Mexican Food and My Diabetes

Total Page：16

File Type：pdf, Size：1020Kb

MEXICAN FOOD AND MY DIABETES Mexican food can be very high in carbohdyrates, which can greatly impact glucose management. Please see the list below to see how you can still incoporate the foods you love and manage your diabetes. 15 Gram Carbohydrate Serving Sizes Tortillas Soups Rice Beans Tamales Sauces Corn Gordita Enchiladas Concha Empanadas Fruits (Sweet Bread) 1 (6 inch) 6 oz 1/3 ½ cup 1 small 3 TBS ½ 1 small 1 small ¼ of a Sweet ½ Sweet, ½ cup corn Most cup Green cup Gordita Enchilada bread Bean, or Mango tortilla types of Mole potato Menudo (Verde) Empanada (includes (2.6 oz) Hominy) ½ flour 1 cup of 2 TBS 1 beef or 1 cup tortilla White Red chicken cubed Menudo Mole Empanda Papaya (Rojo) (2.6 oz) 2 TBS Adobe Mole Clinical Nutrition Services at Texas Children’s Hospital© Updated: 2/5/2016 See below for a 2000 calorie carbohydrate consistent meal plan: Meal Number of Servings/Choices Menu Ideas - 2 corn tortillas 3 Carbohydrates (45 grams) (starch/fruit/milk/other) - ½ cup beans Breakfast 2 Lean meat (ounces) - scrambled eggs 0-2 Fats - (1 egg & 1 egg white) - 1 oz reduced fat cheese 2 Carbohydrate (30 grams) - 1 cup papaya Morning (starch/fruit/milk/other) - 1 slice of whole wheat/grain toast Snack 1 Lean Meat (ounces) - 2 TBS peanut butter 3 Carbohydrates (45 grams) - 1 ½ cup Menudo (starch/fruit/milk/other) - 1 corn tortilla Lunch 2 Vegetables (non starchy) - ¼ avocado 3 Lean meat/meat substitute (ounces) 0-2 Fats 2 Carbohydrate (30 grams) - 1 whole wheat tortilla Afternoon (starch/fruit/milk/other) - 1 oz reduced fat cheese Snack 1 Lean Meat (ounces) 3 Carbohydrates (45 grams) - 1/3 cup rice (prefer brown) (starch/fruit/milk/other) - ½ cup beans Dinner 2 Vegetables - 1 corn tortilla shrimp taco with lettuce 3 Lean meat (ounces) - 2 TBS dressing 0-2 Fats 1 Carbohydrate (15 grams) - 1 cup Greek yogurt (portion may vary per brand) Evening (starch/fruit/milk/other) - ¼ cup nuts Snack 2 Lean Meat (ounces) 0-2 Fats Clinical Nutrition Services at Texas Children’s Hospital© Updated: 2/5/2016 .

Copy Link

Recommended publications

Tacos Regular - Tacos Topped with Lettuce, Mexican Cheese and Tomato
Dinners served with fried beans, pico de gallo, guacamole, and sour topping and Your choice of filling with soft or crisp corn tortillas or soft flour tortillas. shredded cheddar cheese. Your choice of warm corn or flour tortillas. Tacos Regular - Tacos topped with lettuce, Mexican cheese and tomato. Fajitas Stuffed - Adds melted Chihuahua cheese inside the tortilla. Traditional Carnitas $15.50 Shrimp Fajitas $18.95 Extra cheese or sour topping: $0.50 each item. Extra guacamole: $0.75 each item. Mexican style roast pork steamed to Grilled and marinated shrimp with a STUFFED perfection. compliment of sautéed Spanish onions, REGULAR Steak Fajitas $16.99 tomatoes and bell peppers. Beef, Chicken, Pork, or Bean $2.50 $2.90 Broiled and marinated strips of steak, with Steak, Chicken & Shrimp Fajitas $19.99 Meat and Bean $2.50 $2.90 sautéed Spanish onions, tomatoes, and bell Broiled and marinated steak, chicken, and Guacamole $2.99 $3.50 peppers. shrimp, sautéed Spanish onions, tomatoes, Chicken Fajitas $15.50 and bell peppers. Chorizo$2.95 $3.35 Broiled and marinated strips of chicken Vegetable Fajitas $12.95 Steak$3.10 $3.60 breast, with sautéed Spanish onions, tomatoes, The freshest seasonal vegetables sautéed in Shrimp$3.50 $3.99 and bell peppers. our fajitas marinade. 2 Steak or Chicken Fajitas Tacos $7.95 $8.95 Steak and Chicken Fajitas $16.50 Carnitas Fajita Style $17.95 Broiled and marinated strips of steak and Veggie $2.50 $3.00 chicken with sautéed Spanish onions, Traditional carnitas, marinated and served 2 Tilapia Tacos $8.95 tomatoes, and bell peppers.
[Show full text]
September 2021 Menu – Fabens High School
The picture can't be displayed. SEPTEMBER 2021 MENU – FABENS HIGH SCHOOL Breakfast Breakfast Breakfast Mini Pancakes Been & cheese burrito Pop Tart Lunch Lunch Lunch Pulled Pork on hoagie Picadillo w/tortilla Chicken Patty Sandwich Pickle Spears Fideo Celery Sticks Ranch Style Beans Seasoned Corn Seasoned Corn Lettuce & Tomato Chips Pinto Beans (mayo & ranch dressing) Breakfast Breakfast Breakfast Breakfast Yogurt Papas a la Mexicana burrito Breakfast Pizza Honey Buns Labor Day Holiday Nutri-Grain Bar Lunch Lunch Lunch No School Lunch Breaded Beef Fingers Beefaroni Pepperoni Pizza Corn Dog (mustard/ketchup) Mashed Potatoes w/gravy Mixed Vegetables Steamed Carrots Seasoned Corn Savory Green Beans Cucumber sticks w/tajin Garden Salad w/tomato Broccoli Wheat roll Wheat Roll (ranch dressing) Breakfast Breakfast Breakfast Breakfast Breakfast Pop Tart Marranito Pastry Potato w/chorizo burrito Mini pancakes & Sausage Menudo w/fixings/francesito Lunch Lunch National Cheeseburger Day Lunch 2nd option Assorted Cereal Baked Chicken (bbq sauce) Chicken Nuggets (BBQ sauce) Meat Tacos (salsa) Lunch Lunch Cheeseburger (mayo/ketchup) Garden salad (ranch dressing) Tator Tots Pinto Beans Dori-Nachos w/cheese Baked Fries Green Beans Lettuce/Tomato Lettuce & tomato Seasoned corn Lettuce & tomato Steamed Carrots Daily Breakfast Options: Wheat Roll Wheat roll Pinto Beans Fruit or juice & milk variety Breakfast Breakfast Breakfast Breakfast Breakfast (1% white, FF flavored) Egg & Chorizo burrito or Banana Loaf French Toast Sticks Cinnamon Roll Oatmeal Bar Lunch
[Show full text]
1920 Fifth Street
DEPARTAMENTO DE NIÑOS, ADOLESCENTES Y FAMILIAS DE NUEVO MÉXICO Buró de Nutrición Familiar Programa de Alimentación para el Cuidado de Niños y Adultos Oficina de Santa Fe: Oficina de Albuquerque: 1920 Fifth Street 3401 Pan American Freeway NE Santa Fé, Nuevo México 87505 Albuquerque, Nuevo México 87107 Teléfono: 505-827-9961 Teléfono: 505-841-4856 Fax: 505-827-9957 Fax: 505-841-4858 Sin cobra: 1-800-EAT (328)-COOL(2665) Revisado 2017 TABLA DE CONTENIDOS 1. INTRODUCCIÓN ........................................................................................................1 2. INFORMACIÓN SOBRE EL PROGRAMA .................................................................2 3. DEFINICIONES ..........................................................................................................4 4. LAS COMIDAS Y EL DESAROLLO DE NIÑOS ........................................................5 A. Bebés ..........................................................................................................6 Patrón de Comidas para Bebés en el CACFP de NM..............................7 Guía de Componentes para Bebés en el CACFP de NM ........................8 Comidas No Elegibles por Bebés en el CACFP de NM ..........................9 B. Niños .......................................................................................................... 10 Caminantes ............................................................................................. 10 Pre-escolares .........................................................................................
[Show full text]
Totopos Dips Asados Ensaladas Ceviches Tacos
COCINA & COCKTAILS TOTOPOS CEVICHES COCKTAILS CHAMPAGNE Salsa & Guacamole (V) 15€ MICHELADA 12€ CEVICHE DE AGUACATES & CÍTRICOS (V) 15€ VEUVE CLICQUOT BRUT 180€ Cerveza Mahou, zumo de lima, Pomelo, naranja, aguacate, cebolla roja, Pinot Noir, Pinot Meunier & Chardonnay NACHOS CON TODO 15€ cilantro, jalapeños, lima, tostadas mezcla de especias de la casa, nachos cortados a mano, queso, zumo de tomate, guindillas VEUVE CLICQUOT ROSÉ 215€ crema agria, guacamole, jalapeños, salsa CEVICHE DE GAMBAS & AGUACATE 20€ Pinot Noir, Pinot Meunier & Chardonnay Gambas, aguacate, tomate, jalapeños, cilantro, DANNY’S MARGARITA 18€ VEUVE CLICQUOT RICH 265€ Carne picada de ternera Angus +7€ Tequila Satryna Reposado, cebolla roja, zumo de lima, chips de plátano Pinot Noir, Pinot Meunier & Chardonnay Solomillo Angus +9€ Triple Sec, limón, sirope de arce VEUVE CLICQUOT RICH ROSÉ 295€ TACOS MATCHA-OA 18€ Pinot Noir, Pinot Meunier & Chardonnay 3 tacos por pedido Matcha puro, leche de avena, DIPS ASADOS DOM PÉRIGNON VINTAGE 450€ leche condensada, Tequila Satryna Chardonnay & Pinot Noir DIP DE ALCACHOFAS, ESPINACAS & QUESO 12€ TEX-MEX 15€ baguette tostado Carne picada sazonada, queso rallado, FRENCH MOJITO 18€ DOM PÉRIGNON VINTAGE LUMINOUS 550€ lechuga, tomate, crema agria, salsa Hennessy, Angostura Bitters, Chardonnay & Pinot Noir DIP DE TOMATES, HIERBAS & FETA 12€ hierbabuena, limón, champagne baguette tostado GAMBAS CHILE-LIMA 20€ Pomelo, pico de gallo, MEXMAITAI 18€ VINOS col roja, queso cortijo Ron picante, Ron añejo, ENSALADAS Triple Sec, sirope de almendra,
[Show full text]
Brunch Cocktails Cocktails Wine by the Glass Beer Los
Jump DRINKS to: BRUNCH SPIRITS WINE BRUNCH COCKTAILS LA MICHI 8 el berto mexican lager, chile morita y cascabel, tomato, lime, shoyu BLOODY MARIA 12 tequila blanco, lemon, chile morita y cascabel, tomato, lime, shoyu ROSALÍA 15 mezcal, hibiscus, st. germain, lime, egg white MIMOSAS PARA TODOS *serves 4* 38 bottle of mira me cava, fresh-squeezed orange or grapefruit juice COCKTAILS NADA PALOMA 13 mezcal y tequila blanco, house grapefruit soda DON DARIO 13 reposado tequila, tamarindo, sarsaparilla, lime PODEROSA 14 bonded rye, cappelletti, amaro nonino, jerry thomas bitters NOCTURNA 12 tequila reposado, licor 43, house cold brew coffee, lemon, tonic WINE BY THE GLASS SPARKLING Mira Me cava, NV, Penedes, Spain 12 / 40 WHITE Azevedo loureiro, 2019, Vinho Verde, Portugal 12 / 40 Populis sauvignon blanc, 2020, Mendocino County, California 16 / 60 Tyler chardonnay, 2017, Santa Barbara, California 17 / 64 ROSE Casa Madero cabernet sauvignon, 2019, Parras, Mexico 12 / 40 Les Terres Promises ‘Apostrophe’ cinsault/grenache/carignan, 2019, Provence, France 16/60 RED J Bouchon ‘País Viejo’ país, 2018, Chile 12 / 40 Julien Cecillon ‘Les Graviers’ syrah, 2018, Rhone Valley, France 15 / 56 Nicolas Reau ‘Ange’ cabernet franc, 2019, Rhone Valley, France 16 / 60 SEE OUR WINE LIST FOR MORE BOTTLES BEER WINE LIST DRAFT El Berto Mexican-style lager, Hi Sign Brewing, TX, 4.5% 6 Hamilton Pale American pale ale, Family Business Beer Company, TX, 4.9% 7 Spirit Animal sour pale ale Blue Owl Brewing, TX 5.1% 6 Electric Jellyfish hazy IPA, Pinthouse Brewing, TX,
[Show full text]
JESSYSOV.COM Breakfast Eggs Served with Your Choice
AS SEEN ON DINERS, DRIVE-INS & DIVES! #youneedjessys 3201 E Ocean View Ave Norfolk, VA 23518 (757) 531-0033 JESSYSOV.COM Breakfast eggs served with your choice. of rice or beans and handmade tortillas HUEVOS CON CHORIZO TORTA DE HUEVO Our handcrafted chorizo sausage Any scrambled egg breakfast scrambled with eggs - 8.99 from the left side of the Double Portion + 4 menu with mayo, avocado and pickled jalapeños - 8.99 HUEVOS CON JAMÓN Diced ham scrambled with eggs - 8.99 HUEVOS RANCHEROS Double Portion + 4 Two eggs, over easy, on top of handmade tortillas, topped HUEVOS CON SALCHICHA with green tomatillo salsa - 8.99 Diced hot dogs scrambled Add Chorizo + 3 with eggs - 8.99 Double Portion + 4 CHILAQUILES CON HUEVOS HUEVOS Fried corn chips cooked in our HUEVOS A LA MEXICANA green tomatillo salsa with epazote, RANCHEROS Diced tomatoes, onions and sour cream, queso Oaxaca, queso jalapeños scrambled with eggs - 8.99 fresco, onion and cilantro, topped Double Portion + 4 with two over easy eggs - 9.99 Double Portion + 5 HUEVOS CON TOCINO Bacon scrambled with eggs - 8.99 GUAJOLOTA Double Portion + 4 Our Jessy’s bakery Artisan bread, stuffed with two fried tamales DOS BURRITOS of your choice: chicken in green Any scrambled egg breakfast sauce or pork in red sauce - 9.99 from above with Oaxaca cheese wrapped in a flour tortilla - 8.99 All of our torta sandwiches are made with .our in house- 2.50 freshly baked artisan Mexican white bread Add fries TORTA CHOICE OF MEAT TORTA MILANESA DE RES Served with refried beans, Served with refried beans, mayo,
[Show full text]
407.581.4700 325 S. Orange Ave., Orlando, FL 32801 MENUS
MENUS Breakfast Lunch Dinner Wines 407.581.4700 325 S. Orange Ave., Orlando, FL 32801 Executive Chef Laurent Hollaender · 325 South Orange Avenue Orlando, FL 32801 · www.theboheme.com When you immerse yourself in great taste - rich wood furnishings, hand-selected ingredients, an extensive wine list your experience goes beyond a simple meal. It becomes a delicious performance that you’ll want to savor beyond your last bite. At The Boheme, an eclectic menu will tempt you outside of your comfort zone to a meal that will satisfy more than your hunger. On Sundays, join us for some of the best brunch in downtown Orlando. BREAKFAST FAVORITES BOHEME BENEDICT poached eggs, French ham, tomato, spinach, hollandaise, English muffin, lingonberry sauce 13 TURKEY BENEDICT poached eggs, turkey, arugula, Brie & Swiss cheese, hollandaise, English muffin, lingonberry sauce 12 EGG SANDWICH Applewood smoked bacon, omelet, Munster cheese, spinach, tomatoes, grilled wheat berry bread 11 AMERICAN PLATTER two eggs your style, bacon, sausage, potatoes, English muffin, butter & marmalade 15 QUICHE LORRAINE gruyere cheese, smoked bacon, caramelized onion tartlet, served with fresh fruit 12 TRADITIONAL PANCAKES stack of three served with pure maple syrup and butter 9 CAST IRON WAFFLES served with pure maple syrup and powdered sugar 10 HEALTHY CHOICES AVOCADO TOAST multigrain bread, semi sundried cherry tomatoes, fresh watercress & cilantro 12 (add two poached eggs $2) RUBY RED GRAPEFRUIT cut in halves & served with brown sugar 8 FRESH FRUIT & YOGURT sliced fruit, berries, Greek vanilla yogurt, homemade granola & honey 13 KESSLER STEEL CUT OATMEAL blueberries, apples, cranberries, cinnamon, brown sugar, sweet cream, pecans, walnuts 11 FRESH BERRY SMOOTHIE & MUFFINS berries, banana, Greek yogurt, local honey & glorious morning muffins 12 CONTINENTAL glorious morning & English muffin with butter & marmalade, choice of juice or coffee 8 PRESTO coffee or tea, orange juice, cheese omelet, potatoes, bacon and sausage 16 (This is a quick service item and cannot be modified.
[Show full text]
Breakfast Menu
Banquet BREAKFAST MENU BREAKFAST ALL BREAKFAST PLATED TO INCLUDE FRESHLY BREWED COFFEE & TAZZO TEAS, BASKETS OF FRESHLY BAKED PETITE CROISSANTS, MUFFINS, BUTTER & PRESERVES (Minimum 15 Guests) AWAKE Spinach, Cheddar, Mushrooms, Peppers, Eggs, Scrambled Herb Charred Vine Ripened Roma Tomato, Roasted Red Breakfast Potatoes, Grilled Asparagus $20 RECOVER Chive Scrambled Farm Eggs Herb Charred Vine Ripened Roma Tomato, Roasted Red Breakfast Potatoes, Choice of Smoked Bacon, House made Sage Pork Sausage, Chicken Apple Sausage. $22 REFRESH Parmesan, Mushrooms & Spinach Egg White Scrambled Herb Charred Vine Ripened Roma Tomato, Roasted Red Breakfast Potatoes, Grilled Asparagus, Chicken Apple Sausage $25 RELAX Chive Scrambled Farm Eggs Herb Charred Vine Ripened Roma Tomato, Roasted Red Breakfast Potatoes, Petite Filet Mignon of Beef $30 ENHANCEMENTS Coachella Valley Ruby Grapefruit $5 (Halve) per person House made Granola & Dried Fruits $8 per person Gluten Free Oatmeal $8 per person Local Date Flavored Greek Yogurt $5 per person Fresh Hawaiian Pineapple Spears $6 per person Seasonal Berries & Greek Yogurt Parfaits $8 per person Petite Sliced Seasonal Fruit $8 per person European Muesli $6 per person All prices are subject to a 23% service charge and an 7.75% sales tax. Prices are subject to change. BREAKFAST BUFFETS ALL BREAKFAST BUFFETS TO INCLUDE FRESHLY BREWED COFFEE & TAZZO TEAS (Minimum 15 Guests) RENEW Greek Yogurt, Date Flavored Yogurt, Prickly Pear Flavored Yogurt REVITALIZE House made Agave Almond Granola & Dried Fruits Greek Yogurt,
[Show full text]
Aperitivos Sopa
/CasaVegaRestaurant @casavegarestaurantcasavega @therealcasavega Monday - Saturday 11:30 - 2am | Sunday 11am - 2am APERITIVOS ENSALADAS GUACAMOLE FRESCO NACHOS GRANDISIMO Y TOSTADAS Avocado - Onion Beef Chorizo TOSTADA CHIQUITA Fresh Lime Juice - Jalapeño Monterey Jack Cheese KALE & JICAMA SALAD Tomato - Cilantro Spanish Sauce - Sour Cream Beef Chorizo Beans - Parmesan Grilled Chicken Breast Flour Tortilla Chips Guacamole - Tortilla Chips Beans Beets - Tomatoes - Lettuce Cotija Cheese - Chopped Kale FLOUR QUESADILLA CV Mexican Vinaigrette Monterey Jack Cheese Corn Tostada Black Beans - Jicama LOBSTER GUACAMOLE Guacamole - Sour Cream Cilantro - Olive Oil Maine Lobster Fresh Lime Add Chicken FAJITA SALAD Avocado - Onion Add Shrimp or Beef Roasted Pepitas Marinated Chicken or Steak Fresh Lime Juice - Jalapeño Corn Quesadilla Tomato - Cilantro Tomatoes - Bell Peppers Flour Tortilla Chips Red Onions - Lettuce Blend AVOCADO SALAD LOBSTER QUESADILLA Add Shrimp 4.00 Sliced Egg - Cotija Lemon Garlic Lobster Avocados - Beets - Carrots CHOPPED GUACAMOLE Monterey Jack Cheese MEXICAN CHICKEN CAESAR Tomatoes - Lettuce Blend Avocado - Pico de Gallo Guacamole - Sour Cream Grilled Marinated Chicken Breast Add Chicken Jalapeño - Fresh Lime Juice Asiago - Romaine - Croutons Add Shrimp Flour Tortilla Chips CV Cilantro Caesar Dressing CLASSIC VEGA COMBO Mini Chimis LA CONCHA TOSTADA QUESO FUNDIDO Flour Quesadillas CHOPPED TACO SALAD Shredded Chicken or Melted Mexican Cheese Chicken Flautas Grilled Chicken Breast Chile Verde - Monterey Jack Sour Cream - Chipotle
[Show full text]
Catálogo De Recursos Gastronómicos De México
CONSEJO NACIONAL PARA LA CULTURA Y LAS ARTES Consuelo Saizar Presidenta Sergio Rodríguez Abitia Coordinador Nacional de Patrimonio Cultural y Turismo CUADERNOS DE PATRIMONIO CULTURAL Y TURISMO Coordinadora Jimena Mateos Editor Bruno Aceves Diseñador gráfico Israel De Anda González Acopio de información Maria Cristina tejeda Apoyo técnico Maria del Carmen Islas Diana Jiménez Denni Raya Andrea Vázquez Fotografía de portada Gorditas Guanajuatenses Jimena Mateos Patrimonio Cultural y Turismo. Cuadernos 17 Catálogo de recursos gastronómicos de México D.R.© Consejo Nacional para la Cultura y las Artes Coordinación Nacional de Patrimonio Cultural y Turismo Av. Paseo de la Reforma 175, piso E-4, Col. Cuauhtémoc, Delegación Cuauhtémoc, México, DF. C.P. 06500 Tels. 4155-07-04 Fax: 4155-07-18 www.conaculta.gob.mx/turismocultural [email protected] “Esta publicación es de carácter público, no es patrocinada ni promovida por partido político alguno y sus recursos provienen de los impuestos que pagan los contribuyentes. Está prohibido el uso de esta publicación con fines políticos, electorales, de lucro y otros distintos a los establecidos. Quien haga uso indebido de los recursos de este programa deberá ser denunciado y sancionado de acuerdo con la ley aplicable y ante la autoridad competente.” ISSN: 1665-4617 Impreso y hecho en México Índice 11 Ruta la cultura del vino y el acuario del mundo 12 Baja California 17 Baja California Sur 21 Ruta encuentro fascinante entre la historia y la modernidad 22 Sonora 29 Durango 31 Coahuila 37 Nuevo León
[Show full text]
Panadería Mexicana: Formas Con Sabor
Panadería mexicana: formas con sabor Cristina Barros y Marco Buenrostro El libro Masa y poder pudo ser escrito por un panadero mexicano. Bien dice Ángel del Campo Micrós que a cada pan lo “bautizamos como si se tratara de un animal doméstico o una plaga”. En fin, sólo en México hacemos un pan de muertos, ¡que golosamente lo devoran los vivos! Llega el trigo lama la atención la enorme variedad de panes que existen en nuestro país; con certeza no la iguala otra nación en el mundo. La panadería surge con la llegada de los españoles, que trajeron el trigo; nunca imaginaron que los trabajadores de los amasijos mexicanos iban a convertir en arcilla Lla masa hecha de harina de trigo para crear infinidad de formas, e iban a echar también al vuelo su imaginación al nombrar a cada uno. Desde la época prehispánica la producción alfarera fue de gran calidad. Se usa- ron distintas calidades de barros; se lograron piezas delgadas, otras bellamente decoradas con rayado, pastillaje, mezclas de barros distintos, pinturas... En la época prehispánica se elaboraban además muy distintos tamales; los hacían en forma de saetas, de flores, enrollaban masa de colores, maíz y frijol, por ejemplo, y al cortarlos daban la apariencia de caracoles. Tamales de muy diversas formas como ofrenda a los dioses; las tortillas y otras preparaciones de masa de maíz eran también muy variadas. Con semilla de amaranto reventado y miel de maguey, se hacían las más complejas formas. Por ejemplo, el dios Huitzilopochtli se construía de tamaño natural con esta pasta llamada tzoalli; sus dientes eran granos de maíz; sus ojos, turquesas.
[Show full text]
Texas Co-Op Power • December 2020
2012_local covers custom.qxp 11/11/20 2:11 PM Page 7 GERMANS TRANSFORM GIVING TEXANS HOLIDAY MEAL HiLL COUNtry tHE HEAvENS MAiN EvENt FOr PEDErNALES EC MEMbErS DECEMbEr 2020 Sweet Life Panaderías serve up pan dulce and traditions held dear in Mexican American culture ENROLL IN PEC’S POWER OF CHANGE PROGRAM SEE PAgE 18 PLUS 20 Create a Safe and Efficient Holiday Lights Display 21 Enter PEC’s Home Holiday Lights Contest 22 Access PEC’s New EmpowerU Education Program Online contents December 2020 04 currents The latest buzz 06 tcP talk Readers respond 18 co-op news Information plus energy and safety tips from your cooperative 29 Footnotes in texas History He Gave Us the Stars By W.F. Strong 30 tcP Kitchen The Main Event By Megan Myers 34 Hit the road Ghost Town Hangout 12 By Chet Garner 08 37 Focus on texas Sweet Burgs in a Photo Contest: Memories New Land On Wheels visits to panaderías for pan A wave of German immigrants dulce create cherished family 175 years ago transformed 38 observations bonds for mexican Americans. the texas hill Country. Hooked on Worms By Tom Widlowski By Vianney Rodriguez By Dan Oko Photos by Eric W. Pohl Illustration by David Vogin Illustration by Tim Carroll On the COver vianney rodriguez with her favorite pan dulce selections. Photo by Jason David Page AbOve traces of German culture in the hill Country. Illustration by David Vogin texAsCOOppOwer.COm deCember 2020 TEXAS COOP POWER 3 Currents “Christmas is doing a little something extra for someone.” —CHarles m.
[Show full text]