What an AI agent reads on Jorge's Tex-Mex Cafe

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Title: Jorge's Tex-Mex — a register of Tejano cooking · language en. First 1,800 of 4,709 characters:

Jorge's Tex-Mex — a register of Tejano cooking Skip to content Jorge’s Tex-Mexjorgestexmex.com · a register of Tejano cooking Every entry names the community, the city and the period. Index — 6 sections, 22 entries 01 Tejano Kitchens Who cooked itThe border kitchenWhat authentic means hereThe word Tex-Mex 02 The Chili Queens The Chili QueensThe plaza standWhat closed them 03 The Pantry CuminYellow cheeseWheatLard and fatDried chiles 04 The Comal Corn, lime, masaFresh masa and masa harinaThe blisteringThe flour tortilla 05 The Plate Chili con carneChili gravyThe puffy tacoFajitas 06 San Antonio The plazasThe restaurant turn 02 · The Chili Queens The Chili Queens Women selling chili from open-air stands in San Antonio's plazas by lamplight for decades, and the sanitation rules that finally closed them down. Read the entry → PL. 01 Women cooked at home, hauled their pots to Military Plaza and sold through the night; the city regulated the trade out of existence by 1943. Photo: YIMING TANG / Pexels How every entry here is written Name the community, the city and the period — then say what the technique actually does. Three to read firstSelected from twenty-two entries PL. 02 The Comal Corn, lime, masa Nixtamalisation: cooking corn in an alkaline solution changes its structure, its nutrition and whether it will hold together at all. PL. 03 The Plate Chili gravy A roux-thickened gravy that no Mexican regional kitchen makes, and the plate of enchiladas built around it. PL. 04 The Plate Fajitas Skirt steak that was once part of a butcher's pay, and what marinade and grain direction do to it. Fig. 05 — cutaway of a maize kernel What lime does to corn Cooked and steeped in calcium hydroxide, the kernel’s outer pericarp loosens and 

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