Adán Medrano ‘10 is a food author and chef, specializing in the indigenous foods of Texas and the Americas. His cookbook, Truly Texas Mexican: A Native Culinary Heritage in Recipes, received the Finalist, Book Of The Year award from Foreword Reviews. His recent cookbook, Don’t Count the Tortillas: The Art Of Texas Mexican Cooking, describes cooking as an artistic practice, with over 100 recipes illustrating dishes of Texas borderlands. The New York Times featured Adán’s Texas borderlands cooking as the food cover story: "Don't Call It Tex-Mex!” He is the executive producer and writer of the 2021 food documentary, “Truly Texas Mexican,” which won Best Documentary at the New York Independent Cinema Awards. It was Official Selection at the Sonoma International Film Festival and is streaming internationally in English and Spanish. (Houston, TX) @AdanMMedrano