Chef, food writer, and filmmaker Adán Medrano holds a Certificate in Culinary Arts from the Culinary Institute of America. He grew up in San Antonio, Texas, and in Northern Mexico, where he developed his expertise in the flavor profile and techniques of Indigenous Texas Mexican food. He is the author of Truly Texas Mexican: A Native Culinary Heritage in Recipes (TTU Press, 2014) and Don’t Count the Tortillas: The Art of Texas Mexican Cooking (TTU Press, 2019). In his career as a foundation grant maker, he spent twenty-three years working throughout Latin America, Europe, and Asia and during his travels came to recognize the cultural importance of food.

Chef, food writer, and filmmaker Adán Medrano holds a Certificate in Culinary Arts from the Culinary Institute of America. He grew up in San Antonio, Texas, and in Northern Mexico, where he developed his expertise in the flavor profile and techniques of Indigenous Texas Mexican food. He is the author of Truly Texas Mexican: A Native Culinary Heritage in Recipes (TTU Press, 2014) and Don’t Count the Tortillas: The Art of Texas Mexican Cooking (TTU Press, 2019). In his career as a foundation grant maker, he spent twenty-three years working throughout Latin America, Europe, and Asia and during his travels came to recognize the cultural importance of food.

Chef, food writer, and filmmaker Adán Medrano holds a Certificate in Culinary Arts from the Culinary Institute of America. He grew up in San Antonio, Texas, and in Northern Mexico, where he developed his expertise in the flavor profile and techniques of Indigenous Texas Mexican food. He is the author of Truly Texas Mexican: A Native Culinary Heritage in Recipes (TTU Press, 2014) and Don’t Count the Tortillas: The Art of Texas Mexican Cooking (TTU Press, 2019). In his career as a foundation grant maker, he spent twenty-three years working throughout Latin America, Europe, and Asia and during his travels came to recognize the cultural importance of food.