Image Source: Fox 40

Food author and chef Adán Medrano recently visited the Indigenous Food Lab (IFL) in Minneapolis to record a cooking demonstration for its online series. He showcased a recipe from his cookbook, Tuly Texas Mexican, featuring corn gorditas filled with cactus and shrimp in red chile sauce, using Native American ingredients. This collaboration with The Sioux Chef, Sean Sherman, aims to promote Indigenous cuisine and cultural preservation. Medrano expressed his honor in working with the IFL team, highlighting the importance of sharing Indigenous food traditions. The cooking demonstration will be released online to inspire others to explore Indigenous culinary techniques. For more information, visit the websites of The Sioux Chef and the IFL.

Learn more: https://www.wicz.com/story/51717942/food-author-adn-medrano-collaborates-with-the-sioux-chef-to-showcase-indigenous-cuisine-in-online-cooking-series