Last Texas Independence Day, I told you about K.R. Wood, a singing chuckwagon cook who helps tell the story of the Texas Revolution through food and song.

This year, Adán Medrano wants to tell a different story.

The author of "Truly Texas Mexican: A Native Culinary Heritage in Recipes" will be talking about the origins of Tex Mex and the evolution of the indigenous cuisines of Northern Mexico and South Texas at a cooking class at 6:30 p.m. on Monday at Central Market, 4001 N. Lamar Blvd. He’ll also demonstrate how to make four dishes from his cookbook: Cactus and Shrimp Gorditas,Chile Ancho Meatballs, Salsa Ranchera, and Enchiladas de Queso with Ancho and Pasilla Chiles.

You can buy tickets ($50) to the class at