Park , 201 N. 1st St. Saturdays 9AM-12PM visitmcallen.com @farmersmarketatfiremenspark McAllen Farmers Market 4001 N. 23rd St. Saturdays 10AM-1PM mcallenfarmersmarket.com @mcallenfarmersmarket

True Food Markets 9610 W. Expressway 83 Thursdays-Sundays 11AM-7PM truefoodmarkets.com @truefoodrgv

28 SUMMER 2022

edible RIO GR ANDE VALLEY

Mission

Available CSAs in the RGV

Neighborhood Farmers Market The Bryan House 1113 E. Mile 2 Rd. Wednesdays 3-7PM thebryanhouse.com @thebryanhouse

CSA, or Community Supported Agriculture (CSA) is one way consumers can directly support local farms. You connect directly with the farmer, and every week your farmer delivers or you can pick up a variety of fresh nutritious food.

All CSAs have different financial structures and procedures, so we suggest you reach out to the CSA for more information.

San Benito El Pueblito Market 101 N. Reagan St. Sundays 11AM-3PM

South Padre Island South Padre Island Farmers Market 8605 Padre Blvd.

Sundays 11AM-1PM sopadre.com

Weslaco La Cebollita Mid-Valley Farmers Market Weslaco City Hall 255 S. Kansas Ave. Last Saturday of every month 11AM-2PM @weslaco_chamber weslaco.com

CD&J Mini Ranch Offers a produce CSA Meat and egg CSA 29575 Adams Road San Benito, Texas cdjminiranch.com @cdjminiranch_woman_owned Nature’s Heartland Farm Offers produce and eggs 11920 N. Mile 16 Edinburg, Texas Saturdays 10AM-4PM heartlandfarm.com @naturesheartland

BROWNSVILLE WELLNESS COALITION

Certified Naturally Grown farm outside San Benito.

Our animals are raised the old fashioned way, hormone & antibiotic free, and always treated humanely.

We serve communities by sharing sustainable practices and overall wellness.

COOKING CLASSES

Interested in taking a cooking class? Learn how to prepare a budget-friendly meal, minimize food waste, proper food portions, as well as learn what nutritious food the body needs to thrive. Come join us!

FRESCO MOBILE

Our market-on-wheels takes fresh produce to rural areas throughout the Rio Grande Valley. We source our produce from our urban farms, community gardens, and local farmers.

Locally raised grass-fed beef & lamb, pasture-raised pork, farm fresh eggs, freeze-dried fruits & vegetables.

All items can be purchased through our website or by calling.

COMMUNITY GARDENS & URBAN FARMS

Choose what you want to grow! Our gardens allow any individual in the community to learn how to grow their own food. With the guidance of our Green Team, you will learn about sustainable growing practices.

LIVE LOCAL. BUY LOCAL. @cdjminiranch @BROWNSVILLEWELLNESSCOALITION WWW.BROWNSVILLEWELLNESSCOALITION.COM

Call at 956-456-9600 or visit CDJminiranch.com

edibleriograndevalley.com

29

RECIPES

Red Fish with Ixtapa Sauce Recipe by Cameron Salazar Serves 4 Cook your catch at on the islan; it’s the freshest way to eat. At Liam’s in Brownsville, SPI and Pelican Station in Port Isabel, you can order your catch with Ixtapa sauce. The restaurant was kind enough to share the recipe so you can enjoy it at home!

1 1

whole red fish tablespoon (15 ml) clarified butter or avocado oil Grilling spice of your choice Kosher salt Ground black pepper Cilantro Tortillas (optional) 1 lime (optional) For the Shrimp Ixtapa Sauce 6 peeled, deveined U16/20sized black tiger shrimp Clarified butter Dirty Al’s Blackened Seasoning 2 cloves garlic, minced ½ yellow onion, medium diced 1 jalapeño, seeds removed, small diced 1 tablespoon (5 g) flour Juice of 1 large or 2 small limes 1 cup (240 ml) heavy whipping cream ½ cup (100 g) tomatoes, small diced 1 avocado, large diced Start with a legally caught fresh whole red fish, or if you prefer to purchase your fish, you may use black drum or red snapper. With rib, skin and scales attached, filet meat off the bone, leaving the half shell. Drizzle clarified butter or avocado oil on both sides of fish to coat.

Next, apply a generous amount of salt and ground black pepper to the exposed filet meat, or simply add your favorite grilling spice. I recommend Dirty Al’s Grill Seasoning.

Place the filet skin side down on the hot grill and cook completely, about 10 to 12 minutes. When the meat is white with glistening juices, it is ready.

For the shrimp sauce, place the 6 shrimp in a sauté pan on medium heat. Drizzle shrimp with clarified butter or avocado oil and add a healthy sprinkle of Dirty Al’s Blackened Seasoning. Cook shrimp until medium and set aside. Butterfly once cooled.

In the same sauté pan over medium heat, place the chopped onion and diced jalapeño. Once they start to sweat, add the minced garlic. Cook until softened; don’t brown. Sprinkle the flour over the vegetable mixture and combine.

Let it cook until the color turns light brown, making sure the flour doesn’t stick to the pan and burn.

Once the flour is toasted, stir in lime juice and deglaze the pan, making sure nothing sticks to the bottom. Then add 1 cup (240 ml) of heavy whipping cream. Set to a low simmer. Stir constantly, and the sauce will slowly thicken.

Once the sauce is thick, add the diced tomatoes and avocado. Add the butterflied shrimp and continue to simmer on low heat until the sauce is a thick consistency.

To serve, cover the fish with Shrimp Ixtapa Sauce and top with cilantro. If desired, serve with a side of tortillas and a lime.

Photo by Daniela Loera SUMMER 2022 3030SUMMER 2022

edible RIO GR ANDE VALLEY edible RIO GR ANDE VALLEY

Shrimp and Hearts of Palm Salad with Mustard Vinaigrette Recipe by Madeira Restaurant, Brownsville Serves 4 For the salad 6 mini bell peppers — red, orange and yellow — small julienned ½ red onion, small julienned Juice and zest of 2 lemons 1 teaspoon (6 g) salt 1 can sliced palm hearts 15 large leaves fresh basil, julienned 12 poached, peeled, deveined U10-sized shrimp, each cut into 3 parts 1 ounce (30 ml) olive oil 2 tablespoons (22 g) Dijon mustard seeds, for garnish 4 leaves mint, for garnish For the honey mustard dressing 1½ cups (355 ml) corn or avocado oil ¾ cup (177 ml) honey

½ ⅓ ¾ 1

cup (118 ml) apple cider vinegar cup (80 g) Dijon mustard teaspoon (2 g) onion powder pinch of turmeric

To prepare the dressing With an electric hand blender or electric whisk, beat together the honey, apple cider vinegar, Dijon mustard, onion powder and turmeric. Once mixed, slowly add the oil in a thin stream so the dressing emulsifies and the mixture thickens.

Note: This dressing can be prepared in advance and refrigerated for up to 3 weeks.

To prepare the salad In a large bowl, combine the olive oil, salt and zest and juice of the 2 lemons. Add the onion, peppers, palm hearts and basil, and fold together carefully. Add the honey mustard dressing; feel free to add as much or as little as you like. Then add the shrimp.

Chill until ready to serve.

To serve, garnish with some Dijon mustard seeds and mint leaves. Accompany with toasted bread.

Photo by Daniela Loera

edibleriograndevalley.com

31

TXQ Rub Cheeseburger Recipe By Lou Castro Serves 6 This is the perfect summer twist on a grilled cheeseburger. It features freshly ground beef patties seasoned with TXQ (956) All Purpose Rub and glazed with an amazing Bourbon Worcestershire Sauce.

Brie or your favorite cheese tops it off.

2

pounds freshly ground, 80/20ish chuck. Have your butcher do it that day; there is no substitute.

TXQ 956 All Purpose Rub, to taste Cheese of your choice; brie and Swiss work wonderfully Sourdough or brioche buns, lightly toasted

Vegetables of your choice — caramelized onions, lettuce, tomato, etc.

Sauces of your choice — mayonnaise, mustard, etc.

Make the glaze.

Combine all ingredients and simmer until volume is reduced by 1/3. Set aside and let cool.

For the glaze 2 tablespoons (30 ml) soy sauce 2 tablespoons (30 ml) plus 2 teaspoons (10 ml) balsamic vinegar 2 tablespoons (30 ml) plus 2 teaspoons (10 ml) Worcestershire sauce 2 tablespoons (30 ml) bourbon 2 tablespoons (30 ml) simple syrup

On the grill (preferred), place patties on direct fire for 30 seconds on each side to sear. For added flavor, add a chunk of mesquite or pecan to the fire.

First, separate the ground beef into 6 equal patties and put a thumb divot in the middle of each. This prevents the patty from plumping during cooking. Season with TXQ 956 rub right before grilling.

Then set patties on indirect heat. Baste with Bourbon Worcestershire Glaze and place cheese on top to melt. Grill patties to preferred doneness. Final internal temperature should read 160° F (71° C).

To assemble, place patty on lightly toasted sourdough or brioche bottom bun. Top with your choice of vegetables and sauces. Cap with top bun.

Photo by Daniela Loera

32 32 SUMMER SUMMER2022 2022

edible edibleRIO RIOGR GRANDE ANDEVALLEY VALLEY

edibleriograndevalley.com

33

Delicious Garden Delights

KIDS

Activities, recipes, stories (and more!) created for family sharing Illustration: Pati Aguilera, from Rooftop Garden (Barefoot Books)

Activity from Kids’ Garden (Barefoot Books)

| c r e at e d f or f am i ly s h ar i n g 34 SUMMER 2022 edible RIO GR ANDE VALLEY

LET’S EAT!

Wash your hands before you start, and always have a grown-up with you when you cook!

Homemade Hummus

Picnic Kabobs LE T’ S GATH ER :

• • •

: LE T’ S G AT H ER

ickpeas • 1 cup canned chth (light) tahini oo • 1/8 cup sm oil • 1/4 cup olive • 1 garlic clove dium-sized lemon • Juice of one mer to taste) • 1/2 tsp salt (oter • 4–8 Tbsp wa of cumin • Optional: pinch

Makes: 4-6 servings Time: 10 minutes

1. Place the chickpeas, tahini, olive oil, garlic clove and

lemon juice into a blender or food processor. Mix for about 30 seconds or until you have a thick paste.

2. Add in the salt. Continue to mix, slowly adding

spoonfuls of water until you have a smooth and creamy paste.

3. Sprinkle with cumin and serve!

Recipes adapted from Kids’ Kitchen, written by Fiona Bird and illustrated by Roberta Arenson (Barefoot Books)

1 large carrot Hummus 8 slices whole grain bread (small loaf) • 8 half-inch slices of cucumber, cut in half • 4 cherry tomatoes • Vegetable peeler • Table knife • Cutting board • 4 small wooden skewers Makes: 4 Time: 10 minutes

1. Peel the outer skin from

the carrot and cut off the base.

2. Continue to peel and make long carrot curls.

3. Spread the hummus onto a piece of whole grain

bread. Cover with another piece of bread to make a sandwich. Repeat with the remaining hummus and bread. (Use our recipe on the left, or store-bought hummus works too!)

4. Use the table knife to remove the crusts and cut

the sandwiches into quarters.

5. Place one sandwich piece onto the cutting board

and push a skewer through the middle.

6. Repeat this using a piece of cucumber, a few

carrot curls, a sandwich, a cherry tomato, a sandwich, carrot curls, cucumber and another sandwich. Make sure you always push the skewer through a chunk of food and onto the board.

edibleriograndevalley.com

35

Delicious Garden Delights

KIDS

ACTIVITY: Three Sisters Garden

Summer is the time to start thinking about foods we will need to harvest in the fall. Let’s plan our own “three sisters” garden!

Plants, like people, often help one another out. Sometimes known as the “three sisters,” Indigenous peoples in North America discovered that sweet corn, beans and squash work well when planted together.

45 minutes; 4 weeks later, 15 minutes Spring/Summer Outdoor

ER : LE T’ S G ATH

spade or fork watering can , bucket of finished st po finely sifted com s ed • sweet corn seseeds an be er nn • ru squash seeds

• • •

•

LET’S GET STARTED: 1. Clear a circular space about

6 ft (1.8 m) in diameter in a part of your garden that gets plenty of direct sunlight.

2. Prepare the soil in this area by

watering, digging and adding finished, finely sifted compost until the soil is loose and crumbly.

3. Create a mound of soil about

12 in (30 cm) high and about 5 ft (1.5 m) across.

Tip

ts start When the plan uits and fr r producing thei or stew up so seeds, make a harvest! and en joy the

4. Plant 6 sweet corn seeds in

the middle of the mound, about 12 in (30 cm) apart.

5. Water your sweet corn regularly

and watch it grow.

6. Approximately 4 – 8 weeks later

when the sweet corn is about 8 in (20 cm) tall, plant the bean seeds in a circle around it about 4 in (10 cm) away from the sweet corn.

7. At the same time, plant 4 squash

seeds spaced evenly around the outer edges of the mound.

8. Watch your Three Sisters

work together to grow tall and strong.

Activity from Kids’ Garden, written by Whitney Cohen and illustrated by Roberta Arenson (Barefoot Books)

| c r e at e d f or f am i ly s h ar i n g 36 SUMMER 2022 edible RIO GR ANDE VALLEY

Rooftop Garden

|

story by danna smith

Watch the animated video & listen to the song at www.barefootbooks.com/rooftopgarden

Grow, garden! Grow, garden!

Grow, garden! Grow, grow, grow!

A rooftop garden is what we need — Friends and family all agree.

A garden starts with hardy seeds.

A rooftop garden is what we need.

Water the soil when it gets dry.

Time to wait till – me-oh-my!

Tiny shoots reach for the sky.

Water the soil when it gets dry.

Dig a hole and in they go.

Sow the seeds with a shovel and hoe.

Plant them, pat them, row by row.

Dig a hole and in they go.

Grow, garden! Grow, garden!

Grow, garden! Grow, grow, grow!

Grab your gloves and fill a jug.

Gather slimy snails and slugs.

Say goodbye to hungry bugs!

Grab your gloves and fill a bug jug.

Grow, garden! Grow, garden!

Grow, garden! Grow, grow, grow!

Pull the weeds and make a stack.

Pesky weeds! We fill a sack.

Pick them, pull them, they grow back!

Pull the weeds and let’s make a stack.

Time to harvest our rooftop crop.

Pick and pull and twist — don’t stop!

Fill the baskets to the top.

Time to harvest our own rooftop crop.

Lots of sun and a little shade Bring lettuce, carrots, mint and sage.

Mark them with the signs we made.

Lots of sun and a little bit of shade.

Garden friends fly to and fro, Spreading pollen as they go — Dust that helps the veggies grow.

Garden friends, they fly to and fro.

A garden feast! Oh, what a treat.

Prepare the food and take a seat.

Pass a plate and let’s all eat.

A garden feast! Oh, what a treat.

Yum, garden! Yum, garden!

Yum, garden! Yum, yum, yum!

Illustrations: Pati Aguilera, from Rooftop Garden (Barefoot Books)

Six Stages of Plant Growth

world.

Thousands of kinds of plants exist in the of most ent, differ And while they are all very h. growt of s stage them follow the same

Stage 4:

Budding

Stage 3:

Vegetative

Stage 1:

Germination

During seed growth, nutrients (materials needed to grow) inside the seed help it sprout.

This is called germination.

Once enough leaves have formed, the stem gets Stage 2: taller and the leaves Seedling larger as the growth of As a seedling, the roots flower buds begins. grow down into the soil as green leaves grow above the ground.

While the plant continues to get bigger, the flower buds are getting ready to bloom.

When the flowers bloom, pollinators like birds, bees and butterflies visit them to drink nectar (sweet juice) and pick up pollen.

Then the flowers fall off and the plant grows fruits or vegetables.

Stage 6:

Ripening

At the final stage, the fruit is fully grown, ready to harvest and enjoy!

is created in partnership with indie, award-winning, Concord, Massachusetts-based children’s publisher, Barefoot Books. Learn more about Barefoot Books by visitingedibleriograndevalley.com www.barefootbooks.com.

Book interior from Rooftop Garden (Barefoot Books)

Stage 5:

Flowering

37

Join thought leaders, writers, innovators, and industry experts in Denver as we celebrate 20 years of telling the story of local food and explore the ideas, challenges and changes that will shape our food

OCTOBER 1–2, 2022 | DENVER, CO

communities in the next decade and beyond.

For more information, visit edibleinstitute.com

Edible is pleased to announce Dr. Temple Grandin as our keynote speaker for this year’s Institute.

Dr. Grandin is a scientist whose ground-breaking work in animal behavior has helped shape standards of excellence for the humane treatment of animals around the world.

38 SUMMER 2022

edible RIO GR ANDE VALLEY

BUY LOCAL MARKET PLACE

Now more than ever supporting and buying local are needed!

By doing so you are supporting the business and the community; you are also making a larger economic impact on the RGV.

Because we know ya’ll aren’t eating your fruits and veggies, Juicin’ Alive is here to help you get your fix. From delicious on-the-spot cold-pressed juices to whole fruit smoothies and bowls, your food will never have sweeteners, ice, or preservatives. juicinalive.com 74 S Price Rd. Ste 1, Brownsville 956-621-5469

We offer a curated selection of classic reads and locally roasted coffee. And now featuring our own signature line of pastries from the Karma kitchen.

Brownsville’s only chocolate factory & café. Come join us for a house made pasty and coffee and take our Ethically sourced, Premium quality chocolate home with you!

2500 Padre Blvd.

South Padre Island 956-747-2568

500 E. Morrison Rd., Brownsville rawxocolate.com 956- 933-7690

WE’RE HOME HERE|FRUIARGV|BTX

A neighborhood wine shop providing natural wines and craft beers. Tuesday - Saturday 11am - 9pm Sundays 12pm - 5pm.

Online orders available for pick up.

Cheers!

1307 N Main St., McAllen docewineshop.com 956-540-7342

edibleriograndevalley.com

39

LAST SIP

RECIPE BY MICHAEL DOBBS PHOTO BY DANIELA LOERA

Most people are familiar with red sangria. However, white wine also makes for a great sangria, although different. It is especially nice as a “red, white and blue” libation at a 4th of July party, but you can enjoy it all summer.

Serves 8 1

750 ml bottle white wine — sauvignon blanc or similar style like albarino or varricchio 4 ounces peach brandy or peach Schnapps Seasonal Fruit 1 or 2 limes, quartered ½ cup strawberries, halved ½ cup blueberries, halved Pour wine into a pitcher followed by the peach brandy and cut fruit. Stir and chill in the fridge overnight.

Serve in a glass filled with ice and a few fresh strawberries and blueberries. Add fresh peach slices if you have them.

Some people like to add sparkling water or sparkling wine to each glass to “liven up” the sangria, but that is a personal preference. You should do what you feel.

Enjoy!

40 SUMMER 2022

edible edible RIO RIO GR GR ANDE ANDE VALLEY VALLEY

Extra Credit for Food Selfies.

South Texas College Culinary Arts

NOW SERVING

T H R E E A S S O C I AT E DEGREES •

Culinary Arts

•

Baking & Pastry Arts

•

Restaurant Management

so uth texa scollege. edu /c u lin a ry edibleriograndevalley.com

41

42 SUMMER 2022

edible RIO GR ANDE VALLEY