As the holiday season approaches, many of us look forward to sharing special moments with family and friends, creating cherished traditions that bond us together. One tradition that holds deep meaning in my family is the art of smoking a turkey.
Vaquero Roots
The Vaqueros, often referred to as “Mexican cowboys,” were shepherds who roamed the open ranges, herding cattle across vast grasslands. Their nomadic lifestyle meant they had to rely on portable ingredients to create their meals. With no refrigeration, their primary staples were beans, flour or masa, and rice. These simple ingredients still form the core of our culinary traditions in the South Texas region.
Cooking over an open fire, the Vaqueros used mesquite wood gathered from the land to prepare their meals. They occasionally received wild game like turkey, quail, rabbit, and dove from designated foragers and trappers, or were granted a calf by cattle owners. However, beef, pork, or poultry was primarily reserved for celebratory asados, open-fire barbecues, and special occasions.
