From the March/April 2021 issue.
Adán Medrano’s new documentary, Truly Texas Mexican, begins with a disclaimer: “This film may make you uncomfortable and it should.” For the next 90 minutes, Medrano, a graduate of the Culinary Institute of America, tells the story about his community’s food—a tradition that was never taught or explored when he was at the institute. Medrano identifies as being Chicano and Indigenous to Texas. Over the course of the film, which will premiere on March 21 on Amazon, Apple TV, and Google TV, Medrano adapts his 2014 cookbook of the same name by meeting with Mexican American, Tejano, Chicano, and Mestizo chefs in an attempt to find the Indigenous roots of Texas-Mexican food (not to be confused with Tex-Mex).
