"Truly Texas Mexican" illuminates the role that cuisine plays in identity and community. Author Adán Medrano has compiled 100 recipes highlighting the history of Mexican food in Texas, and the traditions in which this culinary heritage is grounded. Chef Medrano begins with the indigenous people who first arrived in Texas over 10,000 years ago, and enriches the story of Texas Mexican food with personal stories about his own heritage growing up in San Antonio. His books are available for purchase from the museum store and a book-signing will take place immediately following the lecture. See detailed bio below. The John W. Stormont Lecture Series is free and open to the public.

Adán Medrano is a chef and food writer specializing in the indigenous foods of Texas and the Americas. His book, “Truly Texas Mexican: A Native Culinary Heritage In Recipes,” is published by Texas Tech University Press and received the “Finalist, Book Of The Year” award from Foreword Reviews. His upcoming book, “The Art Of Texas Mexican Cooking,” will be released in May, 2019.

He spent 23 years travelling and working throughout Latin America, Europe and Asia where he came to recognize the importance of food in relation to identity and community. He returned to the US in 2010 to focus his attention on the culinary traditions of the Mexican American community of Texas and the indigenous cooking of the Americas.